27 High Protein Cozy Dinner 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. Keto Mexican Cheesy Chicken Skillet

Keto Mexican Cheesy Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This easy, one-pan Mexican Chicken Skillet combines juicy chicken, melted cheese, and zesty Mexican spices for a delicious dinner option. This dish is high protein and keto-friendly.

Ingredients

• 1 12 oz bag riced cauliflower (frozen)
• 1 tbsp olive oil
• 1/2 medium yellow onion (chopped)
• 1 green bell pepper (diced)
• 4 garlic cloves (minced)
• 2 cups cooked chicken (shredded)
• 2 tbsp taco seasoning
• 1 14.5 oz can diced tomatoes
• 3/4 cup chicken broth
• 2 cups shredded cheddar cheese
• Jalapenos (sliced)
• Cilantro (chopped)
• Sour cream

Instructions

1. Steam cauliflower rice according to instructions on the packaging.
2. Place a large skillet over medium-high heat. Add in the olive oil, onion, bell pepper and sauté until the onion softens. Should take around 5 minutes.
3. Add garlic and cook for another 30 seconds.
4. Now, add in the steamed cauliflower and cover it with taco seasoning. Stir well.
5. Then, add in diced tomatoes, chicken broth and give it a stir.
6. Lower the heat and let the skillet simmer for 10 minutes or so until it thickens up.
7. Add in cooked chicken and give it a stir. If it’s too thick, just add a little bit more chicken broth. Cover and let it simmer for 5 minutes.
8. Finally, cover the skillet with cheddar cheese and wait for it to melt. Cover with a lid to speed that up.
9. Top up with sliced jalapenos, cilantro and sour cream before serving.

2. Cottage Cheese Pasta

Cottage Cheese Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Looking for a healthy but creamy pasta recipe? This cottage cheese pasta is high protein, satisfying, and incredibly simple to make.

Ingredients

• 3 cups uncooked rigatoni pasta
• 1 tbsp olive oil
• 1 medium yellow onion (chopped)
• 4 garlic cloves (minced)
• 1 lb chicken mince
• 2 tsp Italian seasoning
• A pinch red pepper flakes (optional)
• 1 24 oz jar marinara sauce
• ½ cup cottage cheese
• Salt and black pepper (to taste)
• Parmesan cheese (grated)
• Fresh basil

Instructions

1. Cook your rigatoni pasta according to instructions. Drain and set aside.
2. While the pasta is being cooked, heat up a large skillet over medium-high heat. Add olive oil, and chopped onion and saute for 4-5 minutes until translucent. Add garlic and saute for 30 seconds.
3. Add in the chicken mince, Italian seasoning, red pepper flakes, some salt, and black pepper. Gently break the mince apart with a spatula, coat with the seasonings, and cook until the chicken is fully cooked. It will take about 6-8 minutes.
4. While you’re cooking the chicken, blend marinara sauce and cottage cheese together. It should come out smooth and creamy.
5. Once the chicken has fully cooked, pour the blend into the skillet, add in cooked rigatoni, and stir all the ingredients to combine well. Let it cook for 2-3 minutes until all the ingredients warm up.
6. Garnish with parmesan cheese and basil before serving.

3. Creamy Ground Beef Orzo

Creamy Ground Beef Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

This creamy ground beef orzo features tender ground beef, rich tomato sauce, and creamy orzo pasta. A quick and easy one pan meal that is high protein.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 1 tsp Italian seasoning
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp tomato paste
• 1 cup uncooked orzo
• 1 14 oz can tomato sauce (or crushed/diced tomatoes)
• 1 cup beef broth
• 1 cup heavy cream
• 1 tsp Worcestershire sauce
• 2 cups fresh baby spinach
• 1/2 cup parmesan (grated)
• Salt & black pepper (to taste)
• Fresh basil (chopped)

Instructions

1. Heat up a Dutch oven or a pot over medium-high heat. Add in the beef and break it apart with a spatula. Let it cook for 5 minutes.
2. Add in the chopped onion and stir the mince. Cook until the beef has browned up, and the onion is translucent. It should take around 5 minutes.
3. Add garlic, Italian seasoning, dried basil, crushed red pepper flakes, tomato paste, and orzo into the pot. Stir very well and cook for 1 minute or so.
4. Pour tomato sauce, beef broth, heavy cream, and Worcestershire sauce into the pot. Give all the ingredients a good mix, and let it cook.
5. The pot will start bubbling up; lower the heat slightly. Then, keep it uncovered to continue cooking for 10-15 minutes. Stir it frequently while it’s being cooked to prevent the orzo from sticking to the bottom of the pot.
6. Once orzo has cooked completely, remove the pot from the heat. Stir in fresh baby spinach and grated parmesan. Cover the pot for 5 minutes to let it thicken up.
7. Season with salt and black pepper and serve with a sprinkle of grated parmesan cheese and chopped basil.

