31 Easy 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. Sheet Pan Fajitas with Steak

Best Sheet Pan Fajitas with Steak (Whole30, Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

A quick and easy sheet pan fajitas recipe with super tender steak and a quick guacamole. With flank steak, peppers, and onions, this healthy Mexican recipe is a one-pan dinner. Whole30, paleo, low carb.

Ingredients

• ¼ cup avocado oil
• 2-3 cloves garlic (minced or pressed)
• 2 teaspoons chili powder
• 1 tablespoon lime juice (juice from half of one lime)
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 3 large bell peppers (preferably 1 red, 1 orange, 1 yellow; seeds removed, peppers sliced into ½”-wide strips)
• 1 large red onion (halved and sliced into ¼”-wide pieces)
• 1 pound thinly-sliced flank steak ( or “fajita” steak)
• 3 large avocados (peeled, pit removed)
• ¼ cup pico de gallo or fresh salsa (store-bought or make your own)
• 1 tablespoon lime juice (juice from half of one lime)
• 1 teaspoon salt
• salsa
• lime wedges
• fresh cilantro (chopped)
• red onion (chopped)
• radishes (sliced)
• lettuce cups
• tortillas (if not on Whole30)

Instructions

1. Place oven racks so that oven is evenly divided into thirds. Place empty baking sheet on top oven rack and preheat broiler on High.

For the Fajita Veggies

1. In small bowl, mix together avocado oil, garlic, chili powder, lime juice, oregano, cumin, and salt.
2. Place sliced peppers and onions in large bowl. Pour half of avocado oil mixture over veggies and toss well to coat.
3. Carefully and quickly, remove baking sheet from oven and transfer marinated peppers and onion to baking sheet. Return baking sheet to oven and cook on top rack under broiler for 7 minutes, or until veggies begin to soften and brown.

For the Guacamole

1. While peppers and onions are in oven, make guacamole by adding all guacamole ingredients to small bowl. Mash to desired consistency and taste, adding more salt as desired. Set aside or chill until ready to serve.

For the Fajita Steak

1. Place sliced steak in large bowl that was used for peppers and onions. Top with remaining avocado oil marinade and toss well to coat.
2. After peppers and onions have cooked 7 minutes (or until softened and browned), carefully and quickly remove baking sheet from oven. Use tongs to rearrange pan, creating space between peppers and onions. Place marinated steak in spaces in one flat layer, being careful not to overlap or overcrowd.
3. Return baking sheet to oven. Cook 4 minutes, or until steak is uniformly browned on top. Steak will likely show medium-rare temperature on underside, not on top, so carefully use tongs to flip steak and check doneness. Add additional time as needed to reach desired doneness.

To Serve

1. Carefully remove baking sheet from oven. Garnish with guacamole and toppings as desired. Serve fajita vegetables and steak as-is, in burrito bowls with cauliflower rice, or with lettuce cups or tortillas (if not on Whole30).

2. Cheddar Cheese Bites

Cheddar Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT12M · Total: PT25M · Yield: [‘9’, ‘9 cheese bites’]

These crispy cheddar cheese bites are a delicious low carb snack you can meal prep and have on a low carb diet. These are gluten-free, vegetarian, and keto-friendly.

Ingredients

• 2 eggs
• 1 cup cheddar cheese (shredded)
• 1/2 cup almond flour
• 1/2 tsp baking powder
• pinch of black pepper

Instructions

1. Preheat the oven to 400F (200C). Line baking tray with parchment paper.
2. Whisk the eggs in a bowl.
3. Add in cheddar cheese, almond flour, baking powder, and black pepper. Mix them as well as you can.
4. Roll 8 balls out of the mixture and place them on the baking sheet.
5. Bake for 10-12 minutes until the cheese bites are golden brown.

3. Super Easy and Delicious Keto Pulled Pork

Super Easy and Delicious Keto Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Pork shoulder – 2 to 2.5 lb (900-1135 g)
• Onion – 1 small, thinly sliced
• Garlic – 3 cloves, minced
• Smoked paprika – 2 tsp
• Ground cumin – 1 tsp
• Chili powder – 1 tsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Sugar-free BBQ sauce – 1 cup
• Chicken broth – 1/2 cup

Instructions

1. 1. Combine paprika, cumin, chili powder, salt, and pepper to make a dry rub.
2. 2. Rub the pork all over with the spice mix and set aside.
3. 3. Place onion in the slow cooker, then add the pork on top with garlic.
4. 4. Pour in broth and cover; cook on low for 8 hours or until very tender.
5. 5. Shred the pork, stir in the sugar-free BBQ sauce, and cook another 15 minutes to marry the flavors.
6. 6. Slice and serve with extra sauce if desired.

4. Creamy Garlic Chicken

Creamy Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Creamy Garlic Chicken is made with just a handful of ingredients and on the table in about 30 minutes. Pan-seared chicken is combined with a rich, creamy garlic sauce. It’s a family-friendly recipe that is also naturally low carb and gluten free.

Ingredients

• 1 pound boneless, skinless chicken breasts ((thin cut or pounded to about 1/4 to 1/2-inch thin))
• salt
• pepper
• 2 tablespoons butter ((divided))
• 8 cloves garlic ((thinly sliced))
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1 tablespoon fresh parsley ((minced, optional))

Instructions

1. Season both sides of the chicken breasts with the salt and pepper.
2. Heat 1 tablespoon of the butter in a large, deep skillet over medium heat.
3. Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.
4. Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.
5. Remove the chicken to a plate and tent with aluminum foil to keep it warm.
6. Add the remaining butter to the skillet. Once melted, add the sliced garlic.
7. Cook for 30-60 seconds, or until just fragrant.
8. Add the chicken stock and simmer until reduced by half, about 2-3 minutes.
9. Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.
10. Add the chicken back to the pan and coat with the sauce.
11. Garnish with fresh, minced parsley, if desired.

