Category: Weight Loss

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Zesty Jicama Pepper Slaw: Your New Favorite Summer Sidekick

Jicama Bell Pepper Slaw

Hey meal prep friends! If you’re anything like me, you’re already dreaming of warm summer nights, backyard grills firing up, and colorful meals that taste as good as they look. Well, let me introduce you to your new favorite summer side dish: Jicama Pepper Slaw!

This slaw is crisp, light, citrusy, and absolutely bursting with flavor—and it takes no time to throw together. With just a handful of fresh ingredients and a squeeze of lime, you’ve got a show-stopping side that pairs beautifully with grilled chicken, shrimp skewers, black bean burgers, or even your go-to tacos.

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Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 149mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 30mg | Calcium: 9mg | Iron: 0.3mg

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Jicama Bell Pepper Slaw
Jicama Bell Pepper Slaw

Zesty Jicama Pepper Slaw

This refreshing jicama pepper slaw is a crisp, citrusy summer side dish that adds vibrant flavor and crunch to any grilled or plant-based meal.
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Prep Time 10 minutes
Course Side Dish
Cuisine American, Asian, Caribbean, Latin
Servings 4
Calories 22 kcal

Equipment

  • knife
  • mandolin slicer
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup jicama (peeled and julienne cut)
  • 2 mini yellow bell peppers (thinly sliced)
  • 1 Roma tomato (diced)
  • 1/4 cup cilantro (chopped)
  • 3 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Prep the produce: Give everything a good wash. Peel the jicama and shred it using a mandoline with a julienne blade or a julienne peeler.
  • Slice & dice: Cut your bell peppers in half, remove the seeds, and slice them thin. Dice your tomato and roughly chop the cilantro.
  • Mix it all up: Toss everything into a large mixing bowl. Drizzle on the lime juice, sprinkle with salt and pepper, and give it a solid stir until everything’s combined and coated.
  • Chill (literally): Pop it in the fridge for 10-15 minutes to let those flavors mingle—or eat it right away if you can’t wait!

Video

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: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 149mgPotassium: 135mgFiber: 2gSugar: 2gVitamin A: 648IUVitamin C: 30mgCalcium: 9mgIron: 0.3mg

Reasons This Slaw is Your Summer Meal Prep MVP:

  • Crunchy + Juicy = Total Texture Win: That jicama brings the crunch, the peppers add sweetness, and the tomato adds a touch of juiciness—talk about the dream team.
  • Pairs With Everything: Whether you’re grilling steak, baking salmon, or air-frying tofu, this slaw fits right in. It’s a neutral-but-zesty side that complements without overpowering.
  • Zero Mayo, All the Flavor: Unlike creamy slaws, this one keeps it fresh and light with citrus and herbs—so it holds up in the heat and doesn’t weigh you down.
  • Meal Prep Friendly: This slaw holds up beautifully in the fridge for 2-3 days, so go ahead and double the batch. Toss it into your meal prep containers and thank yourself later.
  • Vibrant + Eye-Catching: Between the jicama, golden peppers, bright tomato, and green cilantro, this dish looks like summer in a bowl. It’ll make any plate pop.
  • Hydrating & Light: Jicama is naturally high in water and fiber, making it super refreshing. It’s like edible air-conditioning on a hot day.
  • Quick, Easy, No Fuss: Minimal chopping, no stove or oven required, and no complicated steps—just chop, toss, and enjoy.

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Ingredient Breakdown: Why This Slaw Just Works

  • Jicama: The crunch factor-Jicama is like a crisp apple with a neutral, slightly sweet flavor. It’s super hydrating and adds a refreshing bite to the slaw without competing with the other ingredients. It’s the base that soaks up the lime juice and ties everything together.
  • Mini Yellow Bell Peppers: Sweet and sunny-These beauties are sweet, colorful, and bring a gentle pop of brightness to the mix. Yellow bell peppers have less bite than green ones, so they blend beautifully without overpowering the dish.
  • Roma Tomato: Juicy freshness-Roma tomatoes are less watery than other varieties, which makes them great for slaws and salads. They add a mellow acidity and that familiar tomato flavor we all love.
  • Cilantro: Herbaceous brightness
    Cilantro brings a citrusy, slightly peppery punch that lifts the entire slaw. It adds depth and rounds out the raw veggie flavors with something a little more complex.
  • Lime Juice: Zing and zip- Fresh lime juice is the magic ingredient. It adds acidity, acts as a natural preservative, and enhances the flavor of every other ingredient.
Jicama Bell Pepper Slaw

How to Make Jicama Pepper Slaw

  1. Wash and prep all your ingredients. Rinse the jicama, bell peppers, tomato, and cilantro under cold water to remove any dirt or residue. Pat everything dry with a clean towel or paper towel.
  2. Peel and cut the jicama. Use a vegetable peeler or a sharp knife to remove the brown outer skin of the jicama. Once peeled, slice the jicama into thin rounds or slabs. Then, cut those into matchstick-size strips using a mandoline with a julienne blade, or a julienne peeler. If you don’t have either, a sharp knife will work too—just aim for thin, even strips.
  3. Slice the bell peppers. Cut off the tops and bottoms of the mini bell peppers. Slice them in half lengthwise and gently pull out the seeds and white inner ribs. Lay each half flat and slice into very thin strips for a nice crunch and texture.
  4. Dice the tomato. Cut the tomato in half, scoop out some of the seeds if you want less moisture, then dice it into small, bite-sized chunks.
  5. Chop the cilantro. Gather the cilantro into a bunch, then use a sharp knife to roughly chop the leaves and tender stems. Don’t worry about making it perfect—just aim for even pieces.
  6. Combine everything. In a large mixing bowl, add the jicama, sliced peppers, diced tomato, and chopped cilantro.
  7. Dress the slaw. Drizzle the fresh lime juice evenly over the veggies. Sprinkle with salt and pepper. Use a large spoon or salad tongs to toss everything together until all the ingredients are evenly coated and well mixed
  8. Let it chill (optional). For the best flavor, cover the bowl and let the slaw sit in the fridge for 10–15 minutes to allow the flavors to come together. But if you’re in a rush—go ahead and dig in right away!

Jicama Bell Pepper Slaw

Meal Prep Pairing Tips:

  • This slaw makes the perfect crisp, tangy side to grilled proteins like citrus-marinated chicken, blackened fish, shrimp skewers, or smoky tofu steaks
  • For a plant-based meal prep, serve it alongside black beans and quinoa or tuck it into tacos with avocado and a squeeze of lime
  • To liven it up even more, toss in thinly sliced red onion for a sharp bite
  • Add shredded red cabbage for extra crunch and vibrant color
  • Sprinkle in crumbled cotija or feta cheese for a creamy, salty kick
  • For a tropical twist, stir in diced mango or pineapple to complement the citrusy lime and peppery cilantro
  • It’s also delicious layered into a wrap or bowl with rice, beans, grilled meat, and a drizzle of chipotle mayo or jalapeño yogurt sauce for added flavor.
Jicama Bell Pepper Slaw

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Frequently Asked Questions

How long does this slaw last in the fridge?

 It stays fresh and crunchy for up to 3 days in an airtight container. The lime juice helps preserve the texture and flavor.

What if I don’t have jicama?

You can substitute with shredded green apple, cucumber, or even kohlrabi for a similar crunch and freshness.

What’s the best way to cut jicama if I don’t have a mandoline or julienne peeler?

Use a sharp knife to slice it into thin rounds, then stack and cut those into matchsticks. It takes a bit more time, but it works just as well.

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Thai-Style Turkey Burger Patties

turkey burger patties with tomato and basil leave garnish

Let me introduce you to your new go-to flavor bomb: Thai-Style Turkey Burger Patties—packed with vibrant veggies, Thai-inspired flavor, and a creamy, crave-worthy peanut sauce that will have you licking the container. Whether you’re a beginner in the kitchen or just tired of boring, dry turkey burgers, this recipe is here to rescue your meal prep game with bold flavor, juicy texture, and total versatility.

So if you’re thinking, “Healthy food = bland,” let’s change that mindset with these patties.

