21 High Protein Low Fat Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sweet Potato Black Bean Casserole

Sweet Potato Black Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Yield: [‘4’, ‘4 slices’]

This sweet potato black bean casserole is naturally sweet, cheesy, filled with yummy layers and flavorful. It’s high protein and vegetarian.

Ingredients

• 1 large sweet potato
• 14 oz can black beans (drained and rinsed)
• 14 oz can chopped tomatoes
• ½ medium yellow onion (finely chopped)
• 1 red bell pepper (chopped)
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp ground cinnamon
• 1 cup salsa (divided)
• 2-4 tortillas *
• 1 cup cheddar (grated **)
• Salt & black pepper (to taste)
• Fresh cilantro (chopped)
• Sour cream
• Mashed avocado
• Salsa

Instructions Sweet Potatoes

1. Place your large sweet potato (with peel on) on a plate with some water and microwave on the highest setting for 8-10 minutes. Let it cool down. Then, peel and cut into cubes.

Casserole

1. Spray an 8″x8″ baking dish with olive oil. Preheat the oven to 400F.
2. In a large bowl, combine diced sweet potato, black beans, chopped tomatoes, onion, bell pepper, chili powder, paprika, garlic powder, cinnamon, salt, and black pepper.
3. Spread 1/2 cup of salsa on the bottom of the baking dish. Then, cover it with a layer of tortilla. Tear it apart so it nicely fits on top.
4. Add about 2/3 of the mixture of sweet potato on top of the tortillas, and level it out so it’s well spread over.
5. Add the remaining 1/2 cup salsa on top of the layer and spread it around.
6. Now, cover with a layer of tortillas and add the rest of the sweet potato mixture. Level it out and sprinkle it over with cheddar cheese.
7. Bake in the oven for 20-25 minutes until the casserole is slightly golden brown on top. Garnish with fresh cilantro.
8. Serve with mashed avocado, sour cream and additional salsa.

2. Teriyaki Chicken Casserole

Teriyaki Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT47M · Total: PT52M · Yield: [‘4’, ‘4 bowls’]

This casserole is teriyaki chicken in a dish with veggies. Umami, licious and full flavors. It’s high protein and low fat.

Ingredients

• 3/4 cup soy sauce (low-sodium)
• 1/2 cup water
• 1/4 cup honey
• 1/2 tsp ground ginger
• 2 garlic cloves (minced)
• 2 tbsp cornstarch
• 2 tbsp water
• 1 lb chicken breasts (boneless and skinless)
• 1 cup broccoli florets
• 1 cup carrots (chopped)
• 1 cup snow peas
• 3 cups white rice (cooked)

Instructions

1. Preheat the oven to 350F. Spray a 9×13 baking dish with oil.
2. In a saucepan, combine soy sauce, water, honey, ground ginger and minced garlic. Place over medium-high heat and bring to a boil for a minute.
3. While the sauce is boiling, combine cornstarch with water. Pour the mixture into the saucepan and stir until the sauce starts to thicken.
4. Place the chicken breasts in the baking dish. Place all the vegetables around the chicken and pour 1 cup of the sauce all over the baking dish.
5. Cover the baking dish with foil and bake in the oven for 30 minutes until the chicken is fully cooked.
6. Take the baking dish out and shred the chicken while still in the pan with two forks.
7. Add in cooked white rice, stir the baking dish, and pour over most of the remaining sauce.
8. Return to the oven and cook for 10 minutes uncovered. Let it cool down for 5 minutes and drizzle with the remaining sauce before serving.

3. Healthy Turkey Meatballs

Healthy Turkey Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground turkey
• 1/2 cup breadcrumbs (panko for lighter texture)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for brushing)
• 2 cups marinara sauce (for serving, optional)

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. In a bowl, mix turkey, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper until just combined.
3. 3. Shape the mixture into 16 meatballs and place on the prepared sheet.
4. 4. Lightly brush or spray the meatballs with olive oil and bake 18–20 minutes, or until cooked through (165°F/74°C).
5. 5. If using marinara, simmer the sauce in a skillet and add meatballs to coat.
6. 6. Serve with pasta, polenta, or zucchini noodles.

