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Easy Cauliflower Fried Rice

cauliflower rice

Easy, high protein, vegetarian cauliflower fried rice made in less than 15 minutes!

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Round plate with a colorful cauliflower fried rice with peas, carrots, and shredded cabbage.

If you’re la huge cauliflower fan and love seeing it incorporated in tasty ways, then, you’ll appreciate this vegetarian “fried rice” recipe. Here’s why you’ll enjoy this recipe:

  • Super quick and simple, but still healthy and delicious at the same time
  • It’s a great high-protein vegetarian recipe
  • And..it’s fried rice without the guilt!

The PrepYoSelf Newsletter

To Prepare This Cauliflower Fried Rice, You’ll Need

  • Cauliflower Rice: You can make your own cauliflower rice, but to save time you can use pre-cut packaged options that can be found in the produce aisle or in the frozen section
  • Frozen Peas: You can use canned peas or frozen peas.
  • Shredded Carrots and Red Cabbage: These two ingredients add a variety of nutrients, but they also add beautiful colors to this dish
  • Aromatics: We used red onions and garlic, but you can also add green onions or shallots for this recipe
  • Seasonings: We seasoned our fried rice with coco aminos and sesame oil, but you can use regular soy sauce. If you want to add heat, you can also add chili oil
Round plate with a colorful cauliflower fried rice with peas, carrots, and shredded cabbage.

How to Make Cauliflower Fried Rice in Less Than 15 Minutes

  1. Add oil to a heated wok and stir fry the onions and garlic.
  2. Next, add the cauliflower rice and stir until they soften. Sprinkle with the seasonings.
  3. Finally, add the peas, carrots, cabbage, sesame oil, and coco aminos.
  4. Stir everything around.

Reference the recipe card below for detailed instructions.

Round plate with a colorful cauliflower fried rice with peas, carrots, and shredded cabbage.

Meal Prep Tips for Cauliflower Fried Rice

  • Vegetables: We used carrots and red cabbage, but you can use any kind of vegetables that you have on hand. Broccoli is also a good vegetable with a high amount of protein
  • Nuts: You can also add nuts for more protein such as cashews or peanuts
  • Herbs: To add flavor, you can also garnish with chopped green onions or fresh sliced basil leaves
  • Coco aminos: You can also substitute this with regular soy sauce
  • Added Protein: You can also add scrambled eggs to this recipe for more protein (note: adding eggs will turn the recipe into a vegetarian recipe instead of a vegan recipe)
Round plate with a colorful cauliflower fried rice with peas, carrots, and shredded cabbage.
cauliflower fried rice

Cauliflower Fried Rice

No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 4 cups cauliflower rice
  • 1 cup frozen peas
  • 1 cup shredded carrots
  • 1/4 cup shredded red cabbage
  • 1/2 cup red onions (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup coco aminos
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil

Instructions
 

  • Add 2 tbsp of olive oil to the saute pan on medium-high heat, then add the red onion, and garlic and saute until wilted.
  • Then add the cauliflower and saute for 5 to 7 minutes until softened. Season with garlic powder, onion powder, and pepper.
  • Finally, add the peas, shredded carrots, red cabbage, sesame oil, and coco aminos (or soy sauce). Stir all ingredients well for another 5 minutes.

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Pineapple BBQ Chicken with Cauliflower Rice

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Cilantro Steak with Cauliflower Rice

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Sauteed Ground Beef with Peas and Carrots

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Frequently Asked Questions

Are peas high in protein?

Peas are a legume so they are a good source of protein. They provide about 2 grams of protein for ½ cup of serving.


Are peas good for weight loss?

They are relatively low in calories and packed with fiber and protein which is a great option for weight-loss diets.


What are the benefits of eating peas?

They are a good source of vitamins C, E, zinc, and antioxidants that can help strengthen your immune system along with a balanced diet.

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Baked Pine Nut Crusted Tilapia with Spinach

pine nut fish and spinach

If you’re looking for a low-carb, keto-friendly meal, then you’ll enjoy this healthy baked white fish with a pinenut crust served with sauteed spinach.

This post may contain affiliate links. Read the disclosure policy.

Round plate with baked pine nut crusted tilapia with sauteed spinach.

Meal prepping can help you learn more about nutrition and how to treat food as fuel. Here’s a simple meal prep idea that you can prep for the week and keep you on a healthy eating track.

This baked fish is a good source of protein. Adding the pine nut crust provides a good source of healthy fats and also adds a flavorful crunch against the soft, flaky white fish.

The PrepYoSelf Newsletter

Here’s What You Need

  • Tilapia: You can use any kind of white fish such as cod, grouper, or halibut
  • Pine Nuts: Pine nuts contain a variety of nutrients and antioxidants that can contribute to heart health
  • Spinach: Spinach is also a good source of fiber and vitamins
  • Dijon Mustard: This helps the pine nuts stick to the fish while baking and it also adds a layer of flavor

Round plate with baked pine nut crusted tilapia with sauteed spinach.

How to Bake Pine Nut Crusted Tilapia

  1. Pre-heat the oven to 400F.
  2. Pine Nut Crust: Insert nuts, chives, olive oil, and seasonings inside a plastic bag. Use a mallet or small pan to crush the pine nuts into crumbs.
  3. Prep the Tilapia: Spread dijon mustard on top of each fillet and top it off with the pine nut mixture.
  4. Bake the Tilapia: Bake it in the oven until it is fully cooked and the crust is golden brown.
  5. Spinach: Meanwhile, saute the spinach in a saute pan.