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Calories: 171kcal | Carbohydrates: 10g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 521mg | Potassium: 343mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2195IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1mg

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turkey burger patties with tomato and basil leave garnish

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turkey burger patties with tomato and basil leave garnish

Thai-Style Turkey Burger Patties

This healthy Thai-style turkey burger patty recipe is perfect for high-protein meal prep, featuring bold flavors, easy ingredients, and low-carb options.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course, main dish
Cuisine Asian
Servings 4
Calories 171 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • saute pan

Ingredients
  

Ground Turkey Burger and Ingredients

  • 8 oz ground turkey
  • 1/4 cup baby carrots (diced)
  • 1 red bell pepper (diced)
  • 3 garlic cloves (minced)
  • 1/4 cup Thai basil leaves (chopped)
  • 1/4 cup green onions (chopped)
  • 1 tablespoon olive oil (for sauteeing)

Peanut Sauce

  • 1 tablespoon peanut butter
  • 2 tablespoons coconut milk
  • 1 tablespoon ginger paste
  • 1 teaspoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • 1 tablespoon lime juice

Instructions
 

  • Make the Magic Sauce:  In a bowl or jar, whisk together the peanut butter, coconut milk, ginger paste, soy sauce, fish sauce, honey, sriracha, and lime juice. Stir until smooth and creamy. Half of this goes into the patties, and the rest becomes your dipping sauce.
  • Mix the Patties:  In a large bowl, combine the ground turkey, diced carrots, bell peppers, garlic, basil, and green onions. Pour in half the peanut sauce. Mix it all up using your hands or a fork (don't overwork it!) and form into 4 even-sized patties.
  • Cook to Perfection:
    Sautee Method: Heat olive oil in a pan over medium-high. Cook patties 4–5 minutes on each side until golden and cooked to 165°F inside.
    Grill Method: Preheat and grease the grill, then grill 4–5 minutes per side. Use a thermometer to nail the perfect temp.
  • Serve It Up: Eat them warm or prep for the week. Pop them into containers with burger buns, lettuce wraps, or over rice bowls. Drizzle with the extra sauce and you’ve got a Thai twist on your plate all week long

Video

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: 171kcalCarbohydrates: 10gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 31mgSodium: 521mgPotassium: 343mgFiber: 1gSugar: 7gVitamin A: 2195IUVitamin C: 42mgCalcium: 24mgIron: 1mg

Why These Turkey Patties are a Meal Prep Hero:

  • BIG Flavor, ZERO Boredom: Let’s be real—no one wants dry turkey anything. These patties are soaked in flavor thanks to the Thai-inspired peanut-lime-ginger combo. No bland bites here!

  • High Protein, Low Fuss: Each patty is protein-packed to keep you full and fueled. Perfect post-workout meal or afternoon pick-me-up. You’ll be flexin’ those lean gains in no time. 

  • Meal Prep Friendly: Make a batch on Sunday, and you’ve got lunch/dinner covered for days. They reheat like champs (no rubbery turkey here!).

  • Beginner-Friendly: No fancy kitchen gadgets. No culinary school required. If you can mix and flip, you can definitely make these.

  • Eye-Candy on a Plate: Bright red bell peppers, flecks of green basil and onion, and golden brown patties—these are the kind of meal prep containers that make you excited to eat lunch.

  • Ultra-Versatile: Throw them in a whole grain bun, lettuce wrap, rice bowl, or even sliced on top of a salad. Want it spicy? Add extra sriracha. Want it sweet? Drizzle more honey in the sauce. It’s your call.

  • Sneaky Veggie Boost: Packed with carrots, peppers, and green onions, you’re getting your veggies in without even trying. Bonus points for being family-friendly, too!

turkey burger patties with tomato and basil leave garnish

Ingredients You’ll Need:

  • Ground Turkey forms the protein-rich foundation of the patties, providing a lean, satisfying base that absorbs the bold Thai-inspired flavors from the herbs, vegetables, and sauce.

  • Diced Baby Carrots add subtle sweetness and a slight crunch, which balances the savory richness of the turkey and peanut sauce while keeping the patties moist and colorful.

  • Red Bell Pepper brings a naturally sweet, vibrant note that complements the carrots and contrasts beautifully with the heat and saltiness in the sauce.

  • Garlic deepens the savory flavor profile and enhances the umami from the soy and fish sauce, tying together the aromatic base of the patties.

  • Thai Basil introduces a slightly spicy, licorice-like freshness that brightens the overall flavor and balances the richness from the peanut butter and coconut milk.

  • Green Onions offer a light, zesty bite that cuts through the creamy sauce and rich turkey, adding a fresh pop that lifts each bite.

  • Olive Oil is used to sauté the patties to golden perfection, creating a lightly crisp exterior that contrasts with the juicy interior and locks in the layered flavors.

  • Peanut Butter forms the creamy backbone of the sauce, adding healthy fats and depth that pair beautifully with the lean turkey and aromatic veggies.

  • Coconut Milk smooths and softens the sauce with a hint of natural sweetness, balancing the spice of the sriracha and the boldness of the garlic and fish sauce.

  • Ginger Paste adds a warm, peppery zing that brightens the sauce and pairs seamlessly with the basil, green onions, and lime.

  • Soy Sauce contributes a salty umami base that enhances the flavor of the turkey and complements the sweetness of the carrots, peppers, and honey.

  • Fish Sauce brings authentic Thai character and deep savory flavor that intensifies the overall profile without overpowering the other ingredients.

  • Honey adds natural sweetness that offsets the heat and salt, working in harmony with the coconut milk and vegetables to create balance.

  • Sriracha delivers just the right amount of heat to energize the dish, pairing well with the ginger and garlic for a satisfying kick.

  • Lime Juice adds the essential acid that cuts through the richness of the sauce and refreshes each bite, enhancing the fresh herbs and crisp vegetables.

turkey burger patties with tomato and basil leave garnish

How to Meal Prep Ground Turkey Burger Patties

  1. Make the Peanut Sauce: Start by preparing the sauce that gives this dish its signature flavor. In a small bowl or jar, add 1 tablespoon of peanut butter, 2 tablespoons of coconut milk, 1 tablespoon of ginger paste, 1 teaspoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of honey, 1 teaspoon of sriracha, and 1 tablespoon of lime juice. Use a whisk or a fork to mix everything together until the sauce is smooth and creamy. Set this aside—you’ll use half for the patties and save the other half as a dipping sauce or drizzle.

  2. Mix the Patties: In a large mixing bowl, add 8 ounces of ground turkey, ¼ cup of diced baby carrots, 1 diced red bell pepper, 3 minced garlic cloves, ¼ cup of chopped Thai basil leaves, and ¼ cup of chopped green onions. Pour in half of the peanut sauce you made. Using clean hands or a fork, gently combine everything until evenly mixed. Don’t overmix—just enough so all the ingredients are distributed throughout the turkey.

  3. Form the Patties: Once the mixture is well combined, divide it into four equal portions. Shape each portion into a round, flat patty about ½ inch thick. This helps them cook evenly and hold their shape when cooking.

  4. Cook the Patties (Sauté or Grill): To sauté: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, gently place the patties in the pan. Cook each side for about 4 to 5 minutes, or until the patties are golden brown and cooked through. The inside should no longer be pink, and the internal temperature should reach 165°F : To grill: Preheat your grill to medium-high heat and make sure the grates are clean and lightly oiled to prevent sticking. Place the patties on the grill and cook for about 4 to 5 minutes on each side, flipping carefully with a spatula. Again, make sure the patties reach an internal temperature of 165°F to ensure they’re fully cooked.

  5. Serve and Enjoy: Let the patties rest for a few minutes after cooking. Serve them in a whole grain bun, on top of a salad, or wrapped in lettuce for a low-carb option. Don’t forget to drizzle or dip with the remaining peanut sauce—it adds a ton of flavor. These patties pair well with rice, quinoa, roasted veggies, or a crisp slaw for a full meal.

turkey burger patties with tomato and basil leave garnish

Meal Prep Pairing Tips:

  • For a balanced and satisfying meal, pair your Thai-style turkey patties with jasmine or brown rice—both are great for soaking up extra peanut sauce and reheating well throughout the week. If you’re going for a lower-carb option, cauliflower rice is a light and flavorful alternative that complements the bold Thai flavors without weighing you down.

  • Add a colorful veggie side like steamed or roasted broccoli, snap peas, or green beans to bring in more fiber and crunch. You can also make a quick Asian-style slaw with shredded cabbage, carrots, and a splash of rice vinegar and lime juice for a refreshing, tangy contrast to the savory patties.

  • For added variety, pack the patties with lettuce wraps and sliced cucumbers or bell pepper strips to create a fresh, no-reheat lunch option. You can also toss the patties over a mixed greens salad with edamame and a drizzle of the peanut sauce for a high-protein salad bowl.

  • Don’t forget to portion out the extra peanut sauce into small containers so you can dip or drizzle just before eating—this keeps your patties from getting soggy and gives you that freshly made taste with every meal.

  • Each meal prep container should aim for a good balance: one patty, a serving of carbs (like rice or quinoa), and a generous portion of veggies. This way, your meals stay tasty, visually appealing, and full of nutrients all week long.

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Frequently Asked Questions

Can I freeze the patties?

Yes! Freeze the uncooked or cooked patties between layers of parchment paper. Thaw overnight in the fridge before cooking or reheating. Peanut sauce can be frozen separately in small containers.

Can I make these patties in the oven?

Absolutely. Bake at 375°F on a lined baking sheet for about 15–18 minutes, flipping halfway through. Always check that the internal temperature hits 165°F

Can I prep the mixture ahead of time and cook later?

Yes! You can mix and shape the patties up to a day in advance. Store them in an airtight container or wrap individually and refrigerate until you’re ready to cook..

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Thai Inspired Ground Turkey Stir Fry

ground turkey stir fry with carrots, red bell pepper, and herbs

Let’s talk turkey—ground turkey, to be exact. It’s often labeled as “bland,” “meh,” or “just okay.” But I’m here to help you change that narrative with a Thai-Inspired Ground Turkey Stir Fry that’s bursting with bold flavors, creamy textures, and colorful veggies—all made with ingredients you probably already have in your fridge or pantry.