5. Keto Sweet Chilli Chicken Rolls

Keto Sweet Chilli Chicken Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT55M · Yield: [‘4’, ‘4 chicken rolls’]

Make these ketogenic sweet chili chicken rolls and use them for low carb meal prep and lunch. These keto sweet chili chicken rolls are delicious, so even the kids will love them! They’re also high protein.

Ingredients

• 1.5 pounds chicken breast (700g, flattened)
• 4 tbsp olive oil
• 3 cloves of garlic (minced)
• 2 tsp paprika
• 2 tbsp sweet chili sauce (low carb)
• 1/2 red bell pepper (cut into thin strips)
• 1 1/2 cup green beans
• 1/3 cup white onion (cut into thin strips)

Instructions

1. Flatten chicken breasts with a meat hammer. Cut each breast into smaller pieces (3×4 inch (7×10 cm)). Mix olive oil with minced garlic, paprika, and sweet chili sauce.
2. Marinate chicken and store in a ziplock bag or a covered bowl for 30 minutes. Preheat the oven to 430F (220C).
3. Cut red bell pepper and white onions into thin strips. Take a few pieces of green beans, red bell pepper, and white onion. Wrap them up with chicken and secure with toothpicks.
4. Bake for 25 minutes in the oven.

6. Keto Chicken Salad

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 salad leaves’]

With just 1g net carbs, this chicken salad is super delicious, nutritious, and most important keto-friendly. It’s a lovely lunch or dinner meal that could be easily meal prepped. While it’s ketogenic, the salad is refreshing and filling.

Ingredients

• 3 chicken breasts
• 1 tbsp olive oil
• salt and black pepper (to taste)
• 2 boiled eggs (peeled and chopped)
• 1/2 cup greek yogurt
• 1 tsp dijon mustard
• 1 tsp fresh lemon juice
• 1 stalk celery (diced)
• 1 tbsp fresh dill (chopped)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• pinch salt and black pepper
• Sweet gem lettuce (for serving)

Instructions

1. Chicken
2. Preheat the oven to 350F (180C). Place your chicken on a baking tray and season it with salt and pepper. Then, cover it in olive oil.
3. Bake the breasts in the oven for 30 minutes until the chicken is fully cooked.
4. Once the chicken cools down, shred it with a fork.
5. Salad
6. Add the rest of the ingredients except for sweet gem lettuce leaves into a bowl. Mix in the chicken and combine all the ingredients.
7. Fill the lettuce leaves with the chicken salad and enjoy it!

7. One-Pot Garlic Butter Chicken Thighs and Mushrooms

One Pot Garlic Butter Chicken Thighs and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’]

One Pot Garlic Butter Chicken Thighs and Mushrooms – decadently delicious chicken thighs and a mushroom side dish all in one pan with the most amazingly delicious garlic butter sauce!

Ingredients

• 4 tbsp butter (divided)
• 1 pinch sea salt (dont use much unless you are using low sodium chicken broth)
• 4 chicken thighs (bones removed (skinless or with skin OK))
• 6-10 cloves garlic (minced)
• 8 oz cremini mushrooms (diced)
• 1 tbsp flour (omit if keto)
• 1 cup chicken stock
• 1/4 tsp red pepper flakes
• 1/2 cup cilantro (diced, optional)
• 2 tbsp lemon juice
• 1/4 cup parmesan cheese

Instructions

1. Heat a heavy pan on medium high until very hot.
2. Add butter, swirl around pan, and let melt.
3. When butter is foamy and melted, add chicken thighs.
4. Very lightly salt chicken thighs.
5. Cook chicken thighs 5 minutes on each side, until lovely golden brown.
6. When chicken thighs are well browned, remove them from pan – do not drain pan grease. Set the chicken aside.
7. Add garlic to pan, stir well.
8. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
9. Add second half of butter to pan, let melt.
10. Brown the garlic and mushrooms for about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
11. Add red pepper flakes and cilantro to the mushrooms and stir.
12. Sprinkle the flour over the sauteed vegetables, stir and let it cook off for a minute or two.
13. Add stock, lemon juice, and cheese.
14. Stir well, being sure to scrape up any browned bits from bottom of pan.
15. Bring to a boil, let reduce and thicken slightly for 2 minutes.
16. Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.
17. Remove from pan and serve immediately!

8. Keto Breakfast Sandwich

My Favorite Keto Breakfast Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: 1

My favorite keto breakfast sandwich is low in carbs, high in healthy fats and off the charts in flavor! The sausage on the outside is the perfect touch to make you not miss the bread at all!

Ingredients

• 2 sausage patties
• 1 egg
• 1 Tablespoon cream cheese
• 2 Tablespoons sharp cheddar
• ¼ medium avocado, sliced
• ¼-½ Teaspoon sriracha (to taste)
• Salt, pepper to taste

Instructions

1. In skillet over medium heat, cook sausages per package instructions and set aside.
2. In small bowl place cream cheese and sharp cheddar. Microwave for 20-30 seconds until melted.
3. Mix cheese with sriracha, set aside.
4. Mix egg with seasoning and make small omelette.
5. Fill omelette with cheese sriracha mixture and assemble sandwich.