Reference the recipe card below for detailed instructions.

Glass meal prep container with baked pine nut crusted tilapia with sauteed spinach.

Meal Prep Tips for Pine Nut Crusted Tilapia

  • Air Fryer Tip: You can also cook the fish in an Air Fryer. Cook it at 400F for 7-9 minutes
  • To Serve: You can serve this dish with cauliflower rice or roasted yellow squash for additional servings of vegetables
  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days.

Glass meal prep containers with baked pine nut crusted tilapia with sauteed spinach.

pine nut fish

Baked Pine Nut Crusted Tilapia with Sauteed Spinach

Try this low-carb baked white fish with a pine nut crust and sauteed spinach.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • sheet pan
  • oven

Ingredients
  

Tilapia

  • 12 oz tilapia filets
  • 3 tablespoons pine nuts
  • 2 tablespoons chives (chopped)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dijon mustard
  • 1 teaspoon olive oil

Spinach

  • 6 cups baby spinach
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil

Instructions
 

  • Pre-heat the oven to 400F. In a small plastic bag, add the pine nuts, chopped chives, olive oil, paprika, garlic powder, salt. Use mallet or small pan to crush the pine nuts into crumbs.
  • Place the tilapia fillets on a sheet pan and spread the dijon mustard on top of each fillet. Sprinkle the pinenut mixture on top and pat it down, making sure the whole fillet is covered. Bake it in the oven for 12 to 15 minutes,
  • Meanwhile, add oil to a saute pan on medium-high heat and saute the spinach until it wilts. Season with garlic powder and salt.
  • After the tilapia bakes, carefully remove it from the oven and serve with the sauteed spinach

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Frequently Asked Questions

What benefits do pine nuts have?

They are rich in antioxidants and anti-inflammatory compounds that promote heart health and also help improve blood glucose control.


What if I don’t have pine nuts?

You can also use chopped almonds in place of pine nuts.


What can I serve with this meal?

You can also serve this with roasted potatoes, rice pilaf, or your favorite side salad. If you want to keep it low-carb, serve it with cauliflower rice.

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Grilled Balsamic Steak Salad with Sweet Potato

balsamic steak

Some things are just meant to be just like this Balsamic Glazed Steak Salad with Savory Sweet Potato Wedges!

This post may contain affiliate links. Please see our privacy policy for details.

Round plate with grilled steak and sweet potato wedges on top of spring mix salad with cherry tomatoes.

Prepping tasty meals can be challenging, especially if you’re short on time. But meal prepping in advance can help set you up for success during the week. You’ll be able to enjoy tasty wholesome meals during your busy work week.

This steak dinner is rich in iron, Vitamin C, and fiber. Adding balsamic vinegar to the steak marinade is an easy way to add flavor to your steak. Baking the sweet potato wedges saves you from unnecessary calories from cooking it in the deep fryer.

The PrepYoSelf Newsletter

Ingredients for Easy Steak Salad and Sweet Potato

  • Steak: We splurged a bit and used NY Strip steak because of its intense and bold beef flavors. It’s not the most tender steak, but it still gives a robust flavor. However, you can use your choice of steak
  • Sweet Potato: Steak always goes well with potatoes, but we wanted to incorporate some Vitamin A which is found in sweet potatoes. It also has a lower glycemic index than regular potatoes making it carb-friendly
  • Balsamic Glaze and Seasonings: If you don’t have a balsamic glaze, you can also use a mixture of honey and soy sauce. The glaze gives the steak a good sear, char, and caramelization from grilling it on the pan
  • Salad Mix: We went with a spring mix that contains a mix of tender baby lettuce, spinach, and sometimes red and green romaine. However, you can go with whatever salad mix you have on hand

Round plate with grilled steak and sweet potato wedges on top of spring mix salad with cherry tomatoes.

How to Make Steak Salad and Baked Sweet Potato Wedges

  1. Pre-heat the oven to 400F.
  2. Prep the sweet potato by slicing it into wedges and baking them in the oven.
  3. Meanwhile, marinate the steak with balsamic glaze, olive oil, and seasonings.
  4. Heat the grill on medium-high heat. Sear the steak on each side until you reach your desired doneness.
  5. Serve the salad with your choice of salad dressing.

Reference the recipe card below for detailed instructions.

Glass meal prep container with grilled steak and sweet potato wedges on top of spring mix salad with cherry tomatoes.

Meal Prep Tips for Balsamic Steak and Sweet Potatoes

  • Cooking option: If you have an Air Fryer, you can also air fry the seasoned sweet potato wedges at 350F for 8 minutes
  • Glaze: You can make your own homemade salad dressing by mixing together the following: 1/4 cup balsamic glaze, 1/4 cup olive oil, 1 tbsp honey, 1 tbsp dijon mustard, 1/4 tsp thyme, 1/4 tsp garlic powder, 1/4 tsp salt. Save it in a glass jar and store it in the fridge. It will keep well for up to 2 weeks. Just be sure to give it a shake before serving.
  • To Store: This meal can be stored in an air-tight container in the refrigerator for up to 3 to 4 days.

