The people who eat best during the week aren’t cooking every night. They’re cooking once — on Sunday, in a glorious two-hour session — and eating well for days.
Meal prep isn’t about eating the same sad container five days straight. It’s about components: grains, proteins, vegetables, and sauces that mix and match into a different meal every day.
These 59 healthy meal prep ideas cover the whole week: grab-and-go breakfasts, lunchbox heroes, dinners that reheat like a dream, and snacks that keep you going. Prep once, eat well all week.
1. 🥣 PB & Banana Overnight Oats
The classic prep breakfast — creamy, filling, and waiting in the fridge.
Ingredients: Rolled oats, milk, Greek yogurt, peanut butter, banana, chia seeds, honey.
- Mix oats, milk, yogurt, peanut butter, and chia in jars.
- Top with sliced banana; refrigerate overnight.
- Grab and go — keeps 4 days.
2. 🥚 Spinach & Feta Egg Muffins
Protein-packed breakfast bites that reheat in 30 seconds.
Ingredients: 10 eggs, spinach, feta, bell pepper, onion, salt, pepper.
- Whisk eggs; stir in chopped vegetables and feta.
- Pour into a greased muffin tin.
- Bake at 350°F for 20 minutes. Refrigerate up to 5 days.
3. 🫐 Greek Yogurt Parfait Jars
Layers of creamy yogurt, berries, and crunch — breakfast that feels like dessert.
Ingredients: Greek yogurt, mixed berries, granola, honey.
- Layer yogurt, berries, and granola in jars.
- Drizzle with honey; seal.
- Refrigerate up to 4 days (add granola fresh if you like it crunchy).
4. 🍌 Protein Banana Pancakes
Batch-cook a stack on Sunday; reheat all week.
Ingredients: Bananas, eggs, oats, protein powder or Greek yogurt, cinnamon, baking powder.
- Blend everything into a batter.
- Cook pancakes 2–3 minutes per side.
- Cool, stack with parchment, and refrigerate 4 days or freeze 2 months.
5. 🥣 Chia Seed Pudding Cups
Tiny seeds, big nutrition — pudding that’s actually good for you.
Ingredients: Chia seeds, coconut milk, maple syrup, mango, coconut flakes.
- Whisk chia, coconut milk, and maple syrup in cups.
- Refrigerate 4 hours or overnight, stirring once.
- Top with mango and coconut. Keeps 5 days.
6. 🌯 Freezer Breakfast Burritos
Scrambled eggs, beans, and cheese wrapped up — the ultimate grab-and-go.
Ingredients: Eggs, black beans, bell peppers, cheese, salsa, large tortillas.
- Scramble eggs with peppers; warm beans.
- Fill tortillas with eggs, beans, cheese, and salsa; roll tightly.
- Wrap in foil; freeze up to 3 months. Microwave 2–3 minutes.
7. 🍠 Sweet Potato Breakfast Hash
Hearty, colorful, and endlessly reheatable — top with a fresh egg.
Ingredients: Sweet potatoes (diced), bell peppers, onion, smoked paprika, eggs (to serve).
- Roast diced sweet potatoes, peppers, and onion at 400°F for 30 minutes.
- Season with paprika, salt, and pepper.
- Portion into containers; reheat and top with a fried egg.
8. 🥣 Big-Batch Steel-Cut Oats
Creamy, chewy, and nourishing — one pot feeds you all week.
Ingredients: Steel-cut oats, water or milk, cinnamon, salt, toppings of choice.
- Simmer oats in liquid with cinnamon and salt, 25–30 minutes, stirring often.
- Portion into containers.
- Reheat with a splash of milk; add fresh toppings. Keeps 5 days.
9. 🫐 Berry Oatmeal Bake
Like a warm berry crumble you can eat for breakfast — slice and reheat.
Ingredients: Rolled oats, eggs, milk, berries, maple syrup, baking powder, cinnamon, walnuts.
- Mix everything in a baking dish.
- Bake at 375°F for 35–40 minutes until set.
- Slice into squares; refrigerate 5 days. Reheat individual portions.
10. 🥚 Grab-and-Go Egg Snack Packs
Hard-boiled eggs plus crunchy vegetables and hummus — the perfect mini-meal.
Ingredients: Eggs, baby carrots, cucumber, cherry tomatoes, hummus cups.