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Calories: 341kcal | Carbohydrates: 19g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1023mg | Potassium: 654mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4271IU | Vitamin C: 86mg | Calcium: 38mg | Iron: 2mg

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ground turkey stir fry with carrots, red bell pepper, and herbs

The PrepYoSelf Newsletter

ground turkey stir fry with carrots, red bell pepper, and herbs

Thai-Inspired Ground Turkey Stir Fry

This Thai-Inspired Ground Turkey Stir Fry is the flavor bomb your meal prep needs. With a creamy peanut-lime sauce, crisp veggies, and fresh Thai basil, it's sweet, savory, spicy—and anything but bland!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 341 kcal

Equipment

  • knife
  • cutting board
  • skillet

Ingredients
  

Ground Turkey and Vegtables

  • 8 oz ground turkey
  • 1/4 cup shredded baby carrots
  • 1 red bell pepper (sliced)
  • 3 garlic cloves (chopped)
  • 1/4 cup Thai basil leaves (sliced)
  • 1 tablespoon olive oil

Stir Fry Sauce

  • 1 tablespoon peanut butter
  • 2 tablespoons coconut milk
  • 1 tablespoon ginger paste
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 1 tablespoon lime juice

Instructions
 

  • Make the Magic Sauce: In a small jar or bowl, whisk together the peanut butter, coconut milk, ginger paste, soy sauce, fish sauce, honey, sriracha, and lime juice. Stir until smooth and creamy. (Trust me—this sauce is everything.)
  • Sauté the Turkey: Heat olive oil in a skillet over high heat. Add the ground turkey and cook for 5–7 minutes, or until no longer pink, breaking it up as it cooks.
  • Add the Veggies and Sauce: Pour in the sauce and toss in the garlic, carrots, and bell pepper. Stir-fry for another 2–3 minutes until the veggies are tender and coated in saucy goodness.
  • Garnish & Serve: Turn off the heat and sprinkle with sliced Thai basil. Serve with brown rice, jasmine rice, cauliflower rice, or in lettuce wraps—whatever suits your vibe!

Video

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: 341kcalCarbohydrates: 19gProtein: 31gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 62mgSodium: 1023mgPotassium: 654mgFiber: 2gSugar: 13gVitamin A: 4271IUVitamin C: 86mgCalcium: 38mgIron: 2mg

Why You’ll Love This Recipe for Meal Prep:

  • Big Flavor, Zero Boredom: Ground turkey doesn’t have to be boring! This homemade Thai-inspired sauce brings the perfect combo of sweet, salty, creamy, spicy, and tangy flavors that makes every bite exciting.

  • Ready in Under 20 Minutes: Time is precious. This recipe cooks fast—perfect for Sunday batch cooking or quick weeknight dinners.

  • Veggie-Packed Goodness: You get protein, fiber, vitamins, and antioxidants in every portion, all without needing a salad on the side (unless you want one!).

  • Flexible & Customizable: No Thai basil? Use regular basil or even cilantro. Want more crunch? Add snap peas or water chestnuts. Spice-lover? Double the sriracha. It’s your meal prep—make it your way.

  • Reheats Like a Dream: This dish tastes just as good (if not better!) the next day. The sauce soaks into the meat and veggies, making leftovers super satisfying.

  • Easy Cleanup: One skillet + one bowl = minimal mess. And who doesn’t love fewer dishes?

  • Nourishing & Satisfying: High in protein, balanced with healthy fats from the peanut butter and olive oil, and naturally dairy-free and gluten-light (swap soy sauce for tamari if needed). It’s a complete meal prep winner!

ground turkey stir fry with carrots, red bell pepper, and herbs

Why the Ingredients Work So Well Together

This combo is basically a masterclass in Thai-inspired flavor balance:

  • Sweet (carrots, honey, coconut milk

  • Salty (soy sauce, fish sauce)

  • Sour (lime juice)

  • Spicy (sriracha, ginger)

  • Savory/Umami (garlic, turkey, peanut butter)

Every ingredient has a purpose. When combined, they create a stir fry that hits every flavor note and keeps your taste buds totally engaged. It’s exciting, satisfying, and—best of all—easy to meal prep.

So next time you’re eyeing that ground turkey in the fridge, remember: all it needs is a little flavor love—and this recipe brings it in spades.

ground turkey stir fry with carrots, red bell pepper, and herbs

How to Meal Prep Ground Turkey Stir Fry

  1. Make the Sauce: In a small bowl or jar with a lid, combine all the sauce ingredients: Stir or shake well until the mixture is smooth, creamy, and fully combined. Set the sauce aside—this is your flavor bomb!

  2. Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot and shimmering (but not smoking), add the 8 oz of ground turkey. Use a spatula or wooden spoon to break the turkey into small pieces as it cooks. Stir frequently and cook for about 5 to 7 minutes, or until there’s no more pink and the meat is lightly browned.

  3. Add the Veggies and Sauce: Lower the heat to medium. Pour the prepared sauce into the pan with the turkey. Add the 3 sliced garlic cloves, ¼ cup shredded baby carrots, and 1 sliced red bell pepper. Stir everything together so the turkey and veggies are well coated in the sauce. Let it cook for 2 to 3 minutes, just until the vegetables start to soften but still have a bit of crunch.

  4. Finish with Thai Basil: Turn off the heat. Sprinkle in the ¼ cup sliced Thai basil leaves and stir them through. The residual heat will gently wilt the basil and release its fresh, peppery aroma.

  5. Serve and Enjoy!: Serve warm with your favorite side—try it over jasmine rice, brown rice, or rice noodles. This dish also works great in lettuce wraps or meal prep containers for grab-and-go lunches throughout the week.

ground turkey stir fry with carrots, red bell pepper, and herbs

Meal Prep Pairing Tips:

1. Grain Base Options (Carbs & Fiber)

Pair your stir fry with a hearty, whole-grain base for a complete and satisfying meal:

  • Jasmine rice – Classic, fragrant, and perfect for soaking up the flavorful sauce.

  • Brown rice – A high-fiber alternative that keeps you fuller longer.

  • Quinoa – High in protein and has a nutty texture that complements the dish beautifully.

  • Rice noodles or vermicelli – Great for a light but slurp-worthy option.

  • Cauliflower rice – Low-carb and quick to make; adds a nice veggie boost.

2. Crunchy, Fresh Add-Ons

Add fresh toppings just before eating to liven up leftovers:

  • Chopped cucumber – Cooling, hydrating, and contrasts the warm spices.

  • Shredded purple cabbage – Adds color, crunch, and fiber.

  • Crushed peanuts or cashews – For crunch and extra protein.

  • Fresh lime wedges – A quick squeeze before eating brightens up every bite.

  • Sliced green onions or cilantro – Adds freshness and a little zing.

3. Side Dish Ideas (for a Full Plate)

Round out your meal with a simple side that complements the flavors:

  • Steamed or roasted broccoli – Easy, nutritious, and it holds up well in the fridge.

  • Asian-style slaw – Made with cabbage, carrots, and a light sesame vinaigrette.

  • Mini veggie spring rolls – Add a fun twist and more texture.

  • Mango slices or pineapple chunks – A naturally sweet side that pairs beautifully with the spicy, savory main dish.

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Frequently Asked Questions

Can I use ground chicken or beef instead of turkey?

Yes! Ground chicken is a great alternative and will give you a similar lean, mild flavor. Ground beef works too, but it will have a richer taste and slightly more fat. Just be sure to drain any excess grease after cooking.

Do I need Thai basil or can I use regular basil?

Thai basil has a peppery, slightly licorice flavor that adds a punch of authenticity. If you can’t find it, regular Italian basil works fine. You could also try a mix of basil and mint for a more dynamic flavor.

Is this recipe spicy?

The heat is mild, thanks to just 1 teaspoon of sriracha. If you like it spicier, feel free to add more sriracha or toss in a sliced Thai chili. If you’re sensitive to spice, reduce or omit the sriracha altogether.

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Easy Sautéed Zucchini: A Healthy Meal Prep Side Dish You’ll Love

Sauteed Zucchini Strips

Busy weeknights don’t have to mean boring meals—this easy recipe for sautéed zucchini is your new go-to meal prep side dish! If you’re short on time but still want to eat healthier, this quick and budget-friendly dish delivers flavor, nutrition, and simplicity. No fancy equipment or hard-to-find ingredients here—just real food, real fast. In this post, you’ll get everything you need to whip up this versatile side in under 15 minutes, plus smart tips to help you prep ahead and pair it with delicious meals all week long. Let’s make healthy eating easier—one zucchini at a time!

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

Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 0.4mg

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Sauteed Zucchini Strips

Sauteed Zucchini Strips

Easy Sauteed Zucchini

This easy sautéed zucchini recipe is a quick, healthy side dish made with simple ingredients, perfect for meal prep and busy weeknight meals.
No ratings yet
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Prep Time 5 minutes
Cook Time 5 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 2
Calories 36 kcal

Equipment

  • knife
  • cutting board
  • saute pan

Ingredients
  

  • 1 zucchini
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Slice the zucchini into ¼-inch sticks.
  • Heat a bit of oil in a pan over medium-high heat. Once hot, add the zucchini and let it sear undisturbed for 2 to 3 minutes per side, until the flesh turns golden brown and the texture is tender. Use tongs to gently turn and move the pieces.
  • Finish with a sprinkle of garlic powder and salt to taste.

