Lunchbox Savers: 4 Make-Ahead Recipes for Busy Weeks

Between early mornings, busy workdays, school schedules, and everything in between, having something delicious ready to grab from the fridge can make all the difference.

That’s where meal prep comes in. A little time spent in the kitchen at the beginning of the week can mean homemade lunches that are flavorful, satisfying, and ready to go whenever you are.

These four make-ahead recipes are designed with busy weeks in mind. They’re easy to prep ahead, packed with flavor from Benissimo favorites, and versatile enough to work for an adult lunch, a kid’s lunchbox, or a quick dinner when you don’t feel like starting from scratch.

1. Wicked Good Chicken Salad

Chicken salad is a classic lunchbox staple for a reason. It can be made ahead, served cold, and enjoyed in everything from sandwiches to lettuce wraps to crackers.

Our version uses Wicked Good Salt to bring garlic, onion, black pepper, and Italian seasoning to every bite.

Ingredients

- 3 cups cooked chicken, shredded or chopped
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 celery stalk, finely diced
- 2 tablespoons red onion, finely diced
- 2 tablespoons chopped parsley
- 1–1½ teaspoons Benissimo Wicked Good Salt
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- ¼ cup halved red grapes, optional
- ¼ cup chopped toasted pecans, optional

Directions

1. In a large bowl, combine mayonnaise, Greek yogurt, lemon juice, and Wicked Good Salt.

2. Add the chicken, celery, red onion, parsley, and black pepper. Stir until everything is evenly coated.

3. Fold in grapes and pecans, if using.

4. Refrigerate for at least 30 minutes before serving.

Meal Prep Tip: Store the chicken salad in an airtight container for up to 4 days. Pack it with crackers, sliced vegetables, or bread for an easy lunch. For kids, skip the pecans and serve it as a sandwich, pinwheel, or with crackers for dipping.

2. Garlic Herb Pasta Salad

A good pasta salad might be the ultimate lunchbox saver. It can be made several days ahead, served cold or at room temperature, and customized with whatever vegetables and protein you have on hand.

Oh! So Garlic Salt Free Seasoning gives this version plenty of garlic and herb flavor without adding extra salt.

Ingredients

- 12 ounces rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup shredded carrots
- ½ cup mozzarella pearls or cubed mozzarella
- ¼ cup sliced black olives, optional
- ¼ cup chopped parsley
- ⅓ cup mayonnaise
- ⅓ cup plain Greek yogurt
- 1½ tablespoons Benissimo Oh! So Garlic Salt Free Seasoning
- 1 tablespoon lemon juice
- 1 tablespoon olive oil

Directions

1. Cook the pasta according to package directions. Drain and rinse under cold water until cooled.

2. In a large bowl, whisk together mayonnaise, Greek yogurt, Oh! So Garlic Salt Free Seasoning, lemon juice, and olive oil.

3. Add the cooled pasta, tomatoes, cucumber, carrots, mozzarella, olives, and parsley.

4. Toss until everything is evenly coated.

5. Refrigerate for at least 1 hour before serving.

Meal Prep Tip: Divide into individual containers at the beginning of the week for grab-and-go lunches. Add diced grilled chicken or chickpeas to make it a heartier meal.

For the Lunchbox: This is an especially easy one for kids because you can swap in their favorite pasta shape and vegetables. Try adding broccoli florets, peas, corn, or diced bell peppers.

3. Balsamic Garlic Chicken & Veggie Bowls

For a lunch that feels more like a complete meal, these Balsamic Garlic Chicken & Veggie Bowls check all the boxes: protein, vegetables, grains, and plenty of flavor.

Balsamic Garlic Oil does double duty as a marinade for the chicken and a finishing drizzle for the finished bowls.

Ingredients

For the Chicken

- 1½ pounds boneless, skinless chicken breasts or thighs
- ¼ cup Benissimo Balsamic Garlic Oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ teaspoon black pepper

For the Bowls

- 3 cups cooked rice or quinoa
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 2 tablespoons Benissimo Balsamic Garlic Oil
- Salt and pepper, to taste
- Fresh parsley, optional

Directions

1. Whisk together Balsamic Garlic Oil, honey, Dijon mustard, and black pepper.

2. Place chicken in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for at least 30 minutes, or overnight.

3. Roast or grill the chicken until cooked through. Let rest for a few minutes before slicing.

4. Toss the broccoli, bell pepper, zucchini, and tomatoes with Balsamic Garlic Oil, salt, and pepper.

5. Roast vegetables at 425°F for approximately 20–25 minutes, or until tender and lightly browned.

6. Divide rice or quinoa between meal-prep containers. Add chicken and roasted vegetables.

7. Finish with an extra drizzle of Balsamic Garlic Oil and fresh parsley.

Meal Prep Tip: Make a batch on Sunday and portion into individual containers. Refrigerate and enjoy throughout the week. The bowls can be reheated in the microwave or enjoyed cold or at room temperature.

Make It Kid-Friendly: Serve the ingredients separately instead of mixed together. Chicken, rice, and roasted vegetables make an easy deconstructed lunch that kids can pick and choose from.

4. Herb It Up! Turkey & Cheese Pinwheels

Sometimes the best lunch is the simplest one. These turkey and cheese pinwheels are easy to make in batches, easy to pack, and easy to customize for everyone in the family.

A little Herb It Up! Oil adds garlic, herbs, pepper, and just the right amount of savory flavor to the cream cheese spread.

Ingredients

- 4 large flour tortillas
- 8 ounces cream cheese, softened
- 1 tablespoon Benissimo Herb It Up! Oil
- 8 slices deli turkey
- 4 slices cheddar, provolone, or Swiss cheese
- ½ cup baby spinach
- ½ cup shredded carrots
- ¼ cup finely diced bell pepper

Directions

1. Mix the softened cream cheese with Herb It Up! Oil until smooth.

2. Spread the mixture evenly over each tortilla.

3. Layer with turkey, cheese, spinach, carrots, and bell pepper.

4. Roll each tortilla tightly.

5. Wrap in plastic wrap or parchment paper and refrigerate for at least 30 minutes.

6. Slice each roll into 1-inch pinwheels.

Meal Prep Tip: Make these the night before or prepare a batch for several days of lunches. Store them in an airtight container in the refrigerator.

For the Lunchbox: Pair with fresh fruit, veggie sticks, crackers, or a small yogurt for a simple, well-rounded lunch. You can also swap the turkey for ham, chicken, or your favorite deli meat.

Make This Week's Lunches a Little Easier

The secret to better weekday lunches isn't necessarily complicated recipes or hours spent in the kitchen. It's having a few flavorful, versatile staples that can do the heavy lifting for you.

Prep a batch of chicken salad. Toss together a pasta salad. Roast a sheet pan of chicken and vegetables. Roll up a few pinwheels.

Then, when Monday morning rolls around, you're already one step ahead.

Because when lunch is ready to grab, that's one less thing to worry about.