20+ Easy Zero Carb Meal Prep Dinner Ideas

Dinner time on a zero carb diet should be something you look forward to. It should be tasty and make you feel full and happy. It should not be a time of worry or stress.

With the right recipes and a good plan to prep your food ahead of time, you can make amazing dinners. These dinners will have zero carbs. They will be so delicious that you will think about them all day long.

This guide has more than 20 easy and tasty zero carb dinner ideas. Every idea comes with a full recipe. We want to make your evenings simple and your food delicious.

What You Need for a Zero Carb Dinner

A zero carb dinner focuses on foods that come from animals. These foods are full of nutrients. They give your body the protein and healthy fats it needs. They do this without adding any carbs to your meal.

The main parts of a zero carb dinner are:

• Quality Meats: Beef, pork, and lamb are the base for many filling zero carb dinners.
• Poultry: Chicken, turkey, and duck are very flexible. You can cook them in many different ways.
• Fresh Seafood: Fish like salmon, cod, and halibut are great. Shellfish like shrimp and scallops are also good. They give you a lighter but still filling meal.
• Animal Fats: You use butter, ghee, tallow, and lard for cooking. They add lots of flavor and make food rich.
• Eggs: People often eat eggs for breakfast. But eggs can also be a quick and easy dinner.
• Hard Cheeses: You can use a small amount of hard cheese to add flavor and some variety to your meals.

Tasty Beef and Pork Dinners

These recipes are perfect for a warm and filling meal at the end of the day.

1. Classic Ribeye Steak with Pan Sauce

A perfectly cooked ribeye steak is a real treat for anyone who loves meat. The simple pan sauce makes this classic dish taste like it came from a fancy restaurant.

Yields: 2 servings
Prep time: 5 minutes
Cook time: 15 to 20 minutes

Ingredients:

• 2 ribeye steaks (10 to 12 ounces each), about 1.5 inches thick
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter, divided
• 2 cloves garlic, smashed
• 2 sprigs of fresh rosemary or thyme
• 1/4 cup beef broth

Instructions:

1. Use paper towels to pat the steaks dry. Put salt and pepper on both sides generously.
2. Put a cast iron skillet on the stove over high heat. Wait until it is very hot.
3. Put the steaks in the hot skillet. Cook for 3 to 4 minutes on each side. You want a deep brown crust to form.
4. Turn the heat down to medium. Add 1 tablespoon of butter, the smashed garlic, and the rosemary or thyme sprigs to the skillet.
5. Tilt the skillet a little. Use a spoon to scoop up the melted butter and pour it over the steaks. Do this for 1 to 2 minutes.
6. Take the steaks out of the skillet. Put them on a cutting board to rest.
7. To deglaze the pan, pour in the beef broth. Use a spoon to scrape up any brown bits stuck to the bottom. Let the sauce cook until it gets a little thicker.
8. Whisk in the last tablespoon of butter. Pour this sauce over the steaks before you serve them.

Meal Prep and Storage:

You can cook the steaks ahead of time. Keep them in the fridge for up to 3 days. To reheat, put them in a skillet over low heat. This stops them from getting overcooked.

2. Blackened Ribeye

This recipe uses a strong and tasty spice mix. It makes a delicious crust on the steak. It is a great way to change up your usual steak dinner.

Yields: 2 servings
Prep time: 10 minutes
Cook time: 10 to 15 minutes

Ingredients:

• 2 ribeye steaks (10 to 12 ounces each)
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons butter or tallow

Instructions:

1. Get a small bowl. Mix all the spices together to make your blackening seasoning.
2. Pat the steaks dry. Rub the spice mix all over every side of the steaks.
3. Heat a cast iron skillet over high heat. Wait until it starts to smoke.
4. Add the butter or tallow to the skillet. Then, carefully put the steaks in the pan.
5. Cook for 3 to 5 minutes on each side. You want a dark crust to form. Cook the steak to how you like it.