Glass meal prep containers with grilled steak and sweet potato wedges on top of spring mix salad with cherry tomatoes.

steak and sweet potato

Grilled Balsamic Steak Salad with Roasted Sweet Potato Wedges

Sizzling balsamic steak dinner with roasted sweet potatoes served with a fresh green salad.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • grill pan
  • sheet pan
  • oven

Ingredients
  

  • 12 oz NY strip steak (6 oz each, thinly sliced)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon balsamic glaze
  • 2 tablespoons olive oil
  • 2 small sweet potatoes
  • 4 cups spring mix salad
  • 4 tablespoons your choice of salad dressing
  • 1/4 cup cherry tomatoes (sliced)

Instructions
 

  • Preheat the oven to 400F. Mix together the paprika, garlic powder, and salt in a small bowl.
  • Peel the sweet potato, and slice it into 1/2 inch wedges. Layer the wedges on a sheet pan and sprinkle with half of the seasoning and coat with half of the olive oil. Place the sheet pan in the oven and roast in the oven for about 20 minutes until the sweet potato wedges are crispy.
  • Meanwhile, place the steak in a mixing bowl and season with the rest of the seasoning mix. Then, drizzle it with balsamic glaze and olive oil. Mix it all around until the steak is fully coated with the seasonings and balsamic glaze.
  • Heat a grill pan on medium high heat and grill the steak on each side for about 3 to 5 minutes until you reach your desired donness.
  • Serve the steak and sweet potatoes with a side salad and your choice of salad dressing.

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Frequently Asked Questions

What meat compliments sweet potato?

Other than beef, chicken and pork taste delicious with sweet potatoes. 


What else goes well with sweet potato wedges?

You can serve it with baked chicken strips, deli sandwiches, or even make chili fries.


What is balsamic glaze good on?

You can drizzle this glaze on other grilled vegetables, toasted bruschetta, and even on top of juicy strawberries and as a sauce for vanilla ice cream.

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One Pot Mexican Chicken Soup

chicken soup

This Mexican Chicken Soup Recipe comes together quickly and is a flavorful and budget-friendly meal.

This post may contain affiliate links. Please see our privacy policy for details.

Round bowl of chicken soup with beans, vegetables, avocado, and cilantro

Not only is this Mexican Chicken Soup Recipe full of nutrients and high in protein, it is also made with pantry-friendly and budget-friendly ingredients.

Why is This Chicken Soup Recipe Great for Meal Prep?

  • It is a one-pot recipe that helps with clean-up duties.
  • You can use any part of the chicken that you have on hand.
  • The recipe includes pantry-friendly ingredients such as beans, tomato sauce, broth, and simple seasoning.
  • You can make a large batch and freeze it.
  • You can throw in extra veggies that you have on hand.

The PrepYoSelf Newsletter

Ingredients to Make This Mexican Chicken Soup

  • Chicken: Use any cut. We used lean chicken breast, but you can also use boneless chicken thighs, chicken tenderloins, and even ground chicken.
  • Beans: We used pinto beans, but you can also use kidney beans or black beans.
  • Tomato Sauce: If you don’t have tomato sauce, you can use leftover marinara sauce, tomato paste, or even freshly diced tomatoes.
  • Vegetables: The great thing about this recipe is that you can use any kind of vegetables you have on hand, whether they are fresh, frozen, or canned.
  • Broth: We used chicken broth, but you can also use vegetable broth.
  • Toppings: We topped ours off with sliced avocado for an added healthy fat and chopped cilantro for fresh herb flavors.

Round bowl of chicken soup with beans, vegetables, avocado, and cilantro

Simple Steps for this One Pot Mexican Chicken Soup

  1. Heat your soup pot and saute the onions until they soften.
  2. Next, add the chicken, tomato sauce, broth, ad seasonings.
  3. Bring the liquid to a boil. After it reaches a boil, lower the head and simmer with a cover on the pot.
  4. Simmer until the chicken is fully cooked and is fork tender.
  5. Remove the chicken from the broth and shred it into small pieces.
  6. Add the chicken back to the pot, along with the vegetables and beans and let it simmer for a few more minutes.
  7. Top off the soup with sliced avocado and fresh cilantro.

Reference the recipe card below for detailed instructions.

Glass meal prep container of chicken soup with beans, vegetables, avocado, and cilantro

Meal Prep Tips for One Pot Mexican Chicken Soup

  • Ingredient Swaps: Make it vegetarian/vegan by omitting the chicken and just adding more beans and using vegetable broth. Make it keto by eliminating the corn and using non-starchy vegetables such as celery, zucchini, or yellow squash.
  • Leftover Leverage: Leftover uncooked chicken breasts can be frozen and saved for another recipe. You can also use it as a salad topping or make it into a chicken salad. Cilantro can be used up in scrambled eggs or added to salsa.
  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.

Glass meal prep containers of chicken soup with beans, vegetables, avocado, and cilantro

chicken soup

One Pot Mexican Chicken Soup

Hearty and filling Mexican Chicken Soup Recipe that can be made ready in less than 30 minutes!
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • soup pan

Ingredients
  

  • 1 tbsp olive oil
  • 1/4 cup red onions (diced)
  • 6 oz chicken breasts
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 1 cup corn (frozen)
  • 2 cups pinto beans (drained)
  • 1 red bell pepper (diced)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 avocado (sliced)
  • 2 tablespoons cilantro (chopped)

Instructions
 

  • Add oil to a soup pan on medium high heat and saute the onions until they soften. Next, add the chicken, tomato sauce, broth, and seasonings.
  • Bring the liquid to a boil. Once it boils, lower the heat to low medium and cover the pot with a lid. Let it simmer for 25 minutes until the chicken it is fork tender and shreds easily.
  • After the 25 minutes, scoop out the chicken onto another plate and use two forks to shred the chicken apart.
  • Place the shredded chicken back into the soup pot, along with the corn, pinto beans, and bell peppers. Serve the soup with sliced avocados and chopped cilantro.

