5 high protein meals to make this week! (02.23.25)
Back with another week of meals to make! Recipes are all below.
But first, need a link? Check here:
Caraway Saute Pan (love this for BIG dishes! Code is BALANCEDWITHBRITT10)
My Our Place Air Fryer — love this so much!!
My veggie chopper — the BEST invention!
Ground Beef & Broccoli Bowls
Ingredients
Protein & Veggies:
1 lb 94% lean ground beef
1 lb frozen broccoli florets
2 cloves garlic, minced
½ teaspoon ground ginger
Sauces & Seasonings:
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
Salt and black pepper, to taste
Sesame seeds and Green Onion to top
Carb:
1 microwaveable rice pouch
Optional Extras:
1 teaspoon cornstarch mixed with 1 tablespoon water (if you’d like a slightly thicker sauce)
Instructions
Prep the Rice:
Begin by microwaving your rice according to the package directions.Brown the Beef:
In a large nonstick skillet over medium heat, add the ground beef.
Break it up with a spatula and cook until it’s evenly browned.
Season lightly with salt and pepper.
Sauté The Sauce
Push the beef to one side of the skillet.
Add the garlic, and ginger to the cleared side.
Sauté for 1–2 minutes, then mix with the beef.
Add the Broccoli:
Stir in the frozen broccoli.
Cook for about 5–7 minutes, stirring occasionally, until the broccoli is heated through and tender.
Incorporate the Sauces:
Pour in the soy sauce and teriyaki sauce (and red pepper flakes, if using).
Stir to combine everything evenly.
If you prefer a thicker sauce, stir in the cornstarch slurry and let it simmer for another 1–2 minutes until slightly thickened.
Assemble Your Bowl:
Fluff the microwaved rice and spoon it into bowls.
Top with the ground beef and broccoli mixture.
Add sesame seeds and green onion on top
Macros Per Serving (Approximately 1/4 of the Recipe)
Protein: ~30 g
Carbohydrates: ~24 g
Fat: ~7.5 g
Calories: ~275
Sheet Pan Shrimp Fajitas
Servings: 4
Macros for the shrimp & peppers mix: 22g protein / 9g carbs / 4g fat per serving
Ingredients
Protein & Veggies:
1 lb raw shrimp, peeled and deveined
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into strips
Sauces & Seasonings:
1 packet of siete fajita or taco seasoning (divided)
Salt & pepper, to taste
1 tbsp extra virgin olive oil (EVOO)
Juice of 1.5 limes (divided: approximately ½ for the veggies and 1 more ½ for finishing)
Garnish:
Chopped fresh cilantro (about ¼ cup, or to taste)
Instructions
Preheat & Prep:
Preheat your oven to 425°F.
Lightly oil a baking sheet or use a nonstick baking sheet.
Season the Veggies:
In a large bowl, add the red, yellow, and orange bell pepper strips along with the red onion.
Drizzle with a bit of EVOO, squeeze in about ½ lime’s juice, and toss with half of the taco seasoning.
Spread the seasoned veggies in a single layer on the prepared baking sheet.
Initial Bake:
Bake the veggies for 10 minutes, or until they begin to soften.
Season the Shrimp:
While the veggies are baking, return to the bowl.
Add the raw shrimp along with a little extra EVOO and the remaining seasoning from the packet.
Toss gently to ensure the shrimp are evenly coated.
Combine & Finish Baking:
Remove the baking sheet from the oven and add the seasoned shrimp to the pan, mixing them evenly with the partially cooked veggies. Make sure everything lies in a single layer for even cooking.
Bake for an additional 6–8 minutes until the shrimp are pink, firm, and cooked through.
Finish & Serve:
Once out of the oven, drizzle the remaining ½ lime’s juice over the top.
Sprinkle with chopped cilantro.
Enjoy your fajitas as is, or serve with tortillas, over taco bowls, or even tossed into a salad!
Jalapeno Protein Ranchero Sauce
Servings: 8 (2 tbsp per serving)
Macros per serving: 4g protein / 1g carbs / 0g fat
Ingredients
½ cup low-fat cottage cheese (I like Good Culture)
¾ cup nonfat Greek yogurt
1 packet ranch seasoning
¼ cup chopped cilantro
1 jalapeno pepper, seeded and chopped
2–3 tbsp water (adjust for desired consistency)
Instructions
Blend the Sauce:
Place all ingredients in a food processor or small blender.
Blend until smooth, adding water as needed to reach your preferred consistency.
Serve:
Drizzle 2 tbsp per serving over your sheet pan shrimp fajitas, or serve on the side as a delicious dipping sauce.
Big Mac Burger Salads
This hearty salad is a favorite for easy meal prep—packed with lean protein, fresh veggies, and a delicious homemade burger sauce.
Servings
Makes approximately 4 servings
Ingredients
For the Salad:
1 lb ground turkey
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bag shredded romaine lettuce
1/2 onion, finely diced
1 cup shredded cheddar cheese
1/2 cup pickle slices
1/2 cup cherry tomatoes
For the Burger Sauce:
1.5 tbsp reduced sugar ketchup
2 tbsp light mayo
1 tsp yellow mustard
1 tbsp pickle juice
1 tbsp dill relish
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika
Salt and pepper, to taste
Instructions
Cook the Ground Turkey:
In a skillet over medium heat, add the ground turkey.