- Boil eggs 10 minutes; cool in ice water and peel.
- Pack 2 eggs with vegetables and a hummus cup per container.
- Refrigerate up to 5 days.
11. 🧇 Freezer Whole-Grain Waffles
Crisp, wholesome waffles on demand — better than any box.
Ingredients: Whole wheat flour, eggs, milk, baking powder, maple syrup, vanilla, oil.
- Make batter; cook waffles until golden.
- Cool completely on a rack.
- Freeze in bags with parchment between. Toast straight from frozen.
12. 🍎 Apple Cinnamon Baked Oatmeal
Warm spices and caramelized apples — fall in a baking dish.
Ingredients: Rolled oats, apples (diced), eggs, milk, maple syrup, cinnamon, nutmeg, pecans.
- Mix oats, apples, spices, eggs, milk, and maple in a baking dish.
- Top with pecans; bake at 375°F for 35 minutes.
- Slice; refrigerate 5 days. Reheats beautifully.
The 2-hour Sunday formula: start grains (oats, rice, quinoa), roast a sheet pan of vegetables, cook two proteins, and whisk one sauce. That’s four components that combine into a dozen different meals. Put on a podcast and it’s practically fun.
13. 🥗 Mason Jar Greek Salads
Dressing on the bottom, greens on top — crisp salads that stay fresh for days.
Ingredients: Greek dressing, cucumber, tomatoes, red onion, olives, feta, romaine.
- Pour dressing into jars; layer sturdy vegetables next.
- Add feta and olives; pack romaine on top.
- Seal; refrigerate 4 days. Shake to dress when ready.
14. 🍗 Chicken & Quinoa Power Bowls
Protein, whole grains, and roasted vegetables — the lunch that powers afternoons.
Ingredients: Chicken breasts, quinoa, sweet potato, broccoli, olive oil, lemon-tahini sauce.
- Cook quinoa; roast chicken and vegetables at 400°F for 25 minutes.
- Slice chicken; portion everything into containers.
- Pack sauce separately; drizzle when serving. Keeps 4 days.
15. 🥘 White Bean Turkey Chili
Mild, creamy, and protein-rich — a chili that reheats like a dream.
Ingredients: Ground turkey, white beans, green chiles, onion, garlic, cumin, broth, lime.
- Brown turkey with onion and garlic.
- Add beans, chiles, cumin, and broth; simmer 25 minutes.
- Portion into containers; finish with lime. Keeps 5 days; freezes 3 months.
16. 🍲 Big-Batch Lentil Soup
One pot, endless bowls — the meal-prep soup champion.
Ingredients: Brown lentils, carrots, celery, onion, garlic, cumin, broth, lemon.
- Sauté vegetables; add lentils, cumin, and broth.
- Simmer 30 minutes until lentils are tender.
- Portion; finish with lemon. Refrigerate 5 days or freeze.
17. 🌯 Chicken Burrito Bowls
All the burrito joy, no tortilla required — endlessly customizable.
Ingredients: Chicken thighs, rice, black beans, corn, salsa, taco seasoning, lime.
- Season and bake chicken; cook rice.
- Warm beans and corn.
- Build bowls; pack salsa separately. Keeps 4 days.
18. 🥬 Tuna Salad Lettuce Cups
Light, fresh, protein-packed — pack the tuna separately to stay crisp.
Ingredients: Canned tuna, Greek yogurt, celery, Dijon, lemon, butter lettuce, herbs.
- Mix tuna with yogurt, celery, Dijon, and lemon.
- Portion tuna salad into containers; pack lettuce separately.
- Assemble at lunchtime. Keeps 3 days.
19. 🍝 Veggie Pasta Salad Jars
Colorful, tangy, and better on day two — pasta salad is a prep natural.
Ingredients: Short pasta, cherry tomatoes, cucumber, bell peppers, olives, feta, Italian dressing.
- Cook pasta al dente; cool.
- Toss with chopped vegetables, feta, and dressing.
- Jar it up; refrigerate 4 days. The flavor deepens overnight.
20. 🥙 Hummus & Veggie Wraps
Crunchy, creamy, and fresh — assemble morning-of for best texture.
Ingredients: Large tortillas, hummus, shredded carrots, cucumber, spinach, sprouts, feta.
- Prep all vegetables; store separately.
