Quick Bodybuilding Meals



by Kevin Alexander Of Fitmencook.com


I get it. You want to maintain or build an amazing physique, but spending countless hours cooking each meal and shelling out a fortune on food is just not practical. I agree—”ain’t nobody got time fo’ dat !” So, here are 6 customizable meals that won’t break the bank and that you can easily prep at the beginning of the week—and then freeze—so you can stay on track and accomplish your goals.


These six meals are quick, affordable, and chocked full of the macros you’ll need to power through a week of grueling workouts. An added bonus: They’re time efficient. Each meal can be prepared in mass in less than 25 minutes and can be customized to complement your diet and goals. Just prep, freeze, and defrost.


1 BBQ Chicken Wrapped Asparagus

Hands down, this is one of my favorite meals. It’s a super easy way to get your daily dose of veggies, and it’s easily customizable so you can really make the meal your own. Go seasonal with your farmer’s market faves or put a new spin on flavor by mixing in different spices.



2, 3 oz thinly cut chicken breasts

12 asparagus spears

2 tbsp BBQ sauce (low sodium, reduced fat)

Seasonings: cumin, paprika, garlic, pepper

1 cup diced bell peppers (optional for brown rice)

Suggested carbs: 1/2 cup brown rice

Fruit (optional): watermelon pieces


  1. Set oven to 405°F.
  2. Measure and cut chicken breasts into thin, 2-3 oz pieces. Feel free to further flatten the chicken with a mallet.
  3. Season chicken cutlets with 1 tbsp barbecue sauce (for each piece) and your choice of seasonings.
  4. Chop the ends off asparagus and wrap the chicken around 6 asparagus spears.
  5. Place the chicken on a baking sheet with the open facing down.
  6. Bake in the oven for about 8-10 minutes.




Nutrition Facts

Amount per serving

(without fruit)

Calories 378

Total Fat3 g

Total Carb41 g

(18 g carbs from rice)

Protein46 g


2 Wild Game and Black Bean Stuffed Bell Peppers (with Goat Cheese)

You ‘mirin?! Well, if not, you should. Wild game is a fantastic protein source that’s generally much lower in fat than beef and is often a better source of iron, zinc, and omega-3 fatty acids. Not sure how to cook that gamey meat? Mix it with some black beans and a little salsa, stuff it in a bell pepper, and BOOM—certified muscle-building meal.



6 oz ground wild game (i.e., bison, kangaroo, elk, etc)

1/2 cup black beans

2 bell peppers

4 tbsp pico de gallo, salsa, or diced tomato

2 tbsp goat cheese crumble

Pinch of fresh parsley; diced red onions

Seasonings: garlic, onion powder

Optional additional carbs: 1/4 cup brown rice

Fruit (optional): fresh pineapple and mango slices


  1. Set oven to 405°F.
  2. Cut tops off bell peppers and remove the seeds inside.
  3. Spray a baking sheet and place the bell peppers on the sheet with the open-side facing down. Bake for 10-12 minutes.
  4. Lightly spray a skillet with Kelapo Coconut Oil and place on medium heat. Add the diced onions.
  5. Add ground wild game meat to the skillet. When the meat is nearly finished, add in beans, fresh parsley, 2 heaping tbsp of pico de gallo, salsa, or diced tomatoes. Mix with a spatula.
  6. Remove the bell peppers from the oven and flip them over. Add in game and beans mixture. Top with goat cheese (or low fat mozzarella cheese) and fresh parsley (if desired)
  7. Bake in the oven for 8-10 minutes.



Nutrition Facts

Amount per serving

(without fruit and optional ingredients, using 6 oz ground kangaroo)

Calories 355

Total Fat 5 g

Total Carb 44 g

(23 g carbs from beans)

Protein 49 g


3 Stuffed Muscle Eggs with Pita Bread


Don’t be fooled by the looks of this meal. Between the eggs, yogurt, and fish, it packs quite a protein punch. Eat it for breakfast or lunch, and I guarantee you’ll feel energized to attack your daily workouts.



1 can low sodium wild salmon in water (or tuna or chicken)—I used Trader Joe’s brand

2 hardboiled eggs (only 1 egg yolk)

Diced green onions

1 tbsp Greek yogurt

Seasonings: garlic, sea salt and pepper to taste

1 leaf of lettuce

5 cherry tomatoes

Suggested carbs: 1/2 whole wheat pita pocket

1 tbsp goat cheese (optional)

Mustard or barbecue sauce (optional)

Fruit (optional): kumquats


  1. Boil 2 eggs. Peel them and slice them in half. Remove the yolk from 1 egg (or both eggs) and add to a bowl.
  2. Add 1/2 can wild salmon to the bowl along with 1 tbsp Greek yogurt, onions, and your other choice of seasonings.
  3. Mix the ingredients together; then stuff the eggs. Or, add egg whites to the mixture to create a salmon salad.
  4. Eat the meal with pita bread or stuff the pita with the salad, lettuce, and tomatoes.



