25+ Healthy & Easy Packable Lunch Recipes for Busy Weekdays

When life gets busy, packing a lunch can feel like a hassle. But with a bit of preparation and the right recipes, it doesn’t have to be!

Whether you’re heading to the office, school, or a day full of errands, having a packable, tasty, and healthy lunch is a game-changer.

In this post, we’ve gathered over 25 delicious and easy-to-make lunch ideas that are perfect for packing.

From colorful salads to hearty wraps and make-ahead bowls, these recipes will not only save you time but also keep you fueled throughout the day.

So, let’s dive into these packable lunch recipes that are as flavorful as they are convenient!

25+ Healthy & Easy Packable Lunch Recipes for Busy Weekdays

Packing a nutritious and satisfying lunch doesn’t have to take hours in the kitchen or require complicated ingredients.

With these 25+ packable lunch recipes, you’ll have a variety of options that are quick, easy, and full of flavor.

Whether you’re meal prepping for the week or simply looking for a last-minute lunch idea, these recipes are perfect for any occasion.

So, say goodbye to bland, store-bought meals and start enjoying homemade lunches that fit perfectly into your busy lifestyle!

Zucchini Noodles with Pesto Chicken

AThis low-carb keto recipe features a refreshing twist on classic pasta by replacing traditional noodles with zucchini. Combined with grilled pesto chicken, it offers a satisfying, protein-packed meal that’s both delicious and keto-friendly. Ideal for meal prep, this dish can be enjoyed hot or cold and will keep you energized without breaking your carb count.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 chicken breasts, grilled and sliced
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved (optional)
• 2 tablespoons grated Parmesan cheese (optional)

Instructions:

1. Spiralize the zucchinis to create zucchini noodles. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 2–3 minutes until just tender. Season with salt and pepper.
3. In a separate pan, grill the chicken breasts until cooked through, then slice them thinly.
4. Toss the zucchini noodles with pesto, ensuring they are well coated. Add the grilled chicken on top.
5. Garnish with halved cherry tomatoes and Parmesan cheese, if using.
6. This recipe is a perfect balance of healthy fats, protein, and low carbs. The zucchini noodles are an excellent substitute for traditional pasta, while the pesto chicken brings a rich flavor to the dish. You can prepare this meal in advance and enjoy a fresh, keto-friendly lunch that will keep you satisfied throughout the day. It’s also highly versatile—you can customize the vegetables or pesto to suit your tastes.

Egg Salad Lettuce Wraps

Egg salad wrapped in crisp lettuce leaves is a simple yet satisfying low-carb lunch that’s full of flavor and protein. The creamy egg salad combined with the crunch of fresh lettuce makes for a refreshing meal that’s easy to pack and perfect for on-the-go. It’s a great option for keto meal prep.

Ingredients:

• 4 hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise (preferably avocado mayo for a healthier option)
• 1 tablespoon mustard
• 1 tablespoon chopped fresh dill or chives
• Salt and pepper to taste
• 8-10 large lettuce leaves (romaine or butter lettuce works well)

Instructions:

1. In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, and fresh dill (or chives). Mix well to coat the eggs evenly.
2. Season with salt and pepper to taste.
3. Wash and pat dry the lettuce leaves. Place them flat on a plate.
4. Spoon a generous portion of the egg salad onto each lettuce leaf.
5. Carefully fold the lettuce around the egg salad to create a wrap.
6. Serve immediately or pack the wraps in an airtight container for later.

Egg salad lettuce wraps are an easy, low-carb lunch that’s as satisfying as it is nutritious. The lettuce provides a perfect, low-calorie, and crunchy vessel for the creamy egg salad. This meal is packed with protein and healthy fats, making it an excellent choice for those on a keto diet. Not only is it quick to prepare, but it’s also easily customizable—try adding some avocado, bacon, or cucumber to elevate the flavor. You can prepare it the night before and take it with you for a tasty lunch on the go.

