Fact: meal prepping is a guaranteed way to eat healthier and save money. Also fact: meal prepping gets really boring, really fast.

To help you out, we asked meal prepping Instagram guru Katie Lolas to share seven of her tastiest lunch recipes you’ll actually look forward to eating. Enjoy!

1. Spinach and Tomato Ravioli Bake.

This quick and wholesome recipe uses four main ingredients including ravioli, passata sauce, spinach, and parmesan. The sauce is rich and nourishing and this recipe makes an excellent prep or dinner option. It’s also perfect for a family and freezes well if double batching is your jam!

Serves:4.

Prep time:30 minutes.

Ingredients:

Directions:

1. Preheat oven to 200ºC and grease baking dish. Cook Ravioli according to packet instructions, strain once done and set aside.

2. Sauté baby spinach leaves in splash of olive oil, then set aside.

3. In a medium-sized bowl add the passata sauce, tomato paste, crushed garlic, 3 tbsp mixed herbs and mix together until well combined. Spread 1/3 of the sauce into the bottom of the prepared baking dish.

4. Arrange the ravioli in a single layer over the sauce. Top with a sprinkle of parmesan cheese and the sautéed spinach. Repeat the layers starting with what’s left of the ravioli. Finish by topping with the remainder of the sauce and parmesan and the final tbsp of mixed herbs. Sprinkle salt and pepper in between the layers, to taste.

5. Cover the baking dish and bake for 20mins. Remove the foil and continue baking for an additional 2mins or until the cheese is golden brown.

6. Garnish the spinach and tomato ravioli bake with basil, and serve with a salad or side of veggies.

Notes:Use 2 tbsp of garlic-infused olive oil if you’re intolerant to fresh garlic.

2. Chilli and Lime Chicken Tacos.

These chilli lime chicken tacos are easy and full of flavour. Serve them avocado chunks, beans, and drizzle with some lemon and lime yoghurt dressing!

Serves:4.

Prep time:25 minutes.

Ingredients:

Chilli and lime chicken marinade:

Taco filling:

Optional garnishes:

Dressing:

Directions:

1. Cook chicken.

In a medium-sized bowl, add the chicken and all marinade ingredients, mixing until well combined. Set a large non-stick pan over medium-high heat. Add a splash of olive oil and add the chicken, cooking for 5 minutes, or until golden brown on one side. Flip chicken and reduce heat to medium. Cook for approximately 5-8 minutes or until chicken is golden brown on each side and cooked through. Remove from heat and set aside.

2. Combine filling ingredients.

In a medium bowl, combine drained and rinsed beans, corn, olive oil, adding salt and pepper to taste.

3. Make dressing.

In a small bowl add the yoghurt, lemon juice, lime juice, coriander, and mix well, adding salt to taste.

4. Assemble.

Place chicken and filling in soft taco tortillas. Garnish with avocado chunks, dressing, and serve with lime wedges.

Notes:If meal prepping, to preserve avocado, lightly spray with olive oil.

3. Beef Koftas, Tabouli with a Lemon Yoghurt Sauce.

Juicy, fragrant beef koftas served with a side of tabouli and a lemon yoghurt sauce – Middle Eastern-inspired perfection!

Serves:4.

Prep time:30 minutes.

Ingredients:

For the beef koftas:

For the lemon yoghurt:

For the tabouli:

Directions:

For the kofta:

1. Place all the kofta ingredients into a large bowl and mix thoroughly with your hands.

Divide into eight portions and shape each portion into a long sausage shape. (Preheat oven to 200°C if you’d prefer to bake your koftas).

2. Place the koftas on the lightly oiled, hot pan. Cook on medium-high heat for 4 minutes on one side, turn over and cook for another 3-4 minutes or until cooked through. Alternatively, if baking, add koftas to a lightly oiled non-stick baking sheet and place into the preheated oven for 15 mins or until cooked through.

For the tabouli:

1. Place burghul in a bowl of hot tap water for 15 mins or until it has softened.

2. Strain burghul to remove excess water. Add tomatoes, lemon juice. cucumber parsley, mint, shallots and olive oil to burghul mixture. Stir until combine. Add salt to taste just before serving.

For the lemon yoghurt:

1. Mix the yoghurt and lemon juice together. Season with salt to taste.

Serve koftas with a side of tabouli, lemon yoghurt and an additional wedge of lemon to squeeze over the top of everything before eating.

Notes:

4. Beef and Spinach Shepherd’s Pie with Creamy Sweet Potato Mash.