4. Vegan Philly Cheesesteak

Vegan Philly Cheesesteak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) vegan steak-style slices or thinly sliced seitan/tempeh
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices vegan provolone-style cheese (or 1/2 cup shredded vegan cheese)
• 4 hoagie rolls
• Salt and pepper to taste
• Optional: 1 tablespoon soy sauce or tamari for extra umami

Instructions

1. 1. Heat the olive oil in a large skillet over medium-high heat.
2. 2. Sauté onions and peppers until softened and caramelized, about 6–8 minutes.
3. 3. Add vegan steak-style slices; heat through and season with salt, pepper, and optional soy sauce.
4. 4. Top with vegan cheese and cover briefly until cheese melts.
5. 5. Toast rolls if desired and fill with the sizzling veggie-steak mixture.
6. 6. Serve immediately.

5. Mustard Baked Chicken Tenders

Mustard Baked Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken tenders
• 1/3 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 3/4 cup breadcrumbs (panko for crunch)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. In a bowl, whisk Dijon mustard, honey, and olive oil.
3. 3. Toss chicken tenders in the mustard mixture, then roll in breadcrumbs mixed with garlic powder and paprika.
4. 4. Arrange on the baking sheet and bake 15–20 minutes, turning once, until golden and cooked through (165°F/74°C).
5. 5. Serve with extra mustard or dipping sauce.

6. Crispy Air Fryer Tofu

Crispy Air Fryer Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil (for spraying)
• Sesame seeds and chopped scallions for garnish (optional)

Instructions

1. 1. Press tofu for 15–20 minutes to remove moisture, then cut into 1-inch cubes.
2. 2. Marinate in soy sauce, rice vinegar, and sesame oil for 15–20 minutes.
3. 3. Toss with cornstarch until evenly coated.
4. 4. Preheat air fryer to 400°F (200°C). Arrange tofu in a single layer and lightly spray with oil.
5. 5. Air fry 12–15 minutes, shaking halfway, until crisp and golden.
6. 6. Garnish with sesame seeds and scallions before serving.

7. Best Ever Butter Chicken In The Slow Cooker

Best Ever Butter Chicken In The Slow Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 (14-ounce) can crushed tomatoes
• 1/2 cup heavy cream or coconut cream
• 1/2 cup plain yogurt (optional)
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder (or to taste)
• 1/2 cup water or chicken stock
• Fresh cilantro for garnish

Instructions

1. 1. In a skillet over medium heat, melt butter and sauté onion, garlic, and ginger until translucent (about 4–5 minutes).
2. 2. Transfer to slow cooker; add crushed tomatoes, cream, yogurt (if using), spices, chicken, and water.
3. 3. Cover and cook on low 6–8 hours or high 3–4 hours, until chicken is tender.
4. 4. Stir in extra cream if desired and adjust salt or spice levels.
5. 5. Serve with rice or naan; garnish with cilantro.

8. Zucchini Turkey Burger

Zucchini Turkey Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground turkey
• 1 medium zucchini, grated and excess moisture squeezed
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce, tomato slices, and condiments for serving

Instructions

1. 1. Preheat grill or skillet to medium-high heat.
2. 2. In a bowl, combine turkey, zucchini, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and pepper; mix just until combined.
3. 3. Form into four patties and refrigerate 15 minutes if possible.
4. 4. Cook patties 5–6 minutes per side until an internal temperature reaches 165°F (74°C).
5. 5. Assemble on buns with lettuce, tomato, and condiments.

9. Zucchini Boat Turkey Tacos

Zucchini Boat Turkey Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large zucchini, trimmed and halved lengthwise (to make 4 boats)
• 1 pound ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish
• Optional: 4 small tortillas to serve on the side

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Scoop centers from zucchini halves to create boats and place on a baking sheet.
3. 3. In a skillet, cook turkey with onion and garlic until browned; add tomatoes and spices; simmer 6–8 minutes.
4. 4. Fill zucchini boats with turkey mixture; top with cheese.
5. 5. Bake 15–20 minutes until zucchini is tender and cheese is melted.
6. 6. Garnish with cilantro and serve with tortillas on the side if desired.