Video

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: 36kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 299mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 196IUVitamin C: 18mgCalcium: 16mgIron: 0.4mg

Why You Need to Make This

  • Quick Cook Time – Ready in 10–15 minutes flat.

  • Minimal Ingredients – Less chopping, fewer dishes!

  • Versatile Flavor – Pairs with almost any protein.

  • Low in Calories, Big in Flavor – Perfect for health goals.

  • Budget-Friendly – Zucchini is affordable and available year-round.

  • Stores Well – Holds up beautifully for 3–4 days in the fridge.

  • Naturally Gluten-Free & Plant-Based – Fits many lifestyles.

The PrepYoSelf Newsletter

Simple Ingredients You’ll Need

  • Zucchini – The star! Mild, tender, and quick to cook.

  • Olive Oil – Adds richness and helps with that golden sear.

  • Garlic – Brings a savory kick and depth of flavor.

  • Salt & Pepper – Essential seasoning to enhance the natural taste.

  • Optional: Red Pepper Flakes or Italian Seasoning – For a little heat or herby boost.

Sauteed Zucchini Strips

How to Saute Zucchini

  • Cut the zucchini into ¼-inch thick sticks, making sure they’re all about the same size so they cook evenly.

  • Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the zucchini sticks in a single layer without overcrowding the pan. Let them cook undisturbed for 2 to 3 minutes on each side until the flesh is golden brown and the zucchini is fork-tender. Use tongs to gently flip and stir them during cooking.

  • Once done, sprinkle with garlic powder and salt, and give them a quick toss to coat evenly.

Reference the recipe card below for detailed instructions.

Sauteed Zucchini Strips

Meal Prep Tips for Zucchini

  • Serve with grilled chicken and brown rice.

  • Toss into pasta with cherry tomatoes and parmesan

  • Add to a quinoa bowl with chickpeas and tahini sauce

  • Mix into scrambled eggs or a breakfast burrito

  • Top on avocado toast for a veggie boost

  • Use as a side for salmon and sweet potatoes.

Sauteed Zucchini Strips

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Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Absolutely! They cook the same and taste similar.

How do I prevent soggy zucchini?

Don’t overcrowd the pan—cook in batches if needed.

Can I freeze sautéed zucchini?

Technically yes, but texture will be softer after thawing.

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Blueberry and Cucumber Snack

diced cucumber and pineapple with blueberries

This easy recipe for a Blueberry Cucumber Snack is exactly what busy schedules crave—cool, crisp, and bursting with natural sweetness. If you’re tired of boring snacks or don’t know where to start with healthy eating, you’re not alone. So many people struggle to find simple ways to fuel their day without blowing their budget. That’s why this hydrating snack is a game-changer—it’s light, delicious, and so easy to prep ahead. Keep reading to learn why this snack should be your next weekly staple!

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

Calories: 75kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 352mg | Fiber: 4g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 57mg | Calcium: 43mg | Iron: 1mg

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diced cucumber and pineapple with blueberries

diced cucumber and pineapple with blueberries

Blueberry Cucumber Salad

This refreshing meal prep snack combines diced cucumber, pineapple, blueberries, and fresh lemon juice for a hydrating, naturally sweet, and easy-to-make treat.
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Prep Time 5 minutes
Course Snack
Cuisine American
Servings 2
Calories 75 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cucumber (peeled and diced)
  • 1/2 cup pineapple (diced)
  • 1/2 cup blueberry
  • 1 lemon (cut into wedges)

Instructions
 

  • Rinse and prepare all the ingredients. Dice the pineapple and cucumber into small, blueberry-sized pieces. Combine everything in a bowl and finish with a squeeze of fresh lemon juice.

Video

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: 75kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 5mgPotassium: 352mgFiber: 4gSugar: 11gVitamin A: 164IUVitamin C: 57mgCalcium: 43mgIron: 1mg

Why You’ll Love It:

  • Quick and Easy – Just 4 ingredients and under 10 minutes to prep.

  • Hydrating – Cucumber and pineapple are packed with water and help you stay refreshed.

  • Naturally Sweet – No added sugar needed thanks to the juicy pineapple and blueberries.

  • Budget-Friendly – Seasonal produce keeps costs low while flavor stays high.

  • Perfect Portion Control – Ideal for grab-and-go snack containers.

  • No Cooking Required – Just chop, mix, and squeeze. That’s it.

  • Versatile Use – Enjoy as a snack, a salad topper, or a light side dish

The PrepYoSelf Newsletter

Ingredients Spotlight

  • 1 cucumber (peeled and diced) – Hydrating, crunchy, and ultra-refreshing.

  • ½ cup pineapple chunks (diced) – Tropical sweetness with vitamin C and digestive enzymes.

  • ½ cup blueberries – Antioxidant powerhouse with a sweet-tart pop.

  • Juice of 1 lemon – Brightens everything and adds a zingy balance to the sweet flavors.

diced cucumber and pineapple with blueberries

Steps to Meal Prep this Healthy Snack

  1. Wash all the ingredients thoroughly.

  2. Peel and dice the cucumber into small, blueberry-sized pieces.

  3. Dice the pineapple chunks to match the same size.

  4. Combine cucumber, pineapple, and blueberries in a bowl.

  5. Squeeze fresh lemon juice over the top and toss gently to coat.

  6. Portion into small airtight containers for easy grab-and-go snacks!

Reference the recipe card below for detailed instructions.

diced cucumber and pineapple with blueberries

Meal Prep Tips

  • Pair it with grilled chicken or fish for a light lunch.

  • Serve it over mixed greens for a fruit-forward salad

  • Enjoy it alongside your favorite yogurt or cottage cheese

  • Add to a picnic board with hummus and pita for a hydrating side.

diced cucumber and pineapple with blueberries

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Frequently Asked Questions

Can I swap out any ingredients?

Yes! Try strawberries instead of blueberries or mango in place of pineapple.

Can I leave the skin on the cucumber?

You can! Just make sure to wash it well for a crunchier texture.

Can I add herbs?

Yes! Fresh mint or basil adds a delicious twist.

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Easy Shrimp Ceviche

shrimp with tomatoes, onions, cilantro, red onions, and avocado

If you’re a busy person looking for an easy recipe that checks all the boxes—fresh, fast, and full of flavor—this Easy Shrimp Ceviche is your new go-to. Whether you’re dipping your toe into meal prep or just need something light and healthy that doesn’t skimp on taste, this dish delivers. Say goodbye to boring lunches and hello to a zesty, satisfying meal that comes together in minutes. In this post, you’ll learn exactly how to make it, why it works so well for meal prep, and how to pair it for a complete, feel-good meal.

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

Calories: 583kcal | Carbohydrates: 35g | Protein: 52g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 889mg | Potassium: 2083mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1599IU | Vitamin C: 79mg | Calcium: 225mg | Iron: 4mg

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shrimp with tomatoes, onions, cilantro, red onions

shrimp with tomatoes, onions, cilantro, red onions, and avocado

Easy Shrimp Ceviche

This easy shrimp ceviche is a refreshing, no-cook meal prep recipe made with juicy tomatoes, red onion, lime, and avocado—ready in minutes and full of flavor.
No ratings yet
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Prep Time 10 minutes
Course Appetizer, lunch
Cuisine American, Latin
Calories 583 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 8 oz shrimp (frozen, pre-cooked)
  • 1 cup cherry tomatoes (diced)
  • 1/4 cup red onions (diced)
  • 1/2 cup cilantro (chopped)
  • 1 lime (wedged)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 avocado (sliced)

Instructions
 

  • Defrost shrimp according to package instructions. Pat dry for best texture.
  • Prep your veggies: Dice tomatoes, onions, and chop cilantro. Cut lime into wedges.
  • Mix it up: In a bowl, combine shrimp, tomatoes, onions, garlic powder, salt, pepper, and squeeze in the lime juice.
  • Top with cilantro and give it one last mix.

Video

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: 583kcalCarbohydrates: 35gProtein: 52gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 365mgSodium: 889mgPotassium: 2083mgFiber: 17gSugar: 8gVitamin A: 1599IUVitamin C: 79mgCalcium: 225mgIron: 4mg

Why This Shrimp Ceviche is a Meal Prep Game-Changer:

  • No cooking required – Pre-cooked shrimp makes this a no-heat hero.

  • Super quick to make – Done in under 15 minutes.

  • Packed with flavor – Lime, cilantro, and garlic hit all the right notes.

  • Fresh and light – Perfect for a post-workout lunch or light dinner.

  • Great for grab-and-go – Pre-portion it in containers and you’re set.

  • Nutrient-rich ingredients – Full of lean protein, healthy fats, and vitamins.

  • Stays tasty for days – The flavors meld beautifully over time.