4. Burrito Bowl in a Skillet

Burrito Bowl in a Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

A hearty burrito bowl made in one skillet with savory ground beef, rice, and beans. This easy recipe is gluten-free, high protein, and ready in 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion (finely chopped)
• 1/2 red bell pepper (chopped)
• 1 lb lean ground beef
• ½ cup chunky salsa
• 15 oz can black beans (rinsed and drained)
• 15 oz can corn (drained)
• 14.5 oz can diced tomatoes
• 4 oz can diced green chiles
• 1 cup dry basmati rice (rinsed)
• 1 tbsp taco seasoning
• ½ tsp chili powder
• 2 cups chicken broth
• 1 cup shredded cheddar
• Sea salt (to taste)
• Black pepper (to taste)
• 1 avocado (sliced)
• 1 green onion (chopped)
• 1 large tomato (chopped)
• Cilantro (chopped)

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add in the onion and red bell pepper. Sauté for around 2 minutes.
2. Now, add in the ground beef, break it apart with a spatula, and cook until it browns up, stirring throughout. It should take around 7-8 minutes. Drain the skillet of grease. Add some salt and black pepper to the skillet according to your tastes.
3. Now, add salsa, black beans, corn, tomatoes, green chiles, basmati rice, taco seasoning, chili powder, and chicken broth. Give the skillet a very good stir.
4. Cover the pan, reduce the heat, and simmer for 15 minutes until the rice has fully cooked.
5. Stir, salt, and pepper the skillet, then sprinkle with cheddar cheese. Cover the skillet with a lid and let it simmer for another 2-3 minutes until the cheese melts. Remove from heat.
6. Spoon the burrito into bowls, cover with avocado, green onion, tomato, and cilantro before serving.

5. Cheesy Baked Italian Sausage

Cheesy Baked Italian Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT35M · Yield: [‘6’, ‘6 bowls’]

Cheesy baked Italian sausage – requires little no prep and cooked in just one pan. It’s savory, spicy, and aromatic. High protein, gluten-free, and low carb.

Ingredients

• 10 Italian sausages (sliced)
• ½ cup water
• 24 oz marinara sauce (use low carb)
• 1 ½ cup mozzarella cheese (shredded)
• ¼ cup Parmesan cheese (grated)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• ½ tsp dried basil
• Black pepper (to taste)
• Parsley (chopped)

Instructions

1. Preheat the oven to 375F.
2. Heat up a large oven-safe skillet over medium-high heat. Add in the sliced sausage and brown it. It will take 5-7 minutes.
3. Add in the water, lower the heat, cover the skillet with the lid and let it simmer for 8 minutes.
4. Take the skillet off the heat and cover the sausage with marinara sauce.
5. Sprinkle with mozzarella cheese and Parmesan cheese. Then cover with all of the seasonings.
6. Bake in the oven for 15-18 minutes and then broil for 2 minutes.
7. Garnish with chopped parsley before serving.

6. Creamy Cajun Chicken

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 chicken cutlets with sauce’]

This chicken is packed with Cajun flavor and a creamy sauce—all ready in just 30 minutes. A satisfying high-protein, gluten-free dinner.

Ingredients

• 2 large chicken breasts (skinless and boneless)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp Cajun seasoning (use one that has little to no salt, divided)
• 1 tsp garlic powder
• 1/4 cup cornstarch
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic (minced)
• 1/4 cup sun-dried tomatoes (finely chopped)
• 1/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan
• Parsley (chopped)

Instructions

1. Cut the chicken horizontally lengthwise, you’ll end up with 4 thinner chicken cutlets.
2. Cover the chicken with salt, black pepper, 1/2 tbsp Cajun seasoning, and garlic powder.
3. Add cornstarch to a shallow plate and spread it around. Now coat each chicken cutlet in cornstarch on both sides.
4. Heat a large skillet over medium-high heat. Add in the butter and olive oil, let it melt and once the pan is hot add in the chicken cutlets. Cook for 4-5 minutes on each side until the cutlets turn golden. Take the chicken out and set aside.
5. Add in the garlic, sun-dried tomatoes, and chicken broth to the pan. Stir and bring it to a simmer.
6. Reduce the heat and pour in the heavy cream, stirring throughout and add the remaining 1/2 tbsp of Cajun seasoning.
7. Add chicken back into the pan and cook for another 5 minutes until it reheats and the sauce thickens. Sprinkle with parmesan cheese and garnish with parsley before serving.

7. Lazy Lasagna Casserole

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 bowls’]

Comforting lasagna casserole that’s so easy to make. Cheesy, saucy, and satisfying, it’s a healthy twist on your favorite comfort food with 32g of protein.

Ingredients

• 2 cups uncooked penne pasta
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 large yellow onion (chopped)
• 1 tbsp garlic powder
• 2 tsp Italian seasoning
• Salt (to taste)
• Black pepper (to taste)
• 1 cup cottage cheese
• 24 oz jar of pasta sauce
• 8 oz mozzarella cheese (shredded)
• Basil (chopped)

Instructions

1. Preheat the oven to 350F and grease a 9×13 casserole dish. Boil penne pasta according to instructions, just 1 minute less than instructed, to keep it al dante. Drain it.
2. Place a skillet over medium-high heat. Add in the olive oil, ground beef, onion, garlic powder, Italian seasoning, salt and black pepper. Stir all of the ingredients together, breaking the meat apart. Cook for 7-8 minutes until the beef has browned.
3. Add in the cottage cheese and stir it in well.
4. Pour over the pasta sauce and mix well.
5. Stir in the cooked pasta.
6. Transfer the mixture to the greased casserole dish and level it out.
7. Top up with mozzarella cheese.
8. Bake in the oven for 15 until the cheese is bubbly and golden brown on the edges.
9. Garnish with chopped basil before serving.

8. Creamy Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

This is the most flavorful, creamy and yummy pasta you’ll ever make. With 40g of protein per bowl and bursting with flavors of sun-dried tomatoes. Made in just 30 minutes.