9. No Bread Turkey Club

No Bread Turkey Club is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘1’, ‘1 sandwich’]

Use this method to make a low carb sandwich

Ingredients

• 5-6 romaine lettuce leave
• 4 pieces of turkey lunch meat
• 3 strips of cooked bacon
• 1/4 of an avocado
• 3 slices of tomato
• Optional: a few teaspoons of your favorite sandwich spread

Instructions

1. Lay a piece of parchment paper on a large plate or cutting board
2. Rinse and dry the romaine lettuce
3. Then cut the stems out of each piece of lettuce – you can skip this step, but I find it rolls easier without the stems
4. Lay the lettuce on the parchment in overlapping lines until you form a 10″ x 8″ rectangle of lettuce
5. Then drizzle on your sandwich spread of choice – I usually use ranch
6. Layer on your fillings starting with lunch meat, then bacon, then tomatoes, and finally avocado
7. Use the parchment to help roll the sandwich into a tight tube by folding in the ends as you roll
8. Slice the sandwich in half and fold down the parchment as you eat!

10. Instant Pot General Tso’s Chicken

Instant Pot General Tso’s Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Instant Pot General Tso’s Chicken – a simple weeknight chicken dinner made in the pressure cooker. This homemade recipe is a healthier keto version of this popular takeout dish, that has the same amazing flavors as your local Chinese restaurant.

Ingredients

• 1 1/4 lb chicken thighs, cut into 1 inch pieces ((can also use chicken breasts))
• sea salt and black pepper (, as needed)
• 1 large egg white
• 3 tablespoons almond flour
• 1-2 tablespoons olive oil (or avocado oil)
• 3-4 dried red chili peppers
• 1/2 teaspoon xanthan gum for low carb ((can also use 1/2 tablespoon arrowroot starch for paleo))
• 1 tablespoon water (, plus more as needed to thin out sauce)
• 1/3 – 1/2 cup water OR chicken broth
• 6 tablespoons coconut aminos (, gluten free tamari or low sodium soy sauce)
• 2 tablespoons tomato paste
• 1/2 tablespoon fish sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon monk fruit sweetener (, or other sweetener of choice)
• 1/2 teaspoon five-spice powder
• 3/4 tablespoons apple cider vinegar
• 1/4 teaspoon red pepper chili flakes (, plus more if desired)
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced
• toasted sesame seeds
• 1 green onion sliced thinly

Instructions MAKE THE SAUCE:

1. In a medium bowl, combine the coconut aminos, tomato paste, fish sauce, sesame oil, monk fruit sweetener, five spice powder, vinegar, red pepper chili flakes, ginger and garlic together.

PREP THE CHICKEN:

1. Season chicken with salt, pepper and 1/2 tablespoon of the sauce/marinade. Dip chicken in egg white and coat with almond flour. Allow to sit for about 5 minutes.
2. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.
3. Once you’ve browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
4. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
5. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the xanthum gum (or arrowroot starch) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.
6. Add the dried chili peppers, if using. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
7. Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice.
8. Garnish with sesame seeds and green onions, if desired.

11. One-Pan Italian Sausage Meal-Prep Bowls

One-Pan Italian Sausage Meal-Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘4’, ‘4 bowls’]

Delicious One-Pan Italian Sausage Meal-Prep Bowls only require a handful of everyday ingredients, and they will make an easy lunch for your busy week.

Ingredients

• 17 oz 5 links spicy pork sausage ((cut into 3/4-inch pieces))
• 2 tablespoons olive oil
• 2 teaspoons yellow mustard
• 1 teaspoon of juice
• salt and ground pepper
• 1 large (or 2 small head of broccoli, cut into small florets)
• 2 cups cherry tomatoes (cut in half)

Instructions

1. Preheat oven to 450° F and line a sheet pan with foil or parchment paper.
2. Place the sausage on the prepared baking sheet. Roast in the oven for 20 minutes.
3. Meanwhile, in a small bowl whisk together olive oil, yellow mustard, lemon juice and salt and pepper.
4. Remove the sausage from the oven, flip them and add broccoli and cherry tomatoes.
5. Pour the mustard mixture over the veggies and toss well to combine.
6. Return the baking sheet to the oven and roast for more 15-20 minutes or until the sausage is cooked through and the veggies are tender.
7. Divide roasted veggies and sausage between four 22oz glass meal prep containers. Store in the fridge for up to 4 days. Enjoy!

12. Buffalo Chicken Ranch

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This buffalo chicken bowl is your new weeknight dinner hero! Tender, juicy shredded chicken is piled over fluffy turmeric rice with fresh, crisp vegetables and a drizzle of ranch. These protein-packed bowls are perfect for busy families!

Ingredients

• 2 medium boneless skinless chicken breasts
• ⅓ cup buffalo sauce
• 1 cup rice uncooked
• salt to taste
• pinch turmeric if desired
• 1 cucumber thinly sliced
• 1 cup grape tomatoes halved
• 2 green onions thinly sliced (if desired)
• ranch dressing for drizzling (shredded)
• celery sticks for garnish or sliced celery (for garnish)
• shredded carrots (diced)
• cup blue cheese for garnish (halved)

Instructions Make the Rice

1. Steam 1 cup rice according to package directions. Stir in salt to taste and pinch of turmeric.

Prepare the Chicken

1. Combine 2 medium chicken breasts, ⅓ cup buffalo sauce, and salt in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes.
2. Use quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Cook on Sauté mode a few minutes until sauce is absorbed.

