10 Low-Carb Meal Prep Ideas for a Healthy Week

This post may contain affiliate links. Please read our policy page.

For a healthy week, try these 10 low-carb meal prep ideas: grilled chicken skewers with veggies, zucchini noodles topped with pesto, and cauliflower fried rice. Easy egg muffins with spinach and feta make great breakfasts. Enjoy taco lettuce wraps or lemon garlic shrimp with asparagus for dinner. Don’t forget stuffed bell peppers filled with turkey or spaghetti squash bolognese. Each dish is nutritious and customizable, so keep exploring for more delicious options that fit your lifestyle!

Grilled Chicken and Vegetable Skewers

Grilled chicken and vegetable skewers are a delightful way to enjoy a low-carb meal while incorporating a variety of nutrient-rich ingredients. These skewers aren’t only colorful and appealing but also packed with flavor, thanks to the marinated chicken and charred vegetables. Perfect for meal prepping, they can be made ahead of time and stored in the refrigerator, making for an easy lunch or dinner option throughout the week.

To prepare these skewers, you can select a variety of your favorite vegetables such as bell peppers, zucchini, and red onions, which not only add vibrant colors but also complement the grilled chicken perfectly. The marinade infuses the chicken with flavor, while grilling brings out the vegetables’ natural sweetness. This dish is versatile; you can easily swap out the veggies for what you have on hand or tweak the marinade to suit your taste.

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 bell pepper (any color), cut into 1-inch pieces
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

In a large bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade. Add the cubed chicken to the marinade, ensuring that all pieces are well coated. Cover and refrigerate for at least 30 minutes for maximum flavor.

Once the chicken is marinated, thread the chicken and vegetables onto skewers, alternating between chicken and veggies. Preheat your grill to medium-high heat, and grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and the vegetables are slightly charred.

When making grilled chicken and vegetable skewers, it’s important to soak wooden skewers in water for about 30 minutes before using them. This will help prevent them from burning on the grill. Additionally, feel free to experiment with different vegetables or even add herbs for extra flavor.

If you’re meal prepping, consider packing the skewers with a side of low-carb dips like tzatziki or hummus for added taste when you serve them.

Zucchini Noodles With Pesto and Cherry Tomatoes

Zucchini noodles, or “zoodles,” are a fantastic low-carb alternative to traditional pasta, offering a fresh and light base for a multitude of dishes. They can be easily customized to suit various flavor profiles, but one of the standout combinations is with pesto and cherry tomatoes. This dish is vibrant, quick to prepare, and bursting with flavors that are sure to satisfy your cravings without the extra carbs. Plus, it’s an excellent way to make use of seasonal produce!

Making zucchini noodles is simple, and they cook quickly, allowing you to create a healthy meal in no time. When paired with a delicious homemade or store-bought pesto and sweet cherry tomatoes, this dish becomes not only nutritious but also visually appealing. Ideal for meal prep, Zucchini Noodles with Pesto and Cherry Tomatoes can be easily stored and reheated, making it perfect for busy weeknights or to enjoy as part of your lunch.

Ingredients:

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt, to taste
• Pepper, to taste
• Grated Parmesan cheese (optional, for serving)
• Fresh basil leaves (optional, for garnish)

Using a spiralizer or a vegetable peeler, turn the zucchinis into noodles. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until they begin to soften. Stir in the halved cherry tomatoes and cook for an additional 2 minutes. Remove from heat, add the pesto, and mix until the zoodles are well coated. Season with salt and pepper, then serve with grated Parmesan cheese and fresh basil, if desired.

When cooking zucchini noodles, be careful not to overcook them; they should still have a slight crunch for the best texture. If you’re preparing this dish ahead of time, consider cooking the zoodles just until tender and then allowing them to cool before storing them with the pesto separately. This way, the noodles won’t become mushy when reheated, ensuring you enjoy a perfect meal each time.

Cauliflower Fried Rice

Cauliflower fried rice is a fantastic low-carb alternative to traditional fried rice, and it’s packed with flavor and nutrients. This dish takes advantage of cauliflower’s versatility, transforming it into rice-like grains that can easily absorb flavors from other ingredients. It’s the perfect base for a mix of vegetables, proteins, and seasonings, making it a wholesome option for a cozy weeknight dinner or meal prep for your busy days.

This recipe isn’t only healthy but also quick to prepare, making it an ideal choice for anyone looking to reduce their carbohydrate intake without sacrificing taste. By swapping out conventional rice for cauliflower, you’ll save on calories and carbs while still enjoying a satisfying meal.

