24 Delicious High Protein Meal Prep Recipes Nutritious

Ready to revolutionize your meal prep with dishes that are as nutritious as they are delicious? Our roundup of 24 Delicious High Protein Meal Prep Recipes is your ticket to a week of satisfying, energy-boosting meals. Perfect for busy home cooks across North America, these recipes promise to keep your taste buds happy and your health goals on track. Let’s dive into a world of flavor and fitness!

Grilled Chicken and Quinoa Bowl

Who knew that throwing together a grilled chicken and quinoa bowl could be as easy as deciding what to binge-watch next? This dish is your ticket to a nutritious, flavor-packed meal that’s as satisfying as finding a $20 bill in your jeans pocket.

Ingredients

• Chicken breast – 1 lb
• Quinoa – 1 cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F). Tip: A properly heated grill means no sticking and those gorgeous grill marks.
2. While the grill heats, rinse the quinoa under cold water for 2 minutes to remove any bitterness.
3. Cook the quinoa according to package instructions, then fluff with a fork. Tip: Letting it sit covered for 5 minutes off the heat makes it even fluffier.
4. Season the chicken breast with salt, black pepper, and 1 tbsp of olive oil.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Resist the urge to poke and prod; let it cook undisturbed for that perfect sear.
6. Let the chicken rest for 5 minutes before slicing it against the grain.
7. Drizzle the remaining olive oil and lemon juice over the cooked quinoa, then toss to combine.
8. Assemble your bowl with quinoa as the base, topped with sliced grilled chicken.

How’s that for a meal that’s as easy on the eyes as it is on the palate? The quinoa’s nutty texture pairs perfectly with the juicy, charred chicken, making every bite a little celebration. Try adding a sprinkle of feta or a handful of arugula for an extra pop of flavor and color.

Turkey and Black Bean Chili

Just when you thought chili couldn’t get any heartier, along comes this Turkey and Black Bean Chili to prove you wrong. Packed with lean protein and fiber, it’s the kind of dish that’ll have you doing a happy dance around the kitchen—no chili belt required.

Ingredients

• Ground turkey – 1 lb
• Black beans – 2 cans (15 oz each)
• Tomato sauce – 1 can (15 oz)
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Olive oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Tip: Don’t rush the onions—letting them cook slowly brings out their natural sweetness.
4. Increase heat to medium-high, add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 6 minutes.
5. Stir in chili powder, cumin, and salt, cooking for 1 minute to toast the spices.
6. Tip: Toasting spices releases their oils and maximizes flavor, so don’t skip this step!
7. Add black beans (drained and rinsed) and tomato sauce to the pot, stirring to combine.
8. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
9. Tip: If the chili seems too thick, add a splash of water or broth to reach your desired consistency.

Perfectly spiced and satisfyingly chunky, this chili is a texture lover’s dream. Serve it topped with a dollop of sour cream or over a baked potato for a twist on tradition.

Salmon with Sweet Potato Mash

Zesty, zippy, and downright delicious, this salmon with sweet potato mash is the weeknight warrior you’ve been dreaming of. It’s a dish that says ‘I’m fancy’ without the fuss, perfect for when you want to impress your cat or your in-laws.

Ingredients

• Salmon fillets – 2 (6 oz each)
• Sweet potatoes – 2 medium
• Butter – 2 tbsp
• Milk – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 400°F because we’re about to get this party started.
2. Peel the sweet potatoes and chop them into 1-inch cubes. Pro tip: Smaller cubes cook faster, so if you’re hangry, go small.
3. Boil the sweet potato cubes in salted water for 15 minutes or until they’re fork-tender. Drain them like you’re draining your worries away.
4. Mash the sweet potatoes with butter, milk, salt, and black pepper until smooth. For extra fluffiness, mash while they’re still hot.
5. Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper.
6. Cook the salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the salmon instead of searing it.
7. Transfer the skillet to the oven and bake for 5 minutes for perfectly cooked salmon. Tip: The salmon should flake easily with a fork when it’s done.

Delightfully creamy sweet potato mash meets perfectly seared salmon in this dish that’s a hug on a plate. Serve it with a side of sass or a sprinkle of fresh herbs for that Instagram-worthy finish.

Beef and Broccoli Stir Fry

Buckle up, buttercups, because we’re about to dive into a dish that’s faster to make than it is to decide what to watch on Netflix tonight—Beef and Broccoli Stir Fry. This isn’t just food; it’s a flavor-packed escape from the mundane, ready in the time it takes to scroll through your social feed.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Broccoli florets – 2 cups
• Soy sauce – 3 tbsp
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Cornstarch – 1 tbsp
• Water – ½ cup

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, and cornstarch until smooth. Tip: This marinade doubles as your sauce, so no extra steps later!
2. Add the thinly sliced beef to the marinade, ensuring each piece is well-coated. Let it sit for 10 minutes. Tip: Thin slices mean quicker cooking and more flavor in every bite.
3. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
4. Add the marinated beef to the pan, spreading it out in a single layer. Cook for 2 minutes without stirring to get a nice sear.
5. Stir the beef and cook for another 2 minutes until no longer pink. Remove from the pan and set aside.
6. In the same pan, add broccoli florets and ½ cup of water. Cover and steam for 3 minutes until bright green and slightly tender. Tip: Steaming in the same pan infuses the broccoli with all the delicious beef flavors.
7. Return the beef to the pan, tossing everything together for 1 minute to heat through and combine.

Serve this bad boy over a bed of steaming rice, and watch as the tender beef and crisp broccoli dance in a saucy, savory harmony that’ll have you forgetting all about takeout menus. Seriously, the only thing quicker than making this dish is how fast it disappears from your plate.

Egg White and Spinach Muffins

Oh, the joys of finding a breakfast that’s as nutritious as it is delicious! These Egg White and Spinach Muffins are here to save your mornings with their fluffy goodness and sneaky greens.

Ingredients

• Egg whites – 1 cup
• Spinach – 1 cup, chopped
• Shredded cheese – ½ cup
• Salt – ¼ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with olive oil to prevent sticking.
2. In a large bowl, whisk the egg whites until slightly frothy for extra fluffiness.
3. Fold in the chopped spinach, shredded cheese, salt, and pepper gently to keep the air in the eggs.
4. Divide the mixture evenly among the muffin cups, filling each about ¾ full to allow room to rise.
5. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
6. Let them cool in the tin for 5 minutes before transferring to a wire rack to avoid sogginess.

Velvety in texture with a punch of pepper and melty cheese, these muffins are a dream. Try them with a dollop of hot sauce or sandwiched between an English muffin for a breakfast twist!

Tuna Salad with Avocado

Let’s face it, tuna salad has been lounging in the culinary background for too long, but today, we’re giving it a glamorous makeover with some avocado action. This isn’t just any tuna salad; it’s a creamy, dreamy, avocado-infused delight that’ll have you questioning all your previous tuna salad life choices.

Ingredients

• Canned tuna – 2 cans (5 oz each)
• Avocado – 1 large, ripe
• Mayonnaise – ¼ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Drain the canned tuna and transfer it to a mixing bowl.
2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the tuna.
3. Add mayonnaise, lemon juice, salt, and black pepper to the bowl.
4. Mash and mix all ingredients together until well combined but still slightly chunky for texture. Tip: For extra creaminess, use a fork to mash the avocado before mixing.
5. Taste and adjust seasoning if necessary, but remember, the avocado adds its own richness, so go easy on the mayo. Tip: If the mixture feels too thick, a teaspoon of water can loosen it up without diluting flavor.
6. Chill the tuna salad in the refrigerator for at least 30 minutes before serving to let the flavors meld. Tip: Cover the bowl with plastic wrap directly touching the surface to prevent browning.

Just like that, you’ve got a tuna salad that’s anything but basic. The avocado brings a buttery texture that pairs perfectly with the flaky tuna, while the lemon juice adds just the right amount of zing. Serve it on toasted whole-grain bread, over a bed of greens, or straight out of the bowl with a spoon—no judgment here.

Lentil and Chicken Curry

Ever find yourself staring into the abyss of your pantry, wondering how to turn that bag of lentils and some chicken into a meal that doesn’t scream ‘I gave up’? Well, buckle up, buttercup, because this Lentil and Chicken Curry is about to become your weeknight superhero.

Ingredients

• Chicken thighs – 1 lb
• Lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves
• Onion – 1 medium
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Dice the onion and mince the garlic, then add to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Cut the chicken thighs into bite-sized pieces, then add to the pot. Cook until the chicken is no longer pink, about 6 minutes.
4. Stir in the curry powder and salt, cooking for 1 minute to toast the spices.
5. Add the lentils and coconut milk, then bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
6. Tip: If the curry seems too thick, add a splash of water to reach your desired consistency.
7. Tip: For an extra flavor boost, toast the curry powder in a dry pan for 30 seconds before adding it to the pot.
8. Tip: Let the curry sit for 10 minutes off the heat before serving to allow the flavors to meld beautifully.

Just like that, you’ve got a curry that’s creamy, hearty, and packed with flavor. Serve it over a bed of rice, or go rogue and scoop it up with some naan for a meal that’ll have you forgetting all about that pantry abyss.

Greek Yogurt and Berry Parfait

So, you’ve decided to dive into the world of no-bake desserts that are as easy to make as they are delicious? Let’s talk about the Greek Yogurt and Berry Parfait, a dish that’s basically a hug in a glass.

Ingredients

• Greek yogurt – 2 cups
• Mixed berries – 1.5 cups
• Granola – 1 cup
• Honey – 2 tbsp

Instructions

1. Grab a clear glass to showcase those beautiful layers – presentation is key here.
2. Spoon ½ cup of Greek yogurt into the bottom of the glass for your first layer.
3. Add ½ cup of mixed berries on top of the yogurt. Pro tip: If you’re using frozen berries, let them thaw slightly for the best texture.
4. Sprinkle ⅓ cup of granola over the berries for that irresistible crunch.
5. Drizzle 1 tbsp of honey over the granola layer for a touch of sweetness.
6. Repeat the layers once more, starting with yogurt, then berries, granola, and finishing with honey.
7. Chill in the refrigerator for at least 30 minutes to let the flavors meld together. This step is a game-changer for texture.

Gorgeous layers aside, this parfait is a symphony of textures and flavors – creamy, crunchy, sweet, and tart all at once. Serve it as a breakfast treat or a light dessert, and watch it disappear before your eyes.

Shrimp and Asparagus Skillet

Mmm, imagine this: a skillet so lively, it’s basically throwing a flavor party where shrimp and asparagus are the guests of honor. This dish is your ticket to a quick, delicious weeknight dinner that’s bound to impress without the fuss.

Ingredients

• Shrimp – 1 lb
• Asparagus – 1 bunch
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Butter – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Tip: A hot skillet is key to getting that perfect sear on the shrimp.
2. Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque. Tip: Don’t overcrowd the skillet, or you’ll steam the shrimp instead of searing them.
3. Remove shrimp from the skillet and set aside on a plate.
4. In the same skillet, add butter and minced garlic, sautéing for 1 minute until fragrant.
5. Add asparagus to the skillet, cooking for 3-4 minutes until bright green and slightly tender. Tip: Snap off the woody ends of the asparagus before cooking for the best texture.
6. Return the shrimp to the skillet, adding lemon juice, salt, and black pepper. Toss everything together and cook for an additional 1 minute to combine flavors.

And just like that, you’ve got a dish that’s bursting with vibrant colors and flavors. The shrimp are juicy and perfectly seasoned, while the asparagus adds a crisp, fresh contrast. Serve it over a bed of fluffy rice or with a slice of crusty bread to soak up all the delicious juices.

Protein Pancakes with Almond Butter

Yummy doesn’t even begin to cover these Protein Pancakes with Almond Butter—fluffy, satisfying, and sneakily good for you. Perfect for those mornings when you want to treat yourself without the guilt, these pancakes are about to become your breakfast BFF.

Ingredients

• Protein powder – 1 scoop
• Eggs – 2
• Almond butter – 2 tbsp
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp
• Maple syrup – 1 tbsp

Instructions

1. In a large bowl, whisk together the protein powder, eggs, almond butter, baking powder, and vanilla extract until smooth. Tip: If the batter feels too thick, a splash of almond milk can loosen it up without thinning the flavor.
2. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with cooking spray or a dab of butter.
3. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Don’t rush the flip—waiting for those bubbles ensures your pancakes won’t fall apart.
4. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch—no one likes a cold pancake.
5. Drizzle with maple syrup and an extra dollop of almond butter before serving.

Expect a texture that’s delightfully fluffy with a slight chew from the protein powder, all balanced by the rich, nutty almond butter. Try stacking them high with banana slices and a sprinkle of chia seeds for an Instagram-worthy breakfast that’s as delicious as it looks.

Chickpea and Spinach Stew

Never has a stew been so stealthily nutritious yet unapologetically delicious as this Chickpea and Spinach Stew. It’s the culinary equivalent of a superhero in a bowl, ready to save your dinner plans from the mundane.

Ingredients

• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Chickpeas – 2 cans, drained and rinsed
• Spinach – 4 cups, fresh
• Vegetable broth – 2 cups
• Cumin – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until golden and fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
3. Stir in chickpeas, cumin, salt, and black pepper, coating them in the garlicky oil. Cook for 2 minutes to toast the spices.
4. Pour in vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld. Tip: A gentle simmer is key; boiling can make the chickpeas mushy.
5. Add spinach in batches, stirring until wilted before adding more, about 3 minutes total. Tip: Fresh spinach shrinks dramatically, so don’t be shy with the amount.
6. Remove from heat and let the stew sit for 5 minutes to thicken slightly.

Brimming with bold flavors and a comforting texture, this stew is a hug in a bowl. Serve it over a bed of quinoa for an extra protein punch or with a side of crusty bread to sop up every last drop of its savory broth.

Baked Cod with Roasted Vegetables

So, you’ve decided to embark on a culinary adventure that’s as easy as it is delicious—baked cod with roasted vegetables. This dish is the perfect excuse to turn your oven into a magic box that transforms simple ingredients into a meal that’ll have you doing a happy dance.

Ingredients

• Cod fillets – 4 (6 oz each)
• Broccoli florets – 2 cups
• Carrots – 2, sliced
• Olive oil – 2 tbsp
• Lemon – 1, sliced
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F because we’re about to get things hot and delicious.
2. Toss the broccoli florets and sliced carrots with 1 tbsp olive oil, garlic powder, salt, and black pepper on a baking sheet. Spread them out so they’re not crowding each other—no one likes a clingy vegetable.
3. Roast the vegetables in the oven for 15 minutes. This is the perfect time to pretend you’re a chef on a cooking show.
4. While the vegetables are roasting, drizzle the remaining 1 tbsp olive oil over the cod fillets and season with a pinch of salt and black pepper. Place lemon slices on top of each fillet for a zesty surprise.
5. After the vegetables have roasted for 15 minutes, push them to one side of the baking sheet and place the cod fillets on the other side. This is like giving each ingredient its own personal space.
6. Bake everything together for another 12-15 minutes, or until the cod flakes easily with a fork and the vegetables are tender with a slight crunch.

Perfectly flaky cod meets caramelized, roasted vegetables in this dish that’s a symphony of textures and flavors. Serve it over a bed of quinoa for a complete meal that’s as nutritious as it is Instagram-worthy.

Lean Beef Meatballs with Zucchini Noodles

Let’s face it, we’ve all pretended zucchini noodles are just as good as the real deal to feel better about our life choices. But pair them with these lean beef meatballs, and suddenly, you’re not pretending—you’re thriving.

Ingredients

• Lean ground beef – 1 lb
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Egg – 1
• Zucchini – 2 large
• Olive oil – 2 tbsp
• Marinara sauce – 2 cups

Instructions

1. Preheat your oven to 375°F because these meatballs are about to get hot.
2. In a bowl, mix the lean ground beef, salt, black pepper, garlic powder, and egg until just combined. Overmixing is the enemy of tender meatballs.
3. Roll the mixture into 1-inch balls. Pro tip: wet your hands to prevent sticking.
4. Place the meatballs on a baking sheet lined with parchment paper, giving them space to breathe.
5. Bake for 20 minutes or until they’re golden brown and cooked through. No guessing games here.
6. While the meatballs bake, spiralize the zucchini into noodles. No spiralizer? A vegetable peeler works in a pinch.
7. Heat olive oil in a pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes—just until they’re al dente. Mushy noodles are a sad affair.
8. Warm the marinara sauce in a separate pan. Because cold sauce is just tomato soup with an identity crisis.
9. Combine the meatballs, zucchini noodles, and marinara sauce in a serving dish. Mix gently unless you’re into deconstructed dishes.

Finally, these meatballs are juicy, the zucchini noodles have just the right bite, and together, they’re a match made in healthy-ish heaven. Serve them up with a sprinkle of parmesan if you’re feeling fancy, or eat straight from the pan—we won’t judge.

Cottage Cheese and Pineapple Bowl

So, you’ve stumbled upon the holy grail of quick, nutritious, and downright delicious snacks that’ll make your taste buds do a happy dance. The Cottage Cheese and Pineapple Bowl is here to save your snack time from the mundane, with its creamy, tangy, and sweet symphony that’s as easy to whip up as it is to devour.

Ingredients

• Cottage cheese – 1 cup
• Fresh pineapple chunks – 1 cup
• Honey – 1 tbsp
• Mint leaves – for garnish

Instructions

1. Grab a medium-sized bowl and scoop in 1 cup of cottage cheese, spreading it evenly at the bottom.
2. Top the cottage cheese with 1 cup of fresh pineapple chunks, arranging them so each bite gets a piece of that tropical goodness.
3. Drizzle 1 tbsp of honey over the pineapple and cottage cheese for that sweet, golden touch.
4. Garnish with a few mint leaves for a pop of color and a fresh flavor contrast.
5. Serve immediately and enjoy the creamy, fruity, and slightly minty flavors that come together in this no-fuss dish.

Got a sweet tooth? This bowl’s creamy texture and the juicy burst of pineapple, kissed with honey, is like a mini vacation in a bowl. Try sprinkling some toasted coconut flakes on top for an extra crunch and a hint of the tropics.

Grilled Turkey Burgers with Sweet Potato Fries

Ready to shake up your burger game? These grilled turkey burgers paired with crispy sweet potato fries are here to prove that healthy can be downright delicious—no flavor sacrifices here!

Ingredients

• Ground turkey – 1 lb
• Sweet potatoes – 2 large
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp
• Paprika – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (375°F) and your oven to 425°F.
2. Peel the sweet potatoes and cut them into ½-inch thick fries.
3. Toss the sweet potato fries with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp paprika on a baking sheet.
4. Bake the fries for 25 minutes, flipping halfway through, until crispy and golden.
5. While the fries bake, mix the ground turkey with ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder in a bowl.
6. Form the turkey mixture into 4 equal-sized patties.
7. Grill the patties for 5-6 minutes on each side, or until the internal temperature reaches 165°F.
8. Brush the patties with the remaining 1 tbsp olive oil before flipping for extra juiciness.
9. Let the burgers rest for 3 minutes after grilling to lock in the juices.

Outrageously juicy and packed with flavor, these turkey burgers are a lean, mean, grilling machine. Serve them on a toasted bun with your favorite toppings and a side of those irresistible sweet potato fries for a meal that’s sure to impress.

Egg and Veggie Scramble

Feeling like your mornings could use a little more pizzazz? Let’s crack into the ‘Egg and Veggie Scramble’—a dish so lively, it’ll have your taste buds doing the cha-cha before you’ve even had your coffee.

Ingredients

• Eggs – 4
• Bell pepper – ½ cup, diced
• Spinach – 1 cup, chopped
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add diced bell pepper to the skillet, sautéing for 3 minutes until slightly softened.
3. Toss in chopped spinach, stirring for another 2 minutes until wilted. Tip: Squeeze out excess water from spinach to avoid a soggy scramble.
4. Whisk eggs, salt, and black pepper in a bowl until fully combined.
5. Pour the egg mixture over the veggies in the skillet. Tip: Let the eggs sit undisturbed for 20 seconds to start forming curds.
6. Gently stir the mixture every 30 seconds for 3-4 minutes, until eggs are softly set. Tip: Remove from heat just before they’re fully cooked; residual heat will finish the job.

Now, this scramble isn’t just a meal; it’s a morning masterpiece. The eggs are fluffy, the veggies bring a crunch, and together, they’re a symphony of flavors. Serve it atop a toasted bagel or wrap it in a tortilla for a breakfast that’s anything but ordinary.

Peanut Butter Protein Balls

Craving a snack that’s both nutritious and delicious? These Peanut Butter Protein Balls are your ticket to snack heaven, blending the creamy goodness of peanut butter with a protein punch that’ll keep you energized. Perfect for on-the-go munching or a post-workout refuel, they’re ridiculously easy to make and even easier to devour.

Ingredients

• Peanut Butter – 1 cup
• Honey – ½ cup
• Protein Powder – 1 cup
• Rolled Oats – 1 cup
• Chocolate Chips – ½ cup

Instructions

1. In a large mixing bowl, combine 1 cup of peanut butter and ½ cup of honey until smooth. Tip: If your peanut butter is too thick, warm it slightly for easier mixing.
2. Add 1 cup of protein powder to the peanut butter and honey mixture, stirring until fully incorporated. Tip: For a smoother texture, sift the protein powder before adding.
3. Mix in 1 cup of rolled oats, ensuring they’re evenly distributed throughout the mixture. Tip: Quick oats can be used for a finer texture.
4. Fold in ½ cup of chocolate chips, reserving a few for topping if desired.
5. Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Tip: Wet your hands slightly to prevent sticking.
6. Chill the balls in the refrigerator for at least 30 minutes to set.

Outrageously tasty and satisfyingly chewy, these protein balls are a foolproof snack. Serve them chilled for a firmer bite or at room temperature for a softer, more indulgent treat. Either way, they’re bound to disappear in a flash!

Chicken and Brown Rice Casserole

Just when you thought casseroles couldn’t get any cozier, along comes this Chicken and Brown Rice Casserole to prove you wrong. It’s the culinary equivalent of a warm hug, with a side of ‘heck yes, I can cook.’

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Brown rice – 1 cup, uncooked
• Chicken broth – 2 cups
• Cream of chicken soup – 1 can (10.5 oz)
• Frozen mixed vegetables – 1 cup
• Shredded cheddar cheese – 1 cup
• Onion powder – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Tip: A light spray of cooking oil ensures your casserole doesn’t stick.
2. In a large bowl, mix the shredded chicken, uncooked brown rice, chicken broth, cream of chicken soup, frozen mixed vegetables, onion powder, garlic powder, salt, and black pepper until well combined.
3. Pour the mixture into the prepared baking dish and spread it evenly. Tip: Pressing down lightly helps the rice absorb the broth better.
4. Cover the dish tightly with aluminum foil and bake for 1 hour. Tip: Halfway through, give it a quick stir to ensure even cooking.
5. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
6. Let the casserole sit for 5 minutes before serving. This allows the flavors to meld beautifully and makes it easier to scoop.

The result? A creamy, cheesy masterpiece with a satisfying crunch from the veggies and a hearty texture from the brown rice. Serve it with a crisp green salad or some crusty bread to soak up all that goodness.

Blackened Tilapia with Quinoa

Hold onto your hats, folks, because we’re about to dive into a dish that’s as fiery as a summer day in Texas—Blackened Tilapia with Quinoa. This meal is a flavor-packed punch that’ll have your taste buds dancing the cha-cha.

Ingredients

• Tilapia fillets – 2
• Blackening seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Quinoa – 1 cup
• Water – 2 cups
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium-high heat for 2 minutes until it’s hot enough to make a water droplet sizzle.
2. While the skillet heats, pat the tilapia fillets dry with paper towels to ensure a perfect sear.
3. Rub the blackening seasoning evenly on both sides of the tilapia fillets.
4. Add olive oil to the skillet, then place the tilapia fillets in the skillet. Cook for 3 minutes on each side until the seasoning forms a dark crust.
5. Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
6. In a saucepan, bring 2 cups of water to a boil, then add the quinoa and salt. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
7. Fluff the quinoa with a fork before serving to give it a light, airy texture.

This dish delivers a crispy, spicy exterior with tender, flaky fish inside, paired with fluffy quinoa that soaks up all those bold flavors. Try serving it with a squeeze of lime for an extra zing that’ll make your palate sing.

Protein Smoothie with Spinach and Banana

Vroom, vroom! Let’s fuel up with a smoothie that’s as green as a traffic light but tastes like a tropical vacation. This Protein Smoothie with Spinach and Banana is your ticket to a deliciously nutritious pit stop in your busy day.

Ingredients

• Spinach – 1 cup
• Banana – 1 medium
• Protein powder – 1 scoop
• Almond milk – 1 cup
• Ice – ½ cup

Instructions

1. Wash the spinach thoroughly under cold running water to remove any dirt or grit.
2. Peel the banana and break it into chunks for easier blending.
3. Add the spinach, banana chunks, protein powder, almond milk, and ice to the blender.
4. Blend on high for 45 seconds or until the mixture is completely smooth, scraping down the sides if necessary.
5. Pour the smoothie into a glass and serve immediately for the best texture and flavor.

Got a smoothie that’s as creamy as a milkshake but packed with the goodness of greens? This blend is a powerhouse of flavor and energy, perfect for sipping post-workout or as a quick breakfast on the go. Try topping it with a sprinkle of granola for an extra crunch or a drizzle of honey for a touch of sweetness.

Pork Tenderloin with Brussels Sprouts

Ready to turn your kitchen into a gourmet playground? This Pork Tenderloin with Brussels Sprouts dish is your ticket to a flavor-packed adventure that’s as easy as it is delicious.

Ingredients

• Pork tenderloin – 1 lb
• Brussels sprouts – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 400°F. This ensures a perfectly crispy exterior and juicy interior.
2. Trim any excess fat from the pork tenderloin, then season all sides with salt, black pepper, and garlic powder. Tip: Letting the meat sit at room temperature for 10 minutes before cooking ensures even cooking.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side. Tip: Don’t move the pork around too much while searing to get that perfect crust.
4. Add Brussels sprouts to the skillet around the pork. Drizzle with a bit more olive oil and season with salt and pepper.
5. Transfer the skillet to the preheated oven and roast for 20 minutes, or until the pork reaches an internal temperature of 145°F and the Brussels sprouts are tender and slightly charred. Tip: Use a meat thermometer to avoid overcooking.
6. Remove from the oven and let the pork rest for 5 minutes before slicing. This allows the juices to redistribute, making every bite succulent.

Bold flavors and textures make this dish a standout. The pork is melt-in-your-mouth tender, while the Brussels sprouts add a delightful crunch. Serve it over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Edamame and Carrot Salad

Oh, the joys of stumbling upon a salad that’s as vibrant as your personality and as easy as your Monday morning! This Edamame and Carrot Salad is the no-fuss, all-flavor hero your lunchbox has been dreaming about.

Ingredients

• Edamame – 1 cup
• Carrots – 2 cups, shredded
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Bring a pot of water to a boil over high heat. Add the edamame and cook for 5 minutes, or until tender. Tip: Test one edamame by biting into it; it should be soft but still have a slight crunch.
2. Drain the edamame and rinse under cold water to stop the cooking process. This keeps them bright green and crisp.
3. In a large bowl, combine the cooked edamame and shredded carrots.
4. Drizzle with olive oil and lemon juice, then sprinkle with salt. Tip: Toss the salad gently to avoid mashing the edamame.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: For an extra flavor boost, add a pinch of red pepper flakes before serving.

Here’s the scoop: this salad is a crunchy, tangy delight with a pop of sweetness from the carrots. Serve it atop a slice of toasted sourdough for an open-faced sandwich that’s anything but basic.

High Protein Oatmeal with Chia Seeds

Pancakes for breakfast? Pfft, been there, done that. Let’s kickstart your morning with something that packs a punch—High Protein Oatmeal with Chia Seeds. It’s like your regular oatmeal hit the gym and came out looking like a superhero.

Ingredients

• Rolled oats – 1 cup
• Chia seeds – 2 tbsp
• Protein powder – 1 scoop
• Almond milk – 1.5 cups
• Banana – 1, sliced

Instructions

1. In a medium saucepan, combine rolled oats and almond milk. Bring to a simmer over medium heat, stirring occasionally.
2. Once simmering, reduce heat to low and let cook for 5 minutes, stirring every minute to prevent sticking. Tip: A wooden spoon is your best friend here to avoid scratches on your pan.
3. Add chia seeds and protein powder to the saucepan. Stir vigorously for 1 minute to ensure no clumps remain. Tip: If your protein powder is stubborn, a whisk can help smooth things out.
4. Remove from heat and let sit for 2 minutes to thicken. Tip: Patience is key; this step transforms your oatmeal from soup to spoon-standing thickness.
5. Top with sliced banana before serving.

Just like that, you’ve got a bowl of creamy, dreamy oatmeal that’s not just filling but also flexes its protein content. Serve it in a bowl that’s as colorful as your morning playlist for that extra vibe check.

Venison Steak with Mushroom Sauce

Ready to elevate your dinner game with a dish that’s as wild as your weekend plans? Venison steak with mushroom sauce is here to turn your meal into a gourmet adventure, no passport required.

Ingredients

• Venison steak – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Mushrooms – 1 cup, sliced
• Garlic – 2 cloves, minced
• Heavy cream – ½ cup
• Beef broth – ½ cup

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp olive oil. Tip: A hot skillet ensures a perfect sear.
2. Season the venison steak with salt and black pepper on both sides.
3. Place the steak in the skillet and cook for 4 minutes per side for medium-rare. Tip: Resist the urge to move the steak; let it sear.
4. Remove the steak from the skillet and let it rest on a plate.
5. In the same skillet, add the remaining olive oil, mushrooms, and garlic. Sauté for 3 minutes until the mushrooms are golden.
6. Pour in the beef broth and heavy cream, stirring to combine. Simmer for 5 minutes until the sauce thickens. Tip: If the sauce is too thick, add a splash more broth.
7. Slice the venison against the grain and serve topped with the mushroom sauce.

Hearty and rich, this venison steak with mushroom sauce pairs beautifully with a side of roasted vegetables or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Conclusion

Great choices await in our roundup of 24 high-protein meal prep recipes, perfect for fueling your busy days with nutritious, delicious meals. We hope you find inspiration to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!