I love a good, practical meal plan. These twelve low carb, high protein meals changed how I week. I make them on Sunday. They free up evenings. If you like simple comfort, try pairing one of these bowls with a light sandwich like the classic tuna melt sandwich for an easy lunch swap.
why make this recipe
You save time each week.
You eat balanced, protein-forward meals.
You keep carbs low without feeling deprived.
You can mix and match lunches and dinners.
You will feel proud of doing something small that helps all week.
how to make 12 Quick and Easy Low Carb High Protein Meals – Her Highness, Hungry Me
Ingredients:
Directions:
- Pick three protein bases (chicken, ground turkey, eggs).
- Choose three veggie combos (roasted broccoli + peppers, spinach + mushrooms, zucchini + tomatoes).
- Add simple seasonings: salt, pepper, garlic powder, smoked paprika.
- Roast or pan-sear proteins until cooked through.
- Sauté veggies until tender-crisp.
- Divide into 12 microwave-safe containers.
- Add a fat source to each (sliced avocado, olives, or a drizzle of olive oil).
- Cool to room temp and seal.
- Label with the day and pop in the fridge.
- Reheat gently when ready to eat.
If you like a protein-packed breakfast option, I often rotate in a quick egg dish like the loaded veggie omelette as a morning meal from this batch.
how to serve 12 Quick and Easy Low Carb High Protein Meals – Her Highness, Hungry Me
Serve warm from the microwave.
Add a squeeze of lemon or a spoon of Greek yogurt.
Top with fresh herbs for brightness.
Make a crunchy side if you crave texture. I sometimes serve one of these bowls with a fun summer platter inspired by fried chicken and watermelon for a relaxed weekend meal.
how to store 12 Quick and Easy Low Carb High Protein Meals – Her Highness, Hungry Me
Fridge: store up to 4 days.
Freezer: freeze up to 3 months.
Cool meals before sealing.
Use airtight containers.
Label with dates.
Thaw in the fridge overnight for best texture.
tips to make 12 Quick and Easy Low Carb High Protein Meals – Her Highness, Hungry Me
Trim and chop veggies the day before.
Batch-cook proteins in the same pan to save time.
Keep sauces separate to avoid sogginess.
If you reheat a starchy side like mashed potatoes, follow the same gentle reheating tips I use for easy shepherd’s pie casserole cover and warm slowly.
Use a kitchen scale for even portions.
variation (if any)
Swap proteins for tofu or tempeh for a plant-forward week.
Change spices for Mexican, Mediterranean, or Asian flavors.
Turn one meal into breakfast by adding a quick pancake or egg. For a sweet morning option, I sometimes trade a savory bowl for oatmeal banana pancakes with maple syrup on weekend mornings.
FAQs
Q: How do I keep veggies from getting soggy?
A: Cook them just until tender-crisp. Cool before sealing. Store sauces separately.
Q: Can I use frozen vegetables?
A: Yes. Thaw and drain excess water before cooking. Roast or sauté to improve texture.
Q: How do I reheat frozen meals?
A: Thaw in the fridge overnight. Reheat in the microwave or skillet until hot all the way through. Add a splash of water if needed.
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12 Quick and Easy Low Carb High Protein Meals
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Low Carb, High Protein
Description
Prepare a week’s worth of balanced, high-protein, and low-carb meals in one go. These meals save time and keep you satisfied without feeling deprived.
Ingredients
- 3 protein bases (chicken, ground turkey, eggs)
- 3 veggie combos (roasted broccoli + peppers, spinach + mushrooms, zucchini + tomatoes)
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- Fat source (sliced avocado, olives, or a drizzle of olive oil)
Instructions
- Pick three protein bases and three veggie combos.
- Add seasonings to the proteins and veggies.
- Roast or pan-sear the proteins until cooked through.
- Sauté the veggies until tender-crisp.
- Divide the meals into 12 microwave-safe containers.
- Add a fat source to each container.
- Cool to room temperature and seal the containers.
- Label with the day and place in the fridge.
- Reheat gently when ready to eat.
Notes
Store meals in the fridge for up to 4 days or freeze for up to 3 months. Cool meals before sealing and use airtight containers. Label with dates.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Meal Prep
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 meal
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: meal prep, low carb, high protein, easy meals, healthy eating
