4 Protein-Rich Recipes That Are Amazingly Delicious

Make protein the star of your dish with these recipes that meet your macros and calm your cravings. From burgers to curry, we’ve got your culinary cravings covered.

1. Lean Beef Enchiladas

I don’t know about you, but I love Mexican food! These healthy enchiladas are filled with spiced ground beef, peppers, onion, and melty cheese. Yum! They’re easy to make, low in fat, and gluten-free! I divided my enchiladas into airtight containers for a week’s worth of meal prep. Convenient and delicious!

Ingredients

  • 93% lean ground beef, 2 lbs.
  • Onion, chopped, 1 cup
  • Bell pepper, chopped, 1 cup
  • Garlic, minced, 2 cloves
  • Ground cumin, 1 tsp
  • Smoked paprika, 1 tsp
  • Black pepper, 1/2 tsp
  • Mild red enchilada sauce, 1 can (15 oz.)
  • Corn tortillas, 16
  • Reduced-fat Mexican cheese, 1-1/2 cups
  • Fresh cilantro, chopped, 1/4 cup

Directions

  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9×13 casserole dish or baking pan.
  3. In a large skillet, brown ground beef over medium-high heat, breaking up with a spatula.
  4. Drain fat and add onion, garlic, and peppers. Sauté until onion is translucent and garlic is fragrant.          
  5. Season beef with cumin, smoked paprika, and black pepper. Remove from heat.
  6. Wrap tortillas in a damp paper towel, then heat in microwave for 20-30 seconds.
  7. Pour enchilada sauce into one medium bowl and shredded cheese into another.
  8. Dip a warm tortilla in enchilada sauce, and set in casserole dish.
  9. Fill tortilla with 3 tablespoons of beef mixture and 1 tablespoon of cheese.
  10. Roll up and arrange in corner of dish, seam side down. Repeat with all tortillas and beef.
  11. Pour remaining sauce over the enchiladas in pan. Sprinkle the tops evenly with remaining cheese.
  12. Bake 20-25 minutes or until cheese is melted.
  13. Remove from oven and let cool 5-10 minutes before serving.
  14. Serve with desired toppings and enjoy!

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Nutrition Facts

  • Serving size: 1 enchilada                                           
  • Recipe yields: 16 servings
  • Calories: 177
  • Fat: 7 g
  • Carbs: 13 g
  • Protein: 16 g

2. Greek Turkey (Or Chicken) Burgers

Looking for a flavorful, easy meal-prep option? These healthy Greek burgers are delicious and can be made with either lean ground turkey or ground chicken. I just love how the flavors of mint, oregano, lemon, and feta come together in a symphony of deliciousness! If you’re not a fan of mint (like my hubby), feel free to leave out that ingredient. I serve this with broiled asparagus, corn on the cob, and my homemade tzatziki sauce. Yummy!

Whether you choose lean ground turkey or ground chicken, I don’t recommend using anything leaner than 93 percent. Otherwise, your burgers will come out dry and dense. Also, when you combine the burger ingredients, don’t over mix; combine only enough to evenly distribute the ingredients. You can also use seasoned bread crumbs in place of the rolled oats!

Ingredients

  • 93% lean ground turkey (or ground chicken), 2 lbs.
  • Reduced-fat feta cheese, crumbled, 1 cup
  • Rolled oats, 1/2 cup
  • Onion, chopped, 1/2 cup
  • Egg, 1 whole
  • Egg whites, 2 large
  • Fresh mint, chopped (optional), 1/2 cup
  • Lemon juice, 2 tbsp
  • Garlic, minced, 3 cloves
  • Dried oregano, 1 1/2 tsp
  • Pepper, 1/2 tsp
  • Kosher salt (optional), 1/2 tsp

Directions

  1. Combine all ingredients in a large mixing bowl.
  2. Mix until feta, oats, mint, and spices are evenly distributed, but don’t over mix or your burgers may be dense.
  3. Grill (or pan-fry) 4-6 minutes per side until browned, or until internal temperature reaches 165 degrees F. Enjoy!
  4. Store in the fridge up to one week, or in the freezer up to one month.