Meal Prep and Storage:

This steak tastes best when cooked fresh. But you can make a big batch of the spice mix. Keep it in a sealed container to use another time.

3. Ground Beef Stroganoff

This is a creamy and comforting classic. To make it zero carb, we do not use the usual noodles. We use full fat sour cream to make a rich sauce.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 1.5 lbs ground beef
• 1 tablespoon butter
• 8 ounces mushrooms, sliced (this is optional, mushrooms have trace carbs)
• 1/2 cup beef broth
• 1/2 cup full fat sour cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Use a large skillet. Cook the ground beef over medium high heat until it is browned. Pour off any extra fat.
2. If you are using mushrooms, add them to the skillet with the beef. Cook until they let out their water and start to brown.
3. Stir in the beef broth and Dijon mustard. Scrape up any brown bits from the bottom of the pan.
4. Turn the heat down to low. Let it cook slowly for 5 to 10 minutes. This lets the flavors mix together.
5. Take the skillet off the heat. Stir in the sour cream. It is important not to let the sour cream boil, or it might separate.
6. Add salt and pepper to taste.

Meal Prep and Storage:

Keep the stroganoff in a sealed container in the fridge for up to 3 days. To reheat, warm it slowly on the stovetop. Be careful not to let the sauce boil.

4. Keto Beef Stew

This stew is very filling and comforting. It is perfect for a cold night. It has tender beef and a rich, savory broth. Unlike regular stews, it has no high carb vegetables.

Yields: 6 to 8 servings
Prep time: 15 minutes
Cook time: 2 to 3 hours

Ingredients:

• 2 lbs beef chuck, cut into 1 inch cubes
• 2 tablespoons beef tallow or avocado oil
• 1 large onion, chopped (optional)
• 4 cloves garlic, minced (optional)
• 4 cups beef broth
• 1 tablespoon tomato paste (check the label to make sure it has no added sugar)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Pat the beef cubes dry. Put salt and pepper on them generously.
2. Heat the tallow or oil in a large Dutch oven or pot over medium high heat.
3. Sear the beef cubes in batches. Cook until they are browned on all sides. Take the beef out of the pot and set it aside.
4. If you are using onion, add it to the pot. Cook until it softens, about 5 minutes.
5. Add the garlic and tomato paste. Cook for one more minute until it smells good.
6. Put the beef back in the pot. Add the beef broth, thyme, and bay leaf.
7. Bring it to a simmer. Then turn the heat to low, cover the pot, and cook for 2 to 3 hours. Cook until the beef is very tender.
8. Take out the bay leaf before you serve the stew.

Meal Prep and Storage:

This stew tastes even better the next day. Keep it in a sealed container in the fridge for up to 5 days. You can also freeze it for up to 3 months.

5. Perfect Pork Chops

A simple sear in a pan is all you need to make juicy, tasty pork chops. This is a quick and easy dinner for any night.

Yields: 4 servings
Prep time: 5 minutes
Cook time: 10 to 15 minutes

Ingredients:

• 4 bone in pork chops, about 1 inch thick
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons butter
• 2 cloves garlic, smashed
• 2 sprigs of fresh thyme or rosemary

Instructions:

1. Pat the pork chops dry. Season them well with salt, pepper, and garlic powder.
2. Heat the oil in a large cast iron skillet over medium high heat.
3. Put the pork chops in the hot skillet. Cook for 4 to 6 minutes on each side. You want a golden brown crust to form.
4. Turn the heat down to medium. Add the butter, smashed garlic, and thyme or rosemary to the skillet.
5. Tilt the skillet and baste the pork chops with the melted butter for 1 to 2 minutes.
6. Let the pork chops rest for a few minutes before you serve them.

Meal Prep and Storage:

Cooked pork chops can be kept in the fridge for up to 3 days. Reheat them gently in a skillet so they do not dry out.

6. Roasted Chicken with Crispy Skin

A whole roasted chicken is a beautiful and delicious meal. It is surprising how easy it is to make. The leftovers are great for lunches and other meals during the week.

