40 Healthy Ground Beef Meal Prep Recipes

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. Ground Beef & Broccoli Fried Quinoa

Ground Beef & Broccoli Fried Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry quinoa
• 1 lb ground beef (80/20)
• 2 cups broccoli florets
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce or tamari
• 1 tablespoon hoisin sauce (optional)
• 1 teaspoon grated fresh ginger
• 2 large eggs, lightly beaten
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. 1. Rinse the quinoa and cook it in 2 cups water until fluffy; set aside.
2. 2. In a large skillet, heat olive oil over medium heat and brown the ground beef; season with salt and pepper.
3. 3. Add onion, garlic, and ginger; sauté until fragrant and onions are translucent.
4. 4. Stir in broccoli and cook 3-4 minutes until crisp-tender.
5. 5. Push beef mixture to the side and pour in the beaten eggs; scramble until just set, then mix with the beef.
6. 6. Add cooked quinoa, sesame oil, soy sauce, and hoisin; stir-fry 2-3 minutes until heated through and evenly coated.
7. 7. Taste and adjust seasoning; divide into 4 bowls.

2. Philly Cheesesteak Meal Prep

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 meal preps’]

This ground beef spin on Philly Cheesesteak is a quick and limited ingredient dish that will have you ditching the traditional style Philly Cheesesteak sandwich this week, and make this super quick and simple version for dinner or your lunch meal preps this week!

Ingredients

• 1- 1.5 lbs lean ground beef
• 1 medium green pepper, diced
• 1 small onion, sliced
• 2 cups sliced mushrooms
• 2 teaspoons Worcestershire
• 1/4 cup beef broth
• 1 cup shredded colby jack cheese (or traditional provalone!)
• 1 cup cooked basmati rice

Instructions

1. Cook your rice according to the package.
2. While the rice cooks, in a large frying pan, on medium heat, saute the beef until half way cooked.
3. Add the green pepper, onion, and mushrooms to the pan. Let simmer until beef cooked throughout. Drain excess fat if needed. 
4. Add the Worcestershire and beef broth to the pan. Allow to simmer for 2-3 minutes until the broth is mostly absorbed. 
5. Add the cheese to the mixture, and remove from heat. Residual heat will make the cheese all melty.
6. Divide the Philly cheesesteak mixture into 3-4 meal prep containers (depending on preferred portions) and add 1/2 cup cooked rice (or cauli rice) to each container. 
7. Allow to cool, then refrigerate for up to 4 days. 

3. Asian Beef Bowl

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Serve 15-minute Asian Beef Bowl as a quick, flavorful and delicious dinner (or lunch) any day of the week. Gluten free, Paleo, Whole30, GAPS; Keto and AIP options.

Ingredients

• 1 pound ground beef (or pork (full fat))
• 1 bunch greens of green onions (, chopped (reserve some for garnish))
• 1/4 cup sesame oil (, toasted, or preferred traditional fat (lard, avocado oil, coconut oil or bacon fat for AIP))
• 1/4 cup fresh ginger (, minced or grated)
• 1/4 cup coconut aminos (, or 2 T. real fermented soy sauce if anyone prefers (see Recipe Notes) )
• 5 cloves garlic (minced or crushed)
• 2 Tablespoons honey (or low carb version for Keto)
• sesame seeds (for garnish; omit for AIP)
• prepared rice or cauliflower rice (, for serving)

Instructions

1. In large skillet or wok, cook green onions in sesame oil over medium-high heat until they begin to soften and brown, about 4 to 5 minutes.
2. Add beef and, with metal/wooden spatula, break up into smaller pieces continually, cooking until the outside is no longer pink, about 8 minutes.
3. Add coconut amino acids, ginger, garlic and sweetener. Simmer 2 to 3 minutes, stirring in the new ingredients.
4. Serve on top of hot, cooked rice, garnished with sesame seeds and green onions’ greens or fresh cilantro.

4. Low Carb Burger & Sweet Potato Fries Meal Prep

Low Carb Burger & Sweet Potato Fries Meal Prep 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

Ingredients

• 1 15oz Package of Frozen Sweet Potato Fries
• 1lb Ground Beef
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Onion Powder
• Toppings (lettuce, tomato, onion, pickles)

Instructions

1. Prepare your sweet potato fries according to package instructions, then set aside.
2. Add the ground beef and seasonings to a mixing bowl. Use your hands to mix the meat and seasonings until just combined. Divide the meat into 4 portions. Take each portion in your hand and mold it into a hamburger patty.
3. Cook the burgers over medium-high heat on the grill or stove top. Cook 4-5 minutes on each side until done. Remove from pan or grill and set on a paper towel lined plate to drain grease.
4. Prepare four meal prep containers and evenly divide the cooked sweet potato fries between each of them. Add 1 hamburger patty to each container and your desired toppings.
5. Seal meal prep containers and store in the refrigerator until ready to consume.

5. Korean Beef Bowls

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

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

20 Minute Korean Beef Bowls! A shortcut version of traditional Korean Bulgogi Beef served over white rice! A super easy meal perfect for busy weeknights!

Ingredients

• 1 tablespoon oil
• 3 cloves garlic (minced)
• 1/2 teaspoon ginger (minced)
• 1 pound lean ground beef
• 1/4 cup light brown sugar
• 1/4 cup low sodium soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon crushed red-pepper flakes (or more to taste)
• green onions for garnish (if desired)
• sesame seeds for garnish (if desired)
• white rice for serving

Instructions

1. Heat oil in a large skillet. Add in beef crumbling as you cook it and saute until brown, 4-5 minutes. Drain any excess fat.
2. Add in garlic and ginger and cook for an additional minute.
3. Meanwhile in a small bowl whisk together brown sugar, soy sauce, sesame oil and red pepper flakes.
4. Stir the sauce mixture into the beef and simmer for 2-3 minutes until the sauce is heated through and thickened.
5. Sprinkle with green onions and sesame seeds for garnish, if desired.Serve immediately over a bed of white rice.

6. Keto Taco Salad

Weight Loss Recipes for Women is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 6 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1 avocado, sliced
• 1/4 cup sour cream
• 1/4 cup salsa
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Optional toppings: chopped cilantro, jalapeño slices

Instructions

1. 1. In a skillet, brown the ground beef with the spices; break into crumbles and cook until no pink; drain excess fat.
2. 2. In a large bowl, toss the lettuce with lime juice and olive oil; season lightly with salt.
3. 3. Divide the dressed greens among 4 bowls; top each with beef, tomatoes, avocado, cheese, sour cream, and salsa.
4. 4. Garnish with cilantro or jalapeño if desired and serve.

7. Meal Prep Taco Salad Lunch Bowls

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 salads’]

Meal Prep Taco Salad Lunch Bowls that you can make ahead! These easy taco salads are filled with taco beef, lettuce, cheese, black beans, corn and salsa!

Ingredients

• 1 pound lean ground beef or ground turkey
• salt & pepper
• 2 tablespoons homemade taco seasoning
• ½ cup water
• 6 cups romaine lettuce (chopped )
• 15 ounce can black beans (rinsed and drained)
• 15 ounce can corn (drained)
• 1 cup cherry tomatoes
• 1 cup grated cheddar and/or jack cheese
• 1 cup salsa

Instructions

1. Heat a large skillet over medium heat. Add ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until beef is browned, about 5 minutes. Add the taco seasoning and water and reduce heat to a low simmer. Cook, stirring occasionally, until liquid is mostly gone and meat is cooked through, about 5 minutes. Set aside to cool.
2. Assemble the salads: Divide lettuce between 4 storage containers, pushing it to the right side of the container. Holding the container so that it tilts to the right, place the beans and corn next to the lettuce. Once the meat is completely cooled, carefully spoon it into the left side of each container.
3. Add tomatoes on top of the beans and corn, and sprinkle the cheese across the top of the lunch bowls.
4. Add ¼ cup salsa on top of the taco meat. Seal each container with a lid and store in the refrigerator for up to 3 days.
5. When ready to eat, shake or stir to combine and enjoy!

