Food recipes high in protein

You may be looking to boost your protein intake to make you more satisfied . It doesn’t matter if you aren’t concerned about your body’s ability to repair and build tissue, but it is important to ensure that you and your family get enough protein. These high-protein, delicious recipes are easy to make.

This lineup doesn’t just include red meat and beans. There are 30 delicious dishes available on tap, including a Roasted Spiced Salmon With Spinach, Spiced Lamb Meatball, Swiss Chard Stew and a Southwestern Beef Chili With Corn. These dishes are not your typical rabbit food.

05 High-Protein Dinner Ideas .

01 Lentil & Kielbasa Stew:

This hearty stew is delicious and satisfying. It contains smoky sausage and green lentils. Although it takes some time to simmer over the stove, the majority of the cooking time can be done by you. First, saute the vegetables in large pots or Dutch ovens. Next, add the kielbasa and lentils. Allow the stew to simmer for at least an hour, stirring occasionally. Easy, huh? This meal-in-a bowl is enhanced with the addition of legumes. These versatile lentils are low calories, but high in folate, potassium, protein, iron, and other nutrients.


Don’t settle for chicken and rice soup or your usual stew of beef and potatoes. This Lentil and Kielbasa Stew is a new flavor, hearty, rich in nutrients and protein, and extremely easy to prepare.

Do not let the time listed discourage you. After everything is in the pot you will only need to stir it occasionally for about 45 minutes. However, that time can be used to pack lunches tomorrow or plan dinners later in the week. You can also relax and let the soup smell fill your kitchen. When the lentils are tender you can scoop them into bowls and top them with some parsley.


  • 2 tablespoons olive oil
  • 2 stalks celery, sliced
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, sliced
  • 12 ounces kielbasa, sliced
  • 2 cups French or green lentils
  • kosher salt and black pepper
  • fresh flat-leaf parsley leaves, for serving


  1. Over medium heat, heat the oil in a large saucepan or Dutch oven. Add the celery and carrots, as well as the onion, garlic, to the oil. Cook for 8-10 minutes, stirring frequently, or until tender.
  2. Bring to a boil the kielbasa and lentils. Add 8 cups of water and 1/2 teaspoon each salt or pepper. Reduce heat to low and simmer the lentils for 35 to 45 minutes, stirring occasionally.
  3. Serve warm, sprinkled with the chopped parsley.

02.Roasted spiced salmon

Salmon is a great alternative to chicken and shrimp when you are looking for lean protein. The fish is served with a combination butter of cumin and turmeric, along with a rice pilaf with golden raisins and protein-rich lemony spinach.

To achieve a perfect pink center, roasted spiced salmon requires a low temperature and a foil covered water bath. The compound butter, made with cumin and turmeric, infuses every bite with a buttery spiced flavor.

This will be served alongside lemony spinach and a rice pielaf with golden raisins and gentle cinnamon aromas. This is elegant enough to be served to company and easy enough to make on a busy weeknight.


  • 1/4 cup olive oil, divided
  • 1 cup basmati rice
  • 1/2 cup golden raisins
  • 1 cinnamon stick
  • 2 1/4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon coarsely chopped cumin seeds
  • 4 6-ounce skin-on salmon fillets
  • 4 cups packed fresh baby spinach
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/8 teaspoon freshly ground black pepper


  1. Pre-heat oven to 325 F. Heat 2 tablespoons of oil in a medium saucepan on medium heat. Add the rice, raisins, cinnamon stick, and cook for about 2 minutes. Stir frequently until rice becomes fragrant and slightly opaque in about 2 minutes. Mix in 2 cups of water and 1 1/2 teaspoons salt. Bring to a boil on high. Reduce heat to low and cover the pot. Let it simmer for 10 minutes, stirring occasionally. Let the rice cool on the stove for 10 minutes, then cover and leave to stand covered. Use a fork to fluff the rice.
  2. In a small bowl, combine the butter, cumin and turmeric with 1/2 teaspoon salt. Place salmon, skin side down, in a 13-by-9-inch baking dish. Spread butter mixture on salmon. Cover with aluminum foil. Bake salmon until it is tender when pressed along the sides, about 20-25 minutes.
  3. In a large bowl, combine spinach, lemon juice and pepper. Add 1/4 teaspoon salt. Serve the salad with salmon or rice.

