4 high protein meals to make this week (01.05.25)
Recipes and details below!
But first, need a link? Check here:
My Our Place Always Pan — love this for cooking ground beef, turkey, etc
My veggie chopper — the BEST invention!
Sweet and Spicy Ground Turkey Bowls
A favorite for healthy, easy meal prep for several years now. Recipe can be found HERE!
Chicken Sausage Sheet Pan
Another one of my favorites for the new year reset. So easy and so macrofriendly. Recipe is HERE! This week I changed up the veggies to onion, zucchini, and bell pepper — you can do whatever you want!
Dill Pickle Chicken Salad
This recipe is a lunch time staple for us, especially when I am in a deficit. THE BEST!
Serves 4; macros: 23g p / 5g c / 4g f
Ingredients:
12 oz shredded chicken (i use the pre-shredded rotisserie from Costco)
1/4 cup blended lowfat cottage cheese
1/4 cup nonfat greek yogurt
1/4 cup chopped dill pickles + a little juice
1 tbsp chopped dill weed
2 tbsp ranch seasoning
1 tsp dill pickle seasoning (optional but makes it extra pickle-y!!)
salt + pepper to taste
Add everything to a bowl and mix well! tastes great on wraps, sandwiches, alone with veggies, etc!
Healthy Loaded Queso & Rice
A new recipe! I will be doing a full reel on this one, but had to add it in here in case anyone else wanted to make it this week. SO GOOD.
Macros/Cals: 45g p / 36g c / 15g f ; 444 cals per serving. Serves FOUR!
Ingredients:
1 lb lean ground turkey
1 packet taco seasoning
16 oz low fat cottage cheese, blended
1/2 cup reduced fat shredded cheese (mexican, cheddar, monetary jack–whatever you want!)
1/3 cup low fat milk
1 small can diced tomatoes with green chilies
1 bell pepper, chopped
1/2 medium red onion, chopped
1 cup frozen corn
1 small jalapeno, diced
2 cups cooked jasmine rice
Cilantro to top
Directions
In skillet on the stove, add in your ground turkey and start to cook. Once it’s cooked a few minutes, add in your bell pepper, red onion, diced tomatoes, corn, and jalapeno. Cook until ground turkey is cooked through and veggies are softened. I cook the frozen corn beforehand too. Add in 1/2 of the taco seasoning packet. Reduce the heat to low.
In a small blender or food processor, blend together the other half of the taco seasoning, cottage cheese, shredded cheese, and milk until smooth. It should resemble a queso texture, so don’t over blend either!
Remove your skillet from heat (THIS IS IMPORTANT!!! This helps the cottage cheese not to separate) and slowly mix in the cottage cheese cheese mixture. Mix until everything is incorporated and you have your loaded queso. In four bowls or meal prep containers, add in 1/2 cup rice and 1/4 of the loaded queso. To accurately measure for tracking, use a food scale to measure the entire recipe first (on a zero-ed out scale) and then divide that by four and weigh out equal portions. We like to top our bowls with cilantro and dip tortilla chips in it. Enjoy!!
