IMG_1698.png

EAT. FUEL. FLOW.

Meals designed for athletes, business professionals, and those building at a high level.

Carter Prep
Fuel System
Week 03 (05/04)
01
Lemon Garlic Chicken | Jasmine Rice | Roasted Broccoli
→ finished with lemon butter
02
Blackened Salmon | Cajun Rice | Sautéed Peppers & Corn
→ finished with smoked paprika butter
03
Ground Turkey Bowl | Roasted Sweet Potatoes | Green Beans
→ finished with garlic herb butter
04
Braised Beef | Garlic Mashed Potatoes | Roasted Carrots
→ finished with red wine gravy
Carter Prep
Fuel System
Week 04 (05/11)
01
Herb Grilled Chicken | Cilantro Lime Rice | Roasted Zucchini
→ finished with citrus herb drizzle
02
Baked Salmon | Creamy Pasta | Roasted Asparagus
→ finished with lemon dill sauce
03
Beef Meatballs | Creamy Mac & Cheese | Roasted Broccoli
→ finished with shaved parmesan
04
Garlic Chicken Thighs | Roasted Potatoes | Green Beans
→ finished with pan jus
Eat • Fuel • Flow
CarterPrep.com
@CarterPrep
  • Baked chicken drumsticks topped with herbs and spices meal prep Dallas high protein Carter Prep.
  • Meal prep containers Dallas Carter Prep weekly delivery
  • snack pack
  • Meal prep containers Dallas Carter Prep weekly delivery
  • A white bowl filled with a mixed vegetable salad containing green beans, cherry tomatoes, and corn, placed on a wooden surface.
  • Baked salmon fillets seasoned with herbs and spices on a baking sheet.
  • Meal tray with roasted sweet potatoes, chopped lettuce, cherry tomatoes, seasoned ground beef with shredded cheese and sliced red onions, and a side of spicy mayo.
  • Sautéed beef and vegetables in a black skillet on stove.
  • Chicken with pasta salad containing cherry tomatoes, shredded cheese, and herbs in a black plastic container.
  • Tray with spaghetti topped with Parmesan cheese and herbs, a side of meatballs, and a cup of marinara sauce.
  • Four meal containers with various foods including mashed potatoes with bacon and herbs, asparagus, and a small container of sauce; seasoned salmon with roasted vegetables; rice with bell peppers and corn, and grilled chicken with broccoli.
  • Three large stainless steel pots and two frying pans on a stove, steaming vegetables and soups. The pans contain chopped vegetables including celery, carrots, onions, and red bell peppers. The pots appear to have stewed or cooked dishes with visible chunks of carrots and meat.
  • A white plate with grilled lamb chops, roasted asparagus, macaroni and cheese, lemon wedge, and a dollop of dark sauce, set on a dark tablecloth with a bowl of salad and a glass of water in the background.

HOW IT WORKS

  • Ordering

    Our chefs have developed a carefully curated five-week rotating menu. Simply browse the current selections, choose your meals, and complete your order. You’ll receive a confirmation email as soon as your order is placed.

    Ordering Deadlines & Delivery Schedule

    Order by Friday night → Receive meals Monday.

  • Meal Preparation

    Every meal is thoughtfully prepared in a shared-use commercial kitchen located in the heart of Frisco, Texas—where quality, precision, and care come together.

  • Delivery

    Your freshly prepared meals are delivered directly to your doorstep every Monday between 10 AM and 3 PM, ensuring convenience without compromise.