Tag: low carb

Posted on by — Leave a comment

Air Fryer Bang Bang Chicken Bites

Bang Bang chicken Bites

If you’re anything like me, sometimes nothing hits the spot quite like takeout. But what if I told you that you could get those same bold, addictive flavors right at home, portioned just the way you like, and without the hidden extras that sneak into restaurant meals? Whether you’re a beginner in the kitchen or a busy professional trying to eat healthier, this recipe is designed to make homemade cooking easy, fun, and delicious. Here’s how to get started.

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

Calories: 545kcal | Carbohydrates: 10g | Protein: 25g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 1423mg | Potassium: 346mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 294IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Jump to Recipe

Pin Recipe

Similar Recipes

Bang Bang chicken Bites
Bang Bang chicken Bites

Air Fryer Bang Bang Chicken Bites

 These Air Fryer Bang Bang Chicken Bites bring bold, sweet-spicy flavor straight to your meal prep containers—crispy, juicy, and perfectly portioned for your busy week.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course dinner, lunch
Cuisine Asian
Servings 2
Calories 545 kcal

Equipment

  • mixing bowl
  • Air Fryer

Ingredients
  

Chicken and Seasonings

  • 10 oz boneless chicken thighs (cut into one-inch cube)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon green onions (chopped, optional)

Bang Bang Sauce

  • 4 tablespoons mayo
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce

Instructions
 

  • Preheat your Air Fryer: Set it to 400°F so it’s ready for those crispy chicken bites.
  • Make the Bang Bang Sauce: In a small bowl, mix together the mayo, sweet chili sauce, sriracha, and soy sauce. Set aside half of the sauce to use as a dipping sauce later.
  • Season the Chicken: In a mixing bowl, toss the chicken cubes with garlic powder, paprika, salt, and pepper. Then pour in the remaining bang bang sauce and mix until every piece is fully coated.
  • Air Fry the Chicken: Layer the chicken on the air fryer rack, leaving space between each piece for even cooking. Air fry for 8 minutes, flipping halfway through, until the chicken reaches 165°F.
  • Serve: Drizzle the leftover sauce over the chicken or use it as a dipping sauce. Sprinkle with green onions if desired and serve with your favorite sides.

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: 545kcalCarbohydrates: 10gProtein: 25gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 17gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 151mgSodium: 1423mgPotassium: 346mgFiber: 0.5gSugar: 9gVitamin A: 294IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Reasons This Recipe is Great for Meal Prep:

  • Quick & Easy: From prep to plate, you’re looking at about 15–20 minutes total. Perfect for busy weeknights.
  • Meal Prep Friendly: Portion it into containers for a week’s worth of lunches or dinners—no last-minute scrambling.
  • Flavor Bomb: You get all the bold, sweet-spicy flavors of takeout without the MSG or hidden sugars.
  • Control Your Ingredients: Homemade cooking means you know exactly what’s going into your meals—less salt, less fat, more goodness.
  • Protein-Packed: Chicken thighs give you that satisfying protein hit to fuel your day and keep you full.
  • Air Fryer Magic: Crispy outside, juicy inside—no deep frying, no mess, just amazing texture.
  • Customizable: Adjust the spice, swap chicken for tofu, or pair with your favorite veggies and grains. Meal prep has never been this fun!

The PrepYoSelf Newsletter

Why The Ingredients Work So Well Together

When combined, these ingredients create a perfect balance of sweet, spicy, creamy, and savory flavors. The air fryer ensures a lightly crispy exterior while the sauce clings to each juicy cube. You get bold, restaurant-style flavor without the takeout price or mystery ingredients. Each spice and sauce complements the others, creating layers of flavor in every bite—perfect for meal prep, portion control, and keeping you satisfied throughout your busy day.

Bang Bang chicken Bites

How to Make Air Fryer Bang Bang Chicken Bites:

  1. Preheat the Air Fryer: Set your air fryer to 400°F and let it heat up while you prep the chicken. Preheating helps the chicken cook evenly and get a nice crispy exterior
  2. Make the Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and soy sauce. Stir well until smooth. Set aside half of the sauce for dipping or drizzling later
  3. Season the Chicken: Place your chicken cubes in a medium mixing bowl. Sprinkle with garlic powder, paprika, salt, and pepper. Toss well so each piece is evenly coated
  4. Coat with Sauce: Pour the remaining half of the bang bang sauce over the seasoned chicken. Use a spoon or your hands to gently mix until all pieces are fully coated. This ensures every bite is flavorful
  5. Arrange in the Air Fryer: Spread the chicken in a single layer on the air fryer rack or basket, leaving a little space between each piece so they cook evenly and crisp up. Avoid overcrowding
  6. Cook the Chicken: Air fry for 8 minutes, flipping halfway through with tongs or a spatula. Chicken is done when it reaches 165°F internally and is lightly browned on the edges
  7. Serve and Garnish: Transfer the chicken to a plate. Drizzle with the leftover sauce or serve it on the side for dipping. Sprinkle with green onions if desired. Pair with rice, vegetables, or your favorite meal prep sides.

Bang Bang chicken Bites

Pairing Tips for a Complete Meal

  • ​​Grains: Serve over brown rice, quinoa, or cauliflower rice for a balanced, fiber-rich base
  • Vegetables: Pair with roasted broccoli, bell peppers, snap peas, or steamed bok choy for color, crunch, and nutrients
  • Salads: Toss with mixed greens, shredded carrots, cucumbers, and a light vinaigrette for a fresh, crunchy meal prep bowl
  • Noodles: Combine with rice noodles or soba noodles for an Asian-inspired lunch bowl
  • Healthy Fats: Add avocado slices or a sprinkle of sesame seeds to boost satiety and flavor
  • Sauce Variety: Use the leftover bang bang sauce as a drizzle on veggies, noodles, or salads to add a flavor punch without extra effort
  • Snack Sides: Pair with edamame, roasted chickpeas, or sliced bell peppers for a complete, protein-packed lunch box.
Bang Bang chicken Bites

Similar Recipes

chicken soup

One Pot Mexican Chicken Soup

sweet potato blt

Instant Pot Beef Ragu

pork carnitas

Instant Pot Pork Carnitas

You Might Also Like

Joel Gott Sauvignon Blanc White Wine

Trader Joe’s Meyer Lemon Cookie Thins

Saucy Lips – Handcrafted Gourmet Sauces and Marinades

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes! Chicken breast works fine, but it may cook slightly faster and can dry out if overcooked. Keep an eye on the internal temperature of 165°F.