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Frequently Asked Questions

What toppings can I add to the soup?

For this soup recipe, you can add shredded cheese, crushed tortilla chips, and even sour cream


Can I use chicken stock in place of chicken broth?

Yes, both can be used interchangeably. The only difference is that broth is made from meat and vegetables, but stock is made with bones. For this recipe, either one will work just fine.


Can I use leftover rotisserie chicken?

Absolutely, however, you still want the soup to simmer for at least 12 to 15 minutes so that all the flavors and seasonings blend well together to give you a delicious broth.

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Grilled Eggplant Steaks with Marinara Sauce

eggplant

These grilled eggplant steaks are prepared so quickly which makes them perfect for a midweek dinner for yourself.

This post may contain affiliate links. Please see our privacy policy for details.

Plate with stacked eggplant steaks on top of marinara sauce.

This Dish is Full of Flavor, and We Love it Because

  • It’s a light yet hearty, healthy dinner
  • It can be ready in less than 20 minutes
  • It’s low-carb, and low calorie
  • It’s gluten-free 
  • You can serve it as a main dish or as a side dish

The PrepYoSelf Newsletter

Simple Ingredients You’ll Need to Grilled Eggplant Steaks

  • Eggplant: Eggplant is low-calorie and has great vitamins and minerals. Other low-carb options include portobello mushrooms or cauliflower head sliced lengthwise to
  • Marinara Sauce: If you don’t have marinara sauce, pesto sauces such as tomato pesto or basil pesto will also be a tasty topping for this recipe
  • Basil Leaves: Herbs are a great way to add fresh flavors to dishes
  • Shredded Parmesan Cheese: You can also top it off with our choice of cheese. Great options are ricotta cheese and mozzarella cheese

Plate with stacked eggplant steaks on top of marinara sauce.

How to Prepare Grilled Eggplant Steaks

  • Preheat the indoor grill.
  • Slice the eggplant crosswise.
  • Toss the eggplant in olive oil and season with salt and pepper.
  • Grill the eggplant on each side until tender.
  • Meanwhile, heat the marinara sauce in a saute pan.
  • Top each eggplant slice with marinara and shredded parmesan cheese.

Reference the recipe card below for detailed instructions.

Plate with stacked eggplant steaks on top of marinara sauce.

Meal Prep Tips for Grilled Eggplant Steaks

  • Sauce Options: Another sauce option is gremolata which is an Italian sauce made from minced garlic, parsley, and lemon zest.
  • To Serve: You can enjoy this meal with a side of pasta or on top of rice pilaf. You can also top it off with toasted pine nuts for an extra crunch and drizzle it with balsamic glaze to take away the bitterness of the eggplant
  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days.
  • To Reheat: The meal can be reheated in the microwave.

Plate with stacked eggplant steaks on top of marinara sauce.

eggplant marinara

Grilled Eggplant Steaks with Marinara Sauce

Grilled Eggplant Steak is a simple, healthy meatless dinner recipe you can make in less than 20 minutes.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • indoor grill pan
  • saute pan

Ingredients
  

  • 1 each eggplant
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 1 cup marinara sauce
  • 2 fresh basil leaves (chopped)
  • 1/4 cup shredded parmesan cheese

Instructions
 

  • Slice the eggplant crosswise in 1/2 inch thickness. Toss it in olive oil until it is fully coated. Season with salt and pepper
  • Preheat the indoor grill pan on medium-high heat. Grill the eggplant until tender (about 3 to 4 minutes on each side).
  • Meanwhile, heat marinara sauce in a saute pan on medium heat and add the fresh basil leaves.
  • Top each eggplant slice with marinara sauce and sprinkle them with shredded parmesan cheese.

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Frequently Asked Questions

What does eggplant taste like?

It’s tender, mild with a slight bitterness. It tends to absorb the flavor of what it’s cooked with.


What if I don’t like eggplant?

You can also make this recipe with portobello mushrooms or cauliflower.


Is eggplant good for losing weight?

Yes, eggplants are low in calories and high in fiber. Fiber can help promote fullness and as a result, helps reduce calorie intake.

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Ground Beef Cabbage Stir Fry

beef cabbage stir fry

Today, I’ve got a delicious and low-carb recipe for you: Ground Beef Cabbage Stir Fry. This Ground Beef Cabbage Stir Fry is not only a taste sensation but also a great low-carb meal prep option. Perfect for those looking to keep their carb intake in check while enjoying a satisfying, homemade meal. Give it a try, and you won’t be disappointed!

This post may contain affiliate links. If you use these links to buy something we may earn a commission at no extra cost to you. Please read the disclosure policy.

Struggling with getting vegetables into your diet during your weekly meal prep? Well this recipe ground beef cabbage stir fry is the solution that you’ll definitely enjoy!

Round plate with stir fry ground beef with red and green shredded cabbage.

This easy ground beef meal prep dish is full of vegetables and has a lot of great flavors using simple ingredients.