Prepare the Rice Bowls

1. Divide rice among 4 bowls. Top with buffalo chicken, 1 sliced cucumber, 1 cup halved grape tomatoes, 2 sliced green onions, shredded carrots, and celery sticks.
2. Finish with blue cheese and ranch dressing for drizzling.

13. Sheet Pan Shrimp Fajitas

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

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Sheet Pan Shrimp Fajitas – the perfect easy and healthy one pan meal for busy weeknights. Best of all, ready in less than 30 minutes with low carb and keto friendly options.

Ingredients

• 1 1/2 pounds medium white shrimp, (peeled and deveined)
• 4 medium bell peppers (thinly sliced into strips)
• 1 medium red onion (thinly sliced into strips)
• 3 Tablespoons olive oil
• 2 limes (juiced and divided)
• 2 teaspoons chili powder
• 1 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• chopped fresh cilantro
• lime wedges
• sliced avocado
• heated tortillas (for serving)

Instructions

1. Preheat oven to 425 degrees. Line with parchment paper or foil for an easier clean cup.
2. In a large bowl, combine the shrimp, peppers, and onions together. Drizzle with olive oil and juice from 1 lime. Add chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss everything well to coat with seasonings.
3. Spread the shrimp and vegetables in an even layer on prepared sheet pan. Try not to overlap too much and keep everything in a single layer.
4. Bake in preheated oven for 8-13 minutes until peppers are tender and shrimp is cooked through and no longer pink. Broil on high for 2 minutes so the shrimp gets that nice char (optional).
5. Drizzle with additional lime juice and chopped cilantro, if desired. Serve in heated tortillas with sliced avocado and your favorite toppings.

FOR MEAL PREP: Divide into lunch containers over cauliflower rice and wrap tortillas separately.

1. To bake tortillas: wrap in aluminum foil and add to the top rack of oven while the shrimp is baking for about 5 minutes.

14. “Just Like the Real Thing” Lasagna

“Just Like The Real Thing” Keto Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT1H10M · Yield: [‘6’, ‘6 Servings’]

This “Just Like the Real Thing” keto lasagna is rich and delicious, with layers of low carb noodles topped with savory meat sauce, creamy ricotta cheese, and melty mozzarella cheese. This low carb lasagna recipe is the ultimate in low carb comfort food.

Ingredients

• 2 large eggs
• 4 oz cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 1 1/4 cup mozzarella cheese, shredded
• 1/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 pound ground beef
• 1 tablespoon dried minced onion (I use this brand)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 1/2 cups Marinara Sauce, divided (get the recipe here)
• 3/4 cup mozzarella cheese, shredded
• 6 tablespoons whole milk ricotta cheese
• 1 teaspoon Italian seasoning
• fresh basil, for garnish

Instructions

1. Preheat oven to 375° Line a 9×13 baking dish with parchment paper. Grease the parchment paper.
2. In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
5. Spread the mixture into the baking dish, forming a nice even layer.
6. Bake on the middle rack for 20 to 25 minutes.
7. When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.
8. In a large skillet over medium-high heat, combine the ground beef, onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
9. Drain excess fat from pan and add 1 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.
10. Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
11. Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
12. Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

15. Keto Pork Chops with Asparagus

Keto Pork Chops with Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [‘4’, ‘4 pork chops’]

These pork chops with asparagus are keto-friendly, gluten-free and so yummy. Garlicky, buttery and contain 4g of net carbs per serving.

Ingredients

• 10 tbsp butter
• 2 garlic cloves (minced)
• ½ tbsp garlic powder
• 1 tbsp dried oregano
• 1 tbsp lemon juice
• salt and pepper
• 4 pork chops
• 1 lb fresh asparagus
• salt and pepper

Instructions

1. In a bowl, mix butter, minced garlic, garlic powder, dried oregano, lemon juice, salt, and black pepper.
2. Take out your pork chops, make a few cuts in them.
3. Heat a skillet to medium-high heat, melt the garlic butter and add in the pork chops.
4. Fry them up for 5 minutes on each side until they’re fully cooked.
5. Remove the pork chops from the pan and add in the asparagus. Add some salt and black pepper, then cook over medium-high heat until they have slightly softened up.
6. Serve the pork chops with asparagus and pour over the butter from the pan to serve.

16. Ham Roll-Ups with Cream Cheese

Ham Roll-Ups with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 roll ups’]

These keto ham rolls ups are a perfect cold lunch when you’re on a keto diet. Easy to meal prep, creamy and flavorful!

Ingredients

• 12 slices of ham
• 4 tbsp cream cheese
• 4 tbsp Cheddar cheese (grated)
• 1 tsp Worcestershire sauce
• 2 green onions (finely sliced)
• a pinch of salt
• a pinch of black pepper

Instructions

1. 1 portion: 3 rolls
2. Mix cream cheese, cheddar cheese, Worcestershire sauce, green onions, and salt with black pepper.
3. Spread each slice of ham with the mixture. Roll up and secure with a toothpick if necessary.

17. Sesame Salmon with Baby Bok Choy and Mushrooms

Sesame Salmon w. Baby Bok Choy & Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

The list of ingredients may seem long, but this Sesame Salmon With Baby Bok Choy & Mushrooms recipe is a snap to make and loaded with healthy omega-3s!