Can I make this recipe spicier or milder?

Yes! Adjust the sriracha to your heat preference. For milder bites, use less sriracha or substitute with a mild chili sauce

Can I cook these in the oven instead of an air fryer?

Yes! Preheat oven to 425°F, place chicken on a parchment-lined baking sheet, and bake for 15–20 minutes, flipping halfway. The bites won’t be as crispy as the air fryer but will still be delicious.

Posted on by — Leave a comment

Thai Inspired Red Beef Curry

thai red beef curry

If you’re craving something bold, fragrant, and a little bit fiery, this Thai-Inspired Beef Red Curry is about to be your new go-to meal prep recipe. Imagine tender beef in a creamy, spicy coconut curry sauce, paired with veggies that stay vibrant all week long. And the best part? This dish comes together fast thanks to one simple trick by using thinly sliced beef chuck roast for quick cooking.

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

Calories: 471kcal | Carbohydrates: 19g | Protein: 26g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1526mg | Potassium: 802mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4408IU | Vitamin C: 85mg | Calcium: 100mg | Iron: 6mg

Jump to Recipe

Pin Recipe

Similar Recipes

thai red beef curry

thai red beef curry

Thai Inspired Red Beef Curry

A quick and flavorful Thai-inspired beef red curry with tender beef, creamy coconut milk, and vibrant veggies—perfect for meal prep.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine Asian, Indian
Servings 2
Calories 471 kcal

Equipment

  • knife
  • cutting board
  • pot

Ingredients
  

  • 8 oz chuck roast (thinly sliced)
  • 1/4 cup onions (sliced)
  • 1 red bell pepper (sliced)
  • 1/4 cup green onions (chopped)
  • 2 tablespoons garlic (minced)
  • 2 tablespoons red curry paste
  • 1 tablespoon lemongrass paste
  • 1 tablespoon ginger paste
  • 1/2 cup coconut milk
  • 1/2 cup water (or broth for more flavor)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 3 leaves fresh basil
  • 1 tablespoon olive oil

Instructions
 

  • Heat a pan over medium-high heat and add the olive oil. Toss in the thinly sliced beef and sauté until browned (about 3–4 minutes).
  • Add in the onions, bell pepper, green onions, and garlic. Stir-fry until fragrant.
  • Stir in the red curry paste, lemongrass paste, and ginger paste. Pour in coconut milk and water.
  • Mix well, then add the fish sauce and brown sugar. Let it all simmer together.
  • Lower the heat to low and cook for 5 minutes to allow flavors to meld.
  • Stir in the fresh basil leaves and garnish with green onions. Enjoy with fluffy rice or a warm naan.

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: 471kcalCarbohydrates: 19gProtein: 26gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 78mgSodium: 1526mgPotassium: 802mgFiber: 3gSugar: 11gVitamin A: 4408IUVitamin C: 85mgCalcium: 100mgIron: 6mg

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

  • Quick-Cooking Beef – Thinly sliced chuck roast cooks in minutes, so you’re not stuck at the stove after a long day.

  • Big Flavors, Minimal Effort – Red curry paste + coconut milk = instant magic without a laundry list of spices.

  • Veggie Boost – Bell peppers and onions hold up well in the fridge, keeping your curry colorful and nutrient-packed.

  • Protein-Packed – Lean beef gives you the protein punch you need to power through busy weekdays.

  • Versatile Pairing – It’s amazing with rice, cauliflower rice, or even tucked into a wrap for lunch on the go.

  • Make-Ahead Friendly – Curry flavors actually deepen after a day in the fridge, making your meal prep taste better with time.

  • One-Pan Wonder – Less dishes = less stress. Clean-up is a breeze so you can meal prep more, scrub less.

The PrepYoSelf Newsletter

Simple Ingredients for Thai Inspired Red Beef curry

  • Chuck roast: Chuck roast has just the right amount of marbling, so when it’s thinly sliced, it cooks quickly while staying juicy and tender. Thin slices also absorb the curry flavors faster, making it ideal for quick cooking and meal prep

  • Onions: Onions add natural sweetness and depth, balancing out the spiciness of the curry paste. They also soften beautifully while still giving a little texture in each bite

  • Red bell pepper : The bell pepper brings color, crunch, and a mild sweetness that plays perfectly against the creamy coconut milk and savory beef. It also reheats well in meal prep without turning mushy

  • Green onions: Green onions provide freshness and a mild bite that keeps the curry from feeling too heavy. They also double as a garnish to brighten up your meal-prep containers

  • Garlic: Garlic is the backbone of bold flavor here—it infuses the curry with a warm, savory aroma that ties the meat and curry paste together

  • Red curry paste:The star of the show! Red curry paste is a blend of chili peppers, lemongrass, garlic, shallots, and spices. It delivers the signature Thai curry kick without needing to measure out tons of seasonings

  • Coconut milk: Coconut milk cools down the heat from the curry paste while adding creaminess. It gives the sauce that silky texture and subtle sweetness that makes every spoonful comforting

  • Water (or broth): This thins the curry just enough to make it saucy and easy to pour over rice without being too heavy. If you use broth, you sneak in even more flavor

  • Lemongrass paste: Lemongrass adds citrusy brightness that cuts through the richness of the coconut milk. It gives the curry a fresh lift that makes it taste authentic