Customize this recipe with your favorite vegetables or proteins to create a dish that’s uniquely yours.

Ingredients:

• 1 medium head of cauliflower
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
• 2 large eggs, beaten
• 3 tablespoons soy sauce or tamari
• 1 green onion, chopped
• Salt and pepper to taste

Start by removing the leaves and stem from the cauliflower, then cut it into florets. Using a food processor, pulse the florets until they resemble the size and texture of rice grains.

In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and diced onion, sautéing until fragrant. Stir in the mixed vegetables and cook until tender, then push the vegetables to one side of the skillet and add the beaten eggs to the cleared space, scrambling until fully cooked.

Combine everything in the pan, then add the cauliflower rice and soy sauce, stirring to combine. Sauté for an additional 5-7 minutes, or until the cauliflower is tender but not mushy. Finish with chopped green onions, seasoning with salt and pepper to taste.

For an extra boost of flavor in your cauliflower fried rice, consider marinating your proteins (like chicken, shrimp, or tofu) in a bit of soy sauce or sesame oil before adding them to the mix.

Additionally, make sure not to overcook the cauliflower; it should be tender yet with a slight crunch to maintain its rice-like texture. Feel free to experiment with different vegetables or add spices like ginger or chili flakes for a unique twist!

Egg Muffins With Spinach and Feta

Egg muffins with spinach and feta are a nutritious and satisfying way to kickstart your day or keep you energized as a quick snack. These bite-sized treats aren’t only easy to prepare but also versatile, allowing you to customize them with your favorite low-carb ingredients. Packed with protein from eggs and filled with nutrient-rich spinach and tangy feta cheese, they make for an excellent option for meal prepping throughout the week.

Preparing egg muffins is simple and requires minimal cooking time. Once baked, they can be stored in the refrigerator for up to five days, making them a perfect grab-and-go breakfast or snack when you’re in a rush. You can also freeze these muffins for longer storage, ensuring you always have a healthy option on hand.

Let’s roll up our sleeves and get started on this delicious recipe that will tantalize your taste buds while keeping your carb intake low.

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup diced bell pepper (optional)
• 1/4 cup diced onion (optional)
• Salt and pepper, to taste
• Cooking spray or oil for greasing the muffin tin

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk the eggs and season with salt and pepper. Add the chopped spinach, crumbled feta, and any optional ingredients like bell pepper and onion to the mixture.

Grease a muffin tin with cooking spray or oil and evenly distribute the egg mixture among the muffin cups, filling each about three-quarters full. Bake for 18-20 minutes or until the muffins are set and golden on top. Allow to cool slightly before removing from the tin.

When cooking egg muffins, be careful not to overfill the muffin cups, as the mixture will expand during baking. Additionally, feel free to experiment with different herbs and low-carb vegetables to enhance the flavor and nutritional profile of your muffins.

Storing them in an airtight container will help maintain their freshness, and reheating them in the microwave for just a few seconds can make them as good as freshly baked. Enjoy your convenient, healthy snacks!

Taco Lettuce Wraps

Taco lettuce wraps are a delicious and healthy way to enjoy the flavors of traditional tacos without the extra carbs. By using crisp lettuce leaves as a substitute for tortillas, these wraps deliver the same savory goodness while keeping your meal nutritious and low in carbohydrates.

Whether you’re preparing these for lunch, dinner, or meal prep for the week ahead, they’re versatile and packed with protein, making them a perfect choice for anyone following a low-carb lifestyle.

This recipe allows you to get creative with your choice of proteins and toppings, customizing each wrap to suit your taste preferences. Ground beef, turkey, chicken, or even vegetarian options can be used as the protein base, and toppings like cheese, salsa, avocado, and cilantro add that extra burst of flavor.

With just a few simple steps, you can whip up these tasty taco lettuce wraps that are both satisfying and guilt-free.

Ingredients:

• 1 lb ground beef (or turkey/chicken)
• 1 packet taco seasoning (or homemade spice mix)
• 1 head of iceberg or romaine lettuce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup diced tomatoes
• ½ cup diced onions
• ½ cup sliced black olives
• 1 avocado, diced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cook the ground beef in a large skillet over medium heat until it’s browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary, then stir in the taco seasoning and a splash of water, cooking for an additional 3-4 minutes until the mixture thickens.

While the meat is cooking, prepare the lettuce by carefully removing individual leaves and laying them on a plate. Once the meat is ready, assemble the wraps by spooning the seasoned beef into the lettuce leaves and adding your choice of toppings like cheese, tomatoes, onions, olives, and avocado.