The PrepYoSelf Newsletter

Ingredients & Why They Work:

  • 8 oz shrimp (frozen, pre-cooked): A lean protein that’s low effort and high in convenience.

  • 1 cup cherry tomatoes (diced): Juicy, sweet bursts that add freshness and color.

  • ¼ cup red onion (diced): Sharp, zesty crunch that balances the dish.

  • ½ cup cilantro (chopped): Herbaceous, citrusy brightness that makes the flavors pop.

  • 1 lime (wedged): Adds the essential acidity to “cook” and brighten the ceviche.

  • ¼ tsp garlic powder: A quick way to boost savory flavor without chopping.

  • ¼ tsp salt & ¼ tsp black pepper: Basic seasonings that elevate everything.

  • 1 avocado: Creamy, satisfying finish that adds healthy fats and richness.

shrimp with tomatoes, onions, cilantro, red onions

Easy Shrimp Ceviche – Step-by-Step Instructions:

  1. Defrost the shrimp: Follow the instructions on the package to thaw your pre-cooked shrimp. Usually, this means placing them in a colander under cold running water for a few minutes. Pat dry with a paper towel to remove excess moisture.

  2. Prepare the vegetables: Rinse and dice into small, bite-sized pieces.

  3. Mix the ingredients: In a medium mixing bowl, combine the shrimp, diced tomatoes, diced red onion, garlic powder, salt, and pepper.

  4. Add lime juice: Squeeze fresh lime juice over the mixture (start with half a lime, then add more to taste). Stir everything gently to combine and coat the ingredients.

  5. Top with cilantro: Sprinkle the chopped cilantro over the top and give it one more gentle stir.

  6. Serve with avocado: Slice or dice the avocado and serve it on top or on the side for a creamy finish. Enjoy right away or chill for 15–30 minutes to let the flavors meld.

Reference the recipe card below for detailed instructions.

shrimp with tomatoes, onions, cilantro, red onions, and avocado

Meal Prep Tips:

  • Tortilla chips or lettuce cups – for a fun, crunchy ceviche taco.

  • Quinoa or brown rice – turns this into a hearty, protein-packed bowl.

  • Black beans and corn salad – add extra fiber and color.

  • Sparkling water with lime – to keep the fresh theme going.

shrimp with tomatoes, onions, cilantro, red onions

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Frequently Asked Questions

Can I use raw shrimp instead of pre-cooked shrimp?

Yes you can, but make sure its from a trusted source. In traditional ceviche, the acidity from lime juice denatures the proteins in raw shrimp, giving it the appearance and texture of being cooked—but it doesn’t kill all harmful pathogens. That means there’s still a risk of foodborne illness.

How can I make it spicier?

Add a dash of hot sauce or some minced Jalapenos.

Can I add other veggies?

Totally! Try diced cucumber, mango, or even jalapeños for a kick.

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Smoked Salmon and Cucumber Salad

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

If you’re busy, hungry, and ready to finally enjoy a healthy meal prep routine that doesn’t feel like a chore, this smoked salmon and cucumber salad is your new go-to. Let’s face it: most people want to eat better, but complicated recipes and pricey ingredients get in the way. That’s where this easy recipe comes in—it’s light, satisfying, takes just minutes to make, and doesn’t break the bank. In this post, you’ll learn how to whip up a flavor-packed salad that’s perfect for busy weekdays, meal prep success, or anytime you need a refreshing, protein-rich dish fast.

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

Calories: 128kcal | Carbohydrates: 11g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 426mg | Potassium: 666mg | Fiber: 3g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 1mg

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hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

Smoked Salmon Cucumber Salad

This smoked salmon and cucumber salad is a refreshing, protein-packed meal prep recipe made in minutes with simple, flavorful ingredients.
No ratings yet
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Prep Time 10 minutes
Course lunch
Cuisine American, Asian
Servings 2
Calories 128 kcal

Equipment

  • knife (or mandoline)
  • cuttiing board
  • mixing bowl
  • tongs

Ingredients
  

  • 4 oz smoked salmon (hot smoked or cold smoked)
  • 1 cucumber (peeled and thinly sliced)
  • 1 roma tomato (diced)
  • 1/4 cup red onions (thinly sliced)
  • 1 lemon (cut into wedges)
  • 1 tablespoon everything but the bagel seasoning
  • 1 package roasted seaweed snack sheets (.14 oz)

Instructions
 

  • Remove smoked salmon from the package and use a fork (or your hands) to shred it into bite-sized pieces. Add to a mixing bowl.
  • Add sliced cucumber, diced roma tomato, and thinly sliced red onions.
  • Squeeze in the juice of a fresh lemon.
  • Sprinkle in half the everything bagel seasoning and crumble in the seaweed snack sheets.
  • Use tongs to gently toss everything until well mixed.
  • Serve immediately or store in an airtight container. Top with the remaining seasoning before serving for extra crunch and pop!
  • For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

Video

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: 128kcalCarbohydrates: 11gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 426mgPotassium: 666mgFiber: 3gSugar: 5gVitamin A: 504IUVitamin C: 40mgCalcium: 51mgIron: 1mg

Why You’ll Love This for Meal Prep:

  • No cooking required – Perfect for hot days or no-stove meal prep.

  • Takes 10 minutes or less – Hello, stress-free weekday lunches!

  • High-protein and hydrating – Smoked salmon and cucumber are a dream team.

  • Fresh but savory – Everything bagel seasoning + seaweed = BIG flavor.

  • Budget-friendly ingredients – No fancy equipment or overpriced produce here.

  • Stays fresh for days – Ideal for prepping 2–3 servings ahead of time.

  • Portable and packable – Great for work lunches or post-gym fuel

The PrepYoSelf Newsletter

Ingredient Breakdown:

  • 4 oz smoked salmon (hot or cold smoked): Rich in omega-3s and protein. Adds a savory, smoky depth with zero prep time.

  • 1 cucumber (peeled and sliced): Hydrating, crunchy, and cooling. Balances out the saltiness.

  • 1 roma tomato (diced): Juicy, slightly acidic, and adds color and freshness.

  • ¼ cup red onions (thinly sliced): Gives the salad bite and zing.

  • 1 tablespoon everything but the bagel seasoning: Adds that bold, all-in-one flavor hit.

  • 1 package roasted seaweed snack sheets (.14 oz): Brings a pop of umami and crunch.

  • Juice of 1 lemon: Helps brighten and tie all the flavors together.

Easy Recipe Steps

  1. Shred the smoked salmon: Remove the salmon from its package. If it’s in larger pieces, use a fork or clean hands to gently flake it into bite-sized chunks. Add it to a large mixing bowl.

  2. Slice and dice the veggies: Peel and thinly slice the cucumber into rounds or half-moons. Dice the roma tomato into small chunks. Thinly slice the red onion (use a sharp knife or mandoline for extra thin pieces). Add everything to the bowl with the salmon.

  3. Add some brightness: Squeeze the juice of one fresh lemon over the mixture. This helps balance the flavors and keeps everything tasting fresh.

  4. Add flavor boosters: Sprinkle in half of the everything but the bagel seasoning. Crumble the roasted seaweed snack sheets with your hands and add them to the bowl.

  5. Toss it all together: Use tongs or a large spoon to gently mix everything until evenly combined. Try not to overmix—just enough to distribute flavors without breaking up the ingredients too much.

  6. Finish and store or serve: Transfer the salad to a serving dish or meal prep containers. Sprinkle the remaining seasoning on top just before serving for added crunch and flavor. Store in the fridge in an airtight container for up to 3 days.

  7. Tip: For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

Reference the recipe card below for detailed instructions.

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

Meal Prep Pairing Tips

  • Serve with a side of brown rice or quinoa for a heartier meal.

  • Add a slice of whole grain toast or pita for extra fiber and satisfaction.

  • Pair with a fruit salad or citrus wedges for a sweet contrast.

  • Toss in some avocado for healthy fats and creamy texture.

  • For a fun twist, wrap it all up in a rice paper sheet for a spring roll vibe!

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

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Frequently Asked Questions

Hot smoked or cold smoked salmon—what’s better?

Either works! Hot smoked is flakier and more “cooked,” cold smoked is softer and more like lox.

Can I substitute the seaweed snacks?

You can skip them or use crispy kale chips.

What if I don’t have everything bagel seasoning?

Use a mix of sesame seeds, garlic powder, onion flakes, and a pinch of salt.

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Sesame Ginger Beef and Cabbage Stir Fry

beef and cabbage stir fry

Let’s be honest—after a long day at work, the last thing you want to do is figure out what’s for dinner. But what if I told you that this Sesame Ginger Beef & Cabbage Stir-Fry is not only delicious and crave-worthy, it’s also the perfect meal prep to power you through the week? Packed with flavor, loaded with veggies, and ready in under 30 minutes—this one’s a keeper!

This is a no-fuss, bold, and satisfying recipe that’ll have you skipping the delivery app and feeling proud of your homemade skills. Let’s get cooking!