- Each morning: spread hummus, pile vegetables, roll.
- Or assemble night-before without wet ingredients.
21. 🍛 Chickpea Curry + Rice Packs
Pantry curry that tastes better reheated — meal prep gold.
Ingredients: Chickpeas, coconut milk, curry powder, onion, garlic, ginger, rice, spinach.
- Simmer curry 20 minutes; cook rice.
- Portion curry over rice in containers.
- Refrigerate 4 days. The flavors meld beautifully.
22. 🥗 Kale & Apple Salad Kits
Hearty kale stands up to days in the fridge — unlike delicate greens.
Ingredients: Kale (massaged), apples, walnuts, dried cranberries, blue cheese, maple-Dijon dressing.
- Massage kale with a little dressing until tender.
- Portion into containers with toppings.
- Pack extra dressing separately. Keeps 4 days.
23. 🍗 Teriyaki Chicken & Broccoli Bowls
Sweet-savory glaze over fluffy rice — takeout, prepped.
Ingredients: Chicken thighs, broccoli, rice, soy sauce, honey, ginger, garlic, sesame.
- Bake or pan-cook chicken; steam broccoli; cook rice.
- Simmer soy, honey, ginger, and garlic into a glaze; toss chicken in it.
- Build bowls; refrigerate 4 days.
24. 🌽 Black Bean & Corn Salad
No cooking required — just chop, toss, and jar.
Ingredients: Black beans, corn, bell peppers, red onion, cilantro, lime, cumin, olive oil.
- Combine everything in a big bowl.
- Season with lime, cumin, oil, salt.
- Jar it; refrigerate 5 days. Great as a side or light lunch.
25. 🍲 Vegetable Barley Soup
Chewy barley makes this soup a full meal — hearty and wholesome.
Ingredients: Pearl barley, carrots, celery, onion, mushrooms, thyme, broth, parsley.
- Sauté vegetables; add barley and broth.
- Simmer 35 minutes until barley is tender.
- Portion into containers; refrigerate 5 days or freeze.
26. 🥑 Shrimp & Avocado Salad
Fresh, light, and luxurious — prep components, assemble fresh.
Ingredients: Shrimp (cooked), avocado, grapefruit or orange, mixed greens, lime vinaigrette.
- Cook shrimp; cool.
- Portion shrimp and greens; pack avocado and dressing separately.
- Assemble at serving time. Best within 3 days.
27. 🌯 Buffalo Chicken Wraps
Spicy shredded chicken that only gets better — wrap fresh each day.
Ingredients: Chicken breasts, buffalo sauce, Greek yogurt ranch, celery, tortillas, lettuce.
- Poach or slow-cook chicken; shred and toss with buffalo sauce.
- Store chicken and toppings separately.
- Assemble wraps fresh; refrigerate components 4 days.
28. 🫒 Mediterranean Mezze Boxes
No cooking, all flavor — the lunchbox that feels like a vacation.
Ingredients: Hummus, olives, feta, cherry tomatoes, cucumber, pita, dolmas (optional).
- Portion hummus into small cups.
- Arrange everything in compartment containers.
- Refrigerate 4 days. Add pita morning-of to stay soft.
29. 🍜 Cold Sesame Noodle Jars
Nutty, slurpable, and perfect cold — the anti-sad-desk-lunch.
Ingredients: Soba or spaghetti, sesame oil, soy sauce, peanut butter, shredded carrots, edamame, scallions.
- Cook noodles; toss with sesame dressing.
- Layer with vegetables in jars.
- Refrigerate 4 days; eat cold or room temp.
30. 🥗 Southwest Chicken Salad
Bold flavors that hold up — this salad is better on day two.
Ingredients: Chicken, romaine, black beans, corn, avocado (add fresh), chipotle ranch, tortilla strips.
- Cook and slice chicken; chop vegetables.
- Portion everything except avocado and dressing.
- Assemble fresh; add avocado day-of. Keeps 4 days.
Sauces are the meal-prep multiplier. One batch of tahini dressing, peanut sauce, or chimichurri transforms the same chicken-and-rice into three different meals. Always prep at least one sauce — it’s the difference between “leftovers” and “lunch.”
31. 🍗 Sheet Pan Chicken Fajitas
One pan, four dinners — fajitas practically prep themselves.