Yields: 4 to 6 servings
Prep time: 10 minutes
Cook time: 1 to 1.5 hours

Ingredients:

• 1 whole chicken (4 to 5 lbs)
• 2 tablespoons melted butter or olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Optional: 1 lemon, cut in half; 1 head of garlic, cut in half; fresh herbs like rosemary and thyme to put inside the chicken

Instructions:

1. Heat your oven to 425°F (220°C).
2. Take out any giblets from inside the chicken. Use paper towels to pat the chicken very dry, both inside and out.
3. In a small bowl, mix the salt, pepper, garlic powder, and paprika.
4. Rub the chicken all over with the melted butter or olive oil. Then, put the spice mix all over the chicken.
5. If you are using them, put the lemon, garlic, and fresh herbs inside the chicken.
6. Put the chicken in a roasting pan or a large oven safe skillet.
7. Roast for 1 to 1.5 hours. The chicken is done when the juices run clear. You can also check with a meat thermometer. It should read 165°F (74°C) in the thickest part of the thigh.
8. Let the chicken rest for 10 to 15 minutes before you cut it.

Meal Prep and Storage:

Cut up the leftover chicken and keep it in a sealed container in the fridge for up to 4 days. You can use the bones to make a tasty and healthy bone broth.

Delicious Seafood and Poultry Dinners

These recipes are lighter but still very satisfying. They are full of flavor and easy to make.

7. Pan Seared Salmon with Lemon Dill Butter

This fancy salmon dish is quick enough for a busy weeknight. But it is also special enough for a weekend treat. The lemon dill butter adds a bright, fresh taste.

Yields: 2 servings
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

• 2 salmon fillets (6 ounces each), with the skin on
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice

Instructions:

1. Pat the salmon fillets dry. Put salt and pepper on them.
2. Heat the olive oil in a non stick skillet over medium high heat.
3. Put the salmon fillets in the skillet, skin side down. Cook for 4 to 6 minutes. The skin should get crispy and golden.
4. Flip the salmon over. Cook for another 2 to 4 minutes on the other side. Cook it to how you like it.
5. While the salmon cooks, melt the butter in a small saucepan. Stir in the fresh dill and lemon juice.
6. Pour the lemon dill butter over the salmon before you serve it.

Meal Prep and Storage:

Cooked salmon can be kept in the fridge for up to 3 days. You can eat it cold or warm it up gently.

8. Garlic Parmesan Chicken Wings

These wings are crispy, savory, and very hard to stop eating. They are a perfect zero carb choice instead of regular breaded wings.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 40 to 50 minutes

Ingredients:

• 2 lbs chicken wings
• 1 tablespoon baking powder (this helps make them crispy)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons butter, melted
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat your oven to 400°F (200°C). Put parchment paper on a baking sheet. Place a wire rack on top of the baking sheet.
2. Use paper towels to pat the chicken wings dry.
3. In a large bowl, toss the wings with the baking powder, salt, and pepper. Make sure they are evenly coated.
4. Put the wings in a single layer on the wire rack.
5. Bake for 40 to 50 minutes. Flip the wings halfway through. They should be golden brown and crispy.
6. While the wings bake, mix the melted butter, Parmesan cheese, minced garlic, and parsley in a large bowl.
7. When the wings are done, put them in the bowl with the Parmesan mix. Toss to coat them.

Meal Prep and Storage:

These wings are best when fresh. But you can keep them in the fridge for up to 3 days. To make them crispy again, reheat them in the oven or an air fryer.

9. Shrimp Scampi

This is a classic Italian American dish made zero carb. The rich garlic butter sauce is the best part.

Yields: 2 to 3 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup chicken or beef broth
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Red pepper flakes, to taste (this is optional)

Instructions:

1. Melt the butter in a large skillet over medium heat.
2. Add the minced garlic and red pepper flakes (if using). Cook for 1 to 2 minutes until it smells good.
3. Add the shrimp to the skillet. Cook for 2 to 3 minutes on each side. They should turn pink and solid.
4. Pour in the broth and bring it to a simmer. Let the sauce cook down a little.
5. Stir in the fresh parsley. Add salt and pepper to taste.