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Calories: 318kcal | Carbohydrates: 13g | Protein: 41g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 102mg | Sodium: 1633mg | Potassium: 977mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4715IU | Vitamin C: 26mg | Calcium: 127mg | Iron: 4mg

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beef and cabbage stir fry

beef and cabbage stir fry

Sesame Ginger Beef and Cabbage Stir Fry

This Sesame Ginger Beef and Cabbage Stir-Fry is a quick, flavorful, and budget-friendly meal prep recipe perfect for busy weeknights.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 318 kcal

Equipment

  • knife
  • cutting board
  • wok

Ingredients
  

For the Beef and Vegetables:

  • 12 oz flank (thinly sliced, sirloin also works great)
  • 1/2 white onion (sliced)
  • 2 garlic cloves (peeled and sliced)
  • 1/2 cup baby carrots (thinly sliced)
  • 2 cups napa cabbage (sliced)
  • 2 tablespoons green onions (thinly chopped, for garnish)

For the Sesame Ginger Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon ginger (peeled and minced)

Instructions
 

  • Prep Before You Sizzle: Slice your beef and chop your veggies. In a small bowl, whisk together all the sauce ingredients and set it aside. Meal prep rule #1: Mise en place = peace of mind.
  • Sear That Beef: Heat a skillet on high, drizzle in some olive oil, and toss in the beef. Sauté for 3–4 minutes until browned and cooked through.
  • Flavor Boost: Add the onion and garlic to the pan. Stir for about a minute until fragrant and slightly softened. Your kitchen will smell amazing.
  • Veggies + Sauce = Magic: Add the carrots and napa cabbage. Stir until they soften. Then, pour in your homemade sesame ginger sauce. Stir well to coat everything and let it cook until the sauce thickens and clings to every bite.
  • Garnish & Go: Top with chopped green onions and give it one final toss. Boom—done!

Video

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: 318kcalCarbohydrates: 13gProtein: 41gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 102mgSodium: 1633mgPotassium: 977mgFiber: 3gSugar: 5gVitamin A: 4715IUVitamin C: 26mgCalcium: 127mgIron: 4mg

Why This Stir-Fry Is a Meal Prep Powerhouse:

  • Healthier Than Takeout: You control the oil, sodium, and sugar—no mystery ingredients here!

  • Weeknight Hero: Takes less than 30 minutes, start to finish. That’s faster than delivery!

  • Protein-Packed: Lean beef keeps you satisfied longer—no mid-afternoon crashes.

  • Veggie-Loaded: Napa cabbage and carrots add crunch, color, and nutrients.

  • Budget-Friendly: A few simple ingredients = 3–4 servings at the cost of one takeout order.

  • Flavor Explosion: Savory, gingery, and just a little sweet—this sauce is next-level.

  • Reheats Like a Dream: Tastes just as good (if not better!) the next day. Perfect for lunch or dinner.

The PrepYoSelf Newsletter

Ingredients You’ll Need:

  • Beef (12 oz thinly sliced): This is your main source of protein and the heart of the dish. Flank steak or sirloin works well. Thinly sliced beef cooks quickly and absorbs flavor well, making it perfect for stir-frying. It adds richness and a savory bite that pairs beautifully with the bright, tangy sauce and crisp vegetables.

  • White Onion (½ sliced): Onions bring natural sweetness and depth to the dish. When cooked, they soften and mellow out, creating a flavor base that complements both the beef and the sauce. Plus, they add a subtle crunch if left slightly underdone—great for texture contrast.

  • Garlic (3 cloves, thinly sliced): Garlic infuses the dish with that signature aromatic kick. When sautéed, it becomes slightly nutty and rounds out the savory flavors. It’s a pantry staple that makes everything taste more “home-cooked.”

  • Baby Carrots (½ cup, thinly sliced): These bring in a natural sweetness and a bit of crunch. Carrots hold up well in stir-fries and balance out the savory and tangy notes in the sauce. Plus, they’re loaded with nutrients like beta-carotene for eye health!

  • Napa Cabbage (2 cups, sliced): Light, slightly sweet, and tender, napa cabbage wilts just enough to soak up the sesame ginger sauce without losing its texture. It bulks up the dish, making it more satisfying and veggie-packed—great for volume eating if you’re watching your calories.

  • Green Onions (2 tbsp, chopped – for garnish): These finish the dish with a fresh pop of flavor and color. They’re mild but aromatic, and add that classic stir-fry “zing” right at the end. Don’t skip ‘em—they make a difference!

  • Soy Sauce (3 tbsp): This is the salty umami base that gives the dish its signature savory flavor. It balances everything out and ties the beef and veggies together.

  • Rice Wine Vinegar (1 tbsp): This brightens the sauce and adds a gentle tang that cuts through the richness of the beef. It helps balance sweet, salty, and savory.

  • Sugar (¼ tsp): Just a touch helps balance the saltiness of the soy sauce and enhances the natural sweetness of the carrots and onion. It’s not a “sweet” sauce—it’s all about balance!

  • Sesame Oil (1 tsp): Tiny amount, BIG flavor. Sesame oil adds a toasty, nutty aroma that screams “Asian takeout,” but in the best homemade way. It’s rich, so a little goes a long way.

  • Cornstarch (1 tsp): This thickens the sauce and helps it coat the beef and vegetables beautifully. Without it, the sauce would be too runny and not cling as well.

  • Minced Ginger (1 tsp): Ginger brings warmth, freshness, and zing. It’s energizing and adds a clean, sharp note that brightens the whole dish—great for digestion too!

beef and cabbage stir fry

How to prepare Sesame Ginger Beef and Cabbage Stir Fry

  1. Prep Everything First: Start by prepping all your ingredients so everything is ready when it’s time to cook. Slice the beef into thin strips (across the grain for tenderness). Slice the onion, garlic, carrots, and napa cabbage. In a small bowl, mix together the sauce ingredients: soy sauce, rice wine vinegar, sugar, sesame oil, cornstarch, and minced ginger. Stir well until the cornstarch is fully dissolved. Set the sauce aside—you’ll need it soon!

  2. Cook the Beef: Heat a large skillet or wok over high heat. Once hot, add a small drizzle of olive oil (about 1 tablespoon). Swirl it around the pan, then carefully add your sliced beef. Spread it out in a single layer and let it sear undisturbed for about 1–2 minutes to get some browning. Then stir and cook for another 1–2 minutes until the beef is fully cooked and browned on all sides. Remove from heat if you’re unsure—no pink should be visible.

  3. Sauté Onion & Garlic: Add the sliced onion and garlic directly into the pan with the cooked beef. Stir them around and let them cook for about 1 minute until they start to soften and become fragrant. You’re just looking for the onions to look slightly translucent and the garlic to smell amazing—not browned.

  4. Add the Veggies and sauce: Add the sliced carrots and napa cabbage and stir for a minute. Give your sauce one more stir (the cornstarch may have settled at the bottom), then pour it into the hot pan. Stir everything together really well so that all the beef and veggies are coated in the sauce. Continue to cook for 2–3 more minutes, stirring frequently, until the sauce thickens slightly and the cabbage has softened but still has a bit of crunch.

  5. Finish and Garnish: Turn off the heat and sprinkle the chopped green onions on top. Give everything one last gentle toss to mix it in. Let it cool slightly before portioning it out into containers for meal prep—or serve it hot with your favorite rice or noodles.

beef and cabbage stir fry

Meal Prep Tips for Beef Stir Fry

  • Add a Carb Base: To make your meal more filling, pairi it with brown rice or rice noodles. Use cauliflower rice as a low-carb option

  • Include a fresh crunch: Cucumber salad with rice vinegar and sesame seeds is a great option.

  • Top with extra flavor: Toasted sesame seeds add a nice nutty crunch. Crushed peanuts or cashews are also a great option

beef and cabbage stir fry

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Oven Baked Orange Ginger Salmon and Snow Peas

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Air Fryer Orange Soy Glazed Chicken with Broccoli

balsamic steak

Grilled Steak with Sweet Potato Wedges

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Trader joe’s Chili Onion Crunch

Frequently Asked Questions

Can I use pre-shredded cabbage or bagged coleslaw mix instead of napa cabbage?

Absolutely! Pre-shredded cabbage or coleslaw mix is a great time-saver. Just make sure it doesn’t include dressing—just plain veggies. Napa cabbage is more tender and delicate, but green or savoy cabbage also works.

The sauce didn’t thicken—what went wrong?

Make sure your pan is hot when you add the sauce, and that you stirred the cornstarch mixture before pouring (it settles quickly). If needed, let it simmer for another minute or two to thicken up. You can also dissolve a little more cornstarch in water and stir it in.

What if I don’t have rice wine vinegar?

You can substitute it with apple cider vinegar or white vinegar.

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Spicy Cilantro Beef Stir Fry

sliced beef stir fry with cilantro and red chili sauce

Hey, home chefs! If you’ve been craving that spicy, saucy, sizzling beef from your favorite takeout spot but want to keep things healthier and easier, this recipe is for you. Today, we’re making Spicy Cilantro Beef Stir Fry — a quick and simple dish that’s packed with flavor, minimal ingredients, and perfect for meal prep.

This is a no-fuss, bold, and satisfying recipe that’ll have you skipping the delivery app and feeling proud of your homemade skills. Let’s get cooking!

