1.

Balsamic Roasted Vegetables with Chicken:

 Preheat your oven to 400°F (200°C).

 Cut the broccoli, potatoes, zucchini, and cherry tomatoes into bite-sized pieces.
 In a mixing bowl, toss the vegetables with balsamic vinegar, salt, and pepper.
 Place the vegetables on a baking sheet and roast for about 20-25 minutes until they
are tender and lightly browned.
 Meanwhile, season the chicken breast with salt, pepper, and any other desired
spices.
 In a separate pan, cook the chicken breast until it's fully cooked and no longer pink
inside.
 Once the vegetables and chicken are done, divide them into meal prep containers
and add a handful of cashews for some crunch.
 Store in the refrigerator and enjoy throughout the week.

2. German Sausage Stir-Fry with Cashews:

 Slice the German sausages into bite-sized pieces.

 Heat a tablespoon of oil in a large skillet or wok over medium-high heat.
 Add the sausages to the skillet and cook until they are browned.
 Remove the sausages from the skillet and set them aside.
 In the same skillet, add the broccoli, zucchini, and cherry tomatoes. Stir-fry for a
few minutes until they are crisp-tender.
 Add the sausages back to the skillet and stir in a splash of balsamic vinegar.
 Toss in a handful of cashews and stir to combine.
 Once everything is heated through, divide the stir-fry into meal prep containers and
refrigerate.

3. Cashew Crusted Chicken with Balsamic-Glazed Potatoes:

 Preheat your oven to 400°F (200°C).

 Slice the potatoes into wedges and toss them in a bowl with olive oil, salt, and
pepper.
 Arrange the potatoes on a baking sheet and bake for about 30-35 minutes until they
are golden and crispy.
 Meanwhile, crush the cashews into small pieces using a food processor or by
placing them in a sealed plastic bag and crushing them with a rolling pin.
 Season the chicken breast with salt and pepper, then coat them with the crushed
cashews.
 In a skillet, heat some oil over medium-high heat and cook the cashew-crusted
chicken until it's cooked through and the cashew coating is golden.
 In a separate small saucepan, heat balsamic vinegar over low heat until it reduces
and thickens slightly.
 Divide the cashew-crusted chicken and balsamic-glazed potatoes into meal prep
containers, and store them in the refrigerator.