Meal Prep and Storage:

Keep the shrimp scampi in the fridge for up to 3 days. Reheat it gently in a skillet.

10. Rack of Lamb with Rosemary and Garlic

This is a fancy and impressive main course. It is very simple to make. The mix of lamb, rosemary, and garlic is a timeless favorite.

Yields: 2 to 4 servings
Prep time: 10 minutes
Cook time: 20 to 25 minutes

Ingredients:

• 1 rack of lamb (8 ribs), frenched
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat your oven to 400°F (200°C).
2. Score the fat cap of the lamb in a diamond pattern. This means making shallow cuts in a crosshatch.
3. In a small bowl, mix the olive oil, minced garlic, and chopped rosemary. Rub this mix all over the lamb.
4. Put salt and pepper on the lamb generously.
5. Heat an oven safe skillet over high heat. Sear the lamb with the fat side down for 2 to 3 minutes. A golden brown crust should form.
6. Put the skillet in the preheated oven. Roast for 15 to 20 minutes for medium rare. You can use a meat thermometer. It should read 130 to 135°F (54 to 57°C) in the thickest part.
7. Let the rack of lamb rest for 10 minutes before you cut it into individual chops.

Meal Prep and Storage:

This is best served fresh. But you can keep leftover lamb chops in the fridge for up to 3 days.

11. Duck Breast with Crispy Skin

Pan seared duck breast is a special food that is easy to make at home. The secret is to render the fat slowly. This gives you perfectly crispy skin.

Yields: 2 servings
Prep time: 5 minutes
Cook time: 15 to 20 minutes

Ingredients:

• 2 duck breasts (6 to 8 ounces each), with the skin on
• Salt and freshly ground black pepper to taste

Instructions:

1. Use paper towels to pat the duck breasts dry.
2. Score the skin of the duck breasts in a crosshatch pattern. Be careful not to cut into the meat.
3. Put salt and pepper on both sides of the duck breasts generously.
4. Place the duck breasts skin side down in a cold, dry skillet.
5. Turn the heat to medium low. Let the fat render slowly for 10 to 15 minutes. Pour off the extra fat as it builds up. The skin should be deep golden brown and crispy.
6. Flip the duck breasts. Cook for another 2 to 4 minutes on the meat side for medium rare.
7. Let the duck breasts rest for 5 to 10 minutes before you slice them.

Meal Prep and Storage:

Cooked duck breast can be kept in the fridge for up to 3 days. Reheat it gently in a skillet to make the skin crispy again.

12. Pork Belly Slices

Pork belly is a rich and decadent cut of meat. When cooked right, it becomes very tender and flavorful. These crispy slices are a real zero carb treat.

Yields: 4 servings
Prep time: 5 minutes
Cook time: 30 to 40 minutes

Ingredients:

• 1.5 lbs pork belly, cut into 1 inch thick slices
• Salt and pepper to taste

Instructions:

1. Heat your oven to 400°F (200°C).
2. Put salt and pepper on the pork belly slices generously.
3. Put the slices in a single layer on a wire rack set over a baking sheet.
4. Bake for 30 to 40 minutes. Flip them halfway through. The pork belly should be golden brown and crispy.

Meal Prep and Storage:

Keep the cooked pork belly in the fridge for up to 4 days. To make it crispy again, reheat it in the oven or an air fryer.

13. Meatloaf (No Fillers)

This meatloaf recipe is all about the meat. We do not use the usual breadcrumb fillers. You get a dense, savory, and filling loaf that is purely zero carb.

Yields: 6 to 8 servings
Prep time: 10 minutes
Cook time: 1 to 1.5 hours

Ingredients:

• 2 lbs ground beef
• 1 lb ground pork
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Optional: Wrap the loaf in bacon for more flavor and to keep it moist.