Avocado Tuna Salad Bowl

This avocado tuna salad bowl is a flavorful and filling lunch option that’s rich in healthy fats and protein while being low in carbs. It combines creamy avocado with tuna and fresh veggies, making it a balanced and satisfying meal that’s perfect for meal prepping. It’s an ideal option for anyone following a keto lifestyle.

Ingredients:

• 1 can tuna in oil or water, drained
• 1 ripe avocado, peeled and diced
• 1 tablespoon olive oil (if using tuna in water)
• 1/4 cup chopped cucumber
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons red onion, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. In a mixing bowl, combine the drained tuna, diced avocado, olive oil, cucumber, cherry tomatoes, and red onion.
2. Drizzle with lemon juice and season with salt and pepper to taste. Gently toss the mixture to combine.
3. If desired, sprinkle with fresh parsley for added flavor and color.
4. Serve immediately in a bowl, or pack it in a container for a portable lunch.

The avocado tuna salad bowl is an incredibly versatile and nourishing dish. The combination of tuna and avocado provides a great source of protein and healthy fats, making it a perfect keto lunch. It’s easy to prepare and can be customized with your favorite veggies or seasonings. Whether you’re enjoying it as a quick lunch or preparing it ahead of time, it’s sure to keep you full and energized. This recipe is not only keto-friendly but also a great way to sneak in extra nutrients from healthy fats and fresh vegetables.

Cauliflower Fried Rice with Shrimp

This cauliflower fried rice with shrimp is a keto-friendly twist on a classic Chinese dish. By swapping out traditional rice for cauliflower rice, you get a low-carb alternative that’s just as satisfying. Packed with protein from shrimp and loaded with colorful vegetables, this dish is perfect for a quick, healthy lunch that’s full of flavor.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon coconut oil or avocado oil
• 1/2 lb shrimp, peeled and deveined
• 1/4 cup diced onion
• 1/4 cup diced bell pepper (any color)
• 1/4 cup peas (optional)
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tablespoons soy sauce or coconut aminos (for a gluten-free option)
• Salt and pepper to taste
• 1 tablespoon sesame oil (optional)
• Green onions for garnish (optional)

Instructions:

1. Start by preparing the cauliflower rice. If using a whole cauliflower, remove the stem and leaves, and then grate or process it into rice-sized pieces.
2. Heat the coconut oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove and set aside.
3. In the same skillet, add the diced onion, bell pepper, and garlic. Sauté for 2-3 minutes until softened.
4. Add the cauliflower rice to the pan and cook, stirring occasionally, for 5-7 minutes, until tender. If using peas, add them now.
5. Push the rice mixture to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then stir them into the cauliflower rice.
6. Add the cooked shrimp back into the skillet, then stir in the soy sauce and sesame oil. Season with salt and pepper.
7. Serve immediately, garnished with green onions if desired.

This cauliflower fried rice with shrimp is a great low-carb alternative to traditional fried rice. The cauliflower rice provides a light yet filling base, while the shrimp and veggies add flavor and texture. The addition of eggs makes it a well-rounded meal, perfect for those following a keto diet. It’s a versatile recipe that can be customized with your favorite vegetables or proteins, and it can be prepared in advance for a quick and easy lunch throughout the week. It’s a dish that’s sure to satisfy your cravings without the carbs.

Chicken and Avocado Salad with Lemon Vinaigrette

his chicken and avocado salad is a simple yet flavorful low-carb lunch option. Packed with lean protein from grilled chicken and healthy fats from creamy avocado, this salad is light, refreshing, and filling. The homemade lemon vinaigrette brings a zesty punch to the dish, making it a perfect choice for anyone looking to stay on track with their keto diet.

