27 Cheap Keto Meal Prep Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Keto Zucchini Fritters

Keto Zucchini Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups shredded zucchini
• 2 large eggs
• 1/2 cup grated parmesan cheese
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• Sour cream or Greek yogurt (optional, for serving)

Instructions

1. 1. Place shredded zucchini in a clean towel and squeeze out as much moisture as possible.
2. 2. In a bowl, beat eggs; mix in zucchini, parmesan, almond flour, garlic powder, salt, and pepper.
3. 3. Heat a tablespoon of oil in a skillet over medium heat; form the batter into small fritters and cook 3–4 minutes per side until golden brown.
4. 4. Transfer to a plate lined with paper towels to drain.
5. 5. Serve with a dollop of sour cream or yogurt if desired.
6. 6. Leftovers can be stored refrigerated for 2–3 days.

2. Pizza Stuffed Zucchini Boats

Pizza Stuffed Zucchini Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped mushrooms
• 1/2 cup chopped bell pepper
• 1/4 cup sliced olives
• 1 teaspoon Italian seasoning
• Olive oil (for brushing)
• Salt and pepper

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Brush zucchini boats with olive oil; season with salt and pepper; scoop out a small amount of flesh if needed to create a hollow.
3. 3. Mix mushrooms and bell pepper with marinara and Italian seasoning.
4. 4. Fill zucchini boats with sauce mixture and top with mozzarella.
5. 5. Bake 15–20 minutes until zucchini is tender and cheese is melted.
6. 6. Let cool a few minutes before serving.

3. Keto Meatloaf Casserole

Keto Meatloaf Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup almond flour
• 1/2 cup grated parmesan cheese
• 1/3 cup sugar-free ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper
• 1 cup mushrooms, sliced (optional)
• 1/2 cup beef broth
• 1/2 cup shredded cheddar cheese (for topping)

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large bowl, mix ground beef, onion, garlic, eggs, almond flour, parmesan, ketchup, Worcestershire, oregano, salt, and pepper until just combined.
3. 3. If using mushrooms, sauté until browned and set aside.
4. 4. Press meat mixture into a casserole dish, spreading evenly; scatter mushrooms on top.
5. 5. Bake 40–45 minutes until the center is cooked through.
6. 6. Sprinkle cheddar on top and bake 5–7 minutes until melted. Let rest 5 minutes before slicing.

4. Avocado Egg Bake

Avocado Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe avocados
• 4 large eggs
• 1/4 cup shredded cheese (optional)
• Salt and pepper
• Chopped cilantro or salsa (for serving)
• Pico de gallo (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Scoop a little extra flesh from each avocado to create a deeper cavity; place halved avocados on a baking sheet.
3. 3. Crack one egg into each avocado half; season with salt and pepper.
4. 4. Bake 12–15 minutes until eggs are set to desired doneness; top with cheese in the last 2 minutes if using.
5. 5. Garnish with cilantro or salsa; serve immediately.
6. 6. Season to taste and enjoy.

5. Keto Sub in a Tub

Keto Sub in a Tub is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups shredded lettuce or romaine
• 8 slices deli turkey or chicken
• 4 slices provolone or Swiss cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• 1/4 cup pepperoncini or sliced pickles
• Salt and pepper

Instructions

1. 1. In bowls, create a base of shredded lettuce.
2. 2. Layer deli meat and cheese, then tomatoes, cucumber, and pepperoncini.
3. 3. Drizzle mayonnaise and mustard over the top.
4. 4. Toss gently to combine and coat ingredients.
5. 5. Season with salt and pepper to taste.
6. 6. Serve as a deconstructed sub (no bread required).

6. Keto Mexican Cauliflower Rice

Keto Mexican Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cauliflower rice
• 1/2 pound ground beef
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 cup salsa
• 1/2 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Salt and pepper

Instructions

1. 1. Heat olive oil in a skillet over medium heat; brown ground beef with chili powder, cumin, salt, and pepper.
2. 2. Add cauliflower rice; cook 5–7 minutes, stirring, until tender.
3. 3. Stir in salsa and cook 2–3 minutes to heat through.
4. 4. Sprinkle cheddar cheese over the top and cook until melted.
5. 5. Garnish with chopped cilantro and serve.
6. 6. Adjust seasoning as needed.