Ingredients: Chicken breasts (sliced), bell peppers, onion, fajita seasoning, lime, tortillas or rice.
- Toss everything with seasoning on a sheet pan.
- Roast at 400°F for 20 minutes.
- Portion into containers; serve in tortillas or over rice. Keeps 4 days.
32. 🐟 Baked Salmon & Veggie Trays
Omega-3s for the whole week — salmon reheats gently and well.
Ingredients: Salmon fillets, asparagus, cherry tomatoes, lemon, dill, olive oil, quinoa.
- Roast salmon and vegetables at 400°F for 12–14 minutes; cook quinoa.
- Portion into containers.
- Reheat gently (or enjoy at room temp). Keeps 3 days.
33. 🥩 Turkey Meatloaf Muffins
Individual portions cook faster and reheat perfectly — meatloaf, upgraded.
Ingredients: Ground turkey, breadcrumbs, egg, onion, ketchup glaze, Worcestershire, garlic.
- Mix everything; press into a muffin tin.
- Brush with ketchup glaze; bake at 375°F for 25 minutes.
- Cool; refrigerate 4 days or freeze 2 months.
34. 🌮 Slow Cooker Chicken Tacos
Set it, forget it, shred it — taco meat for days.
Ingredients: Chicken breasts, salsa, taco seasoning, lime.
- Place everything in the slow cooker.
- Cook on low 6 hours or high 3 hours.
- Shred; portion. Use in tacos, bowls, and salads all week.
35. 🫑 Batch Stuffed Bell Peppers
Complete meals in edible bowls — they reheat like they were just made.
Ingredients: Bell peppers, ground turkey, rice, marinara, Italian seasoning, mozzarella.
- Fill halved peppers with the turkey-rice mixture.
- Bake at 375°F for 30 minutes; top with cheese for the last 5.
- Refrigerate 4 days. Reheat covered to keep moist.
36. 🍗 Lemon Herb Chicken Thighs
The most versatile prep protein — goes with everything.
Ingredients: Chicken thighs, lemon, garlic, oregano, thyme, olive oil.
- Marinate 20 minutes (or overnight).
- Roast at 400°F for 30–35 minutes.
- Slice or leave whole; use in bowls, salads, and wraps. Keeps 4 days.
37. 🍝 Big-Batch Turkey Bolognese
A rich, meaty sauce that improves with age — the freezer’s best friend.
Ingredients: Ground turkey, onion, carrots, celery, garlic, crushed tomatoes, red wine (optional), basil, pasta.
- Brown turkey; sauté the soffritto until soft.
- Add tomatoes and wine; simmer 45 minutes.
- Portion sauce; freeze up to 3 months. Cook pasta fresh.
38. 🥘 Beef & Vegetable Stir-Fry Packs
Prep the components; the stir-fry takes 10 minutes on serving day.
Ingredients: Flank steak (sliced), broccoli, bell peppers, snap peas, stir-fry sauce, rice.
- Slice beef and vegetables; portion sauce.
- Store components separately up to 3 days.
- Stir-fry fresh in 10 minutes; serve over reheated rice.
39. 🍛 Coconut Chicken Curry
Creamy, fragrant, and better on day three — curry is meal-prep royalty.
Ingredients: Chicken thighs, coconut milk, curry powder, onion, garlic, ginger, rice, cilantro.
- Simmer everything 25 minutes until chicken is tender.
- Cook rice; portion together.
- Refrigerate 4 days. Freezes beautifully.
40. 🐟 Lemon Garlic Cod & Greens
Light, bright, and ready in 20 minutes — the gentle dinner.
Ingredients: Cod fillets, lemon, garlic, olive oil, green beans, parsley.
- Marinate cod in lemon, garlic, and oil 15 minutes.
- Bake at 400°F for 12 minutes; steam green beans.
- Portion; refrigerate 3 days. Best reheated gently.
41. 🌿 Pesto Chicken & Veggie Bowls
Fresh basil pesto makes everything taste like summer — even in February.
Ingredients: Chicken breasts, pesto, zucchini, cherry tomatoes, quinoa or pasta.
- Cook chicken; roast or sauté vegetables.
- Toss with pesto and quinoa.
- Portion; refrigerate 4 days. Add extra pesto when serving.
42. 🥩 Slow Cooker Pork Carnitas
Crispy-edged, juicy pork with almost no effort — tacos, bowls, salads.