Ingredients

• 16 oz salmon
• 2 each portobello mushroom caps ((or 8 oz. baby bella mushrooms))
• 4 each baby bok choy
• 1 tbsp toasted sesame seeds
• 1 ea green onion
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 tbsp coconut aminos
• 1/2 inch ginger (grated (approx. 1 tsp.))
• 1/2 lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Whisk together the marinade ingredients in a bowl.
2. Drizzle half of the marinade on the salmon and turn to coat. Cover and refrigerate the salmon while it marinates for one hour.
3. Preheat oven to 400 degrees F.
4. Trim the rough ends from the bok choy and cut into halves. Slice the mushrooms into ½ inch pieces. Transfer to the baking shset and drizzle the remaining marinade over the veggies.
5. Place salmon, skin side down, on the lined baking sheet as well and bake until salmon is cooked through, about 20 minutes.
6. Top with sliced green onions and sesame seeds. Portion into meal prep containers or serve immediately.

18. Instant Pot Cilantro Lime Chicken

Instant Pot Cilantro Lime Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT20M · Total: PT32M · Yield: [‘6’]

This easy Instant Pot Cilantro Lime Chicken recipe cooks up easily in the pressure cooker with simple pantry ingredients. Comes together quickly in a zesty and flavorful cilantro lime marinade perfect for grilling or baking.

Ingredients

• 6-8 boneless chicken thighs (skinless or with skin*)
• sea salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/8 teaspoon chili powder (or to taste)
• 2 Tablespoons olive oil
• 2-3 Tablespoons ghee
• 1/2 small onion chopped
• 4 garlic cloves sliced or minced
• Juice of 1 lime
• zest of half a lime
• 1/3 cup finely chopped cilantro
• 1 teaspoon Italian seasoning
• 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
• 2 Tablespoons coconut cream
• Chopped fresh parsley and lime slices for garnish (if desired)
• Instant Pot I have the 6 Quart Instant Pot DUO
• OR Cast Iron Skillet

Instructions

1. Season the chicken with salt, pepper, garlic powder, cumin and chili powder.

To cook in the Instant Pot:

1. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)
2. Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
3. Melt ghee in Instant Pot and stir in the onions and garlic. Add lime juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth.
4. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.
5. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.
6. It will take about 5-10 minutes to come to pressure and start counting down.
7. When done, release the pressure after 2 minutes, then remove your Instant Pot lid.
8. Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in coconut cream into the Instant Pot. If you like your sauce thicker – you can thicken with 1/2 teaspoon xanthan gum (OR if not low carb a cornstarch slurry or arrowroot starch slurry by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

To cook on the stove:

1. In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
2. Return pan back to heat and melt ghee. Stir in onion and garlic. Add lime juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth. Stir in coconut cream [If you like your sauce thicker – you can thicken with 1/2 teaspoon xanthan gum (OR if not low carb a cornstarch slurry or arrowroot starch slurry by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water).
3. Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

19. Buffalo Chicken Meatballs

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’18’, ’18 meatballs’]

They sound too good to be true, but these Keto Buffalo Chicken Meatballs only have 1g carbs each! Perfect for low carb, paleo, and ketogenic diets!

Ingredients

• 1 pound ground chicken
• 1 egg
• 1/2 cup almond flour
• 2 green onions (chopped)
• 1 teaspoon garlic (minced)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup hot sauce ((we used Frank’s))
• 1/2 cup butter (melted)

Instructions To make the meatballs:

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. Combine ground chicken, egg, almond flour, green onions, garlic, salt & pepper in a large mixing bowl.
3. Use a small cookie scoop to form the mixture into meatballs, or roll by hand.
4. Bake 18-20 minutes.

To make the buffalo meatballs sauce:

1. Whisk together hot sauce and melted butter in a large mixing bowl.
2. When meatballs are done baking, allow to cool slightly (just enough to handle) and gently toss in the buffalo sauce.
3. Serve with ranch or blue cheese dressing.

20. Hawaiian Pizza Chicken Meal Prep

Hawaiian Pizza Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘4’, ‘4 meals’]

This fun low-carb pizza is a great high protein meal! Top a chicken breast with pizza sauce, cheese, and your favorite toppings. This version uses ham and pineapple for a fun Hawaiian twist.

Ingredients

• 4 medium Chicken Breast (*Nutrition calculated using 1 pound)
• 1 tbs italian seasoning
• salt & pepper (to taste)
• 3/4 cup pizza sauce
• 1 cup Shredded Mozzarella Cheese (*we used full fat )
• 1/2 cup Canadian bacon or ham (choped)
• 1/2 cup pineapple (diced)
• parmesan & red pepper flakes (for garnish, optional)
• 2 cups Broccoli (steamed)

Instructions

1. Preheat oven to 425 degrees F.
2. Add chicken breasts to a baking dish, and season both sides with sea salt, pepper, and Italian seasoning.
3. Bake chicken for 18 minutes, until it’s slightly undercooked.
4. Top chicken breasts with pizza sauce, sliced or shredded mozzarella, ham and pineapple. Return to oven to bake for another 10-12 minutes, until the cheese is starting to brown and bubble.
5. Serve with steamed broccoli.

21. Keto Chicken and Broccoli Stir Fry

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

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [‘3’, ‘3 bowls’]

Bring in the Asian flavors into your kitchen with this keto chicken and broccoli stir fry. It’s a flavorful, umami meal that will keep you in ketosis.