7. Salami Egg Cups

Salami Egg Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices salami
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped green onions
• 1/4 teaspoon garlic powder
• 1 teaspoon olive oil for greasing the pan
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
2. 2. Drape two salami slices into each muffin cup to form a cup-shaped base.
3. 3. Crack one egg into each salami cup and season with salt and pepper.
4. 4. Sprinkle cheddar cheese and green onions over the eggs.
5. 5. Bake for 12–15 minutes, or until the eggs are set to your liking.
6. 6. Carefully remove the cups from the tin and serve warm.

8. Keto Egg Salad with Bacon

Keto Egg Salad with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs, hard-boiled and chopped
• 6 slices bacon, cooked until crisp and crumbled
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup finely chopped celery
• Salt and black pepper to taste

Instructions

1. 1. Cook the bacon until crisp; crumble and set aside.
2. 2. Peel and chop the eggs; place in a mixing bowl with the celery.
3. 3. Whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
4. 4. Stir the dressing into the eggs and celery, then fold in the bacon until evenly coated.
5. 5. Chill for 15 minutes for the flavors to meld, or serve immediately.

9. Low-Carb Chicken Parmesan Stuffed Peppers

Low-Carb Chicken Parmesan Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 small bell peppers, tops removed and seeds discarded
• 2 cups cooked chicken, shredded
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1 large egg, beaten
• 1/2 cup almond flour
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 375°F (190°C) and lightly oil a baking dish.
2. 2. In a bowl, combine the chicken, half the mozzarella, parmesan, egg, almond flour, Italian seasoning, salt, and pepper.
3. 3. Stuff the bell peppers with the filling and place them in the dish.
4. 4. Spoon marinara sauce over each stuffed pepper and top with the remaining mozzarella.
5. 5. Bake 25–30 minutes, until peppers are tender and filling is set.

10. Easy Bacon Cauliflower Fried Rice

Easy Bacon Cauliflower Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cauliflower rice
• 6 slices bacon, chopped
• 1 cup frozen peas and carrots (optional)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons sliced green onions (for garnish)

Instructions

1. 1. In a large skillet, cook the bacon until crisp; transfer to paper towels and reserve most of the fat.
2. 2. Add cauliflower rice to the skillet and sauté 5–6 minutes until tender.
3. 3. Push the rice to one side; scramble the eggs in the cleared space until just set.
4. 4. Return bacon to the pan; add garlic, ginger, peas and carrots if using; stir in soy sauce and sesame oil and cook 1–2 minutes.
5. 5. Garnish with green onions and serve hot.

11. Keto Broccoli Casserole

Keto Broccoli Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups broccoli florets, lightly steamed
• 3/4 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 cup shredded cheddar
• 1/4 cup grated parmesan
• 1 tablespoon butter
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. 2. In a small saucepan, melt butter; add garlic and cook 1 minute.
3. 3. Stir in cream cheese and heavy cream until smooth; season with salt and pepper.
4. 4. Toss broccoli with the creamy sauce and transfer to the dish.
5. 5. Top with cheddar and parmesan; bake 15–20 minutes until bubbly and golden.

12. Sheet Pan Eggs

Sheet Pan Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 cups fresh spinach leaves
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C) and grease a large sheet pan.
2. 2. Spread peppers and onions on the pan; drizzle with 1 tablespoon olive oil, season, and roast 6–8 minutes.
3. 3. Create eight shallow wells in the vegetables; crack one egg into each well.
4. 4. Return to the oven and bake until the whites are set, about 6–9 minutes depending on doneness.
5. 5. Top with spinach and cheddar; bake an additional 1–2 minutes until cheese melts. Cut into portions.

13. Easy Low Carb Mexican Lazy Cabbage Roll Casserole

Easy Low Carb Mexican Lazy Cabbage Roll Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground beef
• 4 cups shredded cabbage
• 1 cup diced tomatoes (undrained)
• 1 cup sugar-free tomato sauce
• 1 cup shredded cheddar
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. Preheat oven to 350°F (175°C) and heat oil in a skillet; brown beef with salt and pepper.
2. 2. Add cabbage, tomatoes, tomato sauce, chili powder, cumin; simmer 6–8 minutes until cabbage softens.
3. 3. Transfer the mixture to a baking dish; top with cheddar.
4. 4. Bake 20 minutes until cheese is melted and bubbling.

14. Keto Chicken Salad Recipe

Keto Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound cooked chicken, diced
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped celery
• 2 tablespoons chopped almonds
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions

1. 1. Whisk mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
2. 2. Stir in chicken, celery, and almonds until well combined.
3. 3. Chill for 15–20 minutes to meld flavors (optional) and serve on greens or as a sandwich filling.

