Cooler evenings call for dinners that are warm, filling, and actually worth looking forward to. These fall dinner ideas combine cozy seasonal ingredients with plenty of protein, so you get the comfort food feeling without ending up hungry an hour later.
You will find chicken, turkey, beef, pork, salmon, shrimp, and white fish paired with fall favorites like pumpkin, butternut squash, sweet potatoes, apples, Brussels sprouts, mushrooms, carrots, and cabbage.
Most of these fall recipes are practical enough for busy weeknights, while a few are perfect for slower weekends when you want something extra comforting.
If high protein meals are already part of your weekly rotation, you may also like these high protein casserole dinners for more easy family meal ideas.
1. Maple Dijon Chicken with Sweet Potatoes and Brussels Sprouts (47g Protein)
Maple and Dijon give this chicken just enough sweetness while keeping the dinner savory and balanced.
Chicken breast roasts alongside cubed sweet potatoes and Brussels sprouts until the vegetables develop caramelized edges. A simple mixture of Dijon mustard, maple syrup, garlic, and olive oil ties everything together.
Using about 5 ounces of cooked chicken breast per serving keeps this dinner comfortably above 40 grams of protein.
It is one of those fall recipes that feels seasonal without requiring a long ingredient list.
2. Turkey Meatballs with Roasted Butternut Squash (49g Protein)
Turkey meatballs are easy to meal prep and pair especially well with naturally sweet butternut squash.
Lean ground turkey is mixed with egg, oats, Parmesan, garlic, and herbs before being baked until browned. Cubed butternut squash can roast on the same pan with olive oil, thyme, and black pepper.
Serve the meatballs with a small scoop of quinoa for an easy dinner with around 49 grams of protein per serving.
3. Apple Herb Pork Tenderloin with Roasted Carrots (48g Protein)
Pork, apples, and herbs are a classic fall combination for good reason.
Pork tenderloin is seasoned with rosemary, thyme, garlic, and black pepper, then roasted with carrots and apple wedges. The apples soften and become slightly caramelized while the pork stays tender.
A 6 ounce cooked portion of lean pork tenderloin provides most of the protein in this meal.
For a simple autumn dinner, it looks impressive without creating much extra work.
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4. Ground Beef Stuffed Acorn Squash (48g