8. Fajita Bowls with Cauliflower Rice

Fajita Bowls with Cauliflower Rice Meal Prep 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’]

A healthier and low carb version of fajita rice bowls which can be used for your weekly meal prep.

Ingredients

• 1 tsp minced garlic
• 1 lb lean ground beef (you can substitute with ground turkey or chicken)
• 1/2 a small yellow onion (minced)
• 1 red bell pepper (cut into bite-sized squares)
• 1 yellow bell pepper (cut into bite-sized squares)
• 1 green bell pepper (cut into bite-sized squares)
• 1 orange bell pepper (cut into bite-sized squares)
• 1 lime (sliced into 4 wedges (for garnish, optional))
• handful of chopped fresh cilantro (for garnish, optional)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 cups raw cauliflower rice
• salt (as needed)

Instructions

1. In a small bowl, add fajita seasoning ingredients. Mix with a small whisk and set aside.
2. In a large skillet add garlic, ground beef and onion. Bring pan to medium high heat. Stir and cook, crumbling the beef as you cook. When beef is almost finished, add in fajita seasoning and bell peppers. Stir while cooking so that all the ingredients are evenly coated in seasoning. Cook until peppers are tender, onions are translucent, and beef is fully cooked. Remove from heat.
3. In a separate skillet, prepare the cauliflower rice. Add in oil and bring to medium high heat. Add in cauliflower rice and cook until cauliflower is tender. Season with salt as needed.
4. When rice and beef have cooled, you can prepare your meal prep containers.* Divide the cauliflower rice evenly across four containers. Then add ground beef fajitas mixture over rice, dividing evenly. Store lime and cilantro in a separate container or bag. Store in fridge or freezer. When ready to eat, re-heat food. Garnish with chopped cilantro. Squeeze fresh lime juice over food.

9. Beef and Bean Burritos

Beef and Bean Burritos (Freezer-Friendly) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’]

Skip the freezer aisle and make your own freezer-friendly Beef and Bean Burritos at home. Flour tortillas are layered with a well seasoned ground beef filling, two kinds of beans, and plenty of shredded cheese.

Ingredients

• 1 ½ pounds 90% to 93% lean ground beef
• ¾ cup diced yellow onion
• 2 tablespoons tomato paste
• 4 teaspoons Homemade Taco Seasoning Mix
• ½ cup water
• 4 ounce can diced green chiles (drained)
• Hot sauce (optional and to taste (we love Choluha flavors))
• 16 ounce can refried beans
• 16 ounce can pinto beans (rinsed and drained)
• 3 cups shredded cheese (sharp cheddar, Monterey Jack cheese or pepper Jack cheese (or a combo))
• 8 (10″) burrito size flour tortillas (room temperature)

Instructions

1. Coat a large nonstick skillet with nonstick cooking spray and place it over MEDIUM heat. Add the ground beef and onion and cook, stirring to break up the ground beef, until the beef is thoroughly cooked and no pink remains. Drain the grease from the skillet and return it to the heat. Add the tomato paste and taco seasoning and cook, stirring, until the tomato paste and spices are combined well with the beef. Add the water, diced green chiles, and a few generous shakes of your favorite hot sauce, or as much as desired to suit your taste. Reduce the heat to MEDIUM-LOW and simmer for 2 or 3 minutes, stirring occasionally, until the water has been absorbed. Remove the skillet from the heat and allow the mixture to cool slightly.
2. Meanwhile, combine the refried beans and pinto beans in a medium mixing bowl. Set aside.

Assemble the Burritos

1. Layer a tortilla with ¼ cup of the bean mixture, ½ cup of the beef mixture and about ⅓ cup shredded cheese. Fold the ends of the tortilla over the filling and then roll up tightly. Repeat with remaining tortillas and filling ingredients. (Important to fold ends over before rolling so filling will stay put when reheating.)

To Wrap and Freeze

1. Securely wrap the burritos in a sheet of parchment paper (can use plastic wrap or wax paper) and then in a sheet of foil (just regular foil – not heavy duty). Use a permanent marker to label them individually with the date or place them in a gallon size freezer-safe plastic storage bag and label the bag with the date and contents. Freeze for up to 3 months.

Heating the Frozen Burritos

1. Microwave: Remove and discard the foil and inner wrapping from one frozen burrito. Wrap it in a paper towel and place it on a microwave-safe plate. Microwave on high for 2 minutes. Flip the burrito over and cook for an additional 30 to 45 seconds or until heated through. Let stand, wrapped, for 20 seconds and then devour!
2. Conventional Oven: Preheat oven to 400 degrees F. If you used plastic wrap or wax paper, unwrap the burrito and wrap it again with just the foil (without the inner wrapping). If you used parchment paper, you can leave the burrito wrapped in both. Place the foil-wrapped burrito in the oven and bake for 45 minutes or until heated through, flipping halfway through the cooking time. If baking more than one burrito at a time you can place them on a baking sheet and it may take a bit longer.

10. Stuffed Peppers

Best Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Stuffed peppers are always a family favorite recipe. They’re filling, healthy, easily customizable, and are perfect for meal prep (if you’re lucky enough to have any leftovers). Watch how I make them in the video below!

Ingredients

• 6 bell peppers (cut in half lengthwise and seeds removed)
• 3 tablespoon extra-virgin olive oil
• 3 garlic cloves (minced)
• ½ yellow onion (diced)
• 1 pound ground beef
• 1 (15-ounce can) fire-roasted diced tomatoes
• 2 cups baby spinach (roughly chopped)
• 1 ½ cups cooked rice
• ½ tablespoon Italian seasoning
• kosher salt and ground black pepper (to taste)
• ½ cup Monterey Jack or cheddar cheese
• chopped parsley (for garnishing)

Instructions

1. Pre-roast the peppers. Preheat your oven to 350°F (175°C). Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle 1 tablespoon of oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one sheet pan and pre-bake for 15 minutes.
2. Cook the onion and garlic. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Saute the onions and garlic for about 2 minutes, until lightly softened.
3. Brown the beef. Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed.
4. Add the flavoring. Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper. Stir for a 1 to 2 minutes, until the spinach is wilted.
5. Fill the peppers. Remove the bell peppers from the oven and use tongs to flip them over. Fill the peppers with the beef mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 15 to 20 minutes, or until the peppers are soft.
6. Serve. Before serving, top with fresh chopped parsley.

11. Burrito Bowl Meal Prep

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

The Easiest Burrito Bowl Meal Prep that you can put together in about 30 minutes with minimal cooking, chopping, and nothing to pack on the side. Lunch can be easy and tasty!