Instructions:

1. Heat your oven to 375°F (190°C).
2. In a large bowl, gently mix all the ingredients together until just combined. Do not overmix.
3. Shape the mix into a loaf. Put it on a baking sheet or in a loaf pan.
4. If you are using it, wrap the loaf with bacon slices.
5. Bake for 1 to 1.5 hours. The meatloaf should be cooked through.

Meal Prep and Storage:

Keep the cooked meatloaf in the fridge for up to 4 days. You can eat it cold in slices or reheat it.

14. Chicken Shawarma (No Carb Style)

Enjoy the exotic flavors of shawarma without the carbs. This chicken is marinated in a mix of aromatic spices and cooked perfectly.

Yields: 4 servings
Prep time: 15 minutes plus marinating time
Cook time: 20 to 25 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, and all the spices.
2. Add the chicken thighs to the bowl. Toss to coat them in the marinade. Let it marinate for at least 30 minutes. You can also put it in the fridge for up to 24 hours.
3. Heat your grill or a skillet over medium high heat.
4. Cook the chicken thighs for 6 to 8 minutes on each side. They should be cooked through and have a little char.
5. Let the chicken rest for a few minutes before you slice it.

Meal Prep and Storage:

Keep the cooked chicken in the fridge for up to 4 days. It is tasty cold or reheated.

15. Lobster Tail with Drawn Butter

This is a fancy and elegant dinner. It is surprising how easy it is to make. Lobster is a naturally zero carb treat.

Yields: 2 servings
Prep time: 10 minutes
Cook time: 8 to 10 minutes

Ingredients:

• 2 lobster tails (6 to 8 ounces each)
• 4 tablespoons butter, melted
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Turn your oven’s broiler on to high.
2. Use kitchen shears to cut through the top of the lobster shell. Cut from the base to the tail.
3. Gently separate the meat from the shell. Leave it attached at the base of the tail. Lift the meat and rest it on top of the shell.
4. Brush the lobster meat with half of the melted butter. Put salt and pepper on it.
5. Put the lobster tails on a baking sheet. Broil for 5 to 8 minutes. The meat should be opaque and cooked through.
6. Serve with the rest of the melted butter for dipping and lemon wedges.

Meal Prep and Storage:

Lobster tastes best right after you cook it.

16. Swordfish Steaks with Olive Tapenade

Swordfish is a firm, meaty fish. It is great for grilling or pan searing. The salty, briny olive tapenade goes perfectly with it.

Yields: 2 servings
Prep time: 10 minutes
Cook time: 10 to 12 minutes

Ingredients:

• 2 swordfish steaks (6 to 8 ounces each)
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the Tapenade: 1/2 cup Kalamata olives (pitted), 1 clove garlic, 1 tablespoon capers, 2 tablespoons olive oil

Instructions:

1. To make the tapenade, put the olives, garlic, capers, and olive oil in a food processor. Pulse until it makes a coarse paste.
2. Pat the swordfish steaks dry. Put salt and pepper on them.
3. Heat 1 tablespoon of olive oil in a skillet over medium high heat.
4. Cook the swordfish steaks for 4 to 6 minutes on each side. They should be cooked through.
5. Serve the swordfish with a spoonful of the olive tapenade on top.

Meal Prep and Storage:

You can make the tapenade ahead of time. Keep it in the fridge for up to a week. Cook the swordfish fresh for the best taste.

17. Leg of Lamb

This is a classic roast. It is perfect for a special occasion or a weekend dinner. The leftovers are great for lunches.

Yields: 8 to 10 servings
Prep time: 15 minutes
Cook time: 1.5 to 2 hours

Ingredients:

• 1 bone in leg of lamb (5 to 7 lbs)
• 1/4 cup olive oil
• 8 cloves garlic, cut into slivers
• 4 sprigs of fresh rosemary
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat your oven to 350°F (175°C).
2. Make small cuts all over the leg of lamb. Push the garlic slivers into the cuts.
3. Rub the lamb all over with olive oil. Put salt and pepper on it generously. Place the rosemary sprigs on top.
4. Put the lamb in a roasting pan. Roast for 1.5 to 2 hours. For medium rare, a meat thermometer should read 135°F (57°C) in the thickest part.
5. Let the lamb rest for 15 to 20 minutes before you carve it.

