23 High Protein Halloween Dinners Your Fam Will Love

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. Creamy Pork Chops

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

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [‘4’, ‘4 pork chops’]

Creamy pork chops are cheesy, garlicky and herby. A one pan dinner you can make in just 22 minutes. It’s keto, high protein and gluten-free.

Ingredients

• 4 pork chops (boneless, thick-cut)
• Salt and black pepper (to taste)
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• ½ cup chicken broth
• 1 cup heavy cream
• 1 tsp dried basil
• 1 tsp garlic powder
• ¾ cup parmesan cheese (grated)
• Parsley (chopped)

Instructions

1. Salt and pepper pork chops on both sides.
2. Heat up a large skillet to medium-high heat. Add butter and olive oil.
3. Place pork chops on the skillet and cook evenly on both sides until fully cooked. That will take about 8-10 minutes in total, based on the size of the chops. Set them aside to rest.
4. Add chopped onion to the skillet with the fats in it. And cook until it starts browning up for around 2-3 minutes.
5. Add minced garlic and cook for another 30 seconds. Then, pour in chicken broth and heavy cream.
6. Reduce the heat to medium-low and stir in dried basil, garlic powder, and parmesan cheese. Simmer on medium-low until the sauce thickens.
7. Return the pork chops back into the skillet, cook for 2 minutes for the pork to heat back up. Remove from the heat
8. Sprinkle with chopped parsley before serving the chops with all the sauce.

2. Salsa Fresca Chicken Bake

Salsa Fresca Chicken Bake 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 plates’]

This salsa fresca chicken features zesty salsa fresca, melty cheese, and a hint of spice to make the perfect meal if you’re craving Mexican flavors. Low carb, high protein, gluten-free and low in calories!

Ingredients

• 2 cups cherry tomatoes (diced)
• 1 medium white onion (chopped)
• 1 large jalapeño (chopped)
• A bunch of cilantro (chopped)
• 1/2 lime (juiced)
• 1/2 tsp salt (divided)
• 2 lbs chicken breast (boneless and skinless, diced)
• 1/2 tsp cumin
• 1 tsp paprika powder
• 1 tbsp garlic powder
• 1/4 tsp red chili pepper flakes
• 1/4 tsp black pepper
• 1 cup shredded mozzarella

Instructions

1. Preheat the oven to 400F. Prepare a 9×13 casserole dish and spray it with oil.
2. In a bowl, combine cherry tomatoes, chopped onion, jalapeno, cilantro, lime juices and 1/4 tsp salt.
3. Place diced chicken on the baking sheet and cover with cumin, paprika, garlic powder, red chili pepper flakes, and black pepper. Make sure the chicken is covered well with all the seasonings.
4. Finally, cover the chicken with the tomato mix and top up with shredded mozzarella.
5. Bake in the oven uncovered for 25-30 minutes until the chicken has fully cooked.
6. Garnish with extra cilantro before serving.

3. 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.

4. 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.

5. 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.

6. Creamy Pesto Chicken

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

Recipe details: Prep: PT6M · Cook: PT24M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

Meditarennean flavors all packed in one skillet but without the carbs (13g carbs in total). Creamy, flavorful but also high in protein and gluten free.

Ingredients

• 2 tbsp olive oil (divided)
• 1 lb chicken breasts (skinless and boneless, cut into strips)
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• Salt (to taste)
• Black pepper (to taste)
• 1/2 large white onion (finely chopped)
• 4 cloves garlic (minced)
• ½ cup sun-dried tomatoes (drained and chopped)
• 2 bell peppers (cut into thin strips)
• ½ cup heavy cream
• ½ cup chicken broth (low-sodium)
• 3 tbsp pesto
• Fresh basil (chopped)
• Parmesan (grated)

Instructions

1. Place a skillet over medium-high heat. Add 1 tbsp of olive oil to it.
2. Season chicken with Italian seasoning, paprika, garlic powder, salt and black pepper.
3. Add the chicken into the skillet and cook for 7-8 minutes until the chicken has cooked through. Remove the chicken and set it aside.
4. Add the rest of the olive oil, then chopped onion and cook for 2 minutes until translucent. Then, add in the garlic and sun-dried tomatoes. Cook for 2 minutes or so.
5. Add in bell peppers and continue cooking for 4-5 minutes until tender.
6. While the bells are being cooked, combine heavy cream, chicken broth, and pesto in a small bowl. Mix well.
7. Pour the mixture into the skillet and bring to a simmer. It will take about 3-4 minutes.
8. Now, return the chicken back into the skillet and cook for 2-3 minutes until the chicken has heated up and the sauce has thickened.
9. Season with salt and black pepper. Garnish with basil and parmesan before serving.