  • Ginger paste: Ginger brings warmth and a slight zing, complementing the garlic and curry paste. It also helps balance the richness of the beef

  • Fish sauce: Fish sauce might smell strong on its own, but in the curry it adds umami—that deep savory flavor that makes dishes taste “complete.” It’s the secret behind the authentic Thai taste

  • Brown sugar: Just a touch of sweetness balances the salty and spicy elements of the curry, creating harmony in every bite

  • Basil leaves: Basil (especially Thai basil if you can find it) adds a fragrant, slightly peppery finish that wakes up the whole dish. It’s like the exclamation point at the end of the recipe.

thai red beef curry

How to prepare Red Beef Curry

  1. Cook the beef: Heat a large pan or skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, add the thinly sliced beef. Spread it out so the pieces aren’t crowded and let them sear for about 3–4 minutes, stirring occasionally, until the beef is mostly browned on the outside. (It doesn’t need to be fully cooked through yet—just nicely seared.

  2. Add the vegetables: Stir in the sliced onions, red bell pepper, chopped green onions, and minced garlic. Cook for another 2–3 minutes, stirring often, until the vegetables start to soften and the garlic becomes fragrant

  3. Build the flavor base: Add the red curry paste, lemongrass paste, and ginger paste directly into the pan. Stir well to coat the beef and veggies evenly—this step helps “toast” the pastes, which deepens their flavor

  4. Make it saucy: Pour in the coconut milk and water (or broth). Stir everything together until the curry paste is fully dissolved into the liquid, forming a smooth sauce

  5. Season and simmer: Add the fish sauce and brown sugar. Stir to combine, then lower the heat to low. Let the curry simmer gently for about 5 minutes, stirring once or twice, so the flavors blend and the sauce slightly thickens

  6. Finish with herbs: Stir in the sliced basil leaves right before turning off the heat. They’ll wilt quickly and add a fresh, fragrant finish

  7. Serve and enjoy: Garnish with extra green onions if you like. Serve hot with rice or naan on the side, and portion leftovers into containers for easy meal prep.

thai red beef curry

Meal Prep Tips for Beef Curry

  • Classic Jasmine Rice – Fluffy, lightly fragrant, and the perfect base to soak up the curry sauce. Portion into separate containers to avoid sogginess.

  • Steamed Veggies – Broccoli, snap peas, or green beans make great sides that reheat well and add extra fiber and crunch.

  • Roasted Sweet Potatoes – Adds a slightly sweet contrast to the savory curry and keeps you full longer.

  • Naan or Flatbread – Perfect for scooping up every drop of that creamy curry sauce. Store separately and warm up before serving.

  • Cauliflower Rice – A lighter, low-carb option that still absorbs the curry flavors beautifully.

  • Cucumber Salad – Refreshing and crisp, with a squeeze of lime, to balance the richness of the curry.

  • Rice Noodles – Quick-cook noodles you can portion and toss with curry for a comforting, saucy bowl.

thai red beef curry

Similar Recipes

ginger salmon

Oven Baked Orange Ginger Salmon and Snow Peas

orange chicken

Air Fryer Orange Soy Glazed Chicken with Broccoli

balsamic steak

Grilled Steak with Sweet Potato Wedges

You Might Also Like

Globerati Cabernet Sauvignon

Amazon Brand – Happy Belly Roasted and Salted Peanuts

Trader joe’s Chili Onion Crunch

Frequently Asked Questions

Can I use a different cut of beef?

Absolutely! Flank steak or sirloin works great because they’re lean and slice easily. Just keep the slices thin so they cook quickly.

What if I can’t find lemongrass or ginger paste?

No worries, you can swap with ground ginger (for warmth). The curry will still taste amazing.

Is this recipe spicy?

It has a gentle heat from the red curry paste, but it’s not overwhelming. If you like it spicier, add more curry paste or a chopped chili. If you prefer mild, start with half the paste.

Posted on by — Leave a comment

Creamy Coconut Shrimp

Shrimp in creamy coconut sauce

When it comes to meal prepping, nothing beats a dish that’s creamy, bold, and comes together in less than 20 minutes. Say hello to Creamy Coconut Shrimp. This recipe brings the richness of coconut milk, the sweetness of shrimp, and the savoriness of garlic and mushrooms, all in one quick and dreamy skillet

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

Calories: 304kcal | Carbohydrates: 9g | Protein: 38g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 505mg | Potassium: 842mg | Fiber: 2g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 3mg

Jump to Recipe

Pin Recipe

Similar Recipes

Shrimp in creamy coconut sauce

Shrimp in creamy coconut sauce

Creamy Coconut Milk

Creamy Coconut Shrimp is a quick, protein-packed seafood dish with coconut milk, garlic, and veggies that’s perfect for meal prep.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 304 kcal

Equipment

  • knife
  • cutting board
  • saute pan

Ingredients
  

  • 12 oz shrimp (peeled, with or without tail on)
  • 1/4 cup white onions (diced)
  • 1/4 cup green onions (diced)
  • 1 roma tomato (diced)
  • 2 tablespoons garlic (minced)
  • 1/4 cup coconut milk
  • 1 cup mushrooms (sliced and pre-cooked)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Heat a pan over medium-high heat and add olive oil.
  • Toss in the white onions, green onions, tomato, and garlic. Sauté for 2–3 minutes until fragrant and softened.
  • Add the shrimp and cook for 2 minutes, stirring often.
  • Pour in the coconut milk, then sprinkle in paprika, black pepper, and salt. Stir well and cook another minute until the shrimp is fully opaque.
  • Fold in the pre-cooked mushrooms and mix everything together.
  • Garnish with extra green onions and serve over fluffy rice—or swap in cauliflower rice 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: 304kcalCarbohydrates: 9gProtein: 38gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 274mgSodium: 505mgPotassium: 842mgFiber: 2gSugar: 3gVitamin A: 508IUVitamin C: 12mgCalcium: 148mgIron: 3mg

Why You’ll Love This Meal Prep Recipe:

  • Quick & Easy – Done in under 20 minutes, so you can meal prep even on your busiest day.