The PrepYoSelf Newsletter

There are several options for vegetables that you can use for stir fry. For this recipe, we used a mix of green and red cabbage, but you can easily add more vegetables such as sliced mushrooms, shredded carrots, and green beans.

Glass meal prep container with stir fry ground beef with red and green shredded cabbage.

Simple Keto-Friendly, Low-Carb Beef Stir Fry Ingredients

  • Ground Beef: We used ground beef, but you can easily swap in ground pork, ground turkey, or ground chicken for this stir fry recipe.
  • Red Onions: We used diced red onions, but chopped green onions are also a great choice.
  • Cabbage: You can buy a head of cabbage, however, you may end up with tons of leftovers that you’ll be eating for days, so sometimes, we opt for pre-chopped coleslaw mix. It saves time with prep and you’re not stuck with food waste.
  • Soy Sauce: Soy sauce adds great savory flavors to stir fry, but you can also use other sauces such as hoisin sauce, gyoza sauce, or oyster sauce.
  • Oils: We stir fry with olive oil, but then drizzle in a little bit of sesame oil for extra flavor in the end.

Glass meal prep container with stir fry ground beef with red and green shredded cabbage.

How to Meal Prep Ground Beef and Cabbage Stir Fry

  • Add oil to a hot wok and saute the onions until they soften.
  • Next, add the ground beef and continue to stir until it fully cooks.
  • Then, add the shredded cabbage and season with soy sauce, and stir fry until it gets tender.
  • Finally, drizzle the dish with a little bit of sesame oil.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with stir fry ground beef with red and green shredded cabbage.

Meal Prep Tips for Ground Beef Stir Fry

  • To Serve: You can serve these with a side of steamed rice or soba noodles. If you want to keep it low-carb, you can also serve it with cauliflower rice or shirataki noodles.
  • To Reheat: Warm it up in the microwave for a few minutes until it heats through
  • To Store: You can store this in an airtight container in the refrigerator for up to 3 to 4 days

beef stir fry

Ground Beef Cabbage Stir Fry

This Ground Beef Cabbage Stir Fry is an easy meal prep recipe that you can cook in less than 15 minutes.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • wok
  • spatula

Ingredients
  

  • 12 oz lean ground beef
  • 1/4 cup red onion (diced)
  • 2 cups green cabbage (shredded)
  • 2 cups red cabbage (shredded)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil

Instructions
 

  • Add olive oil to a wok on medium-high heat and saute the red onions until they soften (about 2 to 3 minutes).
  • Next, add the ground beef and break it up into smaller pieces. Continue to stir it around for about 5 to 6 minutes until it fully cooks and is golden brown. Season with garlic powder.
  • Then, add the shredded cabbage and continue to stir until they soften. Season with soy sauce and mix thoroughly. At the end, drizzle with sesame oil and mix well.

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Frequently Asked Questions

What are the benefits of cabbage?

Cabbage is rich in vitamin B6 and folate which help with energy metabolism. It is also a good source of fiber and contains powerful antioxidants that help protect the body.


Is cabbage low carb?

Yes, 1 cup of chopped raw cabbage only has 5 grams of carbs.


Is cabbage good for weight loss?

Yes, it is low in calories, fat, and high in fiber which well help you stay full longer. 

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Grilled Balsamic Salmon with Watermelon Salad

salmon and watermelon salad

If you’re looking for a way to figure out what to do with so much watermelon, try this refreshing watermelon and mozzarella salad served with grilled salmon.

This post may contain affiliate links. Please see our privacy policy for details.

Plate with grilled salmon and watermelon salad with mozzarella balls, cucumbers, and mint leaves drizzled with balsamic glaze.

Watermelon is such a refreshing fruit that provides so many nutrients. We replaced tomatoes with watermelon in this tasty twist of the classic Caprese salad.

Here are Ways to Enjoy Watermelon

  • Make it into a fruit slushie
  • Add it to salsa recipes
  • Make watermelon kebabs
  • Wrap it up in prosciutto for a healthy snack

The PrepYoSelf Newsletter

To Make this Watermelon Salad with Salmon, You’ll Need

  • Salmon: Salmon is full of nutrients, but you can also swap this out with chicken breasts if you prefer another protein option
  • Watermelon: You can also use cantaloupe or honeydew
  • Mint Leaves: You can also use fresh basil leaves
  • Mozzarella balls: You can also swap this out with feta cheese
  • Cucumber: This is another hydrating ingredient that makes this dish refreshing
  • Balsamic concentrate: If you don’t have the concentrate, you can use the vinaigrette

Plate with grilled salmon and watermelon salad with mozzarella balls, cucumbers, and mint leaves drizzled with balsamic glaze.

How to Make Grilled Salmon and Watermelon Salad

  1. Heat a grill pan and start with grilling the salmon flesh side down, then flip it over and cook it until the skin gets crispy.
  2. Meanwhile, prep your watermelon and cucumbers.
  3. In a mixing bowl, mix together the watermelon with the mozzarella, and mint leaves, and drizzle it with the balsamic concentrate.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with grilled salmon and watermelon salad with mozzarella balls, cucumbers, and mint leaves drizzled with balsamic glaze.

Meal Prep Tips for Grilled Salmon and Watermelon Salad

  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days. Separate the salmon from the watermelon salad to keep it from getting soggy.
  • To Reheat: You can serve the salmon chilled, however, you can also reheat the salmon in the microwave separately.

