Low Carb Meal Prep Recipes | Back to School + Healthy + Quick + Easy

 

Chicken Shawarma Kebabs
8 chicken thighs, diced
1 tbsp olive oil
1/2 lemon, juice
1 tbsp shawarma seasoning
1 tbsp dried parsley
Salt and freshly ground black pepper

Grain-Free Tabbouleh
2 cups chopped fresh parsley
5 roma tomatoes, seeded and finely diced
1 cup chopped fresh mint
2 green onions, sliced
2 tbsp hemp hearts
2 tbsp olive oil
1/2 lemon, juice
Salt to taste

To Serve
1/2 cup labneh
1/2 cup Kalamata olives

In a large bowl, toss together the chicken, oil, lemon juice, shawarma seasoning, and parsley. Season with salt and pepper to taste. Skewer the chicken and refrigerate for at least 1 hour before cooking.
Preheat the oven to 375ºF.
Arrange the skewers on a baking sheet. Bake the chicken until it is golden and reaches an internal temperature of 165ºF, about 25 to 30 minutes.
While the chicken is baking, in a large bowl, toss together the parsley, tomatoes, mint, green onions, hemp hearts, and lemon juice. Season with salt to taste.
Serve immediately with the labneh and Kalamata olives or store in the refrigerator for up to 3 days.

Low Carb Fresh Tuna Salad Meal Prep Recipe:

Fresh Tuna Salad
4 5-ounce cans sustainable tuna in water
2 celery ribs, diced
1 carrot, peeled and shredded
1/4 red onion, finely diced
3 tbsp olive oil
1/2 lemon, juice
1 tbsp Dijon mustard
Salt and freshly ground black pepper

To Serve
8 celery ribs, cut into sticks
2 cups red grapes
1 cup almonds

In a large bowl, combine the tuna, celery, carrot, red onion, olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
Serve immediately with the celery sticks, grapes, and almonds or store in the refrigerator for up to 3 days.

Low Carb Turkey Taco Meal Prep Recipe:

Turkey Taco Filling
1 tbsp oil
1 yellow onion, diced
1 garlic clove, minced
1 lb ground turkey
3 tbsp taco seasoning

Cilantro Lime Cauliflower Rice
1 head cauliflower, riced
1/4 cup chopped fresh cilantro
1 lime, zest and juice
Salt and freshly ground black pepper

Smashed Avocados
2 avocados
1 lime, juice
Salt to taste

To Serve
2 cups halved cherry tomatoes
2 orange bell peppers, diced

In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, about 3 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Add the turkey and cook, breaking it up with the side of a spoon until it is cooked through and no longer pink, about 5 to 6 minutes. Stir in the taco seasoning and season with salt and pepper to taste. Cook, stirring, for another 2 to 3 minutes. Set it aside.
In a steamer basket over boiling water, steam the cauliflower rice until it begins to soften, about 2 minutes. Transfer the cauliflower into a large bowl and stir in the cilantro, lime zest, and lime juice. Season with salt and pepper to taste.
Just before serving, in a small bowl, mash together the avocados, lime juice, and salt.
Serve the turkey and cauliflower rice immediately with the tomatoes, bell pepper, and smashed avocado. Store in the refrigerator for up to 3 days.

You May Like


You May Like