Ingredients: Pork shoulder, orange juice, lime, garlic, cumin, oregano, onion.
- Slow-cook everything on low 8 hours.
- Shred; crisp under the broiler 5 minutes.
- Portion; refrigerate 5 days or freeze 3 months.
43. 🍲 White Chicken Chili
Creamy, mild, and comforting — a chili everyone loves.
Ingredients: Chicken breasts, white beans, green chiles, onion, garlic, cumin, broth, cream cheese, lime.
- Simmer chicken, beans, chiles, and spices 25 minutes.
- Shred chicken; stir in cream cheese until melted.
- Portion; refrigerate 5 days. Toppings: lime, cilantro, jalapeño.
44. 🥘 Egg Roll in a Bowl
All the egg-roll flavor, none of the wrapper — fast and reheatable.
Ingredients: Ground turkey or pork, coleslaw mix, garlic, ginger, soy sauce, sesame oil, scallions.
- Brown meat with garlic and ginger.
- Add coleslaw mix; cook 5 minutes until wilted.
- Season with soy and sesame; portion over rice. Keeps 4 days.
45. 🍋 Greek Lemon Chicken & Potatoes
One pan, Mediterranean sunshine — the potatoes soak up all that lemon.
Ingredients: Chicken thighs, baby potatoes, lemon, garlic, oregano, olive oil.
- Toss everything with lemon, garlic, oregano, and oil on a sheet pan.
- Roast at 400°F for 35–40 minutes.
- Portion; refrigerate 4 days. Reheats wonderfully.
Label everything with the date — masking tape and a marker are a meal-prepper’s best friends. And follow the 4-day rule: most cooked proteins and grains are at their best within 4 days refrigerated. When in doubt, freeze it.
46. 🥕 Veggie & Hummus Cups
Portion-controlled crunch — the 3 PM slump antidote.
Ingredients: Hummus, baby carrots, cucumber sticks, bell pepper strips, small cups.
- Spoon hummus into the bottom of small cups.
- Stand vegetable sticks upright in the hummus.
- Cover; refrigerate 4 days.
47. 🍎 Apple Slices & Almond Butter Packs
Sweet, crunchy, satisfying — nature’s perfect snack, portioned.
Ingredients: Apples, almond butter packets or portions, lemon juice, cinnamon.
- Slice apples; toss with lemon juice to prevent browning.
- Portion with almond butter into containers.
- Refrigerate 3 days. Sprinkle cinnamon when serving.
48. 🥜 Homemade Trail Mix
Your mix, your rules — no mystery ingredients, no stale peanuts.
Ingredients: Almonds, walnuts, pumpkin seeds, dark chocolate chips, dried cranberries, coconut flakes.
- Combine everything in a big bowl.
- Portion into small bags or jars.
- Store at room temp 2 weeks. A handful is a serving.
49. 🧀 Turkey & Cheese Roll-Ups
Protein in every bite — the simplest satisfying snack.
Ingredients: Deli turkey, cheese slices, mustard, pickle spears or cucumber.
- Spread mustard on turkey slices.
- Roll around cheese and pickle spears.
- Secure with toothpicks; refrigerate 3 days.
50. 🍫 Dark Chocolate Energy Bites
No-bake, chocolatey, and genuinely energizing — the 4 PM rescue.
Ingredients: Oats, peanut butter, honey, dark chocolate chips, flaxseed, vanilla.
- Mix everything; chill 30 minutes.
- Roll into balls.
- Refrigerate 2 weeks. Two bites = one snack.
51. 🥬 Baked Kale Chips
Crispy, salty, addictive — make a big batch; they vanish.
Ingredients: Kale (torn), olive oil spray, sea salt, nutritional yeast (optional).
- Toss kale with oil spray and salt.
- Bake at 300°F for 20–25 minutes until crisp.
- Cool completely; store airtight 3 days.
52. 🍿 Seasoned Air-Popped Popcorn
Whole-grain crunch for pennies — season it your way.
Ingredients: Popcorn kernels, olive oil spray, nutritional yeast or parmesan, smoked paprika, salt.
- Air-pop a big batch.
- Spray lightly with oil; toss with seasonings.
- Bag into portions. Stays fresh 3 days airtight.
