Meal Prep #1: Yogurt Loaf, Lemongrass Chicken & Pasta Mince Sauce

A few days ago, I was chatting with another mum at an after-school club. She was going from two kids to three and looked at me with that mix of excitement and overwhelm….She asked, “Any tips?”

I gave her a quick answer at the time (probably something about taking it easy!), but when I got home and really thought about it, one thing stood out: meal prep.

Hardly ever do I cook a full meal from scratch with my kids running around. We eat mostly meal-prepped meals — unless my husband is home and we can tag-team dinner. Meal prep breakfasts, snacks, and dinners have been a GREAT help!

So today’s post is a peek into what I prepped this week — three easy, family-friendly, flavour-packed recipes that you can reheat and enjoy all week long.

1. Yogurt Chocolate Chip Loaf

A soft, moist loaf that’s perfect for breakfast, snacks, or a little treat after dinner. It’s made with Greek yogurt for extra tenderness — I used gluten-free flour, but you can use regular flour too.

Ingredients

• 1 ½ cups (180g) plain flour (I used gluten-free, but regular works fine)

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup (120g) Greek yogurt

• ½ cup (115g) butter, melted and slightly cooled

• ¾ cup (150g) brown sugar

• 2 large eggs

• 1 tsp vanilla extract (optional)

• ½ cup (80–100g) chocolate chips

• Optional: 2 tbsp oats for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. In one bowl, whisk together flour, baking powder, and salt.

3. In another bowl, whisk yogurt, melted butter, sugar, eggs, and vanilla.

4. Add dry ingredients to wet and stir gently until just combined.

5. Fold in chocolate chips.

6. Pour into loaf pan and sprinkle oats on top if using.

7. Bake 45–55 minutes or until a toothpick comes out clean.

8. Cool completely before slicing.

This loaf keeps beautifully for 3–4 days and freezes well too — perfect for lunchboxes or afternoon tea.

2. Lemongrass Chicken

This one’s bright, aromatic, and full of flavour. The lemongrass adds a fresh citrus note that balances beautifully with the sweetness from brown sugar and the warmth of the spices.

Ingredients

• 1 kg chicken pieces (I used thighs, but any cut works)

• 2 lemongrass stalks

• 3 mixed bell peppers

• 1 garlic and ginger frozen cube (or 2 cloves garlic + 1-inch ginger)

• 1 small onion, chopped

• 1 tsp turmeric

• 1 tsp all-purpose seasoning

• ½ tsp chilli flakes (adjust to taste)

• 1 tsp salt

• 1 chicken stock cube

• ¼ cup (50g) brown sugar

• 2 tbsp avocado oil

• Juice of ½ lemon (for washing chicken)

• 1 tbsp apple cider vinegar (for washing chicken)

• Fresh herbs to finish

Instructions

1. Wash the chicken: Rinse the chicken in a mix of water, apple cider vinegar, and lemon juice. Drain and set aside.

2. Blend the sauce: Blend lemongrass, bell peppers, garlic, ginger, brown sugar, and a splash of water until smooth.

3. Fry the base: In a large pan, heat avocado oil and sauté onions until golden. Add turmeric, all-purpose seasoning, chilli, salt, and the chicken stock cube.

4. Cook the sauce: Pour in the blended lemongrass mixture. Simmer for a few minutes until fragrant.

5. Add the chicken: Place the washed chicken into the sauce. Cover and cook gently for 15–20 minutes.

6. Air fry: Remove the chicken pieces and air fry for about 20 minutes until cooked through and lightly browned.

7. Finish: Return the chicken to the sauce, stir gently, and top with fresh herbs.

Serve with rice or noodles, or portion into meal prep containers with vegetables for a quick weekday dinner.

3. Mince Sauce (Beef & Pork Mix)

This is your everyday, all-purpose sauce — perfect over rice, pasta, or potatoes. It’s hearty, simple, and packed with flavour.

Ingredients

• 500g steak mince (or a mix of beef and pork mince for best flavour)

• 1 small onion, chopped

• 1 tbsp avocado oil

• 1 tsp all-purpose seasoning

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp chilli flakes

• 1 tsp paprika

• 1 tsp brown sugar

• 1 can (400g) chopped tomatoes

• 1 garlic and ginger cube (or 2 cloves garlic + 1-inch ginger)

• Fresh parsley, to serve

Instructions

1. Heat avocado oil in a Dutch oven or heavy-bottomed pan.

2. Add the chopped onion and cook until translucent.

3. Add the mince and cook until browned.

4. Blend the chopped tomatoes with garlic and ginger, then pour into the pan.

5. Season with all-purpose seasoning, salt, pepper, chilli flakes, paprika, and brown sugar.

6. Stir well, cover, and cook on low heat for 20 minutes.

7. Finish with chopped fresh parsley and portion into containers for meal prep.

This sauce tastes even better the next day — the flavours deepen and mellow, making it perfect for storing and reheating.

Meal prep doesn’t have to be complicated — just pick a few recipes you enjoy and build from there. I usually prep one baked good, one protein-based main, and one sauce or stew each week.

It saves time, reduces stress, and means when the kids are hungry, you can simply heat and eat!!