Sunday is a great day for a trip to the grocery store, an evening of meal prep, and a little bit of relaxation. Unfortunately, life often gets in the way, and that shopping trip turns into a night of takeout, meal prep gets pushed, and that healthy Monday breakfast becomes a last-minute coffee shop stop. Sigh.

Fortunately, these nine Sunday dinner recipes make things a little easier. They're simple to prepare and will leave you with loads of leftovers, which will help keep your taste buds happy all week long.

For nights when you'd rather bond with Netflix than your kitchen, turn to a Dutch oven. Most of the magic happens in the oven, meaning all you have to do is figure out the best way to kill time while your meal bakes.

This recipe sticks to lightly spiced chicken, halved potatoes, and just the right amount of herbs, and will give you plenty of meat to use in salads, sandwiches, grain bowls, and anything else chicken goes with (which is pretty much everything) during the week.

If you're feeling extra motivated, add a sheet of veggies—we love squash, onion, leeks, and turnips—tossed with salt and pepper and olive oil to the oven 30 minutes before the chicken is done to liven up those leftovers even more.

Days of gross, greasy casseroles are over. This protein-packed recipe is full of hearty quinoa, fiber-rich broccoli, and sharp cheddar cheese, and is anything but sad and swampy.

We love dropping a dollop on a pile of arugula dressed with olive oil and lemon juice, wrapping them in corn tortillas or pitas (avocado and tzatziki make great toppings), bulking it up with poached eggs, or serving with a simple side salad. Another great tip: Add veggies like cauliflower, Brussels sprouts, mushroom, or sweet potato to the casserole to help it stretch even further.

We're all about fish, but sometimes it can be so pricey! We love that tilapia is often more affordable (especially if you buy frozen) and packs some serious protein.

Though blackened fish is often fried, this recipe keeps things healthier (and simpler) by pan-frying the spice-coated fish. From tacos to taco salads to burrito bowls, this recipe can be sliced and diced as you please and eaten in countless ways.

To make leftovers a little easier, pick up store-bought salsa, avocados for slicing, and frozen shrimp so you can re-up the protein when you run out of fish. Black beans are another great way to add more flavor and fiber to these tacolicious treats (err, meals).

These Italian meatballs take only 15 minutes to prep and taste like they were made by the Italian grandma you always dreamed of having—or are lucky enough to have! Though these traditional meatballs are made with ground beef and Italian sausage, they also taste good with ground chicken or turkey and pretty much any variety of sausage (just stick to minimal herbs and add-ins).

Great on zucchini noodles, topped on grains like quinoa, stuffed in a meatball sub, or served solo with sauce and a side of veggies (broccolini is a great pairing), these meatballs are so good it'll take some serious willpower to get them to stretch a full week. To help with portion control, freeze half the recipe and thaw as needed.

It's amazing what a simple sheet of roasted veggies can do. Eggplant, zucchini, bell pepper, tomatoes, garlic, onion, and fresh herbs are roasted in the oven for a ratatouille-inspired flavor and doused with balsamic vinegar for a little extra punch.

The next step is up to you, but we love the recipe creator's suggestions of topping on polenta, mixing into pasta, and serving on toast with a poached or fried egg. Other great options: mixing with a grain and some greens (like spinach), throwing into a frittata or quiche, topping on your protein of choice (like salmon), or tossing into a big salad with toasted nuts.

Meat shouldn't have all of the fun. This recipe takes the best of Sunday roast flavors—think gravy and plenty of potatoes—while keeping things relatively light and positively vegan.

We love adding leftovers to sandwiches (or pita pockets), sauteing them with sturdy greens (like kale), mixing them into grain bowls, and adding them to a savory scramble (or tofu scramble to keep it vegan). To make sure the cauliflower and veggies are extra soaked in the homemade sauce, baste often and generously.

This recipe is so good we wouldn't blame you if you ate it as is all week long. Though it does require a fair amount of chopping, the only other step is letting this Moroccan-spiced stew sit in the slow cooker—which is quite possibly our favorite cooking hack.

When you're ready to move on from the recipe creator's suggested grain bowl (stew, quinoa, arugula, and coconut yogurt), feel free to scoop up the lentil and squash mixture with a chunk of crusty bread, serve over protein (like chicken), stuff into a sub or a cooked spaghetti squash half, mix with sweet potato noodles, or simply change up the greens and sauce in the bowl (we love hummus and spinach).

One soup to serve up all week long? Hear us out. This recipe is a fajita, burrito, enchilada, and soup all in one. (And does eating Mexican food ever get old?) Another one-pot wonder, this recipe is ready in 30 minutes and is so good we assure you there's no getting sick of it.

For a heartier meal, serve wet burrito-style in a flour tortilla with extra sauce on top. To keep it lighter, strain the liquid and pile on cabbage or romaine. Mix it up in a bowl with any Mexican fixing you fancy (jalapeño, tortilla slices, diced avocado), serve with scrambled or fried eggs, stuff into a chicken breast (for extra extra protein) and bake... you name it, this fajita soup can probably do it.

We've already spoken of the wonders of simply roasted veggies. But roasted stir-fry veggies? Now we're talkin'. Place any veggies and protein you fancy on a sheet, mix with the homemade sauce, and eat as you please.

Great sauteed with spaghetti squash, topped on zucchini noodles, served with brown rice and tofu, made even more vegtastic paired with cauliflower rice... this stir-fry just gets us. Though the sauce only takes a few minutes to make and is well worth the effort, feel free to opt for store-bought. Just make sure to keep an eye on added sugars!

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