15. Keto Asian Beef Bowl

Keto Asian Beef Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound thinly sliced beef (flank or sirloin)
• 2 cups mixed vegetables (broccoli, bell peppers, snap peas)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sugar-free sweetener (optional)
• 1 tablespoon rice vinegar (optional)
• Sesame seeds for garnish

Instructions

1. 1. Sear beef in a hot pan until browned; transfer to a plate.
2. 2. In the same pan, sauté garlic and ginger until fragrant.
3. 3. Add vegetables and cook until crisp-tender.
4. 4. Return beef; add soy sauce, sesame oil, sweetener, and vinegar; toss to coat.
5. 5. Garnish with sesame seeds and serve.

16. Keto Chicken Salad Lettuce Wraps

Keto Chicken Salad Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound cooked chicken, shredded
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons chopped dill pickle relish
• 1/4 cup finely diced celery
• 8–10 large lettuce leaves (romaine or butter)
• Salt and pepper to taste

Instructions

1. 1. Whisk mayonnaise, lemon juice, relish, celery with salt and pepper.
2. 2. Stir in chicken until evenly coated.
3. 3. Spoon into lettuce leaves, wrap, and serve.

17. Keto Buffalo Chicken Bites

Keto Buffalo Chicken Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken breast tenders, cut into bite-sized pieces
• 1/3 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup buffalo sauce
• 2 tbsp unsalted butter, melted

Instructions

1. 1. Preheat oven to 400F (200C) and line a baking sheet with parchment.
2. 2. In a bowl, combine almond flour, parmesan, paprika, garlic powder, onion powder, salt, and pepper.
3. 3. Toss the chicken pieces in the dry mixture until evenly coated.
4. 4. Arrange coated bites on the prepared sheet and bake 10 minutes, flip, then bake 5–7 minutes more until cooked through and lightly browned.
5. 5. In a small saucepan, melt butter and whisk in buffalo sauce until blended.
6. 6. Toss the baked bites in the buffalo sauce until evenly coated; serve with celery sticks and ranch on the side.

18. Meatloaf Minis

Meatloaf Minis is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1/3 cup almond flour
• 1 large egg
• 1/2 small onion, finely diced
• 1 clove garlic, minced
• 1 tbsp Worcestershire sauce
• 1/4 cup sugar-free ketchup
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 1. Preheat oven to 375F (190C) and grease a 12-cup muffin tin.
2. 2. In a bowl, mix together the beef, almond flour, egg, onion, garlic, Worcestershire, ketchup, parsley, salt, and pepper until just combined.
3. 3. Divide the mixture into 4 portions and press into muffin cups to form 4 mini loaves; top each with a small amount of ketchup if desired.
4. 4. Bake 18–22 minutes until centers are cooked through; let rest 5 minutes before serving.

19. Keto Ham, Cheddar & Jalapeno Bites

Keto Ham, Cheddar & Jalapeno Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices deli ham
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• 1/4 tsp garlic powder
• Salt to taste

Instructions

1. 1. In a bowl, blend cream cheese, cheddar, jalapeño, garlic powder, and a pinch of salt until smooth.
2. 2. Spread a thin layer of filling on each ham slice and roll tightly.
3. 3. Place rolls seam-side down on a baking sheet and bake at 350F (175C) for 6–8 minutes to warm and set.
4. 4. Let cool slightly, then slice each roll into 2–3 bite-sized pieces and serve.

20. Keto Fried Rice & Chicken

Keto Fried Rice & Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cauliflower rice
• 2 cups cooked chicken breast, diced (about 1 lb cooked)
• 2 large eggs
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 2–3 tbsp soy sauce or tamari
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. 1. Scramble the eggs in a large skillet or wok; remove and set aside.
2. 2. In the same pan, add a touch of oil and sauté garlic 30 seconds; add cauliflower rice and cook 5–7 minutes until tender.
3. 3. Stir in diced chicken and peas; season with soy sauce; cook 2–3 minutes to heat through.
4. 4. Return eggs to the pan, toss with green onions, and adjust salt/pepper to taste; serve hot.

21. Keto Taco Salad

Keto Taco Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 2 tbsp taco seasoning (sugar-free)
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1 ripe avocado, diced
• 1/2 cup sour cream
• 1/2 cup salsa
• Optional: 1/4 cup black olives, sliced
• Lime wedges for serving

Instructions

1. 1. In a skillet, brown the ground beef and drain any fat.
2. 2. Stir in taco seasoning with 1/4 cup water; simmer 2–3 minutes until thickened.
3. 3. In serving bowls, layer romaine, tomatoes, cheese, and avocado.
4. 4. Top with seasoned beef and dollop with sour cream and salsa; add olives if using and squeeze a lime wedge over the top.