10. Skinny Chicken Fajita Soup

Skinny Chicken Fajita Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, sliced
• 2 bell peppers (one red, one yellow), sliced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium chicken broth
• 14.5-ounce can crushed tomatoes
• 1 cup frozen corn
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, chopped (for serving)

Instructions

1. 1. Heat olive oil in a large pot over medium heat; sauté onion and peppers until softened, about 5 minutes.
2. 2. Add garlic and spices; cook 30 seconds until fragrant.
3. 3. Add chicken pieces; cook until lightly browned on all sides, about 3-5 minutes.
4. 4. Stir in crushed tomatoes and broth; bring to a gentle simmer.
5. 5. Add corn and kidney beans; simmer 10-15 minutes, until chicken is cooked through.
6. 6. Stir in lime juice; season with salt and pepper to taste.
7. 7. Ladle into bowls and sprinkle with chopped cilantro.

11. Healthy Turkey Chili

Healthy Turkey Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup low-sodium broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1. Heat olive oil in a large pot over medium heat; sauté onion and bell pepper until tender, about 5 minutes.
2. 2. Add garlic and spices; cook 1 minute more.
3. 3. Add ground turkey; cook, breaking up with a spoon, until browned.
4. 4. Stir in tomatoes and broth; bring to a simmer.
5. 5. Add kidney beans and corn; simmer 15-20 minutes, until flavors meld and chili thickens.
6. 6. Taste and adjust salt, pepper, and chili heat as desired.
7. 7. Serve hot with toppings like shredded cheese or cilantro if desired.

12. Southwest Shrimp & Black Bean Salad

Southwest Shrimp & Black Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound large shrimp, peeled and cooked
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels, fresh or thawed
• 1 red bell pepper, diced
• 1 avocado, diced
• 2 cups mixed greens (romaine or spring mix)
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. 1. In a large bowl, combine shrimp, black beans, corn, bell pepper, and avocado.
2. 2. Whisk lime juice, olive oil, cumin, salt, and pepper to make a dressing; drizzle over the salad.
3. 3. Toss gently to coat; arrange greens on plates and top with the shrimp mixture.
4. 4. Garnish with cilantro if desired.

13. Skinny Lemon Pepper Chicken Breasts

Skinny Lemon Pepper Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.2–1.4 lb)
• 2 tablespoons olive oil
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon lemon pepper seasoning
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. 1. Pat chicken dry; season with salt and lemon pepper.
2. 2. In a bowl, whisk olive oil, lemon zest, lemon juice, and minced garlic.
3. 3. Add chicken to the bowl; toss to coat and marinate 10–15 minutes if time allows.
4. 4. Heat a skillet over medium-high heat; cook chicken 5–7 minutes per side, until cooked through (165°F/74°C).
5. 5. Remove from heat; rest 5 minutes, then slice. Garnish with parsley.

14. Low Fat Seasoned Tilapia

Low Fat Seasoned Tilapia is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 tilapia fillets (about 4 x 4 oz)
• 1 tablespoon olive oil
• 1 lemon, juiced
• 1 teaspoon lemon zest
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. 2. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Brush tilapia lightly with olive oil, then rub with spice mix.
3. 3. Place fillets on the baking sheet; bake 10–12 minutes, or until they flake easily with a fork.
4. 4. Squeeze lemon juice over fillets and sprinkle with lemon zest; garnish with parsley.
5. 5. Serve with lemon wedges and a side of vegetables or salad.

15. Skinny Buffalo Ranch Tuna Salad

Skinny Buffalo Ranch Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cans tuna in water, drained (about 5 oz each)
• 1/2 cup plain nonfat Greek yogurt
• 2–3 tablespoons hot buffalo sauce
• 1 tablespoon light ranch dressing or 1 teaspoon ranch seasoning
• 2 stalks celery, finely diced
• 2 green onions, sliced
• Salt and pepper to taste
• 4 large lettuce leaves or bread for serving
• Fresh parsley for garnish (optional)

Instructions

1. 1. In a bowl, mix tuna, yogurt, buffalo sauce, and ranch until well combined.
2. 2. Stir in celery and green onions; season with salt and pepper.
3. 3. Divide the mixture among lettuce leaves to form wraps, or pile onto bread for sandwiches.
4. 4. Garnish with parsley and serve immediately.

16. Easy Vegan Sweet Potato Chili

Easy Vegan Sweet Potato Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. 1. In a large pot, heat olive oil; sauté onion and bell pepper until soft.
2. 2. Add garlic and spices; cook 1 minute until fragrant.
3. 3. Add sweet potatoes, beans, tomatoes, broth; bring to a simmer.
4. 4. Reduce heat; simmer 20–25 minutes until sweet potatoes are tender.
5. 5. Taste and adjust salt; ladle into bowls and garnish with cilantro if desired.