Ingredients

• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 lb chicken breasts (skinless, boneless, cut into strips)
• 3 cups broccoli florets
• ¼ cup Chicken broth
• ½ cup Soy sauce (low sodium)
• 3 tbsp erythritol
• 4 cloves garlic (minced)
• 1 tsp ginger (grated)
• ¼ tsp xanthan gum
• 1 tbsp sesame seeds

Instructions

1. Add sesame oil and olive oil to a skillet and heat up to medium-high heat.
2. Add the chicken to the heated skillet and cook for 7-10 minutes until the chicken is brown and cooked.
3. Remove the chicken from the pan and add in the broccoli florets, reduce the heat, cover and let the broccoli steam until it’s cooked.
4. Add the chicken back to the skillet.
5. In a separate bowl, mix all the sauce ingredients.
6. Pour the sauce all over the chicken and broccoli and stir it in.
7. Cook until the sauce coats the chicken and broccoli.
8. Sprinkle with sesame seeds before serving.

22. Hall Roll-Ups

Ham Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 roll ups’]

Ham roll ups are a quick keto and high protein snack you can assemble in 5 minutes. It’s a great party appetizer or meal prep idea when you’re on a low carb diet. They’re flavorful, refreshing, and filling.

Ingredients

• 12 slices of ham (250g)
• 6 slices of mature cheddar
• 1 tbsp Yellow mustard
• Lettuce (shredded)
• 1 pickle
• Half a tomato

Instructions

1. Put two slices of ham on top of each other. Lay a slice of cheddar.
2. Cover it with a very thin layer of mustard, then add a little bit of shredded lettuce to the bottom of the ham. Then, a few thin slices of dill pickle and a thin slice of tomato. Make sure all of these are on one side of the ham.
3. Roll the ham, starting with the side with all the ingredients. Secure with a toothpick.

23. Chicken Fajita Meal Prep

Healthy Chicken Fajita Meal Prep Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 meal prep bowls’]

These chicken fajita meal prep bowls are the low carb version of regular chicken fajitas. High in proteins and fats, and great for busy people.

Ingredients

• 4 skinless chicken thighs
• 2 tsp lemon juice
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 large onion
• 2 tbsp olive oil
• 2 cloves of garlic (crushed)
• 4 cups Brussel sprouts (fresh or frozen)
• 2 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp cumin powder
• black pepper and salt

Instructions

1. Mix chili powder, red pepper, cumin, a dash black pepper, and salt, and set aside.
2. Cut chicken thighs into thin strips. Then, add half of the seasoning, garlic, lemon juice and a dash of salt to them.
3. Heat olive oil in a pan and add chicken strips. Cook for 10 minutes or until fully cooked.
4. Now, remove the chicken, add sliced onions and bell peppers, and the rest of the seasoning. Stir fry for 5-minutes.
5. Meanwhile, preheat oven to 390 degrees F (200 degrees C).
6. Place Brussel sprouts in a single layer on the baking sheet, spray with olive oil, season with salt and black pepper. Bake for 20 minutes.

24. Italian Chicken Skewers

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Keto Italian Chicken Skewers are incredibly easy to make, require only a few ingredients, and are healthy and full of flavor and protein.

Ingredients

• 1 1/2 – 2 pounds boneless and skinless chicken breast (cut into 3 inch cubes)
• 1/4 cup extra virgin olive oil (plus extra for cooking)
• 1/2 cup buttermilk
• 1 tablespoon dried Italian seasoning herbs mix
• 1/4 cup parsley chopped
• 4 cloves garlic (minced)
• 1 lemon (zested and juiced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. Clean chicken by running it under cold water and pat dry with paper towels. Cut and discard any fat pieces.
2. Cut chicken into 3-inch cubes and add to a large ziplock bag.
3. In a medium bowl, mix the rest of the ingredients: olive oil, buttermilk, Italian seasoning, parsley, garlic, lemon juice, lemon zest, salt, and pepper. Whisk until fully combined. Pour the mixture over the chicken.
4. Close the ziplock bag, shake to coat the chicken evenly in the marinade, and refrigerate for at least one hour or overnight. Preferably, shake and toss the chicken during this period a few times so it marinates evenly.
5. For outdoor grilling, heat the grill until hot and spray it with cooking oil. For indoor cooking, place a cast iron grill pan over medium-high heat and add about 2 tablespoons of olive oil to it.
6. If you’d like, please arrange the chicken pieces on wooden skewers. Grill for 5-8 minutes on each side or until the chicken is no longer pink in the middle.
7. Serve with a salad, lemon, and your favorite dressing for dipping.

25. Cilantro Lime Chicken With Cauliflower Rice

Cilantro Lime Chicken With Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT16M · Total: PT51M · Yield: [‘4’]

This cilantro lime chicken, topped with sweet mango salsa and crema, is vibrant, bursting with flavor, and incredibly easy to make.