Glass meal prep containers with grilled salmon and watermelon salad with mozzarella balls, cucumbers, and mint leaves drizzled with balsamic glaze.

Salmon & Watermelon

Grilled Balsamic Salmon with Watermelon Salad

Watermelon and mozzarella salad drizzled with a balsamic glaze is the perfect salad to keep you cool during the warm weather. It's a mouthwatering twist on the classic Caprese salad.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American, Mediterranean
Servings 2

Equipment

  • knife
  • cutting board
  • indoor grill pan
  • spatula
  • mixing bowls

Ingredients
  

Salmon & Seasonings

  • 12 oz salmon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Watermelon Salad

  • 2 cups watermelon (cubed)
  • 1 cup cucumber (sliced)
  • 8 mini mozzarella balls
  • 3 mint leaves (chopped)
  • 2 tablespoons balsamic concentrate

Instructions
 

  • Season salmon with the seasonings. Heat a grill pan on medium heat and add the salmon, flesh side down, and cook for about 5 minutes. Flip it over and cook until the skin gets crispy (about 5 minutes).
  • Meanwhile, cut the watermelon into 1 inch cubes. Slice the cucumbers into rounds (1/4 inch thick). Chop the mint leaves.
  • In a mixing bowl, mix together the watermelon in a bowl with the mozarella and mint leaves. Drizzle the balsamic concentrate on top of the salmon and watermelon salad.

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Frequently Asked Questions

What are some best uses of watermelon?

If you’re tired of hydrating with water, make a refreshing drink by adding watermelon to your drink or add it to your smoothies. You can also make fruit pizza for kids.


Is watermelon good for weight loss?

It is 90% water so it’s low in calories and helps you stay hydrated.


Can I use shredded mozzarella instead of mozzarella balls?

Absolutely, shredded mozzarella will work. You can also use feta cheese crumbles.

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Baked Cilantro Lime Chicken with Strawberry Salsa

cilantro chicken

Let’s keep your basic baked chicken breasts from being boring for your next meal prep. We’re keeping it tasty with this cilantro lime pesto marinade, paired with perfect sides and condiments. Great for lunch or a chicken dinner with style.

This post may contain affiliate links. Please see our privacy policy for details.

Round plate with cilantro marinated chicken topped with strawberry salsa, black beans.

Not only do you get a good protein source from the chicken, but you also get an additional protein and fiber load from the tasty black beans.

To top it off, your tastebuds are going to be feeling fresh with the sweet and savory strawberry salsa.

Now we know what you are thinking…” Wow, that’s a lot to meal prep!”. Don’t worry, we’ll show you how to make this beautiful dish in no time.

The PrepYoSelf Newsletter

Gather the Following Ingredients

Ingredients For the Chicken and Cilantro Lime Pesto:

  • Chicken: We used boneless chicken thighs, but you can also use chicken breasts or chicken tenderloins.
  • Fresh Cilantro: If you don’t have cilantro, you can swap it out with green onions
  • Lime: You can also use oranges or lemons
  • Pine Nuts: If you don’t have pine nuts, you can use whatever nuts you have on hand
  • Garlic: We used fresh garlic, but you can also use garlic paste or garlic powder

Round plate with cilantro marinated chicken topped with strawberry salsa, black beans.

Ingredients For the Strawberry Salsa and Salad Mix:

  • Strawberries: Mango or pineapple are also good fruits to use in salsa
  • Cherry Tomatoes: We like cherry tomatoes because they are easy to slice into small pieces, but feel free to use regular tomatoes
  • Red Onions: Use whatever onions you have on hand, including shallots
  • Cilantro: You can also use green onions
  • Lime: Oranges or lemon can also be used
  • Spring Mix: Choose any kind of lettuce mix you like
  • Black Beans: Pinto beans will also work

Round plate with cilantro marinated chicken topped with strawberry salsa, black beans.

How to Bake Cilantro Lime Chicken:

  1. Make the Cilantro Pesto: In a blender, add the cilantro, pine nuts, juice of a lime, olive oil, garlic, and salt. Blend until smooth.
  2. Marinate the Chicken: Place the chicken in a mixing bowl. Pour in the cilantro pesto that you just blended. Marinate the chicken for at least 10 minutes.
  3. Bake the Chicken: Place the chicken on a sheet pan. Bake the chicken in the oven for 25-30 minutes until it is fully cooked. Meanwhile, prepare the strawberry salsa, salad, and black beans.

Reference the recipe card below for detailed instructions.

Glass meal prep container with cilantro marinated chicken topped with strawberry salsa, black beans.

Meal Prep Tips for Baked Cilantro Lime Chicken Dinner

  • Cook method variations: You can also cook the chicken in a small toaster oven or in the Air Fryer (cook at 360F for 20-25 minutes). Another option is to grill it on an outdoor grill or on an indoor grill pan which will give it a nice char and caramelized flavor.
  • To Serve: After the chicken cooks, let it rest for a few minutes before slicing it into bite-size pieces. This chicken dinner brings so much color and excitement to the plate.
  • To Store: Store it in an airtight container for up to 3 to 4 days in the refrigerator. Keep the salsa and beans separate from the spring mix to prevent the spring mix from getting soggy.
  • To Reheat: You can serve this meal chilled, but if want to reheat the chicken, you can warm it up in the microwave until it is heated through.