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Calories: 549kcal | Carbohydrates: 4g | Protein: 31g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 622mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 4mg

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sliced beef stir fry with cilantro and red chili sauce

sliced beef stir fry with cilantro and red chili sauce

Spicy Cilantro Beef Stir Fry

This Spicy Cilantro Beef Stir Fry is a quick, beginner-friendly meal packed with bold, fresh flavors and perfect for easy meal prep.
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Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 549 kcal

Equipment

  • knife
  • cutting board
  • wok or skillet

Ingredients
  

Beef

  • 12 oz beef (thinly sliced: sirloin, flank, or rib eye)
  • 1/4 cup green onions (chopped)
  • 1/4 cup cilantro (chopped)
  • 1 teaspoon olive oil

Chili sauce

  • 1 tablespoon garlic chili oil
  • 1 tablespoon sambal chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil

Instructions
 

  • Prep Your Ingredients: Before you start cooking, make sure to prep all your ingredients: chop the green onions and cilantro, thinly slice the beef, and mix the chili sauce ingredients — garlic chili oil, sambal paste, soy sauce, lime juice, and sesame oil — in a small bowl, then set it aside.
  • Sauté the Beef: Heat up your skillet on high and drizzle in the olive oil. Once it’s hot, add the sliced beef. Stir-fry it for about 3–4 minutes or until it’s fully cooked and browned.
  • Add Green Onions: Toss in the chopped green onions and cook for another minute, just until they soften and become fragrant.
  • Finish with the Sauce: Turn off the heat. While the pan is still hot, drizzle in your pre-mixed spicy chili sauce. Stir well to coat the beef evenly.
  • Garnish and Serve: Sprinkle fresh cilantro over the top and give everything one last gentle toss.
  • Meal Prep & Enjoy!: For meal prep and easy enjoyment, portion the stir fry with your choice of sides: go with steamed rice for a classic takeout-style bowl, toss it with noodles if you’re craving a quick chow mein vibe, or serve it in fresh lettuce wraps for a lighter, low-carb option.

Video

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: 549kcalCarbohydrates: 4gProtein: 31gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 121mgSodium: 622mgPotassium: 562mgFiber: 1gSugar: 1gVitamin A: 279IUVitamin C: 6mgCalcium: 45mgIron: 4mg

Why You’ll Love This Recipe (Especially If You’re a Beginner!)

  • Beginner-friendly & fast — Ready in under 20 minutes, no complicated steps!

  • Simple, familiar ingredients — You might already have most of these in your pantry.

  • Big takeout flavors, homemade health — Get that satisfying spicy-saucy hit without the heavy oils and sodium overload.

  • Meal prep perfection — Stays delicious for up to 3 days in the fridge.

  • Flexible pairings — Rice, noodles, or lettuce wraps — your choice!

  • Builds cooking confidence — Mastering stir fry is a gateway to endless easy dinners.

  • Fresh herbs = flavor bomb — The cilantro and green onions brighten up the whole dish.

The PrepYoSelf Newsletter

Simple Ingredients for Beef Stir Fry

  • Beef: Beef is the star of this dish! Thin slices cook super fast, which is perfect for busy days or meal prep. It also soaks up the bold flavors of the chili sauce beautifully. I recommend using flank steak or sirloin because they’re tender and flavorful without needing too much work

  • Green Onions: Green onions bring a light, slightly sweet sharpness that balances the richness of the beef. As they cook, they soften and add a mellow onion flavor that brightens the dish without overpowering it.

  • Cilantro: Fresh cilantro adds a burst of freshness right at the end. It cuts through the heat and richness, giving the dish a bright, herby finish. Cilantro is perfect here because it complements spicy flavors and adds that “fresh from the kitchen” vibe.

  • Olive Oil : This helps to sear the beef and carry all the flavors evenly across the dish. Olive oil is a healthier fat option and keeps things simple without competing with the bold chili sauce.

  • Garlic Chili Oil: Adds heat and a rich garlicky flavor that seeps into the beef. Garlic chili oil is a flavor powerhouse that makes this dish taste like it came from a sizzling hot wok at your favorite spot.

  • Sambal Chili Paste: Gives an extra layer of spicy depth and texture. Sambal brings both heat and a slight tang, which wakes up your taste buds!

  • Soy Sauce: Brings that deep umami flavor (umami is the “savory” taste that makes dishes feel hearty). It seasons the beef perfectly while balancing the spice.

  • Lime Juice: The acidity from the lime cuts through the heat and richness, brightening up the whole dish. Fresh lime juice adds that zesty pop that keeps you coming back for another bite.

  • Sesame Oil: Just a small drizzle gives the dish a toasty, nutty aroma that pairs beautifully with the soy sauce and chili flavors. It’s the secret ingredient that makes everything taste just a little more special.

sliced beef stir fry with cilantro and red chili sauce

How to prepare Spicy Cilantro Beef Stir Fry

  1. Prep your ingredients first (mise en place!): Before you start cooking, get everything ready. Slice your beef thinly against the grain — this keeps the meat tender. Chop the green onions and cilantro and set them aside. In a small bowl, mix together all the ingredients for the chili sauce: garlic chili oil, sambal chili paste, soy sauce, lime juice, and sesame oil. Give it a quick stir so it’s ready to go!

  2. Heat up your pan: Place a skillet or large pan on the stove over high heat. Let it get nice and hot — this helps to sear the beef quickly and lock in those juicy flavors.

  3. Cook the beef: Add the olive oil to your hot skillet. Once the oil is shimmering (but not smoking), add the sliced beef in a single layer. Let it sear for about 1-2 minutes before stirring. Stir-fry the beef until it’s fully cooked through and slightly browned at the edges. This should take about 3-4 minutes total, depending on how thin your slices are.

  4. Add the green onions: Toss in your chopped green onions and stir them into the beef. Cook for about 1-2 minutes until they soften and become fragrant. You’ll notice the onions get a little glossy — that’s your sign they’re just right!

  5. Turn off the heat and add the sauce: Once your beef and onions are cooked, turn off the heat completely. Drizzle in your prepared chili sauce. The residual heat from the pan will warm the sauce and help it coat the beef without overcooking it or making it too salty.

  6. Finish with fresh cilantro: Sprinkle the chopped cilantro over the dish and give everything a gentle stir. This final step brightens up the whole dish and adds that fresh, herby flavor.

  7. Serve and enjoy!: Serve your spicy cilantro beef stir fry with steamed rice, noodles, or scoop it into lettuce wraps for a low-carb, fresh option. It’s also great for meal prep — just portion it out into containers for easy grab-and-go meals during the week.

sliced beef stir fry with cilantro and red chili sauce

Meal Prep Tips for Beef Stir Fry

  • Steamed Jasmine Rice: A classic and comforting base. Jasmine rice has a slightly floral aroma that pairs beautifully with the bold chili sauce and juicy beef. Cook a big batch at the start of the week, portion it out, and you’ve got instant meal prep magic.

  • Brown Rice or Quinoa for Extra Fiber: If you want to up your fiber game and feel fuller longer, swap in brown rice or quinoa. These options add a nutty flavor and a little extra chew, making each bite more satisfying.

  • Fresh Lettuce Wraps (Low-Carb Option!): For a lighter, low-carb twist, serve your stir fry in crisp lettuce leaves like romaine or butter lettuce. It’s crunchy, refreshing, and feels like a restaurant-worthy wrap!

  • Noodles for a Takeout Feel: Toss some soba noodles, rice noodles, or even whole wheat spaghetti with a drizzle of sesame oil and lime juice for a full “noodle bowl” experience. Perfect for that comfort food craving.

  • Stir-Fried Veggie Medley: Bulk up your meals with quick stir-fried veggies. Try broccoli, bell peppers, snap peas, or carrots. They add color, crunch, and extra nutrients to balance the spice of the beef.

  • Pickled Veggies or Kimchi for a Flavor Pop: A spoonful of pickled cucumbers, carrots, or even kimchi adds a tangy, fermented kick that balances the rich, spicy beef beautifully. Plus, they’re gut-friendly!

sliced beef stir fry with cilantro and red chili sauce

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Oven Baked Orange Ginger Salmon and Snow Peas

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Trader joe’s Chili Onion Crunch

Frequently Asked Questions

What cut of beef should I use for stir fry?

Great question! Look for cuts that are tender and cook quickly. Flank steak, sirloin, or even ribeye work well. Just make sure to slice it thinly against the grain — this helps keep the beef tender, not chewy.

Can I make this dish less spicy?

Yes! If you prefer a milder heat, you can reduce or skip the sambal chili paste and use less garlic chili oil. You’ll still get tons of flavor from the soy sauce, lime juice, and sesame oil.

Can I swap the beef for another protein?

Totally! Thinly sliced chicken breast, shrimp, or even tofu work beautifully with this sauce. Just adjust the cooking time depending on your protein.

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Chicken and Cabbage Pancakes (Okonomiyaki)

cabbage pancakes

Hey meal prep fam! Today, I’m sharing one of my favorite easy, high-protein, veggie-packed recipes — a chicken & cabbage pancake inspired by the flavors of Japanese Okonomiyaki! It’s perfect for your weekly meal prep. Savory, satisfying, and totally customizable. Let’s get into it!