22. Chicken, Bacon, Ranch Skillet

Chicken, Bacon, Ranch Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 6 slices bacon
• 1 tsp garlic powder
• 1 packet ranch dressing mix
• 1/2 cup heavy cream
• 4 oz cream cheese
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1. In a large skillet, cook bacon until crispy; transfer to paper towels and reserve 1–2 tbsp of fat.
2. 2. Season chicken and sear in the same skillet until browned and cooked through; remove and set aside.
3. 3. Add garlic powder and ranch mix to the skillet with the rendered fat; stir in heavy cream and cream cheese until smooth.
4. 4. Return chicken and bacon to the pan; sprinkle cheddar on top and cook until melted; season to taste and serve.

23. Make-Ahead Low Carb Breakfast Burritos

Make-Ahead Low Carb Breakfast Burritos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 1/2 lb breakfast sausage, crumbled
• 1 cup shredded cheddar cheese
• 4 oz cream cheese
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 4 large low-carb tortillas
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. 1. Cook sausage in a skillet until browned; remove and set aside.
2. 2. Sauté peppers and onions in the same pan until softened; set aside.
3. 3. Whisk eggs with salt and pepper; scramble in a lightly oiled skillet until just set; return sausage and vegetables to the pan and mix.
4. 4. Optional: warm tortillas; spread each with a little cream cheese and cheddar, add egg mixture, roll into burritos, and wrap. For make-ahead, wrap individually and refrigerate or freeze.

24. Keto Egg Bowl

Keto Egg Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 eggs
• 2 avocados
• 6 slices bacon
• 4 cups fresh spinach
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• Salt and pepper to taste
• 1 tsp olive oil

Instructions

1. 1. Cook bacon until crisp; crumble and set aside.
2. 2. In same pan, wilt spinach in a little oil; season with salt and pepper.
3. 3. Scramble or fry eggs to your liking in the same pan.
4. 4. Assemble bowls by layering spinach, eggs, and bacon; top with avocado, cheddar, sour cream, and salsa.

25. Tuna Salad Meal Prep

Tuna Salad Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans tuna in water (5 oz each), drained
• 1/2 cup mayonnaise
• 1/2 cup celery, diced
• 1/4 cup pickles, diced
• 1 tsp Dijon mustard
• 1 tsp lemon juice (optional)
• Salt and pepper to taste
• Lettuce leaves or greens for serving

Instructions

1. 1. In a bowl, mix tuna with mayonnaise, mustard, and lemon juice.
2. 2. Stir in celery and pickles; season with salt and pepper to taste.
3. 3. Portion into four meal-prep containers or serve on lettuce cups with additional greens if desired.

26. Fajita Bowls with Cauliflower Rice

Fajita Bowls with Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb fajita-seasoned beef or chicken strips
• 2 bell peppers, sliced
• 1 medium onion, sliced
• 4 cups cauliflower rice
• 1–2 tbsp olive oil
• 1 ripe avocado
• 1/2 cup sour cream
• 1 lime, cut into wedges
• 1 bunch cilantro (optional)
• Salt and pepper to taste

Instructions

1. 1. In a skillet, cook the fajita meat with peppers and onions until cooked through.
2. 2. In a separate pan, toast the cauliflower rice in a little oil for 4–5 minutes; season with salt.
3. 3. Build bowls by placing cauliflower rice as the base, topping with fajita mix, avocado, and sour cream.
4. 4. Squeeze lime over bowls and garnish with cilantro if desired.

27. One Pan Sausage, Peppers, & Onions

One Pan Sausage, Peppers, & Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb sweet Italian sausage links, cut into 1-inch pieces
• 2 medium red bell peppers, sliced
• 1 medium yellow bell pepper, sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce

Instructions

1. 1. Slice the sausage, peppers, and onions; mince the garlic.
2. 2. Heat a large skillet over medium-high heat and add the olive oil.
3. 3. Add the sausage pieces and cook until browned and cooked through, about 5–7 minutes.
4. 4. Add peppers and onion; cook until they begin to soften, about 5 minutes.
5. 5. Stir in the garlic, oregano, paprika, salt, and pepper; cook 30 seconds until fragrant.
6. 6. Pour in the marinara sauce, reduce heat to medium-low, and simmer 5–7 minutes until the vegetables are tender and flavors meld.
7. 7. Taste and adjust seasoning; serve hot.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.