  • Budget-Friendly – Simple pantry staples like onions, garlic, and coconut milk keep costs low while delivering major flavor.

  • Protein-Packed – Shrimp is lean, filling, and gives you a solid protein boost to power through your day.

  • Global Flavors – Creamy coconut meets savory garlic and paprika—this combo is bold, unique, and anything but boring.

  • Versatile Serving Options – Pair it with rice for a comforting meal or cauliflower rice for a lighter twist.

  • Meal Prep Friendly – Stays delicious for up to 2-3 days in the fridge, reheats like a dream, and keeps your lunch exciting.

  • Restaurant-Quality at Home – Skip the takeout! This dish feels like something you’d order at a tropical café, but it’s homemade and healthier.

The PrepYoSelf Newsletter

Ingredient Breakdown

  • Shrimp: Shrimp is the star of this dish—juicy, lean, and cooks in just minutes. It’s the ultimate protein for busy meal preppers because it delivers that satisfying bite while soaking up bold flavors from the sauce.

  • White Onions : These bring a mild sweetness and depth of flavor to the base. When sautéed, they soften and mellow out, creating a flavorful foundation that ties the dish together.

  • Green Onions: Green onions add freshness and a pop of color. Their mild sharpness balances the richness of the coconut milk, and they double up as a garnish to keep the dish looking vibrant.

  • Roma Tomato: Tomatoes add a juicy, tangy sweetness that cuts through the creaminess of the sauce. They also bring a bit of acidity, which balances the richness of shrimp and coconut milk perfectly.

  • Garlic: Garlic is the flavor powerhouse here. It infuses the oil and vegetables with a savory, aromatic punch that makes the whole kitchen smell amazing.

  • Coconut Milk: This is where the creaminess comes in. Coconut milk creates a silky, rich sauce that feels indulgent but is still light compared to heavy cream. It also gives the dish its subtle tropical vibe.

  • Mushrooms: Mushrooms add umami—that savory, “meaty” flavor that makes plant-based foods feel hearty. They soak up the coconut milk sauce and pair beautifully with shrimp’s natural sweetness.

  • Paprika: Paprika gives a warm, smoky depth that elevates the mild flavors of shrimp and coconut milk without overpowering them. Plus, it adds a little color to the dish.

  • Black Pepper: Pepper adds just enough spice and earthiness to balance the creaminess of the sauce and bring out the flavors of the shrimp

Shrimp in creamy coconut sauce

How to Make Creamy Coconut Shrimp

  1. Heat your pan: Place a large skillet on the stove over medium-high heat and add the olive oil. Let it warm up for about 30 seconds so it coats the pan evenly

  2. Sauté the aromatics: Add the diced white onions, green onions, tomato, and minced garlic to the hot pan. Stir frequently and cook for 2–3 minutes, or until the onions look soft and slightly translucent, and the garlic smells fragrant.

  3. Cook the shrimp: Add the shrimp to the skillet. Spread them out in a single layer so they cook evenly. Stir them around for 2 minutes until they start turning pink but are not fully cooked yet.

  4. Make it creamy: Pour in the coconut milk and sprinkle in the paprika, black pepper, and salt. Stir everything together so the shrimp are coated in the sauce. Continue cooking for another 1–2 minutes, until the shrimp are opaque (completely pink and no longer gray).

  5. Add the mushrooms: Toss in the pre-cooked sliced mushrooms. Stir them into the sauce and let everything simmer together for about 1 more minute so the flavors combine.

  6. Finish & serve: Remove from the heat, sprinkle with extra green onions, and enjoy over rice or cauliflower rice for a lower-carb option.

Shrimp in creamy coconut sauce

Meal Prep Pairing Tips and Substitutions:

  • Base: Serve with jasmine rice, cauliflower rice, quinoa, or brown rice.

  • Veggies: Add bell peppers, spinach, or broccoli—or swap mushrooms for zucchini or snap peas.

  • Protein: Swap shrimp for chicken, tofu, or chickpeas.

  • Flavor: Brighten with lime, spice it up with curry paste/chili, or change it up with smoked paprika.

  • Storage: Store 3–4 days in airtight containers, reheat gently with a splash of liquid, and keep bases separate

Shrimp in creamy coconut sauce

Similar Recipes

pepper sandwich

Roasted Red Pepper and Cheese Sandwich

bean and corn taco

Vegetarian Black Bean and Corn Soft Tacos

eggplant

Grilled Eggplant Steaks with Marinara Sauce

You Might Also Like

Trader Joe’s Instant Cold Brew Coffee

PB&J crispy peanut butter-filled wafer sticks with raspberry fruit dip

Trader Joe’s Trader Giotto’s Balsamic Vinaigrette

Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just thaw them first (overnight in the fridge or under cold water for 10–15 minutes) and pat them dry before cooking so they don’t water down the sauce.

What can I serve it with besides rice?

Try cauliflower rice, quinoa, zoodles, or even steamed veggies like broccoli for a lighter option.

Can I make it spicier?

Absolutely! Add chili flakes, sriracha, or red curry paste to kick up the heat.