Ingredients

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 5 cloves garlic (minced)
• 1 cup sun-dried tomatoes (chopped)
• 1 cup orzo (uncooked)
• 2 cups chicken stock
• ¼ tsp salt
• 4 oz fresh spinach
• 1/2 cup heavy cream
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 2 tbsp grated parmesan

Instructions

1. Heat up 2 tbsp of olive oil on medium-high heat in a large skillet. Add in the chicken breast tenderloins and cover with paprika, Italian seasoning, salt and black pepper.
2. Sear the chicken for 3 minutes on each side, making sure it gets covered with all the seasoning. A total of 6 minutes.
3. Remove the chicken from the pan, and add olive oil to the same skillet, then garlic, sun-dried tomatoes, and orzo. Stir and roast the orzo pasta for about 2 minutes.
4. Pour in the chicken stock, add salt, and bring it to a boil.
5. Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, mixing throughout to prevent it from sticking to the pan.
6. Add in fresh spinach and mix it in well until it wilts. It will take around 2-3 minutes.
7. Pour in the heavy cream, add dried basil, red pepper flakes, and give it a good mix.
8. Bring the chicken back into the pan and let it simmer covered for 2-5 minutes until it’s heated up and fully cooked.
9. Remove the skillet from the heat and sprinkle with grated parmesan

9. Crockpot Chicken Tacos

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

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’12’, ’12 tortillas’]

These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They’re flavorful, delicious and so easy to assemble.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 16 oz chunky salsa
• 1/2 lime’s juice
• 2 tsp paprika
• 2 tsp ground cumin
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)
• Fresh cilantro (chopped)

Instructions

1. Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
2. Cover and cook on high for 3 hours or for 6 hours on a low function.
3. Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
4. Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
5. Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.

10. Mexican Chicken and Sweet Potato Skillet

Mexican Chicken and Sweet Potato Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

This Mexican Chicken is a quick, healthy, high-protein, gluten-free meal with Mediterranean notes and bold Mexican flavors—perfect for a nutritious dinner!

Ingredients

• 1 tbsp paprika
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 sweet potato
• 1 tbsp olive oil
• 1 lb chicken breasts (skinless and boneless, diced)
• 1 yellow onion (finely chopped)
• 1 cup cherry tomatoes (halved)
• 15 oz can black beans (drained and rinsed)
• 4 oz can diced green chiles
• 1/2 cup salsa
• 1/2 lime (juiced)
• 1/2 cup cheddar cheese (grated)
• Fresh cilantro (chopped)

Instructions

1. In a small bowl, combine all of the spices.
2. Cut the sweet potato in a half, lengthwise. Poke the halves with a fork on both sides. Then, add them to a plate and fill it with water. Microwave for 4-7 minutes on high until the sweet potato has become more tender but not fully cooked.
3. Set aside to let the sweet potato cool down.
4. Place a large non-stick skillet over medium-high heat. Add olive oil.
5. Once the skillet has heated up, add in the diced chicken, cover it with the half of the spice blend and then spread it into a single layer, so the chicken has a chance to cook.
6. Cook the chicken for 3 minutes and add in the onion. Give the skillet a stir, flip your chicken breasts, so all sides can cook.
7. Cook for about 4-5 minutes until the onion softens and the chicken has completely cooked through. You might want to stir and give the chicken a few flips during that time.
8. While the chicken is cooking. Peel the sweet potato and dice it.
9. Lower the heat and add in the remaining half of the spice blend. Now, add in the diced sweet potato, tomatoes, black beans, green chiles and salsa.
10. Stir well to combine all of the ingredients. Let it cook until all the ingredients heat up – about 3-4 minutes.
11. Finally, squeeze the lime juice all over the skillet and top up with cheddar cheese. Place a lid on the skillet and let it cook for another 2-3 minutes until the cheese has completely melted.
12. Garnish with cilantro before serving.

11. Prawn Orzo with Sun-Dried Tomatoes

Prawn Orzo with Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Creamy prawn orzo is a high-protein, one-pan meal with juicy prawns, garlic, and sun-dried tomatoes. Bold, savory, and a little spicy—perfect for any occasion!

Ingredients

• 1 1/2 lb raw king prawns (get them already peeled)
• 1 tsp paprika powder
• 1/2 tsp red pepper flakes (optional)
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tbsp olive oil
• 1/2 cup sun-dried tomatoes (chopped)
• 1 cup orzo (uncooked)
• 2 cups chicken broth
• 1 cup broccoli (finely chopped)
• 2 cups fresh spinach
• 1 cup heavy cream
• Salt and black pepper (to taste)

Instructions Prawns

1. In a bowl, cover king prawns with paprika powder, red pepper flakes, garlic powder, black pepper and salt. Gently toss so the prawns are covered well.
2. Heat up a large pan over medium-high heat. Add 2 tbsp olive oil, and minced garlic and let it cook for 30s.
3. Add in the prawns and cook until pink on each side for 2-3 minutes per side. Remove from the pan and set aside.

Orzo Pasta

1. Add 1 tbsp of olive oil and chopped sun-dried tomatoes to the same pan. Cook it for around 30 seconds.
2. Then, add uncooked orzo to the same pan and roast it for around 1 minute. Stirring throughout so it gets covered in all the oils and leftover spices.
3. Pour in the chicken broth and give it a good mix, scraping all the burnt bites from the pan. Add in chopped broccoli and mix it in well.
4. Wait until the chicken broth starts bubbling, lower the heat, and cover with a lid. Cook for 7-8 minutes. Make sure you stir 2-3 times while it’s cooking to prevent the pasta from sticking to the bottom of the pan.
5. When orzo softens up, add fresh spinach, heavy cream, salt, and black pepper. Stir everything and cook until the spinach wilts. It should take around 2-3 minutes.
6. Now, place the prawns back into the pan and cook for 2-3 minutes until it warms up. Serve hot.

12. Sausage Pasta Skillet

Sausage Pasta Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

This savory sausage pasta skillet blends juicy sausage, crisp veggies, and bold seasonings in one easy dish. A high-protein dinner ready in under 30 minutes!