Cilantro Chicken

Oven Baked Cilantro Lime Chicken with Strawberry Salsa and Black Bean Salad

Cilantro Lime Marinated Chicken served with a light and refreshing strawberry salsa.
No ratings yet
Prep Time 5 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven
  • mixing bowls

Ingredients
  

Chicken and Pesto

  • 12 oz boneless chicken thighs
  • 1 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons pine nuts
  • 2 garlic cloves (peeled)
  • 1/4 teaspoon salt

Salad and Black Beans

  • 4 cups spring mix salad
  • 1 cup black beans (drained and rinsed)

Strawberry Salsa

  • 1/2 cup strawberries (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 1/4 cup red onions (diced)
  • 1/4 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 400F. Place the cilantro, pine nuts, juice of a lime, olive oil, garlic, and salt in a blender and blend until smooth.
  • Place the chicken in a mixing bowl and pour in the cilantro pesto. Marinate the chicken for about 10 minutes.
  • Next, place the chicken on a sheet pan and bake it in the oven for about 25-30 minutes until it reaches an internal temperature of 165F (half way through, flip over the chicken)
  • Meanwhile, rinse the strawberries and remove the stems. Cut them into quarters. Add them to another mixing bowl with the cherry tomatoes, red onions, cilantro, lime juice, and salt. Mix it all together.
  • After the chicken cooks, top it off with the strawberry salsa and enjoy it with a side of black beans and a side salad.

Notes

Instead of baking the chicken, you can also grill the chicken on an indoor grill pan for about 6 to 7 minutes on each side until it is fully cooked and reaches an internal temperature of 165F

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Frequently Asked Questions

What to serve with cilantro lime chicken?

If you have extra cilantro, you can make cilantro lime rice or serve the chicken with flour or corn tortillas.


Can you use lemon juice instead of lime juice?

Yes, they can be used interchangeably in this recipe.


How long can you keep marinated chicken in the refrigerator?

You can keep it for 24 hours, after that, any uncooked marinade should also be discarded.

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Baked Breakfast Egg Stuffed Peppers

egg stuffed bell peppers

Baked breakfast stuffed peppers are perfect for a low-carb breakfast, brunch, or even as an afternoon snack.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 528kcal | Carbohydrates: 21g | Protein: 17g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 1109mg | Potassium: 966mg | Fiber: 9g | Sugar: 3g | Vitamin A: 976IU | Vitamin C: 124mg | Calcium: 100mg | Iron: 3mg

White round plate with a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

We love the natural sweetness of bell peppers, and using them as a vessel to bake eggs in them is an added bonus! And to level it up, we are topping it off with bold flavors such as harissa and pistachio pesto.

The PrepYoSelf Newsletter

Egg Stuffed Pepper Ingredients

Savory breakfast is definitely something we look forward to in the mornings. And it’s even better when it’s nutritious and flavorful in one bite. Here are the ingredients we used for our egg-stuffed peppers:

  • Bell Peppers: You can use any color of your choice. Green bell peppers are slightly more bitter, while the yellow, orange and red bell peppers are sweeter. Red bell peppers also are more nutrient-dense.
  • Eggs: We used 2 eggs per pepper half, however, depending on the size of your peppers, you may just need 1 egg.
  • Harissa: We used harissa to add some heat and smoky flavors, but you can easily use another kind of chili sauce such as sriracha. 
  • Pistachio Pesto: We made our pistachio pesto from scratch, however, you can use any kind of store-bought pesto such as basil pesto.
  • Avocado: To add some healthy fat, we added sliced avocado on top.

White round plate with a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

How to Make Breakfast Egg Stuffed Peppers

  1. Preheat the oven to 400F.
  2. Using a chef’s knife, slice the bell pepper in half. Remove the inner ribs and seeds of the peppers.
  3. Lay the peppers cut side up on the baking sheet and crack the eggs into the pepper halves.
  4. Bake in the oven until the egg whites are firmly set.
  5. Top it off with harissa sauce, pesto, and sliced avocados.

Reference the recipe card below for detailed instructions.

Meal prep container storing a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

Meal Prep Tips for Egg Stuffed Peppers:

  • Other Prep Methods: You can also cook this in a small toaster oven or in the Air Fryer (cook at 360F for 10-12 minutes).
  • Storage: Store them in an air-tight container in the refrigerator for up to 3 to 4 days. You can also freeze them and store them in the freezer for up to 3 months for the best quality. However, we recommend you don’t slice the avocado in advance. Wait to slice the avocado when you are ready to eat the peppers to prevent them from browning too early.
  • To Reheat: Heat them in the microwave until they warm through.

Glass meal prep containers storing a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

Egg Stuffed Peppers

Oven Baked Breakfast Egg Stuffed Peppers

These egg stuffed peppers are topped with a flavorful harissa sauce and pistachio pesto perfect for a low carb breakfast or snack.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 528 kcal

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven

Ingredients
  

Stuffed Pepper

  • 4 large eggs
  • 1 yellow bell pepper
  • 1 avocado
  • 1/4 teaspoon salt
  • 1 tablespoon harissa sauce

Pistachio Pesto

  • 1/4 cup pistachios (shelled)
  • 2 tablespoons olive oil
  • 4 tablespoons green onions (chopped)
  • 2 garlic cloves (peeled)
  • 1/2 teaspoon salt

Instructions
 

  • Pre-heat oven to 425F. Cut the bell pepper in half lengthwise and remove the ribs and seeds
  • Place the bell peppers on a sheet pan. Crack two eggs into each pepper half and season with salt. Bake in the oven for 12 to 15 minutes or until the egg whites have set.
  • While the peppers bake, use blender to blend together the pistachio, green onions, garlic, olive oil, and salt into a chunky paste. Or you can use a sharp knife to finely chop the ingredients
  • After the peppers cook, top off each pepper with a teaspoon of harissa sauce and pistachio pesto. Feel free to add more to your liking. And don't forget to enjoy them with avocado slices!