03 Shrimp Linguine with Chorizo.

This pasta is loaded with large sauteed shrimps and spicy chorizo. Panko breadcrumbs and lemon zest give the linguine a fresh, crunchy taste. Although this dish may seem complex, it is actually easy to prepare in just 20 minutes.

Although a trip to Spain may not be possible tonight, you can still enjoy delicious, chorizo-spiced shrimp noodles. You can use dried chorizo as a shortcut flavor bomb. You’ll first fry the pieces in a pan. Next, add the garlic to enhance the flavor and then sautee your shrimp in the oily goodness. Add pasta and toasted breadcrumbs to your dish and you have a meal that is basically garlic bread meets shrimp meets noodles. This dish is great with a Txakoli white wine or Tempranillo red wine.


  • 2 tablespoons olive oil, divided
  • 1/3 cup panko
  • 1 1/2 teaspoons lemon zest (from 1 lemon)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 ounces dry-cured Spanish-style chorizo, chopped
  • 3 cloves garlic, thinly sliced
  • 1 pound peeled and deveined large raw shrimp
  • 1/3 cup dry white wine
  • 1 9-oz. pkg. fresh linguine pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley


  1. Bring large saucepan of salted water to boil. In a large skillet, heat 1 tablespoon of oil over medium heat. Cook panko until golden. Stir frequently. In a bowl, combine the lemon zest with 1/4 teaspoon each salt & pepper.
  2. In the same skillet, heat remaining oil on medium-high. Stir in the chorizo. Cook for 5 minutes, turning once or twice. Transfer to a plate. Cook garlic in skillet until fragrant. Stir frequently for 2 minutes. Cook shrimp until they turn pink, approximately 3 minutes. Cook the wine, scraping up any browned bits, for about one minute. Mix in 1/4 teaspoon of salt and 1/4 teaspoon pepper.
  3. Cook the pasta according to the package instructions for al dente. Drain and reserve 1 cup of pasta water. Toss the pasta with reserved pasta water, butter, and chopped chorizo in a skillet. Stir gently to combine. Sprinkle with the panko mixture, and garnish with parsley.

04.Slow Cooker Bean and Spinach Enchiladas


  • 1 15.5-ounce can black beans, rinsed
  • 1 10-ounce frozen chopped spinach package, thawed, and squeezed out excess liquid
  • 1 cup frozen corn
  • 1/2 teaspoon ground cumin
  • 8 ounces sharp Cheddar, grated (2 cups)
  • kosher salt and black pepper
  • 2 16-ounce jars salsa (3 1/2 cups)
  • 8 6-inch corn tortillas, warmed
  • 1 medium head romaine lettuce, chopped (6 cups)
  • 4 radishes, cut into matchsticks
  • 1/2 cup grape tomatoes, halved
  • 1/2 cucumber, halved and sliced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • sliced scallions, for serving


  1. Half of the beans should be mashed in a large bowl. Mix the beans with the cumin, spinach, corn, 1 cup Cheddar, remaining beans, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a slow cooker of 4 to 6 quarts, place 1 jar salsa. Divide evenly and roll the bean mixture into tortillas, about 1/2 cup each. Place the rolls seam-side up in a single layer of the slow cooker. Add the remaining salsa and Cheddar.
  3. Cook covered for about 2 1/2-3 hours on low heat.
  4. Toss the cucumber, tomatoes, lettuce, and radishes in a large bowl. Add the oil, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon of each salt. Serve the enchiladas with the chopped scallions.

05.Classic Slow Cooker Corned Beef & Cabbage


  • 4 fresh thyme sprigs, plus leaves for serving
  • 1 teaspoon caraway seeds
  • 1 3 lb corned beef brisket
  • 1 pound carrots, cut in half crosswise (and in half lengthwise if thick)
  • 1/2 small, green cabbage, cut into tiny wedges
  • 1 pound small red potatoes
  • Dijon mustard, for serving


  1. In a slow cooker, place the beef, thyme, caraway seeds and mixture in a 5-to 6-quart container. Add 1/2 cup of water and a spice packet. Cover and cook the beef on low for 7-8 hours or high for 4-5 hours. This will reduce the total cooking time.
  2. Place the beef on a cutting board. Slice thinly.
  3. Serve warm with the potatoes, carrots, and cabbage. Sprinkle with fresh thyme leaves.

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