7. Chicken Mozzarella Bake

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

Recipe details: Prep: PT15M · Cook: PT34M · Total: PT49M · Yield: [‘4’, ‘4 chicken breasts’]

This Chicken Mozzarella Bake is cheesy, savory, and flavorful. It’s a high-protein dinner recipe you can make in just one pan. Just pop this gluten-free chicken dinner into the oven, and 30 minutes later you’ve got yourself a perfect keto dish!

Ingredients

• 4 small chicken breasts (skinless, boneless, thin or pounded out)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• Salt & black pepper (to taste)
• 2 tbsp extra virgin olive oil
• 1 can chopped tomatoes (16 oz)
• 3 garlic cloves (minced)
• 1/2 red onion (finely chopped)
• 2 tsp oregano
• salt and black pepper to taste
• 1 cup grated mozzarella
• A few basil leaves (chopped for garnish)

Instructions

1. Preheat the oven to 375F.
2. Take your chicken breasts. Make sure the breasts you use are smaller and thinner, if not, pound them out to ensure they have flavor later on.
3. On a cutting board, make cuts on one side of the chicken breasts without fully cutting through. This will help for the seasonings to get inside the meat.
4. Flip your chicken breasts on the board and sprinkle with half of the garlic powder, onion powder, Italian seasoning, salt and black pepper. Rub the seasoning in.
5. Place your chicken breasts into a baking dish with the cut-up side facing up.
6. Sprinkle with the remainder of the seasonings so both sides are covered. Drizzle with olive oil.
7. Rub it in like you did with the other side. The more seasoning gets inside the cuts, the more flavor there’ll be.
8. In a bowl mix together sauce ingredients: chopped tomatoes, minced garlic, red onion, oregano, salt and black pepper.
9. Cover chicken breasts with tomato sauce and sprinkle with grated mozzarella.
10. Bake in the oven for 25-30 minutes. Broil for 2 minutes afterwards to golden up the cheese. Make sure it doesn’t burn, so watch the oven.
11. Serve with chopped basil sprinkled over the top.

8. Creamy Cajun Chicken Pasta

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

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 bowls’]

Enjoy a spicy, and creamy Cajun chicken pasta packed with bold flavors and over 30g of protein per serving. A high-protein, high-calorie meal perfect for any night!

Ingredients

• 2 cups penne pasta (dry)
• 2 chicken breasts (boneless and skinless)
• 2 tbsp olive oil
• 1 tbsp butter (unsalted)
• 2 tbsp Cajun seasoning (divided)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves (minced)
• 2/3 cup diced tomatoes
• 1 1/2 cup heavy cream
• 1/2 cup parmesan cheese (grated)
• Parmesan (grated)
• Parsley (chopped)

Instructions

1. Bring water to boil in a large pot, add 1 tbsp of salt, and cook penne pasta according to instructions on the packaging until it’s al dente.
2. Drain the pasta and set 1/2 cup of pasta water aside.
3. Using a meat tenderizer, beat the chicken breasts until they are around 1/2 inch in thickness. Cover the chicken breasts with 1 tbsp Cajun seasoning on both sides, then salt and black pepper.
4. Heat up a large, non-stick skillet over medium-high heat. Add in olive oil and sear chicken on both sides. About 4 minutes on each side. Then, lower the heat and sauté until the chicken cooks through. It should be another 4 minutes per side.
5. Once cooked, remove from the pan onto the cutting board. Slice into thin strips and cover with a plate to keep them warm.
6. In the same skillet with any of the leftover fat in it, add 1 tbsp of butter. Then, press in garlic cloves and cook for 30s.
7. Add the diced tomatoes and let it cook for another 2 minutes or so. Finally, pour in the heavy cream and add the remaining 1 tbsp of Cajun seasoning and parmesan cheese. Give it a stir and bring to a simmer.
8. Add in the cooked penne pasta, then the cooked chicken, and pour in the 1/2 cup of pasta water. Toss until combined and let the ingredients warm up. Add more salt and black pepper if needed.
9. Garnish with grated parmesan and parsley before serving.

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. 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.

11. 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.

12. 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.

13. Creamy Pesto Chicken with Roasted Tomatoes

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 chicken breasts’]

This creamy pesto chicken is rich and flavorful, with juicy chicken, roasted tomatoes, aromatic garlic, and nutty parmesan. It’s high-protein, low-carb, and gluten-free.