Ingredients

• 2 cups dry penne pasta
• 1 tbsp + 1 tsp olive oil (divided)
• 5 Italian sausages
• 1 small red onion (sliced)
• 1 tsp Italian seasoning
• 1 tbsp crushed fennel seeds
• 1/2 tsp crushed chili pepper flakes
• 4 cloves garlic (minced)
• 1 tbsp tomato paste
• 4 large tomatoes (diced)
• 1 red bell pepper (sliced)
• 1/2 cup chicken broth
• Salt and black pepper (to taste)
• Parmesan cheese (grated)
• 1 green onion (finely sliced)
• Fresh basil (chopped)

Instructions

1. Cook penne pasta according to instructions until it’s al dente. Drain and set aside once done.
2. Heat up a large skillet over medium-high heat and in 1 tsp of olive oil. Add in the sausage and cook until they brown up. Should take around 5-8 minutes. Add a little bit of water the sausages start sticking to the skillet.
3. Remove the sausages from the skillet and place them on a chopping board, let them cool down.
4. Remove any remaining water from the skillet and add 1 tbsp of olive oil. Add in the sliced red onion and cook for about 2 minutes. Then, add in Italian seasoning, fennel seeds, and crushed chili pepper flakes. Stir to cover the onion with spices.
5. Now add in minced garlic and tomato paste, stir, and sauté for a couple of minutes.
6. Then add in tomatoes and red bell pepper and cook for another 3-4 minutes. Pour in the chicken broth, add salt and black pepper. Stir to combine and let it simmer for a couple of minutes.
7. Now that the sausage has cooled down, cut it into slices that are 1/2 inch thick. Add them back into the skillet, cover with the sauce and let it them simmer for 5-7 minutes until the sauce has thickened and the sausages have cooked through.
8. Add in the cooked penne pasta, and combine to cover it with the sauce. Let it heat up for 1-2 minutes and remove from the heat. Garnish with green onion, basil, and parmesan cheese before serving.

13. Creamy Dijon Pork Chops

Creamy Dijon Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’, ‘4 pork chops’]

Pan-seared pork chops in a rich, garlicky Dijon cream sauce make the ultimate dinner! High in protein, gluten-free, and perfect for keto or low-carb diets.

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 4 boneless pork chops (1/2-inch thick)
• Salt and black pepper (to taste)
• 4 slices bacon (diced)
• 1 tbsp butter
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp dried basil
• 1/2 cup chicken broth (low sodium)
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Parmesan cheese (grated)
• 2 cups baby spinach
• Parsley (chopped)

Instructions

1. Place a large skillet over medium-high heat. Add in the butter and olive oil, let them heat up.
2. Season pork chops with salt and black pepper. Add them to the skillet and cook for 5-6 minutes on each side until they’re golden brown. If your pork chops are slightly thicker, you might need to cook them for longer.
3. Remove the pork chops, cover them, and set them aside.
4. Add in the bacon and cook until crispy. It should take around 6-8 minutes.
5. Remove the bacon, but keep the fat inside the skillet.
6. Now, add in the remaining butter into the skillet with garlic, dried oregano, and basil. Cook for about 30 seconds.
7. Pour the chicken broth into the skillet and scrape off any burnt bits from the bottom of the pan with a spatula. Let it come to a simmer – it should take around 3-4 minutes.
8. Now, add in the heavy cream, Dijon mustard, salt and black pepper. Stir all of the ingredients together.
9. Lower the heat and let it simmer until the sauce starts thickening up. It should take around 3-5 minutes.
10. Add in the parmesan and baby spinach. Let it cook for about 1 minute.
11. Finally, return the pork chops back into the skillet, cover them with the sauce, and let them cook for 2-3 minutes until they heat up.
12. Garnish with cooked bacon and chopped parsley, and then serve.

14. Chicken Meatballs with Orzo

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 bowls’]

This delicious dish features tender, seasoned meatballs, creamy orzo, and a burst of fresh herb flavors. It’s creamy, flavorful and high in protein!

Ingredients

• 1/2 cup plain breadcrumbs
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 tbsp parmesan (grated)
• 1 lb ground chicken
• 1 large egg
• 1/2 tsp Worcestershire sauce
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 2½ cups chicken broth (low sodium)
• 1½ cups orzo pasta (dry)
• ⅔ cup heavy cream
• ¼ cup Parmesan cheese (grated)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp parmesan cheese (grated)
• 6 basil leaves (chopped)

Instructions Chicken Meatballs

1. In a small bowl, combine breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, black pepper and grated parmesan.
2. In a large bowl, add the ground chicken, egg, Worcestershire sauce, and breadcrumb mixture.
3. Combine using your hands without overmixing.
4. Roll the mixture into approximately 1-inch balls. The mixture should yield around 20-24 meatballs.
5. Now, heat up a large, non-stick skillet over medium-high heat. Add in the olive oil.
6. Once hot, add in the meatballs and sear on all the sides until the meatballs turn golden brown. It should take around 5-7 minutes.
7. Once golden brown, remove the meatballs from the skillet onto a plate and cover with a bowl or foil to keep them warm. Leave the fat inside the skillet

Orzo

1. Add garlic into the skillet and cook for 30s.
2. Now, pour in the chicken broth and scrape the bottom of the pan with a spatula.
3. Bring the broth to a simmer and then add in the orzo, heavy cream, parmesan, salt, and black pepper. Stir well.
4. Bring the meatballs back into the skillet and place them on top of the orzo. Lower the heat and cover with a lid or foil.
5. Let it simmer for 10 minutes or until the orzo becomes al dente and the dish thickens. Check at 8 minutes, as the cooking times vary by brand. If the dish is a little too thick, just add a dash of chicken broth.
6. Garnish with chopped basil leaves and fresh parmesan before serving.

