Low Carb Meal Prep Ideas
Low-carb meal prep that holds up all week — chicken taco bowls, egg roll in a bowl, Big Mac salad jars, egg cups, and keto chicken Alfredo casserole.
★ lunch
lunchChicken Taco Meal Prep
Lunch meal prep this week, chicken tacos. Pico de gallo, and substituted the sour cream for nonfat plain Greek yogurt. -14 pounds and counting. 10 trays, 5 for myself and 5 for my daughter.
Jessica McQueenIngredients
- 3 lbs Chicken
- 1 tbsp Taco Seasoning
- 2 tbsp Ranch seasoning
- 8 oz Cream Cheese
- 2 cup Salsa
- 1/2 cup Lettuce
- 2 tbsp Pico De Gallo
- 2 tbsp Yogurt
Instructions
- 1Threw everything into the crockpot. Halfway through shredded chicken and added back to the crockpot for remaining cook time.
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Open in Pepper →Sunday Cooking That Carries You To Friday
When lunch is already cooked and portioned, you stop staring into the fridge at noon. A few hours on Sunday buys back every weeknight, and keeping the carbs down means you're not hungry again an hour later.
Cooks on Pepper reach for this collection on Sunday afternoon, when there's time to run the oven and one skillet, and again on Wednesday when the containers are empty and the week isn't over yet.
Every recipe here packs and reheats well: Chicken Taco Meal Prep, Egg Roll in a Bowl, Meal Prep Big Mac Salad Jars, Egg Cups for breakfast, Chicken Gyros Meal Prep, Low Carb Mushroom and Spinach Cauliflower Rice, and a Keto Chicken Alfredo Casserole you can slice and stack.
Quick Tips
- 1
Cool before you lid
Let cooked chicken and casseroles sit 20 to 30 minutes before sealing containers. Trapped steam turns into water in the bottom by Tuesday.
- 2
Keep dressing separate
For the Big Mac salad jars, pour 2 tablespoons of dressing into a small cup or the bottom of the jar under the beef so the lettuce stays crisp.
- 3
Squeeze the cauliflower rice
Thaw frozen riced cauliflower and press it in a clean towel to wring out the water, then sauté 5 to 6 minutes over medium-high so it browns instead of steams.
- 4
Slice chicken across the grain
Rest cooked breasts 5 minutes, then cut against the grain into half-inch strips. It reheats far more tender than whole or shredded.
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