Ingredients:

• 2 grilled chicken breasts, sliced
• 1 large avocado, diced
• 4 cups mixed greens (e.g., arugula, spinach, or romaine)
• 1/4 cup sliced cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon fresh cilantro or parsley (optional)

Instructions:

1. In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion.
2. Add the grilled chicken slices and diced avocado on top of the salad.
3. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Garnish with fresh cilantro or parsley if desired.
6. Serve immediately or pack it for an easy lunch.

his chicken and avocado salad is a fantastic low-carb lunch option that’s high in protein and healthy fats, making it perfect for keto. The lemon vinaigrette adds a fresh, tangy flavor that complements the creamy avocado and savory chicken. This salad is light but filling, and it’s easy to prepare ahead of time for a quick and nutritious meal. It’s versatile too—add in any other veggies you love, or switch out the chicken for another protein like shrimp or bacon for variation.

Beef and Broccoli Stir-Fry

This beef and broccoli stir-fry is a classic keto-friendly dish that’s both hearty and low in carbs. The tender beef slices are stir-fried with vibrant broccoli and coated in a flavorful sauce, making it a delicious, filling meal. It’s easy to prepare and perfect for meal prepping, offering a satisfying balance of protein and fiber while keeping carbs to a minimum.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the broccoli florets and sauté for 3-4 minutes until slightly tender. Remove and set aside.
2. In the same skillet, add olive oil and the sliced beef. Stir-fry the beef for 3-4 minutes until browned and cooked through. Remove the beef and set aside with the broccoli.
3. In the same pan, add minced garlic, ginger, soy sauce (or coconut aminos), and rice vinegar. Stir to combine and cook for 1-2 minutes until fragrant.
4. Return the beef and broccoli to the pan and toss everything together to coat in the sauce. Cook for another 2-3 minutes until heated through.
5. Season with salt and pepper to taste, then garnish with sesame seeds and green onions if desired.
6. Serve immediately or pack for a delicious, keto-friendly lunch.

Beef and broccoli stir-fry is an excellent low-carb meal that’s both filling and flavorful. The combination of tender beef and crunchy broccoli, with the added zing of garlic, ginger, and soy sauce, makes this dish irresistible. It’s a simple yet satisfying meal that’s perfect for anyone following a keto lifestyle, and it’s easy to make in advance for meal prep. Packed with protein, fiber, and healthy fats, this dish will keep you energized throughout the day without the extra carbs.

Turkey and Cheese Lettuce Wraps

These turkey and cheese lettuce wraps are an incredibly simple, low-carb lunch option that’s perfect for a keto diet. Using crisp lettuce as the wrap instead of bread, this meal is light yet filling. The turkey provides lean protein, while the cheese adds a satisfying creamy texture, and the mustard or mayo ties everything together for an easy, flavorful meal.

Ingredients:

• 8-10 slices of deli turkey (preferably nitrate-free)
• 4 large lettuce leaves (romaine or butter lettuce work well)
• 4 slices of cheese (cheddar, Swiss, or your favorite variety)
• 2 tablespoons mustard or mayo (optional)
• Salt and pepper to taste
• Sliced pickles or tomatoes for extra flavor (optional)

Instructions:

1. Lay the lettuce leaves flat on a plate.
2. Place a slice of cheese on each lettuce leaf.
3. Add 2-3 slices of deli turkey on top of the cheese.
4. Spread mustard or mayo (if using) on the turkey slices.
5. Add a few slices of pickles or tomatoes for extra flavor if desired.
6. Roll up the lettuce leaves tightly to create a wrap.
7. Serve immediately, or pack them for a low-carb lunch on the go.

Turkey and cheese lettuce wraps are a quick and delicious low-carb lunch that’s both easy to make and portable. This recipe is incredibly customizable—feel free to add your favorite veggies or spices for more flavor. The lettuce provides a satisfying crunch, and the turkey and cheese combo offers a perfect balance of protein and fat. It’s a great meal for those on the keto diet who want something quick, low-carb, and satisfying without spending too much time in the kitchen.