Posted on by — Leave a comment

Roasted Asparagus with Cherry Tomatoes and Herbed Cheese

Roasted Asparagus with Cherry Tomatoes and Cheese

If you’ve been looking for a veggie side dish that’s as easy as it is irresistible, this Roasted Asparagus with Cherry Tomatoes and Herbed Cheese is about to become your new kitchen BFF. It’s the kind of recipe that makes you feel like you’re eating at a cozy café, but it’s simple enough to whip up on a weeknight or batch cook for your meal prep. In under 20 minutes, you’ll have tender-crisp asparagus, sweet bursty cherry tomatoes, and creamy, herby cheese that melts into every bite. Bonus: it’s colorful, nutrient-packed, and goes with literally anything you’re cooking this week

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

Calories: 83kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 198mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 2mg

Jump to Recipe

Pin Recipe

Similar Recipes

Roasted Asparagus with Cherry Tomatoes and Cheese

Roasted Asparagus with Cherry Tomatoes and Cheese

Roasted Asparagus with Cherry Tomatoes and Herbed Cheese

This roasted asparagus with cherry tomatoes and herbed cheese is a quick, flavorful veggie side that’s perfect for easy, healthy meal prep.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 83 kcal

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 10 oz asparagus (washed, dried, and trimmed)
  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons herbed cheese (Boursin or Aloutte are good Brand options)

Instructions
 

  • Preheat oven to 400°F.
  • Prep your veggies: Rinse asparagus and tomatoes, then pat dry with paper towels.
  • Trim the woody ends off the asparagus (about 1–2 inches).
  • Assemble: Place asparagus & tomatoes in a baking dish. Drizzle with olive oil, sprinkle garlic powder, salt & pepper.
  • Toss with your hands or kitchen tongs until everything’s lightly coated.
  • Cheese it up: Spoon dollops of herbed cheese over the asparagus.
  • Bake 15–20 minutes, until fork-tender and melty deliciousness happens.

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: 83kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 198mgPotassium: 228mgFiber: 2gSugar: 2gVitamin A: 719IUVitamin C: 12mgCalcium: 22mgIron: 2mg

Why This Is a Weekly Meal Prep Superstar

  • Fast & fuss-free: 5 minutes of prep, then your oven does the heavy lifting.

  • Perfectly portionable: easy to divide into meal prep containers for the week.

  • Veggie variety win: adds vibrant color and nutrients to your plate.

  • Flavor-packed: herbed cheese makes it taste like a fancy bistro side, no culinary degree required.

  • Customizable: swap the cheese, try different herbs, or toss in extra veggies.

  • Pairs with everything: chicken, fish, tofu, or just add a grain for a full meal.

  • Stays tasty: reheats well without losing texture or flavor.

The PrepYoSelf Newsletter

Ingredients You’ll Need

  • Asparagus: The star of the show! Naturally tender-crisp with a mild, earthy flavor that pairs beautifully with creamy or tangy toppings. Roasting brings out its subtle sweetness.

  • Cherry Tomatoes: Little bursts of juicy sweetness that balance asparagus’ earthy notes. They caramelize in the oven, adding brightness and extra flavor depth.

  • Olive Oil: The magic moisture-locker. It helps the veggies roast evenly, keeps them from drying out, and adds that silky, rich mouthfeel.

  • Garlic Powder: Instant flavor upgrade without the fuss of mincing fresh garlic. It melts into the oil and coats every bite with savory goodness.

  • Salt & Pepper: The dynamic duo of seasoning. Salt enhances the natural sweetness of the veggies, and pepper adds just a hint of warm spice.

  • Herbed Spreadable Cheese (Boursin/Alouette): The creamy, flavorful finisher. It melts slightly in the oven, wrapping every bite in herby, garlicky deliciousness that makes the dish taste restaurant-worthy with zero effort.

Roasted Asparagus with Cherry Tomatoes and Cheese

How to Make Roasted Asparagus with Cherry Tomatoes and Herbed Cheese

  1. Preheat the oven to 400°F so it’s hot and ready by the time your veggies are prepped.

  2. Rinse your asparagus and cherry tomatoes under cool running water to remove any dirt. Pat them completely dry with a paper towel. This helps them roast instead of steam.

  3. Trim the asparagus by cutting or snapping off the woody ends (about 1–2 inches). These parts are tough and not pleasant to eat.

  4. Arrange the veggies in a baking dish or on a rimmed sheet pan so they’re spread out in a single layer. This gives them space to roast instead of overcrowding.

  5. Season and coat drizzle the olive oil evenly over the veggies, then sprinkle on the garlic powder, salt, and pepper. Use clean hands or kitchen tongs to toss until every piece is lightly coated.

  6. Add the cheese. Use a spoon to drop small dollops of herbed spreadable cheese over the asparagus. You don’t need to spread it; it will melt beautifully in the oven.

  7. Bake for 15–20 minutes, checking at the 15-minute mark. The asparagus should be tender when pierced with a fork, and the tomatoes should be slightly blistered.

  8. Serve hot as a side dish, or portion into meal prep containers for the week.

Roasted Asparagus with Cherry Tomatoes and Cheese

Meal Prep Pairing Tips

  • Protein boost: Serve with baked chicken breast, salmon, or turkey meatballs for a balanced lunch.

  • Plant-based option: Pair with roasted chickpeas, crispy tofu, or lentil patties for a fiber- and protein-rich combo.

  • Grain bowls: Add cooked quinoa, brown rice, or farro, then drizzle with a balsamic glaze for a complete, filling meal.

  • Egg-friendly: These veggies taste amazing alongside a frittata or scrambled eggs for an easy breakfast-for-dinner meal prep.

  • Mediterranean twist: Add a side of hummus, olives, and warm pita bread to turn it into a quick mezze-style lunch box.

Roasted Asparagus with Cherry Tomatoes and Cheese

Similar Recipes

cilantro chicken

Cilantro Lime Chicken Salad with Strawberry Salsa

sweet and sour chicken wings

Air Fryer Sweet and Sour Chicken Wings

stuffed primavera chicken

Primavera Stuffed Chicken Breasts

You Might Also Like

Chateau Ste. Michelle Rose

Trader Joe’s Meyer Lemon Cookie Thins

Saucy Lips – Handcrafted Gourmet Sauces and Marinades

Frequently Asked Questions

Can I use frozen asparagus or tomatoes?

