8 Healthy Meal Prep Ideas for Quick and Simple Weight Loss in April

Here are some simple diet plan for weight loss to help you lose weight in April.

simple diet plan for weight loss
simple diet plan for weight loss

Grilled chicken and vegetable skewers

Grilled chicken and vegetable skewers are a healthy option for dinner. They’re also a good way to get your protein, vegetables, fiber and vitamins.

Here’s a recipe for grilled chicken and vegetable skewers:

Ingredients:

  • 4 chicken breasts, cut into 1-inch cubes
  • 1 red onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 zucchini, sliced into rounds
  • 1 yellow squash, sliced into rounds
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Skewers

Instructions:

  1. Soak skewers in water for at least 30 minutes.
  2. In a small bowl, mix together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Thread the chicken and vegetables onto the skewers, alternating the chicken and vegetables.
  4. Brush the skewers with the olive oil mixture.
  5. Preheat the grill to medium-high heat.
  6. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
  7. Serve immediately.

Quinoa salad

Quinoa is a good source of protein and fiber, which can help you feel fuller for longer. It’s also a great source of iron and magnesium, as well as thiamine (vitamin B1), which helps your brain function properly during the day.

To make this meal prep idea: Add cooked quinoa to a large bowl; mix in brown rice pasta sauce or marinara sauce; top with chopped kale leaves and chopped black olives; add Parmesan cheese if desired.

Here’s a recipe for a delicious quinoa salad:

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, diced
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Instructions:

  1. Rinse quinoa in a fine-mesh strainer and drain well.
  2. In a medium saucepan, bring the water to a boil. Add quinoa and reduce heat to a simmer. Cover and cook for about 15 minutes or until the water is absorbed and the quinoa is tender.
  3. In a large bowl, mix the cooked quinoa, black beans, red and yellow bell peppers, cherry tomatoes, and red onion.
  4. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt, and pepper.
  5. Pour the dressing over the quinoa mixture and toss to combine.
  6. Add the diced avocado and cilantro and gently stir.
  7. Serve immediately or refrigerate for up to 3 days.

Black bean and sweet potato bowls

Here’s a recipe for black bean and sweet potato bowls:

Ingredients:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F.
  2. Toss the sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes or until tender.
  3. In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, cumin, chili powder, salt, and pepper.
  4. In a large bowl, mix together the roasted sweet potatoes, black beans, red bell pepper, and cilantro. Pour the dressing over the mixture and toss to coat.
  5. Divide the mixture into four bowls.
  6. Top each bowl with diced avocado and additional cilantro if desired.
  7. Serve immediately or refrigerate for up to 3 days.

Salmon and roasted vegetables

Here’s a recipe for salmon and roasted vegetables:

Ingredients:

  • 4 salmon fillets (6 oz each)
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F.
  2. Toss the broccoli, cauliflower, and bell peppers with olive oil, garlic powder, thyme, salt, and pepper. Spread them in a single layer on a baking sheet.
  3. Bake for 20-25 minutes or until the vegetables are tender.
  4. Season the salmon fillets with salt and pepper.
  5. Heat a non-stick skillet over medium-high heat. Add the salmon fillets and cook for 4-5 minutes on each side, or until cooked through.
  6. Serve the salmon with the roasted vegetables.

Turkey and vegetable stir-fry

Here’s a recipe for turkey and vegetable stir-fry:

Ingredients:

  • 1 lb ground turkey
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon cornstarch
  • Salt and pepper to taste

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, cornstarch, and 1/4 cup of water.
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
  3. Add the ground turkey and cook, breaking it up with a spatula, for 5-6 minutes or until browned and cooked through. Remove from the skillet and set aside.
  4. Add the remaining tablespoon of olive oil to the skillet. Add the bell peppers, zucchini, yellow squash, onion, and garlic. Stir-fry for 3-4 minutes or until the vegetables are tender-crisp.
  5. Add the cooked turkey back to the skillet with the vegetables. Pour the soy sauce mixture over the top and stir-fry for an additional 1-2 minutes or until the sauce has thickened.
  6. Serve immediately.

Egg muffins

Here’s a recipe for egg muffins:

Ingredients:

  • 6 large eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced ham or cooked bacon
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • Salt and pepper to taste
  • Cooking spray

Instructions:

  1. Preheat oven to 375°F. Spray a 6-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the eggs and milk. Add the cheese, ham or bacon, onion, bell pepper, salt, and pepper. Stir to combine.
  3. Pour the egg mixture into the muffin cups, filling each about 3/4 full.
  4. Bake for 20-25 minutes or until the egg muffins are set and golden brown.
  5. Let cool for a few minutes before removing from the muffin tin.
  6. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Greek yogurt and fruit bowls

Here’s a recipe for Greek yogurt and fruit bowls:

Ingredients:

  • 2 cups Greek yogurt
  • 1 cup mixed berries (such as strawberries, blueberries, and raspberries)
  • 1/2 cup chopped mango
  • 1/4 cup sliced almonds
  • 2 tablespoons honey

Instructions:

  1. Divide the Greek yogurt into four bowls.
  2. Top each bowl with mixed berries and chopped mango.
  3. Sprinkle sliced almonds over the top of each bowl.
  4. Drizzle honey over the top of each bowl.
  5. Serve immediately.

Lentil soup

Here’s a recipe for lentil soup:

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 cup brown or green lentils, rinsed and drained
  • 4 cups vegetable or chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables are tender about 5-7 minutes.
  2. Add the garlic, cumin, coriander, and turmeric and cook for an additional minute.
  3. Add the lentils, broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce heat and let simmer for 25-30 minutes or until the lentils are tender.
  4. Season with salt and pepper to taste.
  5. Serve hot and garnish with chopped fresh parsley.

If you’re looking for healthy meal prep ideas for quick and simple weight loss in April, try one of these recipes. They’re all easy to make, delicious and won’t take much time at all!