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Nutrition Facts

  • Serving size: 1 burger                                    
  • Recipe yields: 6 servings
  • Calories: 302
  • Fat: 14 g
  • Carbs: 7 g
  • Protein: 37 g

3. Thai Chicken and Vegetable Coconut Curry

Here’s a meal prep idea for all you Thai fans! Thai cuisine happens to be one of my favorites, so I was quite happy with how authentic this simplified version of Thai chicken coconut curry came out. It’s kind of a “cheater” recipe, in that I used Thai Kitchen red curry paste instead of dried chilies and all the individual curry spices. But hey, it tastes amazing and comes together easily, which is what I was after! I absolutely love this dish served over fragrant basmati rice. You could also use riced cauliflower for a low-carb version.

Two ingredients that are a must when making curry are fresh ginger root and fresh garlic cloves. I would advise against substituting dried spices here, but if you must, use one-eighth of a teaspoon of dried ginger powder and one-quarter of a teaspoon of garlic powder. It won’t taste nearly as fresh or flavorful, but it’ll get the job done.

Ingredients

  • Chicken breasts, sliced thin, 24 oz.
  • Canola oil, 2 tbsp
  • Onion, diced, 1/2 cup
  • Fresh ginger, minced,  1 tbsp
  • Garlic, minced, 2 cloves
  • Red bell pepper, sliced, 1
  • Yellow bell pepper, sliced, 1
  • Carrots, peeled and sliced, 2
  • Kale, 1 cup
  • Lite coconut milk, 1 can (14 ounces)
  • Water, 1/2 cup
  • Thai red curry paste, 2 tbsp
  • Reduced sodium soy sauce, 1 tbsp
  • Fresh lime juice, 2 tsp
  • Curry powder, 1-1/2 tsp
  • Truvia brown sugar blend, 1 tsp
  • Reduced-sodium fish sauce (optional), 1 tsp

Directions

  1. Slice chicken breasts into 1/4-inch strips (very thin).
  2. Heat oil in a large saucepan over medium-high heat and add chicken. Cook until meat is white or lightly browned and just barely cooked through.
  3. Set chicken aside on a plate.
  4. In the same skillet, add diced onion, ginger, and garlic. Cook and stir until fragrant and onion is translucent.
  5. Add carrots and bell peppers, cooking about 3 minutes until tender.
  6. Add back chicken, plus kale, coconut milk, and remaining ingredients.
  7. Simmer over medium heat for 5-10 minutes to allow flavors to blend. Adjust seasoning to taste.
  8. For meal prep, weigh out the entire batch and divide by six to find the exact weight per serving. Serve over cooked basmati rice or riced cauliflower and enjoy!

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Nutrition Facts

  • Serving size: 1 serving                                                                                   
  • Recipe yields: 6 servings
  • Calories: 316
  • Fat: 13 g
  • Carbs: 10 g
  • Protein: 36 g

4. Hamburger Lentil Soup

This is my new winter favorite! I adapted the recipe from Food.com’s Country Hamburger Lentil Soup, making it higher in protein and slightly lower in carbs. I also tweaked the seasonings a little to suit my taste.

The result is hearty and savory—perfect for when you want to curl up on the couch with a warm bowl of something tasty.

Ingredients

  • Lean ground beef, browned, 16 oz.
  • Diced tomatoes, 1 can (28 oz.)
  • Dried brown lentils, rinsed, 3/4 cup
  • Water, 4 cups
  • Celery, thinly sliced, 3 stalks
  • Carrots, thinly sliced, 3 medium
  • Onion, diced, 1⁄2 cup
  • Garlic, minced, 2 cloves
  • Better than bouillon, 1 tbsp
  • Dried oregano, 2 tsp
  • Dried basil, 1 tsp
  • Black pepper, 1/2 tsp
  • Bay leaves, 2

Directions

Stove Top:

  1. In a large saucepan, cook ground beef over medium-high heat until no longer pink. Drain fat.
  2. Stir in diced tomatoes and remaining ingredients. Bring to a boil.
  3. Cover saucepan, reduce heat to medium-low and simmer 40-60 minutes until vegetables are tender. Adjust seasoning to taste.
  4. Discard bay leaves before serving or dividing into meal prep containers.

Slow Cooker:

  1. In a skillet, cook ground beef over medium-high heat until no longer pink. Drain fat.
  2. Add ground beef to slow cooker along with remaining ingredients. Stir once to combine.
  3. Cover and cook on LOW setting for 12 hours or HIGH setting for 6 hours.
  4. Discard bay leaves before serving or dividing into meal prep containers.

Print The Recipe!

Nutrition Facts

  • Serving size: 1 serving                                                                                   
  • Recipe yields: 6 servings
  • Calories: 257
  • Fat: 6 g
  • Carbs: 27 g
  • Protein: 23 g

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