To make your taco lettuce wraps even more delightful, consider marinating your protein beforehand with lime juice, cumin, and chili powder for a deeper flavor.

You can also prepare a batch of the seasoned beef in advance and store it in the refrigerator, making it easy to assemble the wraps when you’re ready to eat.

Feel free to experiment with different toppings based on your preferences or what you have on hand, and don’t hesitate to spice things up with hot sauce or additional herbs!

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a classic dish that combines tender slices of beef with crisp broccoli in a savory sauce. This low-carb version isn’t only delicious but also quick to prepare, making it a perfect choice for meal prep enthusiasts seeking a healthy option. The flavors in this recipe are elevated with the incorporation of garlic and ginger, which add a fragrant kick to each bite.

Whether you’re aiming for a weeknight dinner or packing leftovers for lunch, this dish promises satisfaction without the extra carbs. With a vibrant green color and a satisfying crunch, the broccoli provides essential vitamins and minerals while complementing the juicy beef. This recipe can easily be adjusted to meet personal taste preferences and can be paired with cauliflower rice for those following a low-carb diet.

With just a handful of ingredients, you can whip up this delightful stir-fry in no time!

Ingredients:

• 1 pound flank steak, thinly sliced
• 4 cups broccoli florets
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cornstarch (optional, for thickening)
• Salt and pepper to taste
• 2 tablespoons green onions, sliced (for garnish)

In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant. Then, add the sliced beef, ensuring it’s spread out in a single layer.

Cook for about 3-4 minutes, stirring occasionally, until the beef is browned and nearly cooked through. Add the broccoli florets and soy sauce, stirring well to combine. If desired, mix the cornstarch with a splash of water to create a slurry and add it to the skillet to thicken the sauce.

Continue to cook for an additional 3-5 minutes until the broccoli is tender-crisp and the beef is cooked to your desired doneness. When cooking this dish, be careful not to overcook the broccoli, as it should retain its vibrant color and crunch.

Consider slicing the beef against the grain for maximum tenderness, and you can also marinate it in soy sauce and ginger for added flavor before cooking. For extra color and taste, finish the stir-fry with a sprinkle of sesame seeds or a drizzle of sesame oil before serving.

Lemon Garlic Shrimp With Asparagus

Lemon Garlic Shrimp with Asparagus is a delightful low-carb meal that bursts with flavor and is quick to prepare. This dish combines succulent shrimp with fresh asparagus, all brought together with a zesty lemon and garlic sauce.

It’s perfect for a weeknight dinner or meal prep, as it packs well and retains its flavor throughout the week. The combination of protein and vegetables makes it not only satisfying but also nutritious.

Cooking shrimp is effortless, and when paired with asparagus, it results in a colorful and appetizing presentation. This recipe will keep you on track with your low-carb lifestyle while also delighting your taste buds. The bright hints of lemon and aromatic garlic give this dish a rejuvenating twist, making it an ideal choice for those looking to enjoy healthy and delicious meals without the carbs.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper, to taste
• Optional: fresh parsley, chopped

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute.

Next, add the asparagus and cook for 3-4 minutes, or until tender-crisp. Push the asparagus to one side of the skillet and add the remaining olive oil.

Add the shrimp, seasoning with salt and pepper, and cook until the shrimp turn pink, about 2-3 minutes per side. Drizzle the lemon juice and zest over the shrimp and asparagus, toss gently to combine, and cook for an additional minute.

For the best results, verify that the shrimp aren’t overcooked, as they can become tough and rubbery. You can also customize this dish by adding your favorite seasonings or vegetables like bell peppers or cherry tomatoes for an extra burst of flavor and nutrition.

Finally, if you prefer a bit of heat, consider adding a pinch of red pepper flakes during cooking for a spicy kick. Enjoy your meal preparation!

Stuffed Bell Peppers

Stuffed bell peppers are a delightful and nutritious low-carb meal choice that’s simple to prepare and delicious to eat. These colorful vegetables serve as not only a beautiful presentation but also a sturdy vessel packed with flavor. By using lean meats, fresh vegetables, and zesty spices, stuffed bell peppers can easily adapt to various dietary preferences, making them the perfect make-ahead meal for busy individuals or families.

Whether you’re following a ketogenic diet or simply aiming to reduce your carbohydrate intake, these stuffed bell peppers won’t disappoint. They’re incredibly versatile, allowing you to customize the filling based on your taste preferences or what you have on hand. Plus, they can be prepped ahead of time and easily reheated throughout the week, making them ideal for meal prepping.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground turkey or lean ground beef
• 1 cup cauliflower rice
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup shredded cheese (mozzarella or cheddar)
• Fresh parsley or basil for garnish (optional)

Preheat your oven to 375°F (190°C). Start by slicing the tops off the bell peppers and removing the seeds and membranes. In a skillet over medium heat, sauté the diced onion and minced garlic until they become translucent.