 Fresh works best for roasting because frozen veggies release extra moisture, which can make them soggy. If using frozen, thaw completely, pat dry, and roast a few extra minutes.

What other veggies can I use?

Try zucchini, bell peppers, green beans, or mushrooms—they all roast well and taste amazing with herbed cheese.

Can I make this in an Air Fryer?

Yes! Toss veggies with oil and seasonings, then cook at 375°F for 7–10 minutes, shaking halfway. Add cheese during the last 2 minutes so it softens but doesn’t burn.

Posted on by — Leave a comment

Air Fryer Chicken Dumpling Meatballs

Chicken Dumpling Meatballs

If you’re anything like me, you crave something bold and satisfying midweek, but don’t always have time to roll, fold, or pan-fry dumplings from scratch. These Air Fryer Chicken Dumpling Meatballs are my shortcut to that irresistible takeout flavor with a healthy, home-cooked twist. Think classic dumpling vibes with ginger, garlic, sesame, cabbage, and green onion, all rolled into juicy, bite-sized meatballs that cook in under 10 minutes!

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

Jump to Recipe

Pin Recipe

Similar Recipes

Chicken Dumpling Meatballs

Chicken Dumpling Meatballs

Chicken Dumpling Meatballs

All the cozy, savory vibes of Asian dumplings—no wrappers, no fuss. Just juicy, flavor-packed meatballs prepped in minutes and cooked in your trusty air fryer!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course dinner, lunch, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • Air Fryer

Ingredients
  

Ground Chicken Mixture

  • 8 oz ground chicken
  • 1 egg
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon sesame oil
  • 1/4 cup green onions (chopped)
  • 1/2 cup green cabbage (finely chopped)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

Instructions
 

  • Preheat your air fryer to 390°F.
  • In a mixing bowl, combine all the ingredients and mix until well incorporated.
  • Use a 2 oz scoop (or your hands) to shape the mixture into meatballs. Place the meatballs on your air fryer rack and spray them generously with cooking oil.
  • Air fry for 8–10 minutes, flipping halfway through. Make sure they reach an internal temp of 165°F. (If not, give them an extra 1–2 minutes.)
  • Serve with rice, noodles, or your favorite dipping sauce—like sweet chili or soy + vinegar combo!

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. 

Reasons This Recipe is Great for Meal Prep:

  • These meatballs cook incredibly fast in the air fryer, making them a perfect choice when you’re short on time but still want a hot, homemade meal.

  • They freeze beautifully, so you can make a double batch and have a backup ready for any busy night when cooking feels impossible.

  • There’s no need to fuss with dumpling wrappers or folding. These meatballs capture all the flavor of dumplings with way less effort.

  • The flavor is bold and satisfying thanks to the garlic, ginger, fish sauce, and sesame oil, and you don’t need a complicated ingredient list to make them taste amazing.

  • These meatballs are super versatile and you can serve them with rice, noodles, or veggies, and switch things up all week long without getting bored.

  • They’re packed with protein from the ground chicken and egg, which makes them filling and great for fueling you through a busy day.

  • They deliver that delicious takeout-style flavor you love, but with healthier ingredients and way more control over what goes into your food

The PrepYoSelf Newsletter

Easy Dipping Sauce Pairings:

No dumpling-style meatball is complete without a good dipping sauce—it’s the cherry on top of your meal prep game. Whether you love sweet, spicy, tangy, or creamy, there’s a sauce here to match your vibe and elevate every bite. These easy, mix-and-match sauces bring big flavor without much effort, so you can keep your meals interesting all week long. Let’s dip into some delicious options!

  • Classic Soy Dipping Sauce: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and a dash of sesame oil. Add red pepper flakes for a spicy kick.

  • Sweet Chili Sauce: No mixing required—this store-bought favorite is perfect for dipping or drizzling.

  • Ginger-Soy Dressing: Whisk together 2 tbsp soy sauce, 1 tsp fresh ginger, 1 tsp garlic, 1 tsp honey, and a splash of lime juice.

  • Sriracha Mayo: Combine 2 tbsp mayo and 1 tbsp sriracha for a creamy, spicy dip.

  • Peanut Sauce: Mix 1 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp rice vinegar, and splash of warm water until smooth. Add a little honey or lime juice for balance.

Chicken Dumpling Meatballs

How to Make Air Fryer Chicken Dumpling Meatballs:

  1. Start by placing all of your ingredients into a large mixing bowl. Use clean hands or a spoon to mix everything together until fully combined.

  2. Once the mixture is ready, use a 2-ounce scoop or your hands to form evenly sized meatballs. Try to make them the same size so they cook evenly.

  3. Arrange the meatballs on your air fryer rack or tray, making sure they’re not touching. Spray the tops of the meatballs with cooking oil until they are lightly but fully coated. This helps them brown and stay juicy.

  4. Preheat your air fryer to 390°F for a few minutes to ensure even cooking. Once it’s ready, carefully place the meatballs into the air fryer basket or tray in a single layer.

  5. Cook the meatballs for 8 to 10 minutes, flipping them halfway through so they brown evenly on all sides.

  6. Use a meat thermometer to check that the internal temperature has reached at least 165°F. If they haven’t reached that temperature yet, continue cooking for another 1 to 2 minutes and check again.

  7. Once they’re fully cooked, remove the meatballs from the air fryer and let them cool slightly. Serve them with your favorite sides and dipping sauces, or portion them out into containers for meal prep!

Chicken Dumpling Meatballs

Pairing Tips for a Complete Meal

  • ​​Steamed Jasmine Rice or Brown Rice: A classic base that soaks up all the juicy flavor. Add a sprinkle of sesame seeds or sliced scallions for extra flair.

  • Garlic Sesame Noodles: Toss cooked noodles with a quick sauce of soy sauce, sesame oil, and a bit of chili paste for a delicious noodle bowl.