Ingredients

• 4 cups cooked rice ($0.99)
• 1 lb. ground turkey or beef ($3.99)
• taco seasoning* ($0.67)
• 1 cup frozen corn kernels ($0.38)
• 1 15oz. can black beans ($0.59)
• 4 oz. cheese (about 1 cup shredded) ($1.00)
• 1 1/3 cup salsa ($1.30)
• 2 green onions ($0.13)

Instructions

1. Cook the rice first. You will be able to prepare all the rest of the ingredients as the rice cooks. Cook the rice according to the package directions. To yield about 4 cups white rice, I use 1.5 cups uncooked rice and 2.5 cups water, but this may vary depending on your rice variety, so be sure to check the package.
2. While the rice is cooking, add the ground turkey or beef to a skillet and cook over medium heat until it is cooked through. Depending on the fat content of your meat, you may need to add a little oil to the skillet to keep it from sticking.
3. Once the meat is fully cooked, add the taco seasoning and 1/2 cup water. Stir and simmer the meat and spices until the water reduces to a saucy consistency (about 5 minutes). Turn the heat off and set the meat aside.
4. Thaw the corn kernels, rinse and drain the black beans, shred the cheese, and slice the green onions.
5. Once the rice is finished, fluff it with a fork and divide it between four containers. Divide the remaining six bowl ingredients between the containers as well (taco meat, corn, beans, cheese, salsa, and green onions). 
6. Reheat the bowls for 1-2 minutes before eating to melt the cheese and heat the meat and rice through.

12. Sesame Ginger Beef Zucchini Noodles

Sesame Ginger Beef Zucchini Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb beef flank steak or sirloin, thinly sliced
• 4 medium zucchini, spiralized into noodles
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar substitute
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 cup snap peas or sliced bell pepper
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. 1. Whisk soy sauce, vinegar, honey, and a splash of water; set aside.
2. 2. Heat sesame oil in a large skillet over high heat; sear the beef until just browned; remove from pan.
3. 3. In the same pan, sauté garlic and ginger 30 seconds; add vegetables and cook 2-3 minutes.
4. 4. Return beef to the pan; pour in the sauce and simmer 1-2 minutes until beef is cooked through and sauce thickens (thicken with cornstarch if using).
5. 5. Toss in zucchini noodles off heat to coat and warm 1-2 minutes; sprinkle with sesame seeds and green onions.
6. 6. Divide into 4 bowls.

13. BBQ Meatloaf Meal Prep Bowls

BBQ Meatloaf Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/4 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup milk
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup BBQ sauce (plus extra for topping)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups cauliflower rice (prepared)
• 2 cups roasted mixed vegetables (carrots, broccoli, peppers)

Instructions

1. 1. Preheat oven to 375°F; lightly oil a loaf pan.
2. 2. In a bowl, mix the beef, breadcrumbs, egg, milk, onion, garlic, paprika, Worcestershire, salt, and pepper until just combined.
3. 3. Shape into a loaf; place in the pan and spread 1/3 cup BBQ sauce on top.
4. 4. Bake 40-50 minutes until cooked through (internal temperature 160°F).
5. 5. Rest 5–10 minutes; slice into four portions.
6. 6. Divide cauliflower rice among 4 bowls; top each with a slice of meatloaf and roasted vegetables; drizzle with additional BBQ sauce if desired.

14. Beef & Broccoli Buddha Bowls

Beef & Broccoli Buddha Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb lean ground beef
• 4 cups broccoli florets
• 2 cups cooked quinoa or brown rice
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch (optional, for thickening)
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions

1. 1. Cook quinoa or rice according to package directions.
2. 2. Whisk soy sauce, honey, vinegar, and 1/4 cup water; set aside.
3. 3. Heat sesame oil in a large skillet; add garlic and ginger and sauté 30 seconds.
4. 4. Add beef and cook until browned; drain fat.
5. 5. Add broccoli and pepper; stir-fry 3-4 minutes until crisp-tender.
6. 6. Stir in sauce and simmer 1-2 minutes until thickened; if using cornstarch, add slurry.
7. 7. Serve beef and vegetables over grains; garnish with green onions and sesame seeds.

15. Mini Meatloaf Meal Prep

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

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/3 cup milk
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated parmesan
• 1/4 cup BBQ sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 4 cups cauliflower rice
• 2 cups roasted vegetables (zucchini, peppers, onions)

Instructions

1. 1. Preheat oven to 375°F; grease a muffin tin for mini loaves.
2. 2. In a bowl, combine beef, breadcrumbs, egg, milk, onion, garlic, parmesan, Worcestershire, Italian seasoning; mix just until combined.
3. 3. Divide the mixture into 12 mini loaves (or fill 12 muffin cups).
4. 4. Brush tops with BBQ sauce.
5. 5. Bake 15–18 minutes until cooked through (internal 160°F).
6. 6. Divide cauliflower rice among 4 bowls; top each with 3 mini loaves and roasted vegetables.

16. Spicy Peanut Beef with Broccoli Rice Meal Prep

Spicy Peanut Beef with Broccoli Rice Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 servings’]

Tired of rice or cauliflower rice? Why not try broccoli rice! This delicious Spicy Peanut Beef with Broccoli Rice is a must try if you want to keep your weekly meal preps interesting! 

Ingredients

• 1/3 cup peanut butter
• 1 clove garlic (minced)
• 3 tbsp oyster sauce
• 1/6 cup chicken stock
• 1/2 tsp tamari or low sodium soy sauce
• 1/2 tsp cornstarch
• 1 tbsp sriracha lime seasoning
• 500 grams broccoli crown
• 1 lb ground beef
• salt and pepper to taste
• crushed peanuts
• boiled eggs

Instructions

1. In a food processor, pulse your broccoli in batches to make the broccoli rice. Other options are to use a grater or to cut it up with a knife manually.
2. You can either serve the broccoli rice as is or you are lightly sauté it with some salt and pepper. 
3. In a small sauce pan, mix together your peanut butter, garlic, oyster sauce, tamari, chicken stock, cornstarch, and sriracha lime seasoning. Let this simmer on low and stir occasionally.
4. While the sauce is simmering, in a pan, sauté your beef on medium heat with some salt and pepper. Once it has browned, pour your peanut sauce onto the beef and then continue to sauté until the beef is cooked through. 
5. Once done, portion the beef with the broccoli rice into meal prep containers. 
6. Optional: on the day of eating, add in a boiled egg for extra protein.

17. Ginger Beef and Cabbage

Ground Beef and Cabbage Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Easy one-pan meals like this ground beef and cabbage recipe are how I get through my week. Made with simple ingredients, it’s on the table in less than thirty minutes and you can serve four people for less than $8.

Ingredients

• 1 pound grass-fed ground beef (like Moink)
• ¼ teaspoon salt
• ½ medium onion (diced)
• 3 cloves garlic (minced)
• 3 Tablespoons freshly minced ginger
• 1 head green cabbage (about 10-12 cups shredded)
• 2 Tablespoons tamari or gluten-free soy sauce
• ¼ teaspoon red pepper flakes
• 1 teaspoon sesame oil
• optional: green onion for garnish
• 1 cup brown rice + 2 cups water

Instructions

1. Heat a large pan or wok over medium-high heat. Add the beef, season with a little salt, and brown on all sides, stirring to break up the meat. If using extra lean beef, you may need a little oil in the pan. See note below re: fat from your beef.
2. Meanwhile, chop up an onion into medium dice. Once beef is mostly browned, add the diced onions and sauté about 5 minutes.
3. Stir in the minced garlic and ginger and cook for another 30 seconds, then add the cabbage, soy sauce, and red pepper flakes. Stir fry (uncovered) until cabbage is wilted and soft.
4. Remove from heat. Drizzle with 1 teaspoon sesame oil and sprinkle with chopped green onion for serving.
5. Enjoy as is or with brown rice.
6. For brown rice: prepare in rice cooker if available, or follow package instructions. Add 1 cup uncooked brown rice to a large pot with 2 cups of water and bring to a boil. Reduce to a simmer and cook about 40 minutes. Remove from heat (without removing lid!), and set aside to steam for 10 minutes. Fluff with a fork and serve.