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Calories: 129kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 106mg | Sodium: 177mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1539IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 1mg

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cabbage pancakes

cabbage pancakes

Chicken and Cabbage Pancakes (Okonomiyaki)

These savory, veggie-packed Chicken and Cabbage Pancakes are a fun, meal-prep-friendly twist on Japanese okonomiyaki, perfect for using up leftover ingredients and adding global flavor to your weekly meals!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 129 kcal

Equipment

  • knife
  • cutting board
  • wok

Ingredients
  

  • 1/4 cup baby carrots (thinly sliced)
  • 1/4 cup red bell peppers (thinly sliced)
  • 1.5 cups shredded cabbage
  • 1/2 cup ground chicken (pre-cooked)
  • 2 eggs
  • 2 tablespoons flour
  • 1 teaspoon fish sauce
  • 1 tablespoon olive oil
  • cilantro (optional garnish)

Instructions
 

  • Prep the veggies: Heat your pan over medium-high and add a little olive oil. Toss in the sliced carrots, bell peppers, and cabbage. Sauté for 3–5 minutes until softened. Remove from heat and let the veggies cool to room temp — this step helps avoid scrambling the eggs later!
  • Mix it up: In a large bowl, crack in your eggs and whisk until smooth. Add in the cooled veggie mix, cooked ground chicken, fish sauce, and flour. Mix everything until well combined.
  • Cook the pancakes: Reheat your pan to medium-high heat and lightly oil it. Scoop about ½ cup of your mixture and pour it into the pan, shaping it into a 4-inch circle. Cook for about 3–4 minutes until the bottom is golden brown, then flip and cook for another 1–2 minutes until perfectly golden.
  • Repeat and serve: Add more oil to the pan as needed and repeat with the rest of the batter. Serve hot, or let them cool and portion them out into your meal prep containers!
  • Optional finish: Top with fresh cilantro for a pop of color and herby flavor. Bonus points if you drizzle a little sriracha mayo or soy drizzle for extra flair!

Video

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: 129kcalCarbohydrates: 6gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 106mgSodium: 177mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 1539IUVitamin C: 22mgCalcium: 29mgIron: 1mg

What Makes These Cabbage Pancakes Great for Meal Prep?

Leftover Makeover Magic: Got random cooked ground chicken? Half a bell pepper? A sad bag of shredded cabbage? Boom. This recipe gives your leftovers a delicious second life. Nothing wasted, everything elevated!
Veggie Drawer Clean-Out Champion: Let’s be real — we all have those lonely veggies in the fridge. This dish is the perfect way to toss in whatever you’ve got: carrots, bell peppers, even a handful of spinach or zucchini. Flexibility is the name of the game.
Protein-Packed for the Win: Thanks to the eggs and chicken, these pancakes are seriously satisfying. They’ll keep you full and energized, whether it’s a quick lunch between meetings or post-workout fuel.
Global Flavors: Inspired by Japanese Okonomiyaki, this recipe is an easy way to explore international flavors right from your own kitchen. That little splash of fish sauce brings all the umami goodness!
Elevates Your Cooking Skills: If you’re looking to build your kitchen confidence, this recipe is perfect. You’ll master basic sautéing, whisking, and pan-frying — all while impressing yourself with a globally-inspired dish!

The PrepYoSelf Newsletter

Let’s Talk Ingredients (and a Bite of Okonomiyaki History!):

Okonomiyaki is a beloved Japanese savory pancake, often called a “Japanese pizza” or “Japanese pancake,” but honestly — it’s in a category of its own! The word okonomi means “how you like it,” and yaki means “grilled” or “cooked.” So it’s a totally customizable dish, born out of using what’s on hand. Our version keeps that spirit alive but makes it meal-prep friendly! Now, let’s get into why each ingredient works so well together in this dish:

  • Baby Carrots (Thinly Sliced): Carrots add a subtle sweetness and a nice bite to balance the savory elements. Plus, they’re full of color and crunch, which makes these pancakes extra satisfying — and they hold up well in the fridge, making them perfect for meal prep.

  • Red Bell Peppers (Thinly Sliced): Not only do bell peppers brighten up the pancake with their vibrant color, but they also bring a mild sweetness and a little natural moisture that keeps the pancakes from feeling too heavy. Bonus: they’re loaded with vitamin C!

  • Shredded Cabbage: Cabbage is the heart and soul of traditional okonomiyaki! It gives the pancake structure, adds bulk without heaviness, and turns wonderfully tender when cooked. Plus, it’s budget-friendly and great for clearing out your veggie drawer.

  • Cooked Ground Chicken: This is where we bring in a hearty dose of protein. Using pre-cooked ground chicken saves time, and it absorbs all the flavors from the veggies and seasonings beautifully. You can also swap in whatever cooked meat you have on hand!

  • Eggs: Eggs act as the binder that holds everything together. They give the pancakes structure and a light, fluffy texture on the inside while helping them crisp up perfectly on the outside.

  • Flour: A little bit of flour helps thicken the batter just enough to keep the pancakes cohesive. It gives them that lovely chewy bite, reminiscent of the classic okonomiyaki texture.

  • Fish Sauce: Fish sauce is the secret umami bomb in this dish! Just a teaspoon brings depth and a savory note that makes these pancakes taste like they’ve been cooking for hours. If you’re new to it, trust the process — it won’t taste fishy, just deliciously rich.

  • Olive Oil: We use olive oil to sauté the veggies and cook the pancakes to a beautiful golden brown. It adds a light, fruity flavor and ensures a crispy edge that makes each bite super satisfying.

  • Cilantro (Optional Garnish): Cilantro adds a burst of freshness that contrasts beautifully with the warm, savory flavors of the pancake. Totally optional, but highly recommended if you love a fresh herbal finish!

cabbage pancakes

Easy Recipe Steps for Cabbage Pancakes

  1. Heat a non-stick pan over medium-high heat and add the olive oil. Once the oil is hot, add the sliced baby carrots, red bell peppers, and shredded cabbage. Sauté the vegetables for about 3 to 5 minutes, stirring occasionally, until they soften and the cabbage starts to wilt. Remove the cooked vegetables from the pan and let them cool to room temperature on a plate or in a bowl.

  2. In a large mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add the cooked ground chicken, the cooled vegetable mixture, fish sauce, and flour to the bowl. Stir everything together well until you have a thick, evenly combined batter.

  3. Heat the same pan again over medium-high heat, and if needed, add a little more oil to lightly coat the bottom. Use a small ladle or about ½ cup of the batter and pour it into the pan. Gently spread it out to form a circle about 4 inches in diameter.

  4. Let the pancake cook undisturbed for about 3 to 4 minutes, or until the bottom is golden brown and you see the edges starting to set. Carefully flip the pancake using a spatula, and cook for another 1 to 2 minutes until the other side is golden brown and the pancake is cooked through.

  5. Repeat the process with the remaining batter, adding a little more oil to the pan as needed to prevent sticking and ensure even browning.

  6. Serve warm, and if you like, garnish with fresh cilantro for a bright, herby finish!

cabbage pancakes

Meal Prep Pairing Tips:

Add a Simple Grain for Balance: Pair your pancakes with a side of steamed rice (white, brown, or even cauliflower rice for a lower-carb option). The rice soaks up any sauces you drizzle and rounds out the meal with comforting carbs.

Sauce It Up: Okonomiyaki is traditionally topped with a tangy, sweet-savory sauce. For meal prep, pack a little container of soy sauce, sriracha mayo, or a quick mix of ketchup + Worcestershire + a touch of honey for that signature flavor boost!

Fresh Crunch on the Side: Add some pickled veggies or a quick cucumber salad. The acidity and freshness balance the richness of the pancakes and help cleanse your palate between bites.

Boost with Extra Protein: If you want to up the protein game, toss in a boiled egg or a few edamame pods on the side. Great for keeping you full and energized, especially for lunch!

Add Citrus or Herbs for Brightness: Pack a wedge of lime or sprinkle fresh cilantro or green onions over your pancakes before eating. That fresh hit of citrus or herbs will wake up the flavors beautifully.

Portion for Grab-and-Go: Store the pancakes in single-serving containers so you can just grab one or two for a snack or pack them as a main for lunch. They reheat well in a pan or microwave!

Pair with a Light Broth Soup:If you’re into a cozy combo, pair your pancakes with a light miso soup or a clear vegetable broth. It makes the meal feel complete and super comforting — like a bento box at home.

cabbage pancakes

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Frequently Asked Questions

How long do these pancakes last in the fridge?

They’ll stay fresh for about 3–4 days when stored in an airtight container. Pro tip: Place a small sheet of parchment between them to prevent sticking!

Can I make this gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend or even rice flour, which keeps it light and crispy — bonus, rice flour is closer to traditional Japanese okonomiyaki style.

What other proteins work besides ground chicken?

Tons of options! Try cooked shrimp, shredded rotisserie chicken, turkey, or even crumbled tofu. It’s a great way to use up leftovers.