Keto Cobb Salad

A keto Cobb salad is a filling, protein-packed meal that’s loaded with healthy fats and low in carbs. With ingredients like grilled chicken, avocado, bacon, and eggs, this salad is a great way to enjoy a satisfying lunch while staying on track with your keto goals. The creamy dressing ties all the flavors together, making this salad a delicious and nutrient-dense option.

Ingredients:

• 2 grilled chicken breasts, chopped
• 2 hard-boiled eggs, chopped
• 1 avocado, diced
• 4 strips of bacon, cooked and crumbled
• 2 cups mixed greens (such as spinach, arugula, or romaine)
• 1/4 cup blue cheese or feta (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, grilled chicken, chopped eggs, avocado, and crumbled bacon.
2. Add blue cheese or feta if desired.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, or store it in an airtight container for a meal prep option.

his keto Cobb salad is a complete meal, offering a great balance of protein, healthy fats, and fiber. With ingredients like chicken, bacon, avocado, and eggs, it’s incredibly satisfying and will keep you full for hours. The homemade dressing adds a tangy flavor that complements the richness of the avocado and bacon. This salad is ideal for meal prep, as it holds up well in the fridge and can be enjoyed cold or at room temperature. It’s a perfect option for anyone seeking a low-carb lunch that’s both nutritious and delicious.

Grilled Salmon with Avocado Salsa

Grilled salmon topped with a fresh avocado salsa is a flavorful and healthy low-carb lunch option that’s high in omega-3s, protein, and healthy fats. The rich salmon pairs perfectly with the zesty and creamy avocado salsa, making this dish a light yet satisfying meal that’s perfect for keto dieters.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1 tablespoon chopped cilantro
• Juice of 1 lime
• 1 teaspoon olive oil

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. Grill the salmon for 4-5 minutes on each side or until cooked through and flaky.
4. While the salmon is grilling, prepare the avocado salsa. In a small bowl, combine the diced avocado, red onion, cucumber, cilantro, lime juice, and olive oil. Stir gently to combine.
5. Once the salmon is cooked, top each fillet with the avocado salsa.
6. Serve immediately, or pack it in a container for a delicious lunch on the go.

Grilled salmon with avocado salsa is a perfect keto-friendly lunch, combining the rich flavors of salmon with the creamy, tangy avocado salsa. The salmon is an excellent source of protein and healthy fats, while the avocado salsa adds a fresh, zesty flavor that brightens the dish. This recipe is quick and easy to make, and it’s ideal for meal prepping as it holds up well when stored in the fridge. Whether you’re enjoying it for lunch or dinner, this dish is sure to keep you full and satisfied without the carbs.

Keto Chicken Caesar Salad

This Keto Chicken Caesar Salad offers a low-carb twist on the classic Caesar salad by replacing croutons with crispy bacon and focusing on keto-friendly ingredients. The combination of tender grilled chicken, crunchy romaine lettuce, and a rich Caesar dressing makes for a delicious, satisfying meal that’s high in protein and healthy fats, with minimal carbs.

Ingredients:

• 2 grilled chicken breasts, sliced
• 4 cups romaine lettuce, chopped
• 4 slices bacon, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 cup homemade or store-bought Caesar dressing (look for a low-carb version)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges for garnish (optional)

Instructions:

1. Grill or pan-cook the chicken breasts until fully cooked, then slice them thinly.
2. In a large salad bowl, combine the chopped romaine lettuce, crumbled bacon, and grated Parmesan cheese.
3. Add the sliced chicken on top.
4. Drizzle with Caesar dressing and toss gently to coat.
5. Season with salt and pepper to taste and garnish with lemon wedges if desired.
6. Serve immediately or store for a quick meal on the go.

The Keto Chicken Caesar Salad is a rich, satisfying, and protein-packed meal that fits perfectly into a low-carb, keto lifestyle. The grilled chicken provides lean protein, while the crispy bacon and Parmesan cheese add flavor and texture. The Caesar dressing brings a creamy, savory element that pulls everything together. Whether you’re enjoying it fresh or packing it for lunch, this salad is easy to make, customizable, and will leave you feeling full and energized throughout the day.