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here

Nutrition

Calories: 528kcalCarbohydrates: 21gProtein: 17gFat: 44gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 327mgSodium: 1109mgPotassium: 966mgFiber: 9gSugar: 3gVitamin A: 976IUVitamin C: 124mgCalcium: 100mgIron: 3mg

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Frequently Asked Questions

What is harissa?

Harissa is a chile sauce that is made from dried red-chiles, garlic, citrus, and warm spices such as cumin, coriander, caraway seeds, and olive oil. They are a perfect way to perk up the flavor for your eggs.


What is pesto?

Pesto is a sauce that combines crushed herbs, nuts, garlic, and olive oil. You can serve it with pasta, use it as a spread for sandwiches. The sauce can easily brighten up the flavor of a simple dish.


Are bell peppers keto-friendly?

Yes, bell peppers are low in carbs and they can be a great vegetable option to add when planning ingredients for your keto meals.

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Sheet Pan Shrimp and Cauliflower with Corn

shrimp and corn

Easy Sheet Pan Shrimp with a corn and cauliflower bake that is ready in less than 20 minutes!

This post may contain affiliate links. Please see our privacy policy for details.

Wood plate with roasted shrimp, corn, cauliflower, and green onions.

This sheet pan lunch is a lighter version of a shrimp boil that makes it an easy weekday meal prep.

Here’s What We Love About This Pan Shrimp Recipe

  • We’ve got traditional ingredients such as shrimp and corn, but instead of potatoes that you often find in boil recipes, we used cauliflower for a lower carb option.
  • We also used corn kernels rather than corn on the cob so that you can just scoop it up easily with a fork without having to get your hands dirty.
  • Everything cooks at the same time in this pan shrimp recipe, making it a quick, easy, and flavorful prep when you are crunched for time.

The PrepYoSelf Newsletter

Here’s What You’ll Need

  • Shrimp: You can either use fresh or frozen shrimp. If you cook frozen shrimp, be sure to thaw it out in the refrigerator first before cooking, otherwise, it will get watery when it cooks in the oven
  • Corn Kernels: We choose frozen corn, however, you can use fresh corn on the cob if you prefer the traditional way to cook corn in a boil.
  • Cauliflower: You can also swap with another low-carb vegetable such as yellow squash or zucchini
  • Garlic and Green Onions: These aromatics add bold flavors to this simple dish
  • Seasonings and Olive Oil: We used garlic powder, chili powder, paprika, and salt. However, you can also use old bay seasoning or any pre-mixed seafood seasoning.

Wood plate with roasted shrimp, corn, cauliflower, and green onions.

How to Make This Tasty Shrimp “Boil” Bake

  1. Pre-heat the oven to 400F.
  2. Place the shrimp and veggies on a sheet pan.
  3. Sprinkle the ingredients with seasoning and drizzle with olive oil.
  4. Bake in the oven until fully cooked.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with roasted shrimp, corn, cauliflower, and green onions.

Meal Prep Tips for Shrimp “Boil” Bake

  • Air Fryer Tip: You can also cook these ingredients in an Air Fryer. Cook it at 360F for 8-10 minutes
  • Stove Top Tip: If you prefer the stovetop, you can saute these ingredients in a skillet. Add oil to a hot pan and start with the cauliflower florets until they get tender. Then add the shrimp, followed by the corn. Add the seasonings and sprinkle with lemon juice at the end. Garnish with green onions.
  • Ingredient Tips: If you want to add more flavor, you can top it off with other fresh herbs such as basil, fresh cherry tomatoes, or sliced shallots.
  • To Serve: Pair this meal with a crispy, fresh green salad, buttery rice pilaf, or with flour tortillas

Glass meal prep containers with roasted shrimp, corn, cauliflower, and green onions.

Shrimp and Cauliflower

Sheet Pan Shrimp and Cauliflower with Corn

Simple sheet pan meal loaded with sweet corn, cauliflower, and shrimp. All ingredients baked together so that you can have it ready in no time.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Ingredients
  

  • 8 oz shrimp (peeled and deveined)
  • 2 cups cauliflower florets
  • 1 cup corn
  • 2 tablespoons garlic (minced)
  • 2 tablespoons green onions (chopped)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 lemon (juiced)
  • 1 tablespoon olive oil

Instructions
 

  • Pre-heat oven to 400F. Place the shrimp and veggies on a sheet pan.
  • Sprinkle the seasonings and minced garlic on top. Coat everything with olive oil.
  • Bake in the oven for 12 to 15 minutes.

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Frequently Asked Questions

Can I use cauliflower rice?

Yes, cauliflower rice works well here.


How long can I store leftovers?

You can store it in an airtight container in the refrigerator for up to 3 to 4 days. 


What can I substitute for shrimp?

You can use any kind of protein such as sliced sausage, cubed chicken, and even cubed salmon. Just be sure that the pieces are small enough (about a 1-inch cube) so that all the ingredients cook through at the same time.