I make a big batch of keto meatballs and then freeze them in meal size batches. That is one of my favorites. I also fry up Italian sausage and freeze that in meal size batches so I can make a pan pizza anytime I want. My DH uses pepperoni which is precooked so not a problem, but he does buy a lot and then freeze it in about 4 ounce portions.

Alexandra: I don't care much for chicken either, but I love turkey. We recently grilled one and I have nice little packs in the freezer for when I hear the turkey gobbling.

FOR LIGHT PIZZA LUNCH
Mission mini corn tortillas
https://www.amazon.com/Mission-Street-Tacos-Tortillas-12-6oz/dp/B06XDXVJR5?SubscriptionId=AKIAJ2F6RDUSIYCWQMFQ&tag=sa-b2c-new-20&linkCode=xm2&camp=2025&
serving size 3 mini tortillas 100 cal , fat 1.5 g, chol, 0mg, carb 19 g
BelGioioso mozarella pearls
https://www.walmart.com/ip/BelGioioso-Fresh-Mozzarella-Pearls-8-Ounce-Ball/14255252
serves 8: 1 serving cal 80, 8 carbs, fat 5 g chol 20 mg this product appealing; but, it spoils fast once open
Great value (walmart) mini pepperoni serving 45 mini pepperoni for three tortillas that 15 on each mini pizza; cal 130, fat 13 g, chol 20 mg, carbs 1 g
Hormel (walmart) mini pepperoni 1 oz. 1/5 of the package: cal, 140, fat 13 grams, carbs 0
chol, 35
https://www.walmart.com/ip/Hormel-Pepperoni-Minis-5-oz/13448678
i WANT TO TRY TORTILLAS IN AIR FRYER, TO TOAST, FOR PIZZA CRUST CRUNCH, THEN TOP WITH CHEESE, AND PEPPERONI AND LITTLE MORE CHEESE, CAN ADD TOMATO SAUCE IF WANTING. WARM IN OVEN TO MELT CHEESE

Most of what I make, I make in batches big enough for leftovers which saves time.

For a quick one, I use many variations of: ground beef, seasonings of choice, jalepeños (or other peppers), served over Miracle Rice or other shirataki noodle or crushed pork rinds. I used to add add cheese, but have found that it has a negative BG effect on me.

Also, if I have time, I will throw a ground up piece of liver in because I know it is good for me. I will make this with 2-3 lbs of ground beef, so adding 4 ounces of liver is something that can't be tasted, especially given the spices I typically use (chili powder, curry, garlic, etc.).

If you have a crock pot, then just about any hunk of meat is good, especially if you add in some salt pork or other really tasty fat source. If you like veggies, just add them near the end. Again, this is something that is not ready quickly, but doesn't take much actual time. Throw everything in it in the morning, set on low and then add veggies if you want when you get home. By the time you change clothes, set the table, go through the mail, spend a few minutes with the family, it is ready to be dished out.

Yes! I love to add zoodles to a bowl and pour ragu bolognese over them and sprinkle with Parmesan, then microwave (I make big batches of ragu with ground beef and ground Italian sausage), or add zoodles to hot broth/soups.

Taco salads are my lunch most of the time, other times, I just eat some olives & cheese with some salami.
I'll make a pound of taco meat with a couple tablespoons of chili powder, 1 tsp each of cumin and oregano, a dash of cayenne powder, and a squeeze of lime juice, use a potato masher to break it up finely, and once cool, I keep that in a plastic container and just scoop out some onto romaine lettuce, add about 1 TB of minced fresh onion & tomato (1 or two cherry tomoates, diced), shred some cheddar and put sour cream & salsa on top. Most of the time, I'll also have a few cilantro leaves plus a sliced radish in the salad as well. Maybe some sliced black olives if I have some on hand.

I also love to make a braised cabbage with smoked sausage for one:
Put sliced kielbasa into a pan with a little bacon fat, add some finely chopped onion, let brown a bit, then add 1 TB of butter (or more bacon fat) and 2-3 handfuls of shredded cabbage + some seasonings (garlic powder, some smoked paprika) and some fresh parsley and let it all steam up/fry a little in the pan with the lid on for 10 minutes until the cabbage is soft/fried in the butter. Stir it all up and de-glaze the pan with a splash of apple cider vinegar + either soy sauce or coconut aminos, and serve hot.

I love green,yellow,red peppers stuffed with turkey meat,ketchup,onions,egg and 2 crackers only, I have this with rice cauliflower on the side. I would love to know what zoodles are, may have that for a side, it is frozen or in the pasta section at the grocery store?