15. Baked Salsa Chicken

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 plates’]

Juicy chicken baked with rice, black beans, corn, and gooey cheese in a flavorful salsa. This one-pan dinner is great for a high-proten, gluten-free option.

Ingredients

• 4 small chicken breasts (skinless and boneless)
• 1 tbsp olive oil
• 1 15 oz can black beans (drained and rinsed)
• 1 15 oz can corn (drained and rinsed)
• 2 cups basmati rice (cooked)
• 1 4 oz can mild green chiles (diced)
• 2 cups thick and chunky salsa (divided)
• 1/2 cup chicken broth
• 1 cup cheddar cheese (shredded)
• 1 cup Monterrey Jack cheese (shredded)
• 1 tbsp garlic powder
• 2 tsp ground cumin
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp salt
• ½ tsp black pepper
• 1/2 avocado (diced)
• Cilantro (chopped)
• Sour cream

Instructions

1. Preheat the oven to 400F. Prepare a 9×13 casserole dish.
2. Pound chicken breasts to thin them out a little bit and make sure they’re more or less even in thickness.
3. In a small bowl, combine all the seasoning ingredients.
4. Place chicken breasts on a plate, drizzle with olive oil, and then sprinkle with half of the seasoning. Rub it into the chicken, flip, and sprinkle with the rest of the seasoning, covering both sides of the chicken well.
5. Add black beans, corn, cooked basmati rice, green chiles, 1 cup chunky salsa, and chicken broth. Stir to combine inside the casserole dish and level out.
6. Add seasoned chicken inside to the casserole dish, cover with the remaining 1 cup of salsa.
7. Bake in the oven for 30 minutes until the chicken is fully cooked through. The thinner the chicken breasts, the quicker they’ll cook, so cook for an extra 10 minutes or so if needed.
8. Remove the casserole dish from the oven, sprinkle with cheddar and Monterrey Jack cheese. Broil for 3-5 minutes until the cheese melts and turns slightly golden.
9. Garnish with avocado, cilantro, and sour cream.

16. Marry Me Chicken Pasta

Marry Me Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This Marry Me Chicken Pasta combines tender chicken, sun-dried tomatoes, and a rich parmesan garlic cream sauce tossed with pasta. Easy, healthy and high-protein.

Ingredients

• 2 cups dried penne pasta
• 1 lb chicken breasts (skinless and boneless, diced)
• 2 tbsp olive oil (divided)
• 1/2 large yellow onion (finely chopped)
• 4 cloves garlic (minced)
• ½ cup sun-dried tomatoes (chopped)
• 1 cup heavy cream
• ½ cup Parmesan cheese (grated)
• 1 tbsp pesto
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp crushed red chili pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• Basil leaves

Instructions

1. Cook penne pasta according to the packaging instructions until it’s al dente. Then drain and set aside.
2. While pasta is cooking, in a small bowl, combine all of the seasonings. Then cover the chicken with them, toss so all of the sides of the chicken pieces are covered.
3. While pasta is cooking, place a large skillet over medium-high heat and add in 1 tbsp of olive oil. Add in the chicken and cook for 5-8 minutes until the chicken has fully cooked.
4. Remove the chicken from the skillet and set aside.
5. Add another 1 tbsp of olive oil into the skillet. Add the onion and cook until translucent. It should take 3-4 minutes. Then, add in the garlic and sun-dried tomatoes and cook for another 1 minute.
6. Now, pour in the heavy cream, add Parmesan cheese and pesto. Keep on stirring to combine all of the ingredients.
7. Add in the cooked pasta into the skillet, stir to cover with the sauce and let it simmer until the sauce thickens.
8. Return the chicken to the skillet, let it warm up for 1-2 minutes, and remove the skillet from the stove.
9. Garnish with basil leaves before serving.

17. Creamy Baked Chicken

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 chicken breasts’]

Juicy baked chicken in a creamy garlic-Parmesan sauce with spinach and herbs. High-protein, Low Carb and Gluten-Free—an easy weeknight dinner!

Ingredients

• 4 chicken breasts (skinless and boneless)
• 1 tbsp olive oil
• 1/3 cup sundried tomatoes (chopped and drained)
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp garlic powder
• ¼ tsp sea salt
• 1/4 cup Parmesan (grated)
• 1/2 cup spinach (chopped)
• 2 tsp Italian seasoning
• 2 tsp paprika
• 1/2 tsp red chili pepper flakes
• 1/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425F and prepare a casserole dish.
2. Pound the chicken breasts to thin them out, make sure they’re similar thickness.
3. Place chicken breasts inside the casserole dish.
4. In a small bowl, combine all the chicken seasoning ingredients.
5. Drizzle the chicken with olive oil and rub the chicken breasts with the seasoning mixture. Cover them with sundried tomatoes.
6. In a bowl, whisk together heavy cream, chicken broth, garlic powder, and sea salt.
7. Pour the heavy cream mixture over the chicken and sprinkle with Parmesan cheese to cover all the chicken breasts.
8. Bake in the oven for 25-30 minutes until the chicken is fully cooked. Once finished, remove from the oven.
9. Stir the spinach into the sauce and cover the baking dish with foil for another 5-10 minutes to let the spinach wilt.