Ingredients

• ¼ cup fresh lime juice
• 2 tablespoons avocado oil
• ⅓ cup chopped fresh cilantro
• 1 garlic clove (minced)
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 lb. boneless skinless chicken thighs
• 2 cups diced fresh mango
• ¼ cup fresh chopped cilantro
• 1 medium red bell pepper (diced)
• ¼ medium red onion (minced)
• 1 jalapeno (seeded and minced)
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• ½ cup fresh cilantro
• ¼ cup 2% Greek yogurt
• 1.5 tablespoons mayo
• Squeeze of fresh lime juice
• Pinch salt

Instructions

1. Prepare the chicken marinade. Add the lime juice, avocado oil, cilantro, garlic, salt and pepper to a bowl and whisk the ingredients together until combined. Add the chicken and flip the chicken over a few times to make sure it is completely coated in the marinade. Cover and refrigerate for at least 30 minutes and up to overnight.
2. While the chicken is marinating, add all of the ingredients for the mango salsa to a bowl and mix to combine. Set aside for later.
3. Add all of the ingredients for the crema to a small blender and blend until smooth.
4. Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes.
5. Heat 1-2 tablespoons of avocado oil in a large skillet over medium heat. When the oil is hot, add the chicken thighs to the oil. Sear the chicken for 6-9 minutes on each side or until the internal temperature reaches 165ºF.
6. Remove the chicken from the heat. Serve the chicken topped with mango salsa and crema.

26. Crustless Quiche Recipe With Broccoli & Cheddar Cheese

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

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT75M · Yield: [‘4’, ‘4 servings’]

Similar in taste and texture to Quiche Lorraine, this savory crustless pie has broccoli, cheese, tomatoes, and bacon in a silky egg mixture. You won’t miss the crust since all of the flavors are in the filling. Low carb and low calorie, this quiche can be enjoyed for breakfast or dinner.

Ingredients

• 2 cups shredded cheddar cheese ((Note 1))
• 5-ounce can evaporated milk or 2/3 cup heavy whipping cream
• 1 cup small broccoli florets ((Note 2))
• 4 strips bacon ((Note 3))
• 3 large eggs
• 3 scallions, sliced ((1/3 cup))
• 1 tomato, sliced
• 1 teaspoon dried basil ((Note 4))
• 1/4 teaspoon ground black pepper

Instructions

1. Prepare: Preheat oven to 350 F. Grease and set aside 9-inch pie dish (Note 5).
2. Pre-Cook Ingredients: Microwave broccoli until tender, a few minutes, and drain on paper towels. Microwave bacon strips according to package instructions until crispy, about 5 minutes, or pan fry them (Note 6). When cool, crumble bacon into small pieces.
3. Assemble Quiche: Evenly distribute ingredients over pie dish in this order: 1/3 of shredded cheese, broccoli, 1/3 of shredded cheese, bacon, scallions, then remaining 1/3 of shredded cheese. Beat together milk (or cream), eggs, basil, and black pepper in bowl until combined, then pour over ingredients in pie dish. Decorate top of quiche with sliced tomatoes.
4. Bake & Cool: Bake quiche at 350 F for 40 minutes. Cool for 15 minutes before cutting into 4 slices, then serve (Note 7).

27. Mom’s Low Carb Meatballs

Mom’s Low Carb Meatballs Recipe – Italian Style (Keto Meatballs) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Whether you prefer your meatballs baked or fried, my keto low carb meatballs recipe produces the best Italian meatballs which are tender just like mom’s. Gluten-free and great for keto diets, too.

Ingredients

• 1/2 pound ground beef chuck, 85 % lean
• 1/2 pound ground pork ((or turkey or veal))
• 1/4 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• 1 large egg, (beaten)
• 2 tbsp minced fresh parsely
• 1 tbsp finely grated onion ((it will be mush))
• 1 clove garlic, grated ((small – medium in size))
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups Rao’s Marinara Sauce ((or your favorite low carb sauce))

Instructions

1. Add the beef and pork to a medium bowl and break up into smaller chunks, aiming for an even mix. 
2. Add the remaining ingredients to the meat and mix with a hand mixer until just combined. Do not over-mix. 
3. Lightly oil hands and roll 12 meatballs. I weigh mine to get the weights equal for even cooking. To do it by eye, divide the meatball mixture in half and roll 6 meatballs of even looking size and repeat with the remaining meat. 

To Pan Fry Meatballs:

1. Heat a large frying pan over medium heat. I use a Green Pan, but an iron skillet or stainless steel pan will do (they will need more oil). When hot, spray the pan with oil (use 2 teaspoons for iron or stainless). Add the meatballs to the pan, making sure they each have their own place. [DO NOT crowd the pan. If your pan is small and you add all of the meatballs, they will steam and be tough. If your pan is large, you can fit all 12 in the pan.] 
2. Cook the meatballs approximately 1 1/2 minutes per side, turning at least 4 times. I use tongs to gently roll them over. Cook for 10-15 minutes total.  They should be browned like the picture in the post.
3. Heat the sauce in the pan, scraping up the brown bits for a full flavored sauce. For a fresher tasting sauce, warm on the stove or in the microwave and pour over the meatballs. Garnish with parsley and serve or top with mozzarella cheese and place under the broiler to melt.

To Bake Meatballs in the Oven:

1. Pre-heat oven to 400 degrees F and position rack to the middle. Place meatballs on a foil-lined or rack-lined baking sheet. Bake meatballs for 15-20 minutes. Serve with warmed sauce and garnish with chopped fresh parsley. Alternately, top with mozzarella cheese and place under broiler to melt the cheese.

28. Greek Chicken Meal Prep

Chicken Meal Prep (10 Ideas) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Get 10 easy, flavorful chicken meal prep ideas! Chicken meal prep bowls use simple ingredients to make easy lunches or dinners.