Low carb tortilla with cheese and leftover meat from the week or lunch meat. Add veggies and microwave till cheese is melted.

Taco salad
Left over ground meat
Cheese
Lettuce
Sour cream
Cherry tomatoes
Any other veggies we have on hand
Low carb Salsa (I usually skip this since I can over eat it)

I do batch cooking for most things. By that I mean I'll do a day or two of nothing but cooking, then portion it out into single portions and freeze for future use. Since I live alone this really cuts down the time required for food prep. Also, I live in a rural area and need to drive 20 miles one way to get decent meats and 13 miles the other way to get eggs, cheese, bacon and deli things. I try to make those trips less often.

Yesterday I went for meats and spent $115 but came home with 10 pounds of ground beef, 14 boneless, skinless chicken thighs, 4 huge boneless, skinless chicken breasts, one large chuck roast, and (as a complete treat) two 2" filets. Today and tomorrow I'll be making:

1) An Italian meat pie (15 meals)
2) 16 quarter pound Parmesan beef patties (16 meals)
3) The chicken breast (8 meals)
4) The chicken thighs (14 meals)
5) A Mississippi Mud roast (crock pot) (10 meals)
6) A meatloaf (adding ground pork from my freezer (12 meals)

That's 75 meals and I still have 4 pounds of ground beef that I'll probably freeze. I'll freeze the filets, too.

I went for eggs earlier in the week and bought 6 dozen. One dozen will make two Tuna Melt 9" quiche (12 meals). Another dozen will make two Bacon Cheddar 9" quiche (12 meals). I'll hard boil 18" and turn them into egg salad (9 meals). The rest will be used fresh for eggs and bacon, eggs and sausage, omelets, etc. And, I'll try to make my own mayonnaise with some of the eggs.

Cooking like that means when one thing comes out of the oven another goes in. Yes, I oven bake the beef patties and chicken. It means only one oven preheat per day for two days. It also means only two days of washing pots and pans and mixing bowls and cooking utensils. The same bowl I mix up the casserole in I'll use to mix the burgers in and the meatloaf in. I don't bother to wash the bowls and spatulas between whatever I'm mixing up.

After everything is cooked and cooled to room temperature, I portion it out into individual servings. Those go into a large Tupperware pie saver, separated so things don't freeze together, and into the freezer. Once frozen I transfer them to freezer bags and return them to the freezer then use the Tupperware to freeze another batch. By the time I'm done, I have about two months of food ready to go.

Every evening I move one or two servings from the freezer to the refrigerator so they will thaw overnight. A minute in the microwave or toaster oven the next day gives me home cooked Keto meals in a matter of minutes.

I also keep Tilapia filets in the freezer. Thaw a couple, put a little Ranch dressing on top, sprinkle with Parmesan cheese and bake in a toaster oven for 5 or 6 minutes and there's a meal. A piece of foil on the baking tray means there is practically no clean up needed.

Tuna salad, canned smoked herring, Reuben sandwiches without the bread, deli roast beef with horseradish sauce, are all good Keto choices, too. I do keep multi grain crackers on hand to go with the tuna, herring, etc. It's my only real carb allowance. I'll sometimes add some frozen veggies (sprouts are favorite).

As an added note, the only freezer space I have is the one in my refrigerator. Sometimes I've had to put a few things in the ice maker bin to get everything to fit. But, hey, it works for me.

If this helps even one other person with their Keto life, I'll consider it a win. Many blessings to all.

I like to make all kinds of cloud bread & buns, but recently I found a cool nut butter bread recipe that's nice & dense.

All you need is 1 cup any nut butter (no added sugar, but you can use peanut, almond, cashew, etc.-- whatever you have). Mix it with 6 whole eggs and 1 1/2 tbsp baking powder. These are the required ingredients.

You can also add a little sweetener if you like (allulose, stevia, swerve, etc.), extracts, herbs or spices, seeds, etc. A pinch of salt, too. These are the optional ingredients.

Anyway, just put all the ingredients into a bowl and mix well till you have a thick cake-like batter, then pour it into a greased loaf pan (or line it with parchment & grease it).

Bake at 350 for 35 minutes, as soon as it's cool enough to touch take it out of the pan and let it cool completely on a rack. Keep it in the fridge and slice as needed.

It's about 3 grams of net carbs per slice if you slice the loaf into 12 slices. I usually slice them a bit thinner. Can be toasted, made into grilled cheese or grilled sandwiches, used cold out of the fridge for sandwiches, or I like to smear a little PB or cream cheese on top for breakfast. Good as toast with sunny-side up eggs, too. Love dipping bread in the yolk.

For the holidays I plan on trying to make low-carb bread pudding with it.