Season with salt, black pepper, garlic powder, and onion powder.
Pan fry until the turkey is fully cooked and lightly browned. Set aside.
Prepare the Burger Sauce:
In a small bowl, combine the reduced sugar ketchup, light mayo, yellow mustard, pickle juice, dill relish, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
Whisk until smooth and well combined. Adjust seasonings as needed.
Assemble the Salad:
In meal prep containers or individual bowls, evenly distribute the shredded romaine lettuce.
Top the lettuce with equal portions of the diced red onion, pickle slices, shredded cheddar cheese, and cherry tomatoes.
Add the Turkey & Sauce:
Divide the cooked ground turkey equally among the salads.
Drizzle each serving with the burger sauce, or serve on the side for dipping.
Macros Per Serving (Approx. 1/4 of Recipe)
Protein: ~29 g
Carbohydrates: ~7 g
Fat: ~14 g
Calories: ~270
Cheesy Ranch Chicken with Spaghetti Squash
Servings
Makes approximately 4 servings
Ingredients
For the Chicken:
1 lb shredded chicken (I used canned to make it easy)
1 tsp olive oil
1 packet ranch seasoning mix (or about 1 tablespoon ranch seasoning blend)
Salt and pepper, to taste
For the Spaghetti Squash:
2 medium spaghetti squash
1 tsp olive oil
Salt and pepper, to taste
For the Cheesy Ranch Sauce:
½ cup plain Greek yogurt (nonfat)
½ cup reduced fat shredded cheddar cheese (or your favorite cheese blend)
½ packet ranch seasoning mix (or about ½ tablespoon ranch seasoning blend)
1/2 cup 98% fat free cream of chicken soup
Optional Garnish:
Chopped fresh parsley or chives
Instructions
Prepare the Spaghetti Squash:
Preheat your oven to 400°F.
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the cut sides with 1 tsp olive oil and season with salt and pepper.
Place the halves cut-side down on a baking sheet lined with parchment paper.
Roast for 35–40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
Once cooled slightly, use a fork to gently scrape out the spaghetti-like strands and set aside.
Assemble the Crockpot Chicken & Sauce:
In your crockpot, combine the chicken pieces with 1 tsp olive oil, salt, pepper, and the full packet of ranch seasoning.
Add the Greek yogurt, 98% fat free cream of chicken soup, and shredded cheddar cheese.
Stir well to combine all the ingredients.
Cover and cook on low for 2 hours until the chicken warm and everything is combined.
If the sauce seems too thick, stir in 1–2 tablespoons of milk to reach your desired consistency.
Assemble Your Spaghetti Squash:
Evenly divide the roasted spaghetti squash strands among 4 bowls.
Top each serving with a generous portion of the crockpot chicken and cheesy ranch sauce.
Garnish with chopped fresh parsley or chives, if desired. We also like to add a serving of broccoli
Approximate Macros Per Serving (Makes 4 Servings)
Calories: ~340
Protein: ~44 g
Carbohydrates: ~13 g
Fat: ~11 g
Buffalo Chicken Meatball Bowls
Servings
Makes approximately 4 servings
Ingredients
For the Buffalo Chicken Meatballs:
1 lb ground chicken (lean)
1 egg (for binding)
1/4 cup panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup buffalo sauce (divided into meatball mix and finishing toss)
For the Bowl Assembly:
1 microwaveable rice pack
1 lb frozen broccoli florets
1/3 cup Bolthouse Farms Yogurt Ranch dressing (adjust to taste)
Optional garnish: chopped green onions or fresh parsley
Instructions
Preheat & Prep:
Preheat your oven to 400°F.
Line a baking sheet with parchment paper or lightly coat with cooking spray.
Make the Meatball Mixture:
In a large bowl, combine the ground chicken, egg, breadcrumbs, salt, pepper, garlic powder, and onion powder.
Add 1/3 cup of buffalo sauce to the mixture and gently mix until just combined.
Form the mixture into evenly sized meatballs (about 1 to 1.5 inches in diameter) and place them on the prepared baking sheet.
Bake the Meatballs:
Bake in the preheated oven for 15–20 minutes, or until the meatballs are cooked through (internal temperature of 165°F).
If you desire extra buffalo flavor, toss the cooked meatballs in a little additional buffalo sauce once they come out of the oven.
Prepare the Rice & Broccoli:
Heat the microwaveable rice according to the package instructions.
Prepare the frozen broccoli as directed on the package (microwave or steam) until tender-crisp.
Assemble Your Bowl:
In each bowl or meal prep container, start with a base of rice.
Add a portion of cooked broccoli.
Top with 4–5 buffalo chicken meatballs.
Drizzle with Bolthouse Farms Yogurt Ranch dressing.
Garnish with chopped green onions or fresh parsley if desired.
Serve & Enjoy:
Serve immediately or store in the refrigerator for easy meal prep throughout the week.
Approximate Macros Per Serving (Based on 4 Servings)
Calories: ~400–450
Protein: ~35–40 g
Carbohydrates: ~40–45 g
Fat: ~10–12 g