  • Sautéed or Roasted Veggies: Broccoli, bok choy, snap peas, bell peppers, or shredded carrots add crunch and color. A splash of soy sauce or rice vinegar makes them pop.

  • Lettuce Wraps: Serve the meatballs in butter lettuce leaves with shredded carrots, cucumber, and a drizzle of sauce for a low-carb option.

  • Asian-Inspired Slaw: Try cabbage, shredded carrots, and a light dressing made from rice vinegar, lime juice, and a touch of honey.

Chicken Dumpling Meatballs

Similar Recipes

chicken soup

One Pot Mexican Chicken Soup

sweet potato blt

Instant Pot Beef Ragu

pork carnitas

Instant Pot Pork Carnitas

You Might Also Like

Joel Gott Sauvignon Blanc White Wine

Trader Joe’s Meyer Lemon Cookie Thins

Saucy Lips – Handcrafted Gourmet Sauces and Marinades

Frequently Asked Questions

Can I use ground turkey or beef instead of ground chicken?

Absolutely! Ground turkey is a great lean alternative, and ground beef works too. Just keep in mind it may result in a slightly richer flavor. Choose leaner cuts if you’re watching fat content.

I don’t have an air fryer. Can I bake these instead?

Yes! Preheat your oven to 400°F and place the meatballs on a lined baking sheet. Bake for 15–20 minutes or until they reach an internal temperature of 165°F, flipping halfway for even browning.

How long will these meatballs last in the fridge?

They’ll stay fresh for up to 4 days in an airtight container in the fridge. Perfect for meal prepping a few lunches or dinners in advance!

Posted on by — Leave a comment

Tropical Jicama Pineapple Salsa: Your New Favorite Refreshing Summer Topping

Jicama Pineapple Salsa

If you’re craving something bright, crisp, and totally addictive to level up your summer meals, this Jicama Pineapple Salsa is about to be your go-to. It’s juicy, crunchy, zesty, and just what you need when the heat is on and you’re firing up the grill. This isn’t your average salsa—this is a tropical twist that brings island vibes with every bite.

Let’s dive into how ridiculously easy and flavor-packed this salsa is, plus all the reasons why it deserves a front-row spot in your weekly meal prep lineup!

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

Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 0.4mg

Jump to Recipe

Pin Recipe

Similar Recipes

Jicama Pineapple Salsa

Jicama Pineapple Salsa

Tropical Jicama Pineapple Salsa

This vibrant jicama pineapple salsa combines crisp jicama, sweet pineapple, and zesty lime for a refreshing, easy-to-make summer topping.
No ratings yet
Print Recipe Pin Recipe
Prep Time 4 minutes
Course Side Dish
Cuisine American, Asian, Caribbean, Latin
Servings 4
Calories 40 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup jicama (peeled and diced)
  • 1 cup pineapple (peeled and diced)
  • 1 shallot (peeled and thinly sliced)
  • 1/4 cup cilantro (chopped)
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Wash and prep your ingredients. Rinse everything clean and get your cutting board ready.
  • Dice the jicama into small, bite-sized cubes. This root veggie is super crisp and brings that refreshing crunch.
  • Dice the pineapple into similar-sized pieces for a juicy, tropical punch.
  • Thinly slice the shallot—this adds a mild, sweet zing that balances out the sweetness.
  • Roughly chop the cilantro for that pop of herbaceous freshness.
  • Combine it all in a mixing bowl. Toss in the jicama, pineapple, shallots, and cilantro.
  • Drizzle with lime juice, sprinkle with salt and pepper, and mix it all up until well combined.

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: 40kcalCarbohydrates: 10gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 148mgPotassium: 130mgFiber: 2gSugar: 5gVitamin A: 103IUVitamin C: 29mgCalcium: 14mgIron: 0.4mg

Why You’ll Love This Salsa

  • It’s a flavor explosion. Sweet pineapple, crisp jicama, zingy shallots, and bright lime juice? Say no more.

  • It’s a tropical take on your usual salsa. Forget tomatoes—this mix is beachy, juicy, and unexpected in the best way.

  • Perfect for grilling season. Pile it on top of grilled chicken, shrimp, fish tacos, or even steak. It cuts through the richness and adds that wow factor.

  • No cooking required. Seriously. Just chop, mix, and go. Who wants to be stuck over a stove in the summer?

  • Meal prep friendly. It keeps beautifully in the fridge for a few days, and honestly, it gets even better as it sits.

  • Versatile and fun. Use it as a topping, a side, or even as a dip with chips.

  • Low-effort, high-reward. This is one of those recipes that makes you feel like a kitchen rockstar with barely any effort.

The PrepYoSelf Newsletter

Ingredient Breakdown

  • Jicam: This crunchy, juicy root veggie is the unsung hero of the salsa world. It has a mild, slightly sweet flavor that’s like a cross between an apple and a water chestnut. Jicama’s crisp texture gives the salsa that satisfying bite and keeps it light and refreshing—perfect when you want a crunchy contrast to grilled or rich foods. Plus, it’s super hydrating, which is an added bonus on hot days!

  • Pineapple: The tropical twist you didn’t know you needed! Pineapple brings natural sweetness and juiciness that brightens up the whole salsa. It balances the savory and sharp notes with its fresh, fruity pop. The acidity in pineapple also helps to tenderize and blend flavors, making every bite taste like a mini vacation.

  • Shallot: These little alliums add a mild onion flavor with a touch of sweetness and subtle sharpness. Unlike regular onions, shallots are less pungent and more delicate, so they complement the sweet pineapple and crisp jicama without overpowering them. The thin slices also add a nice textural contrast.

  • Cilantro: Cilantro brings that fresh, herbaceous zing that lifts the entire salsa. It adds a bright green note that complements the citrusy lime juice and ties together the sweetness and crunch with a fresh, almost citrus-like aroma. If you’re a cilantro fan, this herb will make the salsa feel vibrant and alive.