18. One Pan Balsamic Chicken

One Pan Balsamic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT26M · Total: PT41M · Yield: [‘4’, ‘4 chicken breasts’]

This aromatic balsamic chicken is cheesy, tangy, flavorful and full of nutrition. With whooping 61g of protein per serving, it makes for a delicious, quick dinner. Gluten-free and high protein

Ingredients

• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 4 garlic cloves (minced)
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp Dijon mustard
• 8 oz fresh mozzarella
• 2 cups grape tomatoes (halved)
• 2 tbsp fresh basil (chopped)
• 2 tbsp vegetable oil
• 2 lb chicken breasts (boneless and skinless, pounded to even thickness)
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, mix together balsamic vinegar, honey, olive oil, minced garlic, Italian seasoning, onion powder, garlic powder and Dijon mustard.
3. In a separate bowl, tear mozzarella into pieces with your hands. Add in the grape tomatoes and chopped basil. Season with salt and black pepper. Toss all of the ingredients together to combine.
4. Heat up a large, oven-safe skillet over medium-high heat. Add vegetable oil and let it heat up.
5. Season the chicken with salt and black pepper, and add to the skillet in a single layer. Cook for 2-3 minutes on each side until golden brown.
6. Give the balsamic vinegar mixture another swirl and pour it over the chicken. Let it come to a simmer, and scrape off any browning off the pan.
7. Remove the pan from the heat, cover the chicken with the mozzarella mixture, and bake in the oven uncovered for 18-23 minutes until the chicken is fully cooked.
8. Let it sit for 3-5 minutes before serving. Enjoy!

19. Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT130M · Total: PT150M · Yield: [‘4’, ‘4 chicken breasts with sauce’]

This meal is super easy to make with a crockpot, creamy and flavorful. The recipe is gluten-free, high in protein, and low in carbs, making it a guilt-free comfort food!

Ingredients

• 4 chicken breasts (boneless and skinless)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp virgin olive oil
• 1 tbsp unsalted butter
• 1 cup chicken broth
• 1 tbsp cornstarch
• 4 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper
• 1/2 tsp dried basil
• 1 tsp dried oregano
• ¼ tsp dried thyme
• ½ cup sun-dried tomatoes (chopped)
• 1 cup heavy cream (warmed slightly in the microwave)
• ½ cup grated Parmesan cheese
• 2 tbsp fresh basil leaves (chopped)

Instructions

1. Season the chicken breasts evenly with the sea salt and black pepper. Heat the olive oil and butter together in a skillet over medium heat.
2. Add the chicken and sear for about 2–3 minutes per side, just until lightly golden. Transfer the chicken to the crockpot, including any remaining butter and pan juices.
3. In a bowl, whisk together the chicken broth and cornstarch until smooth. Add the minced garlic, smoked paprika, crushed red pepper, dried basil, dried oregano, and dried thyme. Stir well to combine, then pour the mixture evenly over the chicken in the crockpot.
4. Sprinkle the chopped sun-dried tomatoes over the top of the chicken. Cover and cook on low for 3–4 hours or high for 1½–2 hours, until the chicken is fully cooked.
5. Once cooked, remove the chicken from the crockpot and set it aside, keeping it warm.
6. Warm up the heavy cream slightly in a microwave. Add the heavy cream and Parmesan cheese to the sauce in the crockpot. Stir until the sauce is smooth and creamy.
7. Return the chicken to the crockpot and spoon the sauce over the top. Let it sit on the warm setting for about 5–10 minutes to allow the flavors to come together.
8. Finish by sprinkling the chopped fresh basil over the chicken before serving.

20. Meatballs Pasta Casserole

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

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘8’, ‘8 small bowls’]

This hearty meatball pasta casserole makes for a deliciously satisfying meal. Cheesy, comforting and flavorful, on top of it – high protein.

Ingredients

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated parmesan
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• salt and black pepper (to taste)
• 1 large egg
• 2 cups uncooked penne pasta
• 1 24 oz jar marinara sauce
• 2 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• salt and pepper (to taste)
• 2 cups mozzarella cheese (shredded)
• fresh basil (chopped)

Instructions

1. Preheat the oven to 425F. Spray a 9×13 baking dish with oil.
2. In a large bowl, combine ground beef, breadcrumbs, parmesan, garlic powder, onion powder, Italian seasoning, salt, black pepper, and egg. Combine as well as you can with your hands.
3. Let the mixture sit for 5 minutes. Then, roll the mixture into 16 meatballs. About 2 tbsp in volume each.
4. In a baking dish, add uncooked pasta, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Stir and combine everything well.
5. Place meatballs into the baking dish, pressing them in so they’re submerged inside the mixture.
6. Cover with aluminum foil and bake in the oven for 35-45 minutes, depending on the pasta.
7. Remove from the oven and take off the aluminum foil. Stir the casserole a little bit with a spatula without breaking apart the meatballs. Check that the pasta has cooked and is al dente. If not, return to the oven with the foil on and bake a little longer until it softens.
8. Sprinkle with shredded mozzarella, covering the whole casserole.
9. Return the baking dish back to the oven uncovered and cook for 5-10 minutes until the cheese melts and bubbles.
10. Garnish with chopped basil and serve hot.

