#easymeals

A comforting and easy-to-make chicken noodle soup cooked in a slow cooker, perfect for a warm and hearty meal.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 8 cups chicken broth. 4 carrots, sliced. 4 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 2 bay leaves. Salt and pepper to taste. 2 cups egg noodles. Fresh parsley for garnish.

Instructions: Place diced chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaves, salt, and pepper into the slow cooker. Cook on low for 6-8 hours or until the chicken is tender. About 30 minutes before serving, add the egg noodles to the slow cooker. Stir well. Cover and continue cooking until the noodles are tender. Before serving, remove bay leaves and adjust seasoning if needed. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 6-8 hours

Ever opened the fridge after a long day and thought, “I have nothing to eat”?

Meal prep can change that.

It doesn't mean spending your entire Sunday cooking complicated recipes. It can be as simple as chopping vegetables, cooking a batch of grains, preparing protein, portioning snacks, or making a few freezer-friendly meals.

Our latest Women Tips guide breaks down:

🥗 What meal prep actually is ⏰ How it saves time 💰 How it can help your budget 🍱 Simple meal-prep formulas 🛒 How to plan your grocery list 📦 Storage and container tips ❄️ Freezer meal ideas 💡 Easy ways to make meal prep less overwhelming

The best part? You can make it as simple—or as detailed—as your lifestyle requires.

Who says leftovers have to taste like leftovers? This colorful Mediterranean Turkey Rice Bowl transforms a few of this week’s homemade turkey meatballs into a completely new meal. Fresh vegetables, hearty brown rice, a bright lemon-herb dressing, and a simple creamy yogurt sauce make this an easy weeknight dinner that’s packed with protein and full of fresh flavors. It’s another example of how…

This recipe for shredded chicken in the crockpot is very easy to make and can be used in a lot of different dishes. It's great for making meals ahead of time or on busy weeknights.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1 packet ranch seasoning mix. 1 packet taco seasoning mix.

Instructions: Place chicken breasts in the crockpot. Pour chicken broth over the chicken. Sprinkle ranch seasoning mix and taco seasoning mix over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and easily shreddable. Shred chicken using two forks. Serve as desired, such as in tacos, salads, or sandwiches.

Prep Time: 5 minutes

Cook Time: 240 minutes

Rustic Zucchini Tian is a delightful vegan dish that celebrates the freshness of zucchinis and tomatoes. It's a simple yet elegant recipe that makes a perfect side dish or light meal.

Ingredients: 4 medium zucchinis, sliced into rounds. 2 large tomatoes, sliced into rounds. 1 onion, thinly sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. When you add the minced garlic and sliced onion, cook until the onion gets soft. Sliced zucchini and tomatoes should be layered in a baking dish in a circle, going back and forth between them. Spread the onions and garlic that have been sauted out evenly over the tomato and zucchini slices. Mix dried thyme, oregano, salt, and pepper with olive oil and sprinkle on top. Put foil over the baking dish and bake for 25 minutes. Take off the foil and bake for another 10 to 15 minutes, or until the vegetables are soft and starting to turn a little caramelized. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 40 minutes

A hearty and tasty chili recipe that can feed a lot of people. Enjoy a tasty bowl of big-batch chili while the slow cooker does the work.

Ingredients: 3 lbs ground beef. 2 large onions, chopped. 4 cloves garlic, minced. 2 cans 28 oz each crushed tomatoes. 2 cans 15 oz each kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 6 oz tomato paste. 4 cups beef broth. 1/4 cup chili powder. 1 tablespoon cumin. 1 tablespoon paprika. 1 teaspoon oregano. Salt and pepper to taste.

Instructions: Warm up the ground beef in a big pan over medium-high heat. In a skillet, add minced garlic and chopped onions. Saut until the onions become clear. Put the slow cooker on high and add the beef, onions, and garlic. Mix kidney beans, black beans, corn, tomato paste, and beef broth together and put them in the slow cooker. Spices like oregano, cumin, chili powder, salt, and pepper should be stirred in. Keep the lid on and cook on low for 6 to 8 hours, or until the flavors blend and the chili gets thick. If you need to, change the seasoning before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes