How To… Meal Prep as an Ambitious Girl Who Can’t Cook
By: Declyn Keiser
My friends always make fun of me for not being able to cook. I burn just about anything with the fear of eating something undercooked. This has taunted my college life and granted me the sympathy of my friends who occasionally cook me dinner or save some extra just to hand me a plate. A goal of mine for 2025 was to learn how to cook, as well as to start eating cleaner. So far, I haven’t been good at this. I bought the cute Tupperware, stocked up on healthier groceries, and saved tons of recipes on Pinterest…but I still didn’t feel motivated to start, even though it’s already March. Well, I decided this is the week. Welcome to my meal-prepping journey as a girl who can’t cook.
Starting Simple: Breakfast Meal Prep
Unfortunately, I’m the type of person who survives on a single cup of coffee in the morning and then wonders why I have a terrible headache by noon. To break this cycle, I decided to prepare breakfasts in advance for convenience and to hold myself accountable. If I had already made the effort to prepare a meal, I knew I would feel guilty letting it go to waste. The perfect low-effort solution? Overnight oats.
Overnight Oats Recipe:
● 1/2 cup oats
● 1/2 cup milk or water
● 1 scoop Greek yogurt
● Dash of cinnamon
● Chia seeds
● Sliced banana (for topping)
● Refrigerate overnight and add peanut butter in the morning
Lunch: Avoiding Overspending on Grubhub
I’ve come to the unfortunate realization that I spend a ridiculous amount on lunch from Donnelly or North End. In an effort to be more financially responsible, I wanted to make simple lunches at home so I could avoid spending my hourly wage on a sandwich. I prepped sandwiches (assembling them the night before to maintain freshness, then adding toppings in the morning) and made a Tortellini & Veggie Pasta Salad, which turned out to be a highlight of my week. It was low effort, came together in under 20 minutes, and actually tasted delicious.
Tortellini & Veggie Pasta Salad Recipe:
● 1 pack cheese tortellini, cooked
● Cherry tomatoes, halved
● Diced cucumber
● 1/2 cup red bell pepper, diced
● 1/2 cup yellow bell pepper, diced
● 1/3 cup red onion, chopped
● Black olives, sliced
● 1/2 cup mozzarella pearls
● Fresh basil, chopped
● Dressing of choice (I opted for Italian)
● To prepare, simply cook the tortellini, combine all ingredients in a bowl, refrigerate, and add dressing when ready to eat.
Dinner: Protein and Convenience
For dinner, I wanted to make sure I incorporated a source of protein while keeping the cooking process as uncomplicated as possible. I settled on cooking a combination of chicken, zucchini, and sweet potatoes because it felt like such a balanced, clean girl meal to make.
Chicken, Zucchini & Sweet Potato Meal Prep:
● Chicken: Cook in a pan with olive oil, salt, pepper, and garlic powder.
● Zucchini: Slice into halves, cooking with olive oil, salt, and pepper.
● Sweet Potato: Poke holes throughout with a fork, rinse, wrap in a damp paper towel, and microwave for three minutes per side.
Meal-prepping for the first time felt like a small win; I was productive, I saved money, and I ate healthier meals. However, by the end of the week, I became so tired of eating the same thing everyday. I learned that meal-prepping is best in moderation and to force yourself to do it every week is too overwhelming. Setting aside the time to make a few meals is a great idea if you plan on having a busy week, however, it can be a lot to cook enough food to last an entire week. That said, this experiment was a success. I didn’t burn anything, I managed to stick to my plan, and most importantly, I finally took the first BIG step toward learning how to cook.