Mini Meal Ideas I Make on Repeat
If you have ever stood in front of the refrigerator at noon not wanting to cook a full meal but also not wanting to just snack all day, this post is for you. These mini meal ideas are the answer to that exact moment. Small, snack-style meals and no-cook dishes that feel genuinely satisfying and delicious.
These mini meals are little bites of nirvana that not only taste fantastic, but also pack the punch with protein and fiber. I’ve included 11 different mini meals here (with one more coming your way on Substack to make it an even dozen), plus you’ll find my favorite recipe for egg salad!
A Note from Teri on Mini Meals
There’s been a trend of mini meals lately, but to know me is to know I’m a gal who always has a jar of something delicious in my bag. My kitchen is always stocked with jars, and I use them for everything from granola to have on hand for gifting to my juices to freezing broth to stocking up on these mini meals.
I absolutely love a delicious snack, and my preference would always be to have mini meals throughout the day rather than big meals at breakfast, lunch and dinner. There’s something particularly delightful about the mini meal. I’m so excited that people are interested in learning more about these meals, and I’m thrilled about the list of mini meals we’ve gathered.
If you need a set of these jars for your own mini meals, you can check them out here.
What is a Mini Meal?
A mini meal is exactly what it sounds like! It is a smaller, simpler plate that doesn’t require a ton of fuss. Mini meals are perfect for solo lunches, light summer dinners, or a hearty dish on the go.
The best mini meal ideas come together quickly, use good ingredients that don’t require a lot of work, and they feel like an actual meal, not a snack. Every dish on this list gives you the perfect mix of all three!
Teri’s Mini Meal Round Up
Asian Inspired Chicken Salad
This is one of those mini meal ideas that looks and tastes far more impressive than the effort it takes. Perfectly seasoned chicken bites are cooked until crispy, tossed with shredded cabbage, julienned carrots, sliced green onions, slivered almonds, and mandarin oranges. Everything is drizzled with a creamy almond sesame dressing. It is crunchy, savory, and bright.
This salad also travels beautifully. You can store the dressing separately to keep everything crunchy until you are ready to eat.
Italian Antipasto Salad
This antipasto salad packs so much flavor in a tiny jar. The best part of this mini meal is that it requires zero cooking. For this version, we skipped the greens and stuck with all of the powerful flavors from California green olives, slivered salami, pepperoncini, peppadew peppers, mozzarella pearls, cubed manchego, grated parmesan, and marinated red onions. Dress it with red wine vinegar and marinated red onion oil to complete this perfectly briny and delicious meal.
Tunacado Bowl
Good canned tuna packed in olive oil is mixed with avocado and hot sauce mixture as the base of your mini meal. Then it is topped with more avocado, marinated red onions, and pickled ginger. You can serve it on its own or with cucumber slices alongside it. I love this meal because it’s one of the easiest to throw together quickly, but it’s so satisfying.
The key is the quality of the tuna. Olive oil-packed tuna has a richness and flavor that water-packed simply cannot match, so make sure to use a high quality tuna.
Egg Salad and Cucumber Salad
Get the Egg Salad recipe
Egg Salad has been a core food group in my household for a long time. September absolutely loved it growing up, and my recipe ended up in the no crumbs left cookbook. We’ve also included a recipe for it below!
The cucumber salad that it’s paired with is also a favorite from the no crumbs left cookbook. Combine diced cucumbers, chopped red onion, dill, chives, white vinegar, kosher salt, and white pepper. Add sour cream and a little maple syrup, and enjoy!
These jars are amazing for a quick meal on the go.
Greek Style Meal
Get the recipe this mini meal was inspired by
If you have never bought sheep’s milk feta in brine, it is an absolute must. It is a complete revelation, and I hope you are ready to fall in love.
For this mini meal, we did a mini meal inspired by my Greek Salad. Each jar is filled with baba ghanoush or hummus, sumac, cucumber, feta, marinated onion oil, cherry tomatoes, a sprinkle of salt and pepper, celery sticks, edamame, marinated onions, some kind of crunchy chip like a pita chip. It is the perfect mix of flavors for a filling mini meal.
Corn and Shrimp Sauté
This corn and shrimp sauté is so simple but absolutely perfect for a mini meal. It comes together really quickly, and the flavors meld into one another. It’s a little spicy, a little smoky, and full of flavor.