Meal Prep and Storage:

Keep leftover lamb in the fridge for up to 4 days.

18. Prime Rib

This is the king of all roasts. A perfectly cooked prime rib is a show stopping centerpiece for any dinner. It is a simple but elegant zero carb meal.

Yields: 8 to 10 servings
Prep time: 10 minutes
Cook time: 2 to 3 hours

Ingredients:

• 1 standing rib roast with 4 ribs (about 8 to 10 lbs)
• Coarse salt and freshly ground black pepper

Instructions:

1. Let the roast sit at room temperature for at least 1 hour before you cook it.
2. Heat your oven to 450°F (230°C).
3. Put salt and pepper on all sides of the roast generously.
4. Put the roast in a roasting pan with the fat side up.
5. Roast for 15 minutes at 450°F. Then, turn the oven temperature down to 325°F (160°C).
6. Keep roasting for about 13 to 15 minutes per pound for medium rare. A meat thermometer should read 130 to 135°F (54 to 57°C) in the center.
7. Let the roast rest for at least 20 minutes before you carve it.

Meal Prep and Storage:

Leftover prime rib is a real treat. Keep it in the fridge for up to 4 days. You can eat it cold or warm it up gently.

19. Beef Short Ribs

Slow braised beef short ribs are very tender and full of flavor. This is a comforting and filling meal for a cozy night at home.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 3 to 4 hours

Ingredients:

• 4 lbs bone in beef short ribs
• 2 tablespoons beef tallow or avocado oil
• Salt and pepper to taste
• 1 onion, chopped (optional)
• 4 cloves garlic, minced (optional)
• 4 cups beef broth

Instructions:

1. Heat your oven to 325°F (160°C).
2. Put salt and pepper on the short ribs generously.
3. Heat the tallow or oil in a large Dutch oven over medium high heat. Sear the short ribs on all sides until they are browned.
4. Take the short ribs out of the pot. If you are using onion, add it and cook until it softens.
5. Add the garlic and cook for one more minute.
6. Put the short ribs back in the pot. Add the beef broth.
7. Bring it to a simmer. Then cover the pot and put it in the oven.
8. Bake for 3 to 4 hours. The meat should be falling off the bone.

Meal Prep and Storage:

Keep the cooked short ribs in the fridge for up to 4 days. The taste gets even better the next day.

20. Bacon Wrapped Filet Mignon

This is an elegant and classic steakhouse dinner. You can easily make it at home. The bacon adds flavor and helps keep the lean filet mignon moist.

Yields: 2 servings
Prep time: 10 minutes
Cook time: 15 to 20 minutes

Ingredients:

• 2 filet mignon steaks (6 to 8 ounces each), about 1.5 to 2 inches thick
• 2 slices of bacon
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. Wrap a slice of bacon around the edge of each filet mignon. Use a toothpick to hold it in place.
2. Put salt and pepper on the top and bottom of the steaks.
3. Heat a cast iron skillet over high heat. Sear the steaks for 2 to 3 minutes on each side.
4. Turn the heat down to medium. Add the butter. Cook for another 4 to 6 minutes, turning them sometimes, for medium rare.
5. Let the steaks rest for 5 to 10 minutes before you serve them.

Meal Prep and Storage:

This is best when fresh. But you can keep leftover steak in the fridge for up to 3 days.

Final Thoughts

With these 20 plus easy and tasty zero carb meal prep dinner ideas, you can enjoy many different flavorful and filling meals. You will not have the stress of cooking at the last minute. From hearty roasts to quick and fancy seafood dishes, there is a recipe here for everyone. Enjoy the simple and rich taste of a zero carb lifestyle. Make your dinners the best part of your day.