  • Lime Juice: This is the magic binder! Lime juice adds zesty acidity that wakes up all the flavors. It brightens the sweetness of the pineapple, sharpens the shallots, and gives the jicama an extra punch. Lime juice also helps balance the saltiness and pepper for a perfectly harmonious taste.

  • Salt and Pepper: These simple seasonings bring everything together by enhancing the natural flavors of the ingredients. Salt intensifies the sweetness of pineapple and the crispness of jicama, while pepper adds a subtle kick that keeps the salsa from tasting flat or one-dimensional.

Jicama Pineapple Salsa

How to make Jicama Pineapple Salsa

  1. Wash all your ingredients thoroughly. Rinse the jicama, pineapple, shallot, and cilantro under cold running water to make sure they’re clean

  2. Peel the jicama carefully. Use a vegetable peeler or a small knife to remove the tough outer skin. Then, place the peeled jicama on a cutting board and dice it into small, even cubes about half an inch in size. This helps the pieces cook evenly and makes the salsa easier to eat

  3. Peel the pineapple. Cut off the top and bottom, then stand it upright and carefully slice off the skin in strips, removing the “eyes” (the brown spots) as you go. Dice the pineapple into pieces roughly the same size as the jicama cubes

  4. Prepare the shallot. Peel off the papery outer layer. Slice the shallot in half lengthwise, then lay the flat side down and slice it thinly from root to tip. Thin slices will help the shallot blend nicely into the salsa without overpowering it

  5. Chop the cilantro. Gather the cilantro leaves into a small bunch, then roughly chop them with a knife. You don’t need tiny pieces—just enough to spread the fresh flavor evenly

  6. Combine all ingredients in a mixing bowl. Add the diced jicama, pineapple, sliced shallot, and chopped cilantro

  7. Add the lime juice. Squeeze fresh lime juice over the mixture. The acidity will brighten all the flavors

  8. Season with salt and pepper. Start with a little—about a quarter teaspoon each—and adjust to taste. Mix everything well using a spoon or spatula until all ingredients are evenly coated

  9. Taste and adjust. Give it a quick taste and add more lime juice, salt, or pepper if you think it needs a little extra zing

  10. Serve immediately or chill. You can enjoy the salsa right away or cover and refrigerate it for 30 minutes to an hour to let the flavors meld.

Jicama Pineapple Salsa

Meal Prep Pairing Tips:

  • Pair the salsa with grilled chicken for a light and zesty protein boost.

  • Top fish tacos with the salsa to add a crunchy, tropical twist.

  • Serve alongside pulled pork sandwiches for a fresh contrast to the rich meat.

  • Add it as a topping on turkey or veggie burgers to brighten up your meal.

  • Use it as a side salad with grilled shrimp for a quick, flavorful lunch.

  • Mix into grain bowls with quinoa or brown rice for added crunch and flavor.

  • Enjoy it as a refreshing condiment with spicy grilled sausages to cool things down.

Jicama Pineapple Salsa

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

You Might Also Like

Trader Joe’s Organic Green Tea

Trader Joe’s Just a Handful of 50% Less Salt Roasted and Salted Whole Cashews

Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

Frequently Asked Questions

What is jicama, and where can I find it?

Jicama is a crunchy, slightly sweet root vegetable often called Mexican turnip or yam bean. You can find it in most grocery stores, usually in the produce section near other root vegetables or in the international aisle.

Can I substitute any ingredients?

You can swap cilantro for parsley if you’re not a fan, and lime juice can be replaced with lemon juice for a slightly different citrus flavor. Avoid substituting jicama, as its unique crunch is key to the dish.

Can I use canned or frozen pineapple instead of fresh?

Fresh pineapple works best for texture and flavor, but if you use canned or frozen, drain it well to avoid adding extra liquid that could make the salsa soggy.

Posted on by — Leave a comment

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.

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

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

Jump to Recipe

Pin Recipe

Similar Recipes

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.
No ratings yet
Print Recipe Pin Recipe
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.

The PrepYoSelf Newsletter

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

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

You Might Also Like

Trader Joe’s Organic Green Tea

Trader Joe’s Just a Handful of 50% Less Salt Roasted and Salted Whole Cashews

Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

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.

Posted on by — Leave a comment

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

Jump to Recipe

Pin Recipe

Similar Recipes

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
Print Recipe Pin Recipe
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

Similar Recipes

pepper sandwich

Roasted Red Pepper and Cheese Sandwich

stuffed lasagna peppers

Stuffed Lasagna Peppers

meatloaf patties

Oven Baked Meatloaf Patties with Roasted Green Beans

You Might Also Like

Joel Gott Sauvignon Blanc White Wine

Setton Farms Dry Roasted and Salted Pistachios, Premium California In Shell Pistachios

ParmCrisps – Original Cheese Parm Crisp

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.

Posted on by — Leave a comment

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

Jump to Recipe

Pin Recipe

Similar Recipes

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
Print Recipe Pin Recipe
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

Similar Recipes

salmon beet salad

Citrus Ginger Salmon with Roasted Beets

salmon and watermelon salad

Grilled Salmon with Watermelon Salad

salmon salad

Salmon Stuffed Avocado Salad

You Might Also Like

Joel Gott Sauvignon Blanc White Wine

Trader Joe’s Meyer Lemon Cookie Thins

Trader joe’s Chili Onion Crunch

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.

Posted on by — Leave a comment

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!

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

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

Jump to Recipe

Pin Recipe

Similar Recipes

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
Print Recipe Pin Recipe
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

Similar Recipes

ginger salmon

Oven Baked Orange Ginger Salmon and Snow Peas

orange chicken

Air Fryer Orange Soy Glazed Chicken with Broccoli

balsamic steak

Grilled Steak with Sweet Potato Wedges

You Might Also Like

Globerati Cabernet Sauvignon

Amazon Brand – Happy Belly Roasted and Salted Peanuts

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.