Keto Meatballs with Zucchini Noodles

These Keto Meatballs with Zucchini Noodles offer a hearty and low-carb alternative to traditional spaghetti and meatballs. The tender meatballs are made with ground beef or turkey, and the zucchini noodles provide a fresh, light base. Paired with a rich, low-carb marinara sauce, this dish delivers all the comfort of the classic Italian dish without the carbs.

Ingredients:

• 1 lb ground beef or turkey
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup almond flour (for binding)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1/2 cup low-carb marinara sauce
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, combine the ground meat, grated Parmesan cheese, egg, almond flour, garlic, Italian seasoning, salt, and pepper. Mix well.
2. Form the mixture into meatballs and place them on a baking sheet lined with parchment paper.
3. Bake the meatballs for 15-20 minutes, or until cooked through.
4. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 3-4 minutes until just tender.
5. Warm the marinara sauce in a separate pan.
6. Serve the meatballs on top of the zucchini noodles, topped with marinara sauce.

Keto Meatballs with Zucchini Noodles is a flavorful and comforting dish that gives you the satisfaction of traditional spaghetti and meatballs without the carbs. The zucchini noodles offer a light, refreshing base, while the meatballs are savory and filling. The almond flour helps bind the meatballs without adding extra carbs, and the low-carb marinara sauce ensures the dish stays keto-friendly. This recipe is perfect for meal prepping or a quick weeknight dinner that will keep you full and content without the carb overload.

Keto Beef Taco Salad

This Keto Beef Taco Salad is a bold and flavorful low-carb meal that satisfies your taco cravings without the tortillas. Ground beef is seasoned with taco spices, and it’s served over a bed of lettuce, topped with avocado, cheese, and a tangy sour cream dressing. It’s a great option for meal prep and can be enjoyed fresh or packed for lunch.

Ingredients:

• 1 lb ground beef
• 1 tablespoon taco seasoning (or homemade)
• 2 cups romaine lettuce, chopped
• 1/2 cup shredded cheddar cheese
• 1 avocado, diced
• 1/4 cup sour cream
• 1 tablespoon lime juice
• Salt and pepper to taste
• Jalapeño slices (optional)
• Salsa (optional)

Instructions:

1. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat, then stir in the taco seasoning and cook according to package directions (or homemade seasoning).
2. In a large bowl, arrange the chopped romaine lettuce as a base.
3. Top the lettuce with the cooked ground beef, shredded cheddar cheese, diced avocado, and jalapeño slices if using.
4. In a small bowl, mix together the sour cream, lime juice, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Optionally, serve with a side of salsa.

The Keto Beef Taco Salad is a fresh, vibrant, and flavorful meal that’s perfect for a low-carb, keto-friendly lunch or dinner. The ground beef provides a savory, protein-packed base, while the avocado adds creamy texture and healthy fats. The sour cream dressing enhances the flavor and keeps the salad satisfying without the need for high-carb tortillas. This dish is versatile and can be customized with your favorite taco toppings, making it perfect for meal prep or a quick, easy lunch. You’ll get all the delicious flavors of tacos without compromising your keto goals.

Keto Chicken Parmesan (No Bread Crumbs)

Keto Chicken Parmesan is a low-carb version of the classic Italian dish, making it perfect for anyone on a keto diet. By using almond flour or ground pork rinds for breading, you can enjoy crispy chicken cutlets with marinara sauce and melted mozzarella cheese without the carbs. It’s a delicious, satisfying meal that’s easy to prepare and perfect for lunch or dinner.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1/2 cup almond flour or ground pork rinds
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup low-carb marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for frying
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). In a shallow bowl, combine the almond flour or ground pork rinds, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
2. Dip each chicken breast into the beaten egg, then coat it in the almond flour or pork rind mixture, pressing gently to adhere.
3. Heat olive oil in a skillet over medium heat and cook the chicken breasts for 4-5 minutes per side, until golden brown and cooked through.
4. Transfer the chicken to a baking dish, top each piece with marinara sauce, and sprinkle with shredded mozzarella cheese.
5. Bake for 10 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve immediately.