Ingredients

• 1 1/2 cups grape tomatoes
• 4 tbsp olive oil (divided)
• Salt and black pepper (to taste)
• 1 tbsp garlic powder
• 1 tbsp paprika powder
• 4 large chicken breasts (skinless and boneless)
• 1/2 yellow onion (chopped)
• 4 cloves garlic (minced)
• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/2 tsp red chili pepper flakes

Instructions

1. Preheat the oven to 400F. Add grape tomatoes to the baking sheet with parchment paper, cover with 2 tbsp olive oil, salt and black pepper. Toss to cover the tomatoes, spread them around the baking sheet, and roast in the oven for 20 minutes.
2. While the tomatoes are roasting, combine garlic powder, paprika powder, salt, and black pepper in a small bowl.
3. Cover the chicken breasts with the mixture of spices on both sides.
4. Heat up a shallow Dutch oven or a large skillet over medium-high heat. Add in the 2 tbsp of olive oil and cook chicken breasts for 5 minutes on each side until they brown up.
5. Remove the chicken and set it aside. Add chopped onion to the same skillet and cook for 3-5 minutes until the onion looks caramelized. Then, add in the garlic and cook for another 30s.
6. Add in the pesto, give it a mix, then pour in the heavy cream and add parmesan cheese and red chili pepper flakes. Stir and bring to a simmer.
7. Now add the chicken breasts back into the skillet and roasted tomatoes. Cook until the chicken is fully cooked. Serve immediately.

14. Baked Tuscan Chicken

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 chicken breasts’]

This juicy baked tuscan chicken made in a creamy sauce with spinach and sun-dried tomatoes is the perfect low-carb meal, rich in Italian flavors. High protein and gluten free.

Ingredients

• 2 chicken breasts (boneless and skinless)
• 4 cloves garlic (minced, divided)
• 1/3 cup cream cheese (softened)
• 1/3 cup heavy cream
• 1 cup spinach (chopped)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 1/3 cup parmesan cheese (grated)
• 3/4 cup shredded mozzarella cheese (divided)
• 8 oz jar sun-dried tomatoes (drained and chopped, reserve 1 tbsp of oil from the jar)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F and prepare a 9×13 casserole dish.
2. Slice the chicken breasts horizontally lengthwise to create thinner breasts. Place them on the casserole dish. Season them with salt, black pepper and rub 2 minced garlic cloves into them.
3. In a medium bowl, combine cream cheese, heavy cream and spinach. Add in the remaining 2 minced garlic cloves, salt, black pepper, Italian seasoning, smoked paprika, onion powder and chili powder. Combine well.
4. Add parmesan cheese and 1/2 cup of grated mozzarella cheese into the bowl and stir well to combine.
5. Spread the mixture over the chicken breasts to completely cover them. Then cover with chopped sun-dried tomatoes and drizzle with 1 tbsp of oil from the jar.
6. Top up with the remaining 1/4 cup of mozzarella cheese.
7. Cover the casserole dish with foil and bake in the oven for 20 minutes. Then, remove the foil and let it bake uncovered for 15 minutes until the chicken has fully cooked.
8. Sprinkle with fresh parsley before serving.

15. 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.

16. Baked Crack Chicken

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

Recipe details: Prep: PT20M · Cook: PT31M · Total: PT51M · Yield: [‘4’, ‘4 chicken breasts’]

This crack chicken is cheesy, buttery and flavorful. A filling and satisfying dinner. The recipe is keto-friendly, with just 3.4g of net carbs , high protein and gluten-free.

Ingredients

• 4 slices thick-cut bacon (diced)
• 2 tbsp butter
• 4 chicken breasts (boneless and skinless)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and black pepper (to taste)
• ½ cup cream cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried dill
• ½ tsp dried chives
• ½ cup cheddar cheese (shredded)
• Fresh dill (chopped)
• Green onion (chopped)

Instructions Chicken

1. Preheat the oven to 400F and spray a 9×13 baking dish with cooking spray.
2. Pound your chicken breasts to around ¼-1/2 inch thickness. You can wrap it in a cling film to avoid splashing.
3. Add garlic powder, onion powder, paprika, salt, and black pepper to the chicken. Rub it in and set aside.
4. Heat up a large frying pan to medium-high heat, and cook diced bacon until it’s crispy. Remove bacon from the pan, but leave the fat in it. Set the bacon aside.
5. Add 1 tbsp of butter to the frying pan with the bacon fat in it. Add in your chicken breasts. Cook on one side for 2-3 minutes until chicken breasts have browned.
6. Flip the chicken breasts and add another 1 tbsp of butter to the frying pan. Cook until browned – about 2-3 minutes.
7. Remove the chicken breasts from the frying pan, place them in the baking dish, and set aside.

Cream Cheese

1. In a small bowl, combine all of the cream cheese ingredients.
2. Top up each chicken breast with around 2 tbsp of cream cheese and spread it out evenly.

Topping and Garnish

1. Add half of the diced bacon on top of each chicken breast.
2. Sprinkle with cheddar cheese and bake in the oven for 15-17 minutes until the chicken is fully cooked through and the cheese has slightly browned on top.
3. Garnish with the other half of the diced bacon, fresh dill, and green onion. This is where you can sprinkle additional black pepper and salt over the top.