Add in the ground turkey or beef and cook until browned. Mix in the cauliflower rice, diced tomatoes, Italian seasoning, salt, and pepper, stirring until everything is well combined and heated through. Once the mixture is ready, carefully spoon it into each prepared bell pepper, packing it down lightly. Top each filled pepper with shredded cheese, then place them upright in a baking dish.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

When preparing stuffed bell peppers, feel free to experiment with different fillings or spices to suit your taste. You can add additional vegetables like spinach or mushrooms, or even incorporate cooked quinoa for a more hearty meal.

Also, if you want to get a head start on meal prep, you can assemble the stuffed peppers up to a day in advance, just store them in the fridge before baking. For extra flavor, consider drizzling a bit of olive oil or adding a sprinkle of your favorite hot sauce before serving!

Greek Salad With Grilled Salmon

Greek Salad with Grilled Salmon is a revitalizing and nutritious low-carb meal that’s perfect for meal prep. The combination of grilled salmon, crisp vegetables, and tangy feta cheese creates a deliciously satisfying dish that can be enjoyed for lunch or dinner. Not only is it low in carbohydrates, but it’s also packed with healthy fats, protein, and essential vitamins, ensuring that you’re fueling your body with the nutrients it needs.

This salad is incredibly versatile, so you can customize it with your preferred ingredients while still concentrating on the core flavors. The smoky taste of the grilled salmon pairs beautifully with the fresh vegetables, olives, and the zesty dressing made with olive oil and lemon juice. Preparing this dish in advance makes it easy to grab a healthy meal while saving time during the busy week.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens (e.g., romaine, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• Juice of 1 lemon
• 1 teaspoon dried oregano

Season the salmon fillets with olive oil, salt, and pepper. Preheat your grill or grill pan over medium-high heat. Once hot, place the salmon on the grill and cook for about 4-5 minutes per side, until the fish flakes easily with a fork and has grill marks.

In the meantime, prepare your salad by combining mixed greens, cherry tomatoes, cucumber, red onion, olives, and feta cheese in a large bowl. Drizzle the salad with lemon juice and sprinkle with oregano. Toss to combine, then top with the grilled salmon before serving.

For an added layer of flavor, marinate the salmon in olive oil, lemon juice, and oregano for at least 30 minutes before grilling. This won’t only enhance the taste but also keep the fish moist.

Consider preparing extra portions of the salad and salmon, as this dish stores well in the refrigerator for a couple of days. You can also experiment with different dressings or add herbs for variability, keeping your meal prep exciting and enjoyable throughout the week.

Spaghetti Squash Bolognese

Spaghetti Squash Bolognese is a delicious, low-carb twist on the traditional Bolognese sauce, making it a perfect dish for those looking to reduce their carbohydrate intake while still enjoying hearty, satisfying meals. The star ingredient, spaghetti squash, mimics the texture of pasta when cooked, providing a nutritious and fiber-rich base for the rich, meaty sauce.

This dish isn’t just a healthy alternative; it’s also packed with flavor, featuring a medley of herbs and spices that bring the sauce to life.

Preparing Spaghetti Squash Bolognese is simple and perfect for meal prep, allowing you to enjoy multiple servings throughout the week. Whether you’re looking for a quick weekday dinner or a cozy meal for the weekend, this recipe checks all the boxes. It’s an excellent way to impress guests with a gourmet meal that’s both wholesome and low-carb, ensuring everyone leaves the table satisfied.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Olive oil, for sautéing
• Fresh parsley, for garnish (optional)
• Grated Parmesan cheese (optional)

Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and season with salt and pepper.

Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, or until tender. While the squash is roasting, heat olive oil in a skillet over medium heat, adding the diced onion and garlic.

Sauté until softened, then add the ground beef or turkey, cooking until browned. Stir in the crushed tomatoes, tomato paste, oregano, basil, and season with salt and pepper.

Simmer for about 15 minutes until the sauce thickens. For best results, make sure the spaghetti squash is fully cooked before scraping it out to create the strands.

You can adjust the seasoning of the Bolognese sauce to your liking, and feel free to add vegetables like bell peppers or mushrooms for added nutrition. This dish also stores well, so consider making a larger batch to enjoy throughout the week.

If you’re feeling indulgent, a sprinkle of grated Parmesan or fresh herbs can elevate the dish, making it even more delightful on the palate.