Ingredients

• 1/4 cup Olive oil
• 2 tbsp Balsamic vinegar
• 10 oz Zucchini ((sliced into thin half moons, 1/4 inch thick, ~2.5 cups))
• 8 oz Grape tomatoes ((halved, ~1 cup))
• 1/2 large Onion ((cut into half moons, ~3/4 cup))
• 1/2 tbsp Dried dill ((divided))
• 1 tsp Dried oregano ((divided))
• 1 tsp Garlic powder ((divided))
• 1 1/2 tsp Sea salt ((divided))
• 1/2 tsp Black pepper ((divided))
• 1 lb Boneless skinless chicken breast
• 1/4 cup Feta cheese ((crumbled, optional))
• 4 tsp Balsamic glaze

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Place the chopped vegetables in a large bowl. Pour half of the oil vinegar mixture over the veggies. Season with half of the seasonings: 3/4 teaspoon dried dill, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat.
4. Arrange the veggies in a single layer on an extra large baking sheet.
5. Pat the chicken breasts dry with paper towels. Make spaces between the vegetables on the baking sheet and arrange the chicken in the spaces. Make sure the chicken pieces are not touching and there are no vegetables underneath the chicken.
6. Brush the remaining oil vinegar mixture over the chicken. Use the remaining seasonings (same amount as the veggies) to season both sides of the chicken: 3/4 teaspoon dried dill, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
7. Roast the chicken and vegetables in the oven for about 20 minutes, until veggies are soft and chicken is cooked through. Remove from the oven and rest in the pan for 5 minutes.
8. Slice the chicken against the grain. Transfer the chicken and vegetables to meal prep containers.
9. Sprinkle with feta cheese if desired. Drizzle with balsamic glaze.

29. Low Carb Mexican Meal Prep

Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 meal prep bowls’]

Mexican meal prep bowls that are also low carb! Great when you’re craving for Mexican flavors and wanting a low carb high protein meal!

Ingredients

• 1 head cauliflower
• 1 tbsp olive oil
• 1 green bell pepper (chopped)
• 1 can chopped tomatoes (1.5 cup chopped tomatoes)
• 1 tsp ground onion
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1/4 tsp crushed chili flakes
• 1/2 tsp dried oregano
• pinch of salt
• pinch of black pepper
• 4 boneless (skinless chicken breasts)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup wild rocket salad
• 1 avocado

Instructions Shredded Chicken:

1. Get a large pot, add chicken breasts to it, and season with salt and pepper.
2. Cover the chicken with around 1 inch of water.
3. Bring the water to a boil and let it simmer for around 12 minutes. Remove the chicken from water and shred it using either fork, claws, or a food processor.

Cauliflower Rice:

1. Break apart cauliflower head. Wash, dry, and chop into smaller pieces.
2. Pulse with a food processor until you’ve got cauliflower rice.
3. Heat up a pan, add olive oil, chop green pepper and sauté them for a couple of minutes.
4. Add cauliflower rice, chopped tomatoes, and simmer for 5 minutes.
5. Mix in onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper. Mix as well as you can and let it simmer for 5 minutes.

Serving:

1. Divide cauliflower rice equally among 4 food containers. Add shredded chicken to each of them as well as wild rocket salad. Slice avocado and top each meal prep bowl with it.

30. Keto Salmon and Asparagus

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 salmon slices’]

A one sheet pan dinner you can make in just 20 minutes. Salmon tastes amazing with the garlicky butter sauce. It’s a quick keto-friendly and gluten-free meal anyone will like.

Ingredients

• 4 salmon fillets (4-6 ounces each)
• 1 lb asparagus (fresh)
• 2 tbsp olive oil
• 4 tbsp butter
• 2 tsp garlic (minced)
• 2 tsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and black pepper ( to taste)
• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 450F (230F). Line your baking sheet with foil.
2. Melt butter. Whisk together olive oil, butter, garlic, lemon juice, garlic powder, and onion powder.
3. Trim asparagus.
4. Lay salmon fillets in the center of the baking sheet. Cover the rest of the sheet with asparagus.
5. Drizzle the mixture over the salmon and asparagus. Sprinkle with salt and pepper.
6. Bake for 12-15 minutes until salmon is fully cooked.
7. Sprinkle salmon with fresh parsley before serving.

31. Philly Cheesesteak Meal Prep

Low Carb Philly Cheesesteak Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘3’, ‘3 meals’]

Low Carb Philly Cheesesteak Meal Prep is a fast, simple and flavorful recipe that is made with only 7 ingredients. A gluten-free recipe that comes together in less than 15 minutes and works for lunch or dinner.

Ingredients

• 12 ounces grass fed sirloin steak (or steak of choice (can sub chicken), thinly sliced)
• 1/2 tbs olive oil
• 1 medium bell pepper (sliced)
• 1 medium onion (sliced)
• 6 ounces portobello mushrooms (sliced)
• 2 tbsp Worcestershire sauce
• 3 slices provolone cheese
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Heat oil in a nonstick skillet over medium heat. Add the sirloin steak and cook for 2 to 3 minutes. Flip the meat and cook for 2-3 minutes more.
2. Add in onion and peppers, and cook for 3 to 4 minutes or until fork tender.
3. Add in sliced mushrooms, Worcestershire sauce, salt, and pepper and cook for 3 minutes.
4. Add provolone on top and cover your pan so the cheese melts.
5. Remove from the stovetop, allow to cool slightly, and then divide among your meal prep containers.
6. Top with fresh herbs, if desired (such as parsley).

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.