53. 🫘 Crunchy Roasted Chickpeas
The high-protein crunch — seasoned any way you like.
Ingredients: Canned chickpeas (drained, dried), olive oil, smoked paprika, garlic powder, salt.
- Pat chickpeas very dry; toss with oil and spices.
- Roast at 400°F for 25–30 minutes, shaking once, until crisp.
- Cool completely; store airtight 4 days.
54. 🍌 Banana Oat Cookies
Two ingredients, endless variations — the simplest cookie ever.
Ingredients: Ripe bananas, rolled oats, plus mix-ins: chocolate chips, walnuts, cinnamon.
- Mash bananas; stir in oats and mix-ins.
- Drop spoonfuls onto a lined sheet.
- Bake at 350°F for 12–15 minutes. Keeps 4 days.
55. 🫒 Marinated Olives & Feta Cups
Mediterranean happy hour, portioned — briny, creamy, perfect.
Ingredients: Mixed olives, feta cubes, olive oil, lemon zest, oregano, red pepper flakes.
- Combine everything in a bowl; marinate 1 hour.
- Portion into small cups.
- Refrigerate 1 week. Bring to room temp before serving.
56. 🥒 Tzatziki & Pita Cups
Cool, garlicky, refreshing — the snack that tastes like vacation.
Ingredients: Greek yogurt, cucumber (grated, squeezed), garlic, dill, lemon, pita chips.
- Mix yogurt, cucumber, garlic, dill, and lemon.
- Portion into cups.
- Refrigerate 4 days; pack pita chips separately.
57. 🧀 Cottage Cheese & Berry Cups
Protein-packed and sweet — the snack that eats like dessert.
Ingredients: Cottage cheese, mixed berries, honey, granola (optional).
- Spoon cottage cheese into cups.
- Top with berries and a drizzle of honey.
- Refrigerate 4 days. Add granola fresh for crunch.
58. 🌰 Spiced Roasted Nuts
Warm spices, toasty nuts — dangerously good by the handful.
Ingredients: Mixed nuts, egg white (or oil), brown sugar, cinnamon, cayenne, rosemary, salt.
- Toss nuts with egg white, sugar, and spices.
- Roast at 300°F for 25 minutes, stirring twice.
- Cool completely; store airtight 2 weeks.
59. 🥤 Green Smoothie Freezer Packs
Dump, blend, drink — the fastest healthy breakfast in existence.
Ingredients: Spinach, banana, mango, berries, chia seeds — portioned into freezer bags.
- Fill bags with smoothie ingredients (no liquid).
- Freeze up to 3 months.
- Dump into blender with milk or water; blend and go.
❓ Meal Prep Questions, Answered
How long does meal-prepped food stay safe?
Most cooked meals keep 3–4 days refrigerated; soups, chilis, and stews stretch to 5. When in doubt, freeze it — most of these freeze for 2–3 months. Label everything with the date.
How do I keep meal prep from getting boring?
Prep components, not meals: grains, proteins, vegetables, and sauces that mix and match. The same chicken becomes a burrito bowl Monday, a salad Tuesday, and a wrap Wednesday. Sauces are the real variety engine.
What’s the best day to meal prep?
Sunday works for most people — but any consistent day works. The key is routine, not the specific day. Even 90 minutes of prep transforms your week.
Do I need special containers?
Glass containers with locking lids are worth the investment — they reheat evenly, don’t stain, and last for years. Mason jars are perfect for salads, oats, and parfaits. Start with what you have; upgrade as you go.
Can beginners really do this?
Absolutely — start with just 3 recipes: one breakfast, one lunch, one dinner. The overnight oats, mason jar salads, and sheet pan fajitas are perfect first preps. Build from there as it becomes habit.
Here’s the real secret of meal prep: it’s not about discipline — it’s about making the healthy choice the easy choice. When good food is already waiting in the fridge, you eat well without thinking about it. Start this Sunday with three recipes. Future you will be so grateful.
📖 Keep Reading
- 🍟 23 Healthy Air Fryer Recipes for Two You’ll Love — crispy favorites with a fraction of the oil.
- 🍂 21 Healthy Fall Soup Recipes That Warm You to the Core — cozy bowls that prep beautifully.
- 🍳 22 One-Pan Dinners for Easy Weeknights (Minimal Cleanup!) — complete meals, minimal cleanup.
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