18. Ground Beef Butternut Squash Meal Prep Bowls

Ground Beef Butternut Squash 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 bowls’]

Flavourful, wholesome, and super easy to make, these Ground Beef Butternut Squash Bowls are perfect for your next work lunch. Make a batch of this one-pot ground beef meal prep this weekend and be covered for lunch all week!

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ cup onions (diced)
• 1 teaspoon garlic clove (minced)
• ½ cup red pepper (diced)
• 1 pound organic extra-lean ground beef ((you also can use grass-fed ground beef))
• 2 cups butternut squash (diced)
• 2 cups brussels sprouts (cut in quarters)
• Salt and ground black pepper
• 1 tsp Italian seasoning
• Pinch A pinch of red chili flakes
• ½ cup tomato sauce
• ½ cup beef broth
• Fresh parsley (for garnishing (optional))

Instructions

1. In a cast iron skillet, heat the olive oil over medium-high heat.
2. Then, reduce the heat to medium and add onions and garlic. Sauté for about 3 minutes. Then, add red bell pepper and cook for more 2-3 minutes. Don’t forget to stir frequently.
3. Add ground beef in the same skillet. Using a wooden spoon, break up the ground beef as it cooks. Stir occasionally, and cook for about 5-7 minutes.
4. Add butternut squash, Brussels sprouts, tomato sauce and beef broth. Mix all well.
5. Season with salt, black pepper, Italian season and red chili flakes.
6. Cover the skillet and cook until the butternut squash are tender. Don’t skip this part. When you close the lid, the steam will help to cook the butternut squash faster. Don’t forget to stir occasionally. If necessary, add a little bit of beef broth to help to cook the butternut squash.
7. Cook for about 7 minutes. Garnish with fresh parsley.
8. Place an even amount of ground beef butternut squash into 4 different glass containers and keep it in the fridge for up to 4 days.

19. Ground Beef Stuffed Peppers

Ground Beef Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’]

These simple ground beef stuffed peppers are filled with seasoned ground beef, rice, cheddar, and tomato sauce. It’s a delicious recipe that your whole family will enjoy!

Ingredients

• 1 cup cooked rice (I use white jasmine rice)
• 6 large bell peppers (any color)
• 1 tablespoon olive oil
• 1/2 medium onion (chopped)
• 1 pound lean ground beef
• 3 cloves garlic (minced)
• 1 (15 ounce) can crushed tomatoes or tomato sauce
• 1 teaspoon Worcestershire sauce (optional)
• 1/2 teaspoon Italian seasoning
• 2 cups shredded cheddar cheese blend, divided (see note)
• Salt & pepper (to taste)

Instructions

1. If you don’t have cooked rice, make some (this step can be done ahead of time if you want). I typically just make 1/2 cup uncooked rice which ends up making a bit more than you need for this recipe, and then I save the rest for another time.
2. Preheat your oven to 400F and move the rack to the middle position. Meanwhile, prep your ingredients. Cut the tops off the peppers as if you were carving a pumpkin (do it as evenly as possible so the filling doesn’t fall out). Remove any seeds/membrane. Chop up the usable stuff from the pepper tops (you’ll add it to the filling).
3. Place the peppers cut-side up in a baking dish (I used a 9×13). Add one cup of water to the bottom of the dish (the peppers will steam and cook faster).
4. Add the oil, onion, and chopped up pepper tops to a skillet. Sauté over medium-high heat for 5 minutes.
5. Add the ground beef to the skillet. Cook it, breaking up the meat as you go along, until it’s browned and cooked through (about 8 minutes). Spoon out excess fat if needed.
6. Stir in the garlic, followed by the crushed tomatoes, Worcestershire sauce, and Italian seasoning. Let it warm through and then take the pan off the heat.
7. Stir in the cooked rice and one cup of the cheese. Season the mixture with salt & pepper as needed (give it a taste). I am generous with both the salt & pepper. Spoon the mixture into the peppers.
8. Cover the baking dish tightly with foil. Place it in the oven and bake for 40 minutes.
9. Take the dish out of the oven. The peppers should be still a little bit firm to the touch (you don’t want them to go limp and fall apart, but if they feel too firm, cook them for longer). Sprinkle the rest of the cheese over top. Return the peppers to the oven (uncovered) for another 5-10 minutes or until the cheese is melted. You can broil at the end for a few minutes if you want the cheese to be a bit browned.

20. Whole30 Meal Prep Breakfast Taco Scramble

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘5’]

A delicious, protein packed breakfast that can be made ahead so you can get a healthy breakfast on mornings you don’t have time to make it.

Ingredients

• 1 tablespoons + 1 teaspoon olive oil (divided)
• 1 large sweet potato (peeled and chopped in 1/2-inch pieces)
• 1 red or yellow bell pepper (diced)
• 1 cup red onion (diced)
• 1 pound lean ground beef
• 3 tablespoons taco seasoning
• 1 tablespoon arrowroot starch* (or corn starch )
• 1/4 tablespoons water
• 6 eggs (beaten)
• 1/2 cup salsa
• 1 avocado (peeled and chopped chopped)
• sea salt and fresh ground pepper

Instructions

1. COOK THE VEGGIES: In a large skillet, heat oil over medium. Add sweet potatoes, peppers, onions, 1/2 teaspoon sea salt, and 1/4 teaspoon of black pepper to the oil. Sauté the mixture until potatoes have softened, about 8 minutes. Transfer to a bowl and set aside.
2. COOK THE BEEF: Add beef to the skillet and continue to cook over medium heat until browned. Add taco seasoning, arrow root starch, and 1/4 cup water. Continue to cook until the sauce has thickened. Remove the beef from the pan to a bowl and set aside.
3. COOK THE EGGS: Heat the remaining oil in the same pan, still over medium heat. When the oil is hot, add eggs and additional salt and pepper to taste. Cook the eggs until they are cooked to your desired consistency, then remove from the heat.
4. ASSEMBLE BOWLS: In five meal prep containers, divide out the sweet potato mixture, the seasoned beef, eggs, salsa, and avocado evenly. These can be served immediately or refrigerated for up to 5 days.

21. Italian Meatballs

Italian Meatballs – Tender and Juicy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT20M · Total: PT28M · Yield: [‘6’]

If you’re looking for the best meatball recipe, look no further! These Italian meatballs are soft, tender & melt-in-your-mouth delicious! They’re made with ground beef and breadcrumbs and then baked in the oven. Top with Parmesan cheese and Italian herbs for the best Italian meatballs! Easy to make, perfect with spaghetti, and great for Thanksgiving or Christmas!