It’s easy to divide it into glass jars for a quick and easy mini meal that is super satisfying.
Cucumber Sandwiches
This is an underestimated mini meal idea. Thinly sliced English cucumber on good soft bread with a smear of cream cheese or butter is divine.
Spread the bread with softened cream cheese mixed with finely chopped fresh dill, chives, and a little lemon zest. Layer on thinly sliced cucumber. Finish with a sprinkle of Celtic sea salt, freshly ground black pepper, and a few small mint leaves or microgreens. Cut into small squares.
Whether you’re making mini sandwiches for an afternoon tea or need a quick but hearty snack on the go, these cucumber sandwiches are perfect.
Egg, Cottage Cheese and Tomato
This was a go to meal growing up, and it makes the best mini meal. It’s packed with protein, but it still feels light. Combine tomatoes, good cottage cheese, and a jammy egg for one of the most satisfying mini meals in this roundup.
Use a full-fat, good quality cottage cheese and beautiful tomatoes. Add a jammy egg (boiled for 7 and 1/2 minutes and placed directly in an ice bath). Sprinkle everything with salt and freshly ground black pepper.
I love a meal like this because it involves so little prep, but the taste is incredible.
Baked Egg Cups
These baked egg cups are a bit of a revelation. We shared all about them on Substack, but the idea is that you fill each cup with some vegetables, cheese, and any other fillings you love. Add in blended eggs and bake for a quick, easy and satisfying mini meal.
Tuna Pasta Salad
Tuna pasta salad is Roy’s specialty, and it creates the perfect mini meal. What I love most is that gets better the longer it sits, so it is the ideal make-ahead lunch. It is packed with tons of flavor, and I love to top it with marinated red onions.
If you’re a gluten-free gal like me, check out this version with rice instead of pasta.
Burrata Peach Salad
This mini meal is summer in a jar. It comes together with very few ingredients, and it lets the peaches be the star of the show.
This is a great no-cook mini meal when it’s too hot to turn on the oven or stove, but you still want something delicious. It’s satisfying, and it combines sweet and savory perfectly.
Mini Meal Ideas FAQ
A mini meal is a bit more intentional than a snack. Think of it as a little more curated. It’s satisfying in the same way a meal is, but it’s a smaller, lower-effort version.
All of the mini meals on this list are good for prep, but the pasta salad is especially great for prep. It gets better and better as the flavors develop in the fridge. It’s easy to divvy into grab-and-go lunches throughout the week.
These mini meals are filling already, but if you want to add even more satiation, add a protein (a jammy egg, good canned tuna, leftover roast chicken, cottage cheese), fiber or a healthy fat (avocado, nuts, a drizzle of good olive oil, a torn piece of burrata).
These are the jars I use to make my mini meals!
How to Make Egg Salad
Egg Salad has long been a staple in our house. It was one of September’s favorite meals in childhood and I first shared this recipe in the no crumbs left cookbook.
To take your egg salad over the top, hand grating the eggs is a must. They become the perfect texture to build your salad and get the most delicious and perfect bite.
What I love about egg salad is how delicate it feels but how easy it is to make. Simple flavors come together to make something totally delicious. You can eat it on its own, or you can serve it with crackers, on a sandwich, or in a lettuce wrap.
For even more lunch inspiration, make sure to check out this Substack all about lunches.
If you make this Egg Salad or one of the mini meals, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
Egg Salad
Ingredients
- 8 large eggs
- ½ cup mayonnaise
- ½ cup celery finely minced
- ½ cup onion finely minced
- ¼ cup fresh chives minced
- ½ teaspoon yellow mustard
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Fill a medium pot 3/4 of the way with water and bring to a boil. Add the eggs and cook for 9 and 1/2 minutes. Remove the eggs to an ice bath to cool for 10 minutes.
- When cool enough to handle, crack and peel the eggs, discarding the shells. Using a box grater, grate the eggs into a large bowl.
- Add most of the mayonnaise to the grated eggs, reserving about 2–3 tablespoons. Add the celery, onion, chives, mustard, salt, and pepper, and stir until well-combined. If your egg salad seems too dry, mix in the remaining mayonnaise.
- Serve alone or with cucumber salad, if desired.
Notes
- To make a sandwich with your egg salad, check out this recipe.
Nutrition
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.