Keto Chicken Parmesan is a satisfying, low-carb twist on a classic comfort food. The crispy chicken provides a perfect base for the rich marinara sauce and melted mozzarella cheese. By using almond flour or ground pork rinds as a breading substitute, this dish stays keto-friendly while delivering all the flavors you love. It’s a great meal for both weeknight dinners and meal prep, and the best part is it keeps you full without the carbs.

Keto Stuffed Bell Peppers

Keto Stuffed Bell Peppers are a delicious and low-carb way to enjoy a classic stuffed pepper recipe. These peppers are filled with a mixture of ground beef, cauliflower rice, cheese, and spices, making them the perfect keto-friendly meal. They are easy to prepare, packed with flavor, and perfect for meal prep or a satisfying lunch.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef or turkey
• 1/2 cup cauliflower rice (fresh or frozen)
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/4 cup diced onion
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup tomato sauce (optional)
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the ground beef (or turkey) to the skillet and cook, breaking it apart with a spoon, until browned. Stir in the cauliflower rice, garlic powder, Italian seasoning, salt, and pepper. Cook for another 3-4 minutes.
4. Remove from heat and stir in the shredded cheese until melted and combined.
5. Stuff each bell pepper with the beef and cauliflower rice mixture, then place them in a baking dish.
6. If desired, spoon a little tomato sauce on top of each stuffed pepper for extra flavor.
7. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
8. Garnish with fresh parsley or basil before serving.

Keto Stuffed Bell Peppers are a versatile and low-carb meal that’s packed with flavor. The cauliflower rice acts as a great substitute for traditional rice, providing texture without the carbs. Ground beef (or turkey) adds a savory, protein-packed filling, and the melted cheese binds everything together beautifully. These stuffed peppers are perfect for meal prep, as they store well in the fridge and make a filling lunch or dinner option. They are easy to make and will keep you satisfied without breaking your keto plan.

Zucchini and Bacon Frittata

This Zucchini and Bacon Frittata is a simple, low-carb, and protein-packed meal that’s perfect for breakfast, lunch, or dinner. The combination of crispy bacon, tender zucchini, and fluffy eggs creates a satisfying dish that’s full of flavor. It’s easy to prepare, and can be enjoyed fresh or stored for a quick meal throughout the week.

Ingredients:

• 6 large eggs
• 1 medium zucchini, sliced thinly
• 4 strips of bacon, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil or butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Heat the olive oil or butter in a large oven-safe skillet over medium heat.
2. Add the zucchini slices to the skillet and sauté for 3-4 minutes until softened.
3. In a bowl, whisk the eggs, garlic powder, onion powder, salt, and pepper until well combined.
4. Add the crumbled bacon and Parmesan cheese to the egg mixture, then pour the mixture over the zucchini in the skillet.
5. Cook on the stove for 2-3 minutes to set the edges, then transfer the skillet to the preheated oven.
6. Bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
7. Let the frittata cool slightly before slicing. Garnish with fresh parsley if desired and serve.

The Zucchini and Bacon Frittata is a keto-friendly, low-carb dish that’s perfect for a quick breakfast, lunch, or dinner. The crispy bacon provides a savory depth of flavor, while the zucchini adds moisture and lightness to the frittata. The combination of eggs and Parmesan cheese makes it rich and satisfying. This frittata is versatile, and you can add other low-carb veggies or cheeses if desired. It also stores well in the fridge, making it ideal for meal prepping or quick, easy meals throughout the week.

Note: More recipes are coming soon!