21. Beef Skillet Enchiladas

Beef Skillet Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 bowls’]

One-pan beef skillet enchiladas loaded with veggies like zucchini and bell peppers and bold Mexican flavors. A high-protein, gluten-free dinner ready in 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 medium red bell pepper (diced)
• 1 medium zucchini (diced)
• 1 tbsp garlic powder
• 2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp chili powder
• 2 cups red enchilada sauce (jarred or canned)
• 1 15 oz can black beans (rinsed and drained)
• 1 15 oz can corn
• 1/2 cup Monterey Jack (shredded)
• 8 6-inch corn tortillas, cut into 6 wedges each
• 1 cup cheddar (shredded)
• Avocado (diced)
• Tomatoes (diced)
• Green onion (chopped)
• Fresh cilantro (chopped)
• Sour cream

Instructions

1. Preheat the oven to 425F. Place a large oven-safe skillet over medium-high heat. Add in the olive oil and let it heat up.
2. Add in ground beef, red bell pepper, and zucchini. Break the meat apart using a spatula and cook for 7-9 minutes until the beef browns up and zucchini softens up.
3. Add in garlic powder, ground cumin, dried oregano, and chili powder. Then, pour in red enchilada sauce, add in the black beans, corn, and Monterey Jack cheese. Stir to combine well.
4. Now, gently fold in the corn tortilla wedges to coat them with sauce and spread them around.
5. Sprinkle with cheddar cheese and bake in the oven for 10-15 minutes. Once baked through, remove the skillet from the oven.
6. Garnish with avocado, tomatoes, green onion, cilantro, and sour cream.

22. Pizza Pasta Casserole

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 bowls’]

This high-protein Pizza Pasta Casserole is the ultimate comfort food! Loaded with savory meats, melted cheese, and tender pasta, it’s a delicious and healthy way to satisfy your cravings.

Ingredients

• ½ lb lean ground beef
• ½ lb ground Italian sausage
• 1/2 large yellow onion (chopped)
• 1 green bell pepper
• ½ cup beef broth
• 3 cloves garlic (minced)
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tsp paprika powder
• a pinch red pepper flakes
• 32 oz jar marinara sauce
• 1 cup pizza sauce
• ¾ lb penne pasta
• ¼ cup Parmesan (grated)
• 2 ½ cups mozzarella (shredded)
• 20 slices pepperoni
• Parmesan (grated)
• Parsley (chopped)

Instructions

1. Preheat the oven to 380F. Grease a 9×13 casserole dish. Heat up a large pot of water to cook pasta in. Make sure you salt it well.
2. Cook the penne pasta according to instructions but 1 minute less so it’s al dante.
3. While the pasta is being cooked, heat up a large skillet over medium-high heat. Add in the ground beef, Italian sausage, and onion. Cook for 4-5 minutes.
4. Add in the bell peppers and cook for another 5 minutes or so until the meat has browned. Now, drain the grease from the pan.
5. Now, pour in the beef broth and scrape around with a spatula to clean the bottom of the pan. Add in the garlic and Worcestershire sauce, hot sauce, dried basil, oregano, paprika, and red pepper flakes. Combine well and cook for 1 minute or so.
6. Add marinara sauce, pizza sauce and stir well to cover the meat. Lower the heat and let it simmer for 5 minutes or so.
7. Now, stir in Parmesan cheese.
8. By now, your pasta should have been cooked. Drain it and add it to the skillet. Stir to combine.
9. Transfer the mixture to the greased casserole dish and level it out. Cover with shredded mozzarella and pepperoni slices.
10. Spray foil with oil and cover the casserole dish to prevent the cheese from sticking to the foil. Bake in the oven for 10 minutes.
11. Remove the foil and bake for another 15 minutes until the cheese is slightly golden.
12. Garnish with parmesan and parsley before serving.

23. Green Enchiladas Chicken Soup

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 bowls’]

This soup is creamy and mixed with Mexican flavors without the carbs! A low-carb, high-protein, and gluten-free recipe that’s perfect for a comforting meal.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion (finely chopped)
• 1 jalapeno (finely diced)
• 28 oz green enchilada sauce
• 3 cups chicken broth
• 4 oz cream cheese
• 2 lbs chicken breasts (boneless and skinless, cooked and shredded)
• 1 cup heavy cream
• 2 cups cheddar cheese
• 4 oz salsa verde
• Salt and black pepper (to taste)
• Avocado (sliced)
• Cilantro (chopped)
• Green onion (chopped)
• Sour cream

Instructions

1. Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion and jalapeno. Cook for 5 minutes until the onion is translucent and soft.
2. Add in green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese slowly to allow it to melt easily. Keep on stirring while you’re doing it to combine all the ingredients well. Cook for 5 minutes.
3. Add in the cooked shredded chicken, heavy cream, cheddar cheese, salsa verde and give it a good stir. Let it cook for 3-4 minutes until all the ingredients warm up.
4. Season with salt and black pepper. Top up bowls of soup with avocado, cilantro, green onion, and sour cream before serving.

24. Chicken Burrito Casserole

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

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘8’, ‘8 small bowls’]

All the cheesy Mexican flavors in one casserole dish. Delightfully tasty yet very quick to prep. This meal is high protein and gluten-free.

Ingredients

• 1 tbsp chili powder
• 1/2 tsp cayenne pepper
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup white onion (chopped)
• 1 red bell pepper (diced)
• 1 cup uncooked brown rice
• 3 cups chicken broth (low sodium)
• 2 green chilies (deseeded and chopped)
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup corn kernels (drained from the can or frozen)
• 1 14 oz can black beans (drained and rinsed)
• 5 cups cooked chicken (shredded)
• 1 1/4 cups cheddar (shredded)
• Cilantro (chopped)
• Green onion (chopped)
• Avocado (chopped)
• Salsa

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, combine all of the seasoning ingredients.
3. Add onion, red bell pepper, uncooked rice, and the seasoning into a 9×13 baking dish and stir to combine.
4. In a large bowl, combine chicken broth, green chilies, olive oil and tomato paste.
5. Pour the mixture into the baking dish and stir to combine.
6. Add in corn, black beans, and chicken. Mix to combine well.
7. Now, cover the baking dish with foil and bake in the oven for 65-70 minutes.
8. Remove the baking dish from the oven, remove the foil, and cover with shredded cheddar.
9. Bake in the oven for 5-10 minutes until the cheese melts and turns slightly golden.
10. Allow to cool for 5-10 minutes. Top up with cilantro, green onion, avocado, and salsa before serving.