17. 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.

18. Broccoli Cauliflower Casserole

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

Recipe details: Prep: PT7M · Cook: PT28M · Total: PT35M · Yield: [‘8’, ‘8 bowls’]

This casserole is cheesy, delightful, subtly sweet and packed with good veggies. Perfect when you have some leftover sausage to cook with. It’s low-carb and gluten-free.

Ingredients

• 1 lb broccoli florets
• 1/2 lb cauliflower florets
• 1 tbsp olive oil
• 1/2 large yellow onion (finely chopped)
• 5 cloves garlic (minced)
• 12 oz smoked Polish sausage (sliced into thick pieces)
• 8 oz cream cheese
• ½ cup sour cream
• 2 tbsp Dijon mustard
• 2 cups cheddar cheese (shredded, divided)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400F, spray 9×13” baking dish with olive oil.
2. Fill up a large pot with water, place it over high heat and bring it to boil. Add broccoli and cauliflower florets. Boil them for 3-5 minutes until they’ve softened. Remove from the pot and drain well.
3. In a medium bowl, combine cream cheese, sour cream, Dijon mustard, 1 cup cheddar cheese, salt and black pepper.
4. Place a skillet over medium high heat. Add in olive oil and onion. Cook for 3 minutes until translucent. Then, add in the garlic and cook for around 30s.
5. Add in the smoked sausage and cook for 3-5 minutes until the sausage browns up. Make sure you’re stirring throughout, so the sausages brown up equally.
6. Now, transfer broccoli, cauliflower and browned sausage to a baking dish. Add in the cream cheese mixture.
7. Stir to combine all of the ingredients inside the baking dish, level them out and cover with the remaining 1 cup of cheddar cheese.
8. Bake in the oven for 15 minutes until the cheese has melted and the top is slightly golden brown. Serve right out of the oven.

19. Chicken Parmesan Casserole

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 bowls’]

This delicious chicken parmesan casserole is packed with juicy chicken, savory marinara, and gooey cheese. A an easy dump and bake casserole that is a crowd-pleaser.

Ingredients

• 1 ½ lb chicken breasts (skinless and boneless, diced into bite-size cubes)
• 4 garlic cloves (minced)
• 1 tbsp Italian seasoning
• 1 tsp oregano
• 16 oz rigatoni pasta (uncooked)
• 24 oz jar marinara sauce
• 3 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded mozzarella
• 1 cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• Fresh basil (chopped)

Instructions

1. Preheat the oven to 425F. Spray a 9×13 baking dish with oil.
2. Add chicken breasts into a bowl and cover with minced garlic, Italian seasoning, and oregano. Toss to coat the chicken and let it sit for 5 minutes.
3. Add uncooked rigatoni pasta, marinara sauce, water, raw seasoned chicken, salt, and black pepper into the baking dish.
4. Stir all the ingredients together to combine inside the baking dish.
5. Cover with aluminum foil tightly to prevent water evaporation. Pop into the oven and bake covered for 30 minutes.
6. Remove from the oven, uncover and give it a stir. There is still going to be plenty of liquid inside the casserole, and the pasta will not be fully cooked. It’s fine.
7. Cover the casserole with shredded mozzarella, breadcrumbs, and parmesan cheese.
8. Pop back into the oven and bake uncovered for 10-15 minutes until the cheese is golden brown and the pasta is tender.
9. Garnish with chopped basil before serving.

20. 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.

21. Buffalo Chicken Cauliflower Casserole

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 bowls’]

This Buffalo chicken cauliflower casserole features the bold spice of buffalo sauce, creamy melted cheese, and tender chicken over riced cauliflower – a perfect low carb, high protein and gluten-free meal.

Ingredients

• 1.5 lbs cooked chicken (shredded)
• 5 cups riced cauliflower (raw)
• 1/2 cup buffalo sauce
• 8 oz cream cheese (room temperature)
• 2 cups cheddar cheese (shredded, divided)
• 1/4 cup buffalo sauce
• Parsley (chopped)

Instructions

1. Preheat the oven to 375F. Prepare a 9×13” casserole dish.
2. In a large bowl, combine cooked shredded chicken, riced cauliflower, buffalo sauce, cream cheese and 1 cup cheddar cheese. It will form a very thick mixture.
3. Add the mixture into the casserole dish and level it out.
4. Cover with the remaining 1 cup of cheddar cheese.
5. Cover the casserole dish with foil and bake in the oven for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese completely melts and bubbles.
6. Garnish with extra buffalo sauce and chopped parsley. Serve immediately.

22. 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.

23. 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.

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.