Nutrition Facts

Amount per serving

(without fruit)

Calories 399

Total Fat 9 g

Total Carb 24 g

Protein 55 g


4 Spicy Flank Steak Kabobs with Sweet Potato, Blueberries and Almonds (Honey)

If I could only prep 3 meals per week, they’d definitely be breakfast, lunch, and my post-workout meal. The last thing you want after an amazing training session is to be unprepared. Use this post-workout meal—full of vitamins B, E, iron, and antioxidants—to refuel your body, replenish nutrients, and aid in muscle building and recovery.




5 oz lean flank steak (or your serving size)

Small sweet potato (roughly 200 g)

1/2 medium zucchini

1 bell pepper (any color)

2-3 small wooden skewers

Seasonings: cayenne, pepper, paprika, garlic, onion

1/8 cup blueberries (optional)

1 tbsp shaved almonds (optional)

1 tbsp raw organic honey (optional)

Fruit (optional): fresh cherries


  • Set oven to 405°F.
  • Wrap the sweet potato in foil and place in the oven. If you cannot find a whole sweet potato close to your serving size, then simply cut the sweet potato into small pieces, measure them to ensure your serving size portion and bake them on a baking sheet lined with aluminum foil. Bake for about 45 minutes depending on the size. If they are cut in chunks, then bake for only 25-30 minutes.
  • Cut flank steak into very small pieces. Season with your choice of seasonings.
  • Chop 1 zucchini and 1 bell pepper into small pieces for the kabob.
  • Assemble the kabobs, alternating between beef, bell pepper, and zucchini.
  • Place the assembled kabob on a baking sheet/pan and bake for 8-12 minutes depending how well you like your meat cooked.



Nutrition Facts

Amount per serving

(without fruit and optional ingredients)

Calories 475

Total Fat 11 g

Total Carb 45 g

Protein 35 g

Note: when preparing this meal for the week, if you choose to add blueberries and almonds, keep those items separate and do not freeze.


5 Turkey Meatloaf with Spinach and Whole Wheat Pearl Couscous

Time to dust off your muffin pan! Steer clear of sugary carbs and use your baking tray for good with this easy meal you’ll prep in virtually no time at all. Add your own swag and flavor with optional seasonings like olive tapenade and fruit.



5 oz extra lean ground turkey

3/4 cup diced red onions and bell peppers

1/3 cup low sodium marinara sauce

1 cup raw spinach

Seasonings: parsley, basil, garlic, onion, dash of coriander, pepper, sea salt (pinch)

Suggested carbs: 1/2 cup whole wheat rainbow pearl couscous (measured dry, uncooked)

1 tbsp olive tapenade (optional for couscous)

Fruit (optional): pineapple and papaya slices


Muffin pan


  1. Set oven to 405°F.
  2. Season ground turkey with your choice of seasonings. Add in your choice of diced veggies.
  3. Lightly spray your muffin pan with Kelapo Coconut Oil. Place the ground turkey inside of the muffin holders. Depending on how big your muffin pan is and your singular serving, you may have to use 2 muffin holders for each serving.
  4. Top each serving with 1 tbsp marinara sauce.
  5. Bake in the oven for about 8-10 minutes. If you use less lean ground turkey, you can consider increasing the cooking time to 10-12 minutes.
  6. Boil couscous using water and low sodium chicken or vegetable broth. Add cilantro or onions while cooking for added flavor. Set aside, and allow to cool. Add 1 tbsp olive tapenade to couscous if desired.




Nutrition Facts

Amount per serving

(without fruit and optional ingredients)

Calories 357

Total Fat 4 g

Total Carb 38 g

Protein 41 g


6 Sesame Tahini Shrimp and Raw Zucchini Linguine Pasta Salad

One of my mottos: “No boring food. Ever.” That’s especially true for salads. Spruce up that lowly bed of lettuce with good-for-you protein and fresh, raw veggies. In the right amount they can be satisfying, filling, and supply your body with the needed vitamins, antioxidants, and enzymes to aid in digestion, heart function, and overall health.




6 oz steamed or cooked shrimp

1 large green zucchini, chopped

1.5 cup colorful bell peppers, sliced

1/4 cup red onion, sliced

1 tbsp roasted Tahini butter

1/2 tbsp sesame oil

1-2 tbsp liquid aminos

1/2 tbsp sesame seeds (optional)

Fruit (optional): blueberries


Julienne Shredder


  1. Cut zucchini using a Julienne shredder in order to make the raw linguine.
  2. Slice veggies for pasta.
  3. In a bowl, mix tahini, sesame oil and Bragg’s Liquid Aminos.
  4. Place all ingredients into a large bowl, including cooked shrimp. Pour the Tahini sauce you made over the meal. Toss it to make sure all sides are covered in the sauce.
  5. Sprinkle sesame seeds on top. And then devour!



Nutrition Facts

(without fruit and optional ingredients)

Amount per serving

Calories 470

Total Fat 19 g

Total Carb 28 g

Protein 48 g


If you’re concerned about the fat content, then simply remove the sesame oil which adds about 60 calories with 7g of fat.


Want more meal ideas? Join the FitMenCook & FitWomenCook movement today and share your dieting tricks and tips! You can find me on:


Source: http://www.bodybuilding.com/fun/6-su…cle-meals.html

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