25. Slow Cooker Protein Chili

Slow Cooker Protein Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT300M · Total: PT330M · Yield: [‘6’, ‘6 bowls’]

This high-protein chili is packed with lean ground beef, beans, and bold spices for a delicious and nutritious dish. It is high protein, gluten free and dairy free.

Ingredients

• 1 tbsp olive oil
• 1 1/2 lb lean ground beef mince (5% fat)
• 1 yellow onion (chopped)
• 5 garlic cloves (minced)
• 1 red bell pepper (diced)
• 1 tbsp chili powder
• 2 tbsp unsweetened cocoa powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1/8 tsp cayenne pepper
• 1 28 oz can fire-roasted tomatoes
• 15 oz can crushed tomatoes
• 1 4 oz can green chiles (mild & chopped)
• 1/4 cup beef broth (low sodium)
• 1 15 oz can black beans (drained and rinsed)
• 1 15 oz can kidney beans (drained and rinsed)
• 1 15 oz can sweet kernel corn (drained and rinsed)
• Salt and pepper (to taste)
• 1 avocado (sliced)
• 6 tbsp sour cream
• Green onion (chopped)

Instructions

1. Heat a skillet over medium-high heat. Add in the olive oil and beef mince. Break it apart and cook for 5-6 minutes until the beef browns up. Drain the fat.
2. Next, add onion, garlic, and red bell pepper. Stir and cook for another 3-5 minutes until the onion is translucent.
3. Transfer the beef mixture to the slow cooker. Add the rest of the chili ingredients and mix to combine.
4. Cook on high for 3-4 hours or on low for 6-8 hours. If the chili has too much liquid towards the end, slightly open the lid for water to evaporate. If it is too thick, pour in more beef broth.
5. Serve in bowls and top up with avocado slices, sour cream, and green onion.

26. Creamy Chicken in Parmesan Sauce

Creamy Chicken in Parmesan Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 halves of chicken breasts’]

Cream and cheese, packed with flavor and deliciousness, and made just in one pan. This meal is creamy, high-protein, low-carb, and gluten-free.

Ingredients

• 2 chicken breasts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp oregano (divided)
• 3 tbsp butter (divided)
• 1 medium onion (finely chopped)
• 4 cloves garlic (minced)
• 1 cup sun-dried tomatoes (drained and chopped)
• 1/2 cup chicken broth (low sodium)
• 1/2 cup heavy cream
• 1/3 cup Parmesan (grated)
• 1 cup spinach
• Parsley (chopped)

Instructions

1. Season chicken breasts with salt, black pepper, and 1 tsp oregano.
2. Place a large skillet over high heat and add 2 tbsp of butter to it with some of the oil left after draining the sun-dried tomatoes.
3. Add in the chicken breasts and cook for 4 minutes on each side until browned. Once the chicken breasts have fully cooked and are no longer white, remove them from the pan and set them aside.
4. To make the sauce, lower the heat and add the remaining 1 tbsp of butter into the same pan. Add in the onion, garlic, the remaining 1 tsp of oregano, and sun-dried tomatoes. Cook for 2-3 minutes until onion softens.
5. Pour in the chicken broth, heavy cream, and Parmesan cheese. Mix to combine until the sauce is smooth. Let it simmer for 2-3 minutes, and add some salt and black pepper to taste.
6. Add in the spinach, stir, and cook until it wilts. It will take around 2-3 minutes.
7. Add chicken breasts back into the pan, cover them with the sauce, and let them cook until they heat up for 3-5 minutes.
8. Garnish with chopped parsley before serving.

27. Taco Casserole

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This taco casserole offers a perfect blend of taco flavors all made in one pan. It’s warm, spicy, smoky and tangy. High protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1/2 medium yellow onion (chopped)
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 2 cups tortilla chips (crushed)
• 1 14 oz can black beans (rinsed and drained)
• 1 12 oz can corn (drained)
• 1 15.5 oz jar salsa use your favorite kind
• 2 cups cheddar (shredded, divided)
• Grape tomatoes (halved)
• Scallions (chopped)
• Avocado (chopped)
• Olives (sliced)
• Lettuce (chopped)
• Cilantro (chopped)
• Sour cream

Instructions

1. Preheat the oven to 350F and prepare a 9×13 casserole dish.
2. Place a large skillet over medium-high heat and add in olive oil. Once hot, add in the ground beef and break it apart. Then, add in chopped onion and stir it well. Cook for around 5 minutes.
3. Now add chili powder, paprika, garlic powder, onion powder, and cumin. Stir well to cover the beef with the seasonings and cook for another 5 minutes.
4. While cooking the beef, cover the casserole dish with crushed tortilla chips.
5. Once you’ve cooked the beef, remove excess liquids from the skillet and add in black beans, corn, salsa, and 1 cup of cheddar cheese. Give it a stir and warm up until the cheese starts melting.
6. Cover the tortilla chips with the beef mixture from the skillet. Top up with the remaining 1 cup of cheddar cheese evenly.
7. Bake in the oven for 15-20 minutes until the cheese has nicely melted and bubbles on the sides.
8. Cover the casserole with tomatoes, scallions, avocado, olives, lettuce, cilantro and sour cream before serving. Enjoy!

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.