Ingredients

• 1⅓ lb ground beef (see Note 1)
• ⅔ cup breadcrumbs (see Note 2)
• ⅞ cup milk (or broth)
• ½ cup onion (finely minced or grated)
• ⅓ cup grated parmesan cheese (see Note 3)
• 2 Tablespoons fresh Italian herbs (chopped; See Note 4)
• 3 cloves garlic (finely minced)
• 1 egg
• 1 teaspoon sea salt
• ½ teaspoon pepper
• ½ teaspoon crushed red pepper flakes (for spicy Italian meatballs)
• ¼ teaspoon fennel seeds
• ¼ teaspoon paprika

Instructions

1. Preheat oven to 400°F. Add the milk and breadcrumbs in a large mixing bowl and stir until the milk is absorbed. Then add the remaining ingredients (including any optional spices) and mix well until combined.
2. Roll the mixture into 2 inch diameter meatballs and lay them on a lined baking tray. Wet your hands with water or oil to prevent sticking. See Note 5 for consistent sizing.
3. Bake in a preheated 400°F oven until fully cooked, about 18 to 20 minutes depending on size. The internal temperature for beef meatballs should be 160°F. If you mixed in ground pork, chicken, or turkey, the internal temperature should be 165°F.
4. Serve with your favorite tomato sauce and spaghetti, with gravy, or any other dish. Enjoy!

22. Taco Salad

Taco Salad (Healthy, Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Toss together my taco salad recipe in just 20 minutes, using common ingredients you probably have! It’s easy, healthy, and family friendly.

Ingredients

• 1 lb Ground beef
• 1 tsp Avocado oil ((or any oil of choice))
• 2 tbsp Taco seasoning ((store-bought or home-made))
• 8 oz Romaine lettuce ((chopped))
• 1 1/3 cup Grape tomatoes ((halved))
• 3/4 cup Cheddar cheese ((shredded))
• 1 medium Avocado ((cubed))
• 1/2 cup Green onions ((chopped))
• 1/3 cup Salsa
• 1/3 cup Sour cream

Instructions

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

23. Low Carb Meatball Burrito Bowls

Low Carb Meatball Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 egg
• 1/2 cup almond flour
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 cups cauliflower rice
• 1 cup salsa or pico de gallo
• 1 avocado, sliced
• 1/2 cup shredded cheddar
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. 1. Preheat oven to 400°F; mix beef, egg, almond flour, garlic, and spices; form 16 meatballs.
2. 2. Bake on a parchment-lined sheet 12-14 minutes until cooked through.
3. 3. Warm cauliflower rice; divide into 4 bowls.
4. 4. Top with meatballs, salsa, avocado, cheddar, and sour cream.
5. 5. Garnish with cilantro and a lime wedge.

24. Low Carb Cheeseburger Stir Fry

Low Carb Cheeseburger Stir Fry {Meal Prep} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘4’, ‘4 meal preps’]

Low carb cheeseburger stir fry is ready in less than 15 minutes, and has all the flavors of a cheeseburger, but without all of the carbs.

Ingredients

• 1 lb ground turkey (you can sub in ground beef (omit the oil if you do))
• 1 tbsp olive oil
• 1 bag (379g) coleslaw salad bag (You can also shred your own cabbage)
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1/4 cup diced onion
• 1/2 cup sliced or diced dill pickles
• 3 tbsp mustard (add more for more flavor if you prefer)
• 1/4 cup water
• 1/2 cup shredded cheddar cheese
• sesame seeds, garnish

Instructions

1. In a large skillet, heat the oil on medium heat.
2. Once hot, add the ground turkey and break it up to cook.
3. When turkey is no longer pink, add the onions, salt and pepper, and saute for 2 minutes. Add a tbs of water if your turkey is very dry.
4. Add the coleslaw bag, and pickles. Put a lid on the skillet and let the coleslaw cook down for about 3 minutes – until cabbage is tender.
5. Once cooked down, stir in the mustard and water. Allow excess water to cook down, and if your mixture is really dry, add a table spoon of water in.
6. Stir in the shredded cheese.
7. Divide into meal prep containers and garnish with sesame seeds.
8. Allow the meal preps to cool to to the touch, then add the lid and place in the fridge for no more than 4 days.

25. Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large cabbage leaves
• 1 lb ground beef
• 1 cup cooked rice (or 1 cup cauliflower rice for lower carbs)
• 1 egg
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 cup beef broth
• 1 teaspoon paprika
• 1/2 teaspoon dried dill
• Salt and pepper
• Optional: chopped parsley for garnish

Instructions

1. 1. In a bowl, combine beef, rice (or cauliflower rice), egg, onion, garlic, salt, and pepper; mix until just combined.
2. 2. Place filling in cabbage leaves and roll up; secure with toothpicks if needed.
3. 3. Layer rolls seam-side down in a slow cooker; whisk tomato sauce and broth and pour over rolls.
4. 4. Sprinkle paprika and dill over the rolls.
5. 5. Cook on low 6–8 hours or high 4–5 hours until the rolls are tender.
6. 6. Serve with sauce spooned over rolls; garnish with parsley.

26. Meal Prep Ginger Ground Beef Bowls

Meal Prep Ginger Ground Beef 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’, ‘4-5 servings’]

These Ginger Ground Beef Bowls are packed with carrots, bell peppers, ground beef, fresh ginger, and a simple savory sauce to pull it all together. Serve with your choice of cauli rice or white rice! Dairy free and done in 30 minutes!

Ingredients

• 1/2 cup coconut aminos
• 1 tablespoon toasted sesame oil
• 1 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon fish sauce
• 2 pounds ground beef
• 1 teaspoon salt
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoons fresh ginger, minced (about a 1.5 inch long root)
• 1 red bell pepper, finely diced
• 2 medium carrots, finely diced
• 4-5 cups frozen riced cauliflower OR: 1 1/2 cups uncooked white rice + cooking liquid
• garnish with green onions & sesame seeds

Instructions

1. (optional): If you’re serving with white rice (1 1/2 cups), follow the package instructions or your preferred method, and then set it aside to cool. I usually cook rice in my Instant Pot for a hands-off method while I work on other parts of the meal.
2. In a bowl or jar with a lid, combine coconut aminos (1/2 cup), sesame oil (1 tablespoon), onion powder (1 teaspoon), red pepper flakes (1 teaspoon) and fish sauce (1 teaspoon). Shake or stir until combined, then set aside.
3. Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef (2 pounds) and salt (1 teaspoon). Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Drain excess grease if there’s a lot in the pan.
4. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic (3 cloves, minced) and ginger (2 tablespoons, minced), then saute until fragrant, about 30 seconds. Finally, add the red bell pepper (1, finely diced), carrots (2 medium, finely diced), and prepared sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
5. Add 1 cup frozen cauliflower rice or cooked white rice to each meal prep container. Portion the ginger ground beef evenly between 4-5 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to 4 days in the refrigerator, or up to 3 months in the freezer.

27. Keto Taco Casserole

Keto Taco Casserole (Ground Beef) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: 8

This keto taco casserole is the perfect Taco Tuesday recipe. It features ground beef, cauliflower rice, and cheesy salsa, for a taco keto casserole that gives you all the Tex-Mex flavors, minus all the carbs!