17. Healthy Baked Lemon Garlic Cod

Healthy Baked Lemon Garlic Cod is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cod fillets (about 4 x 6 oz)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 teaspoon dried thyme or oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet.
2. 2. In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, and herbs.
3. 3. Place cod on the sheet and brush with the lemon-garlic mixture; season with salt and pepper.
4. 4. Bake 12–15 minutes, or until the fish flakes easily with a fork.
5. 5. Garnish with fresh parsley and serve.

18. Low Fat Pesto Spaghetti Squash

Low Fat Pesto Spaghetti Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium spaghetti squash (about 2–3 pounds)
• 1/4 cup prepared pesto (light or regular)
• 1 teaspoon olive oil (optional)
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved (optional)
• Grated parmesan or vegan parmesan for serving
• Fresh basil for garnish (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and brush with olive oil if using.
2. 2. Place cut side down on a baking sheet; bake 35–40 minutes until tender. Let cool slightly, then shred with a fork to create spaghetti strands.
3. 3. Toss strands with pesto; season with salt and pepper. Add cherry tomatoes if using.
4. 4. Serve with parmesan and fresh basil.

19. Low Fat High Protein Taco Soup

Low Fat High Protein Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound lean ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained
• 1 can (15 ounces) corn, drained
• 2 cups low-sodium chicken or vegetable broth
• 1 packet taco seasoning (or 1 tablespoon chili powder + 1/2 teaspoon cumin)
• Salt and pepper to taste
• Optional toppings: shredded cheese, avocado, cilantro, sour cream

Instructions

1. 1. In a large pot, heat olive oil; sauté onion and garlic until translucent.
2. 2. Add ground turkey; cook until browned and crumbled.
3. 3. Stir in tomatoes, beans, corn, broth, and taco seasoning; bring to a simmer.
4. 4. Simmer 15–20 minutes; season with salt and pepper.
5. 5. Ladle into bowls and top with desired toppings.

20. Vegetarian Slow Cooker Lentil Sloppy Joes

Vegetarian Slow Cooker Lentil Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 cup crushed tomatoes (no added sugar)
• 2 tablespoons tomato paste
• 1 tablespoon tamari or soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon brown sugar or maple syrup (optional)
• Salt and pepper to taste
• 4 sandwich buns, split and toasted
• Optional toppings: shredded lettuce, sliced pickles, or hot sauce

Instructions

1. 1. In a slow cooker or heavy pot, heat the olive oil over medium heat and sauté the onion, garlic, and carrot until softened, about 5 minutes.
2. 2. Stir in lentils, vegetable broth, crushed tomatoes, tomato paste, tamari, smoked paprika, chili powder, cumin, and sweetener if using. Season with salt and pepper.
3. 3. Cover and cook on low for 6–8 hours (or simmer on the stove until lentils are tender, about 35–40 minutes), stirring occasionally and adding a splash of water if needed.
4. 4. Taste and adjust seasoning. Spoon the lentil sloppy ‘joes’ onto the toasted buns.
5. 5. Top with your favorite toppings and serve immediately.

21. Lean Turkey or Chicken Tetrazzini

Lean Turkey or Chicken Tetrazzini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz whole-wheat pasta (or penne)
• 2 cups cooked lean turkey or chicken, diced
• 8 oz mushrooms, sliced
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken or vegetable broth
• 1/2 cup milk or light cream
• 1/2 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Optional: 1/4 cup dry white wine or a squeeze of lemon juice

Instructions

1. 1. Preheat the oven to 350°F (175°C). Cook the pasta until just al dente; drain and set aside.
2. 2. In a skillet, heat the olive oil over medium heat and sauté the onion, garlic, and mushrooms until browned and fragrant.
3. 3. Stir in the flour, then gradually whisk in the broth and milk; simmer until the sauce thickens, 3–5 minutes.
4. 4. Stir in the turkey or chicken, peas, and half of the Parmesan; season with salt and pepper.
5. 5. Toss the cooked pasta with the sauce and transfer to a baking dish. Sprinkle the remaining Parmesan on top.
6. 6. Bake until bubbly and lightly golden, about 15–20 minutes. Garnish with parsley and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.