Ingredients

• 2 pounds of lean ground beef
• 2 (12 ounces) packages of frozen cauliflower rice cooked (24 ounces)
• 1/4 cup lime juice
• 1/4 cup of chopped fresh cilantro
• 1 tablespoon of chili powder
• 2 teaspoons of onion powder
• 1 teaspoon of cumin powder
• 1 teaspoon of garlic powder
• 1 teaspoon of sea salt
• 1/2 teaspoon of chipotle pepper powder
• 1/2 teaspoon of freshly cracked black pepper
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 raw jalapeño sliced (optional)
• 2 1/4 cups of Mexican blend cheese or shredded cheddar cheese, divided
• 1 (10 ounces) can of diced tomatoes and green chilies undrained
• 1 (8 ounces) can of tomato sauce
• 1 small onion chopped
• 1 cup of Mexican crema or sour cream thinned with 2 tablespoons of heavy cream
• 1/4 teaspoon of salt
• 1/4 teaspoon of cumin powder
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon of onion powder
• 1 1/2 cups of Mexican blend cheese or shredded cheddar cheese
• 2 tablespoons of heavy cream
• 1/4 cup of fresh chopped cilantro
• 1/3 cup of sliced green onions
• 1 Hass avocado, sliced (optional)

Instructions

1. Cook the 24 ounces of frozen cauliflower rice in the microwave according to the instructions on the bag and place it in a small bowl. Set it aside. If frozen cauliflower rice is not an option for you, you can make our recipe for cilantro lime cauliflower rice.
2. In a large bowl combine the cooked cauliflower rice with the lime juice and the chopped cilantro. Spread the cilantro lime cauliflower rice evenly onto a 9×13 greased baking dish.
3. Over medium-high heat in a large skillet brown the ground beef. Break up the meat and sprinkle the baking soda and seasonings. If you opt to tenderize the ground beef with baking soda it will need to sit for about 15 minutes before cooking the meat. Cook the meat until brown being sure to break it into pieces with a spatula until cooked. Set the ground beef aside in a large bowl and cook the chopped onion and bell peppers in the same skillet you browned the meat.
4. Preheat the oven to 350 degrees F.
5. Next, add the cooked taco meat on top of the cauliflower rice being sure to distribute the meat evenly.
6. Prepare the cheesy salsa; instructions are below.
7. Then spread the cheese sauce over the surface of the taco casserole.
8. Next, sprinkle 2 cups of the shredded cheese over the surface of the taco casserole. If adding the raw jalapeños, evenly distribute them over the casserole. Next, sprinkle the remaining 1/4 cup of shredded cheese on top of the casserole.
9. Bake in the preheated 350-degree oven for 35-40 minutes until the casserole is hot and bubbly and the top is golden brown.
10. Garnish with fresh chopped cilantro, avocado slices, and green onions.
11. Store leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to 1 month.
12. In a small pot, mix together until fully combined the tomato sauce, diced can of tomatoes with green chilies, heavy cream or sour cream thinned with heavy cream, and spices. Cook on medium heat and gradually add 1 1/2 cups of shredded cheese.
13. Stir the sauce until the cheese melts and is fully incorporated. Set it aside.

28. Honey Garlic BBQ Meatballs

Honey Garlic BBQ Crockpot Meatballs {Super Easy} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT130M · Total: PT150M · Yield: [‘8’, ‘8 servings’]

These Honey Garlic BBQ Crockpot Meatballs are the perfect appetizer or lunch idea. They’re so easy to make with less than 10 ingredients!

Ingredients

• 1 lb extra-lean ground beef
• 1/3 cup breadcrumbs
• 1 egg
• 1 yellow onion, grated
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 cup BBQ sauce
• 1/2 cup ketchup
• 1/4 cup honey
• 2 cloves garlic, minced

Instructions

1. Mix sauce together in a large bowl and set aside.
2. In another large mixing bowl, mix meatballs together until combined. Heat a large skillet over high heat then sear meatballs for 2-3 minutes each side until lightly cooked and browned.
3. Gently add meatballs to crockpot with tongs, then cover with sauce. Cook on high for 2 hours, or on low for 4 hours.
4. Serve with toothpicks or in meal prep bowls with steamed broccoli. Leftovers will last up to 5 days in the fridge, and meatballs can be frozen up to 3 months. Enjoy!

29. Keto Ground Beef with Worcestershire Sauce

Easy Keto Ground Beef Recipe (Paleo, Whole30, Low carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Easy Keto ground beef recipe with noodles, inspired by beef stroganoff. This Paleo Whole30 Keto ground beef dish is easy and loaded with flavor!

Ingredients

• 4 oz. yellow onion (sliced, about half of one large onion)
• 5 oz. cremini or baby bella mushrooms (sliced, optional)
• 1 to 1.5 tbsp avocado or olive oil
• 1 lb. ground beef (alt. ground chicken or turkey)
• Coarse salt and pepper (to taste)
• ⅔ cup frozen peas and carrots (or any frozen veggies, optional)
• 1-2 tbsp ketchup
• ½ cup beef or chicken stock
• 3 tbsp tomato paste or ketchup
• 2 tbsp coconut aminos
• ¼ tsp each garlic (onion, and mustard powder)
• ⅛ tsp each coarse sea salt (black pepper, and cinnamon powder)

Instructions

1. Slice the onion and mushrooms, if using.
2. To make Paleo worcestershire sauce – In a large measuring cup, combine ingredients from stock to cinnamon powder. Stir-well and set aside ready to use.
3. In a large skillet, add 1 tbsp oil. Saute the onion with a pinch of salt until it sweats a bit, about 2 minutes.
4. Add the ground beef and season with 2 pinches of salt and pepper. Cook over medium to medium-high heat with a wooden spoon to break up the meat to fine bits, about 3-4 minutes.
5. Add mushrooms and/or frozen vegetables with ⅔ cup of the worcestershire sauce. You can also use 1 cup of the sauce if you prefer more saucy.
6. Mix and stir to distribute it evenly. Lower the heat to medium-low and simmer with a lid on about 3 to 4 minutes. Remember to stir the pot and scrape the bottom periodically to ensure nothing is stuck to the bottom of the pan.
7. Stir and mix-in ketchup. Taste test to add more salt or pepper, if desired. Aim on the less salty side as the flavor will come through further once the sauce turns cooler.
8. Serve with spaghetti noodles. low carb noodles, rice, or roasted sweet potatoes. Serve hot or warm.

30. Big Mac in a Bowl

Big Mac Bowl Recipe (Keto, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 people’]

A high protein keto friendly take on the popular Big Mac burger turned into a healthy salad with cooked beef, shredded cheddar cheese, onions, pickles, seasoning, and our easy special sauce sauce.

Ingredients

• 1 lb ground beef
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 Tbsp olive oil
• 2 tsp minced garlic
• 1 cup cheddar cheese (shredded)
• 4 + Dill pickles (sliced)
• 1/2 cup onion (minced)
• 1 head Iceberg lettuce
• 1/2 tsp Sesame seeds (or everything bagel seasoning)
• 1/2 cup mayo
• 2 Tbsp low carb pickle relish (or chopped pickle with juice)
• 1 Tbsp ketchup
• 1/2 tsp yellow mustard
• 1/4 tsp+ monk fruit (increase if using chopped pickle for the relish)
• 1/2 tsp garlic salt (or garlic powder + salt)
• 1/4 tsp onion powder

Instructions Cook the Beef

1. Over medium-high heat, warm a large skillet and add 1 Tbsp of olive oil to the pan. Add the ground beef, salt, pepper, and garlic clove. Stir and cook the ground beef until it’s no longer pink in the middle, which will take about 6-7 minutes.  Drain some of the grease.
2. Set aside and let cool down while you prep the remaining low carb Big Mac salad ingredients.

Make the Special Sauce

1. In a small bowl, add all of the ingredients for the Big Mac sauce, including the mayo, pickle relish, ketchup, yellow mustard, sweetener, garlic salt, and onion powder.

Assemble

1. Lay the lettuce in the bottom of 4 bowls, or for as many low carb Big Mac salad bowls as you’re making. You could even one do large bowl.
2. Sprinkle the burger meat on top of the lettuce. Then add the pickles, onion, and shredded cheese.
3. Drizzle Big Mac sauce over the salad or serve the dressing on the side. Sprinkle with sesame seeds and add salt & pepper to taste. You can also add more pickles, onions, and cheese if preferred. Enjoy!

31. Healthy Meatloaf Meal Prep Bowls

Healthy Meatloaf Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb lean ground turkey or beef
• 1/2 cup rolled oats or almond flour
• 1 egg
• 1/3 cup milk
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated carrot
• 1 cup chopped spinach
• 3/4 cup tomato sauce
• 1 teaspoon Italian seasoning
• Salt and pepper
• 4 cups cauliflower rice
• 2 cups roasted vegetables (broccoli, peppers)

Instructions

1. 1. Preheat oven to 375°F; mix meat, oats (or almond flour), egg, milk, onion, garlic, carrot, spinach, tomato sauce, and seasoning; season with salt and pepper.
2. 2. Shape into a loaf and place on a lined sheet; lightly brush with additional tomato sauce.
3. 3. Bake 25–35 minutes until cooked through; glaze with remaining sauce in the last 5 minutes.
4. 4. Slice into four portions; divide cauliflower rice into bowls and top with meatloaf and roasted vegetables.

32. Korean Beef Bowl

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

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

Quick and healthy Korean beef bowl — ready in 20 minutes and made with simple ingredients! Serve with rice and veggies for easy dinners or meal prep!

Ingredients

• 1 pound lean ground beef ((I used 93% lean))
• 3 tablespoons low sodium soy sauce (plus additional to taste, divided)
• 1 1/4 cups minced scallions (both green and white parts (from about 1 small bundle), divided)
• 1 tablespoon minced garlic (about 3 cloves)
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons minced or finely grated fresh ginger
• 1/4 teaspoon red pepper flakes (plus additional to taste)
• 1 tablespoon sesame oil (plus additional to tase)
• Cooked brown rice (quinoa, or cauliflower rice)
• 1 1/2 cups shredded carrots (see recipe notes to pickle them for an upgrade)
• Thinly sliced seedless cucumbers (Persian-style or English/hot house)
• Toasted sesame seeds

Instructions

1. Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend).
2. In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
3. While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
4. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
5. Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

33. Ground Beef Stroganoff with Rice Meal Prep

Ground Beef Stroganoff {Meal Prep} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Yield: [‘2’, ‘2 meal preps’]

Ground beef stroganoff is classic comfort food, turned meal prep work week lunches!

Ingredients

• 1 lb lean ground beef
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 3 cups sliced mushrooms
• 1 tbs Dijon mustard
• 1/2 tsp paprika
• 2 tsp Worcestershire sauce
• 3 tbs arrowroot powder OR flour
• 1.5 cups beef broth
• 1/2 cup sour cream OR plain Greek yogurt
• salt and pepper to taste
• 3 cups cooked basmati rice

Instructions

1. Get your rice started using the method of your choice. Cook according to the directions on the package. When it is cooked, set aside.
2. Meanwhile, in a large pan, on medium high heat, break up and brown the ground beef.
3. When the ground beef is about half cooked, add in the onions, garlic, and mushrooms. Continue to fry the mixture until the mushrooms have cooked down. Drain excess fat.
4. Add the Dijon mustard, Worcestershire, paprika, and arrowroot powder (or flour) to the pan. Mix to combine. Your mixture will not tighten up and feel dry. That is what it is suppose to be like!
5. Pour in the beef broth and combine. Now you have what appears to be a soup. That is also normal. Allow this to simmer on medium heat for about 10 minutes. It will reduce down.
6. After about 10 minutes, remove the pan from the heat. Allow to cool for 2-3 minutes.
7. Add in the sour cream. Do not add this while the stroganoff is boiling hot. To get the texture right, this needs to be combined off the heat.
8. Add salt and pepper to taste. The salt needed is highly dependent on the type of broth used. Some are high in sodium so be careful not to over salt.
9. Add 3/4 cup of rice to each container, and then divide the stroganoff mixture evenly between the 4 containers.
10. Allow to cool for 10 minutes. Secure the lids and move to the fridge.
11. Consume with in 4 days, or freeze for up to 4 months.

34. Meal Prep Honey Sriracha Meatballs

Asian Honey Sriracha Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

These meatballs are sweet, tangy, and full of flavor. Easy to make and perfect for meal prep. Serve with rice or noodles.

Ingredients

• 1 1/2 pound Lean Ground Beef
• 1 Egg
• 1/4 Cup Panko Bread crumbs
• 2 tablespoons Ketchup
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 Cups Cooked Brown Rice
• Sea salt and pepper, to taste
• 2 teaspoons Sesame Seeds (to garnish)
• 2 tablespoons Sliced Green Onions (to garnish)
• 1/4 Cup Sriracha
• 2 tablespoons Reduced-sodium soy sauce
• 1 tablespoon Apple Cider Vinegar
• 2 tablespoons Honey
• 1 tablespoon Fresh Ginger (Grated)
• 1 Garlic Clove (minced)

Instructions

1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 1/2 pound Lean Ground Beef, 1/4 Cup Panko Bread crumbs, 1 Egg, 1/2 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 tablespoons Ketchup, Sea salt and pepper, to taste, until well combined.
3. Take a spoonful of mixture and shape it between your hands into a 1 and 1⁄2-inch meatball, then place it onto the prepared baking sheet. Repeat with the remaining mixture.
4. Bake for 12-15 minutes or until meatballs are browned and cooked through.
5. Meanwhile, place all the ingredients for the sauce in a small saucepan ( 1/4 Cup Sriracha, 2 tablespoons Reduced-sodium soy sauce, 1 tablespoon Apple Cider Vinegar, 2 tablespoons Honey, 1 tablespoon Fresh Ginger, and 1 Garlic Cloves) and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes or until it is reduced and thick.
6. Once cooked, remove meatballs from the oven and pour over the sauce. Toss to coat.
7. To assemble the meal prep bowls, divide the 2 Cups Cooked Brown Rice among 4 containers. Top with glazed meatballs, and garnish with 2 teaspoons Sesame Seeds and 2 tablespoons Sliced Green Onions.
8. Refrigerate for up to 5 days and reheat just before serving. Enjoy!

35. Taco Polenta Bake

Spicy Taco Polenta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 Servings’]

Need some meal prep inspiration? This spicy taco polenta bake is filling, healthy, delicious and super easy to make! Made with ground beef, black beans, polenta and mozzarella, this recipe is full of flavor! This dish is sure to become a family fave for meal prep!

Ingredients

• 1 pkg polenta (I get mine at Trader Joe’s)
• 1 lb ground beef (I use 96/4 or 90/10)
• 1 15 oz can black beans, rinsed
• 1 4 oz can of diced green chiles
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced white onion
• 1/4 cup sliced back olives
• 3 tbs taco seasoning (I like Primal Palate)
• 1/2 TBS avocado oil
• Toppings: green onion, cilantro, avocado

Instructions

1. Pre-heat oven to 350 degrees
2. Remove polenta from packaging and crumble with your hands and add salt and pepper to taste. Push down into a 9×9 casserole dish greased with cooking spray to form the base. Bake for 15 minutes.
3. While polenta is baking, begin preparing the ground beef. Add oil to a heated skillet along with onions and sauté for 1-2 minutes
4. Add ground beef, diced chiles and seasonings to skillet, breaking into crumbles until cooked through
5. When ready, remove polenta from the oven and layer with ground beef, black beans, cheese, olives and green onion
6. Bake for 15-20 minutes or until cheese is melted.
7. Top with green onions and cilantro and serve!

36. Air Fryer Meatloaf

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

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup milk
• 1/4 cup grated parmesan
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper
• Cooking spray
• 4 small meatloaves (or 4 silicone muffin cups)
• Optional: extra glaze with barbecue sauce

Instructions

1. 1. In a bowl, combine beef, breadcrumbs, egg, milk, parmesan, onion, garlic, Worcestershire, oregano, salt, and pepper; mix until just combined.
2. 2. Shape into four mini loaves or fill four muffin cups.
3. 3. Lightly spray air fryer basket or preheat air fryer to 360°F; place loaves inside.
4. 4. Air fry 10 minutes, flip, and cook 6-8 more minutes until internal temperature reaches 160°F.
5. 5. Brush with ketchup or BBQ sauce and return to air fryer for 2 minutes to glaze.
6. 6. Serve with a side of your choice.

37. Korean Beef Lettuce Wraps

Korean Beef Lettuce Wraps Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Easy and flavorful Korean beef that is ready in less than 30 minutes. It is served with lettuce wraps and makes a delicious meal prep! 

Ingredients

• 1 lb lean ground beef
• 2 tsp toasted sesame seeds
• 2 scallions (thinly sliced)
• 1 head butter lettuce (leaves removed and washed)
• 3 cloves garlic (minced)
• 1 tsp ginger (grated)
• 3 tbsp low sodium soy sauce
• 3 tbsp light brown sugar
• 2 tsp sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a small bowl, add all sauce ingredients and whisk together. Taste and adjust as needed.
2. Bring a large skillet to medium heat. Add in the ground beef. Cook and crumble the beef until browned and meat is no longer pink. Drain off excess oil.
3. Pour sauce over beef. Cook a few more minutes until sauce soaks into the beef. 
4. Garnish with sesame seeds. If you are eating right away, garnish with scallions. If you are not eating right away, save scallions for garnish right before eating.
5. To assemble meal prep, stack a few lettuce leaves on one side of your meal prep containers. Place scallions on top. Add beef to the other side of your container. Seal containers and store in fridge. When ready to eat, remove stack of lettuce leaves and scallions. Heat the filling. Then assemble your lettuce wraps.

38. Ground Beef Sweet Potato Skillet

Ground Beef Zucchini Sweet Potato Skillet (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘5’, ‘5 people’]

This Ground Beef Zucchini Sweet Potato Skillet is a gluten-free meal that will be ready in less than 30 mins. You only need one pan to make this delicious recipe, making cleanup a breeze!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 lb ground beef
• 1 garlic clove (minced)
• ½ cup onions (diced (cut very small))
• ½ cup red bell peppers (diced)
• 2½ cups sweet potatoes (diced)
• ¼ cup beef broth or water
• 1 medium zucchini (quartered)
• 1 teaspoon Dijon mustard
• ⅓ cup tomato passata or tomato sauce of your choice
• ½ teaspoon dried oregano
• ⅛ teaspoon crushed red pepper (optional)
• Salt and black pepper to taste
• Fresh parsley (chopped, for garnishing)
• 5 cups cauliflower rice

Instructions

1. In a cast iron skillet, heat the olive oil over medium-high heat.
2. Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until the meat is no longer pink. Remove the meat from the pan, and set aside.
3. Add the onions, red bell peppers to the same skillet, and cook for 3-4 minutes or until the onions are soft. If necessary, add a little bit of olive oil to help sauté the veggies.
4. Add the sweet potatoes and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help cook the sweet potatoes faster. Stir occasionally.
5. Add the zucchini, and cook for 3 minutes.
6. Return the ground beef to the skillet, and mix everything together.
7. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
8. Garnish with fresh parsley.

MEAL PREPPING:

1. Place an even amount of cauliflower rice into 5 different plastic/glass containers.
2. Divide the ground beef zucchini sweet potato recipe into 5 portions.
3. Cover with the lid, and place in the fridge for up 5 days.
4. Heat in the microwave for about 2 minutes.

39. Ground Beef and Cabbage Soup

Ground Beef and Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘5’, ‘5 Servings’]

A hearty, filling meal that is clean, nutritious and easy to make! Beef and cabbage stew is marvelous for chilly days and nights.

Ingredients

• 2 Tbsp avocado oil
• 1 medium yellow onion (chopped)
• 3 large carrots (chopped)
• 4 cloves garlic (minced)
• 1 lb ground beef
• 4 large ripe tomatoes (chopped)
• 4 cups chicken broth or beef broth
• 1 Tbsp Italian Seasoning
• ¼ tsp black pepper (to taste)
• Sea salt to taste
• 1 large head green cabbage (chopped (about 6 – 8 cups))

Instructions

1. Add the avocado oil to a large thick-bottomed pot (I use a Dutch oven) and heat to medium-high.
2. Add the chopped onion, carrots and garlic. Sauté, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes.
3. Scoot the vegetables off to one side of the pot and add the ground beef. Allow it to brown for 3 minutes without touching it. Flip and brown for another 2 to 3 minutes. Break up the meat into smaller pieces using a spatula and stir it into the vegetables.
4. Add the rest of the ingredients to the pot. Stir well, cover, and bring to a full boil. Reduce the heat to a simmer and cook, stirring occasionally, until the cabbage has wilted, about 30 minutes.
5. Taste the soup for flavor and add sea salt to taste.
6. Serve and enjoy!

40. Mexican Beef and Rice Casserole

Mexican Beef And Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Mexican Beef And Rice Casserole is an easy, cheesy, delicious ground beef skillet dinner loaded with Mexican beefy taco flavor that your whole family will love!

Ingredients

• 1 Tablespoon oil
• 1/2 onion (, chopped)
• 1 green bell pepper (, chopped)
• 2 cloves garlic (, minced)
• 1 pound ground beef
• salt and pepper ((to taste))
• 3 Tablespoons taco seasoning ((either 1 store-bought packet or homemade))
• 1-1/2 cups red salsa
• 2 Tablespoons tomato paste
• 1 cup corn (, drained)
• 1 (16-ounce) can black beans (, drained)
• 1 (4-ounce) can green chilies
• 1 cup long grain white rice ((uncooked))
• 2 cups beef broth
• 2 cups shredded Mexican Blend Cheese ((Cheddar, Monterrey Jack))

Instructions

1. In a large skillet, over medium heat, cook the chopped onion, and bell pepper in oil for about 5 minutes or until the onion and bell pepper are softened. 
2. Add the minced garlic and cook for about 1 minute stirring frequently to prevent the garlic from burning.
3. Add the ground beef and cook for another 5 minutes. After the ground beef is cooked, drain the extra grease.
4. Sprinkle taco seasoning over the cooked ground beef and stir until the ground beef is covered with the taco seasoning.
5. After the ground beef is seasoned and cooked, add the drained corn, black beans, salsa, tomato paste, and green chilies and stir until all ingredients are evenly distributed throughout the dish.
6. Add the uncooked rice and beef broth.
7. Cover and bring the rice mixture to a boil and then reduce the heat to low and simmer for about 18 minutes. 
8. Sprinkle shredded Mexican Cheese over the casserole. Cover for about 3 to 5 minutes to allow the cheese to melt. 
9. Garnish with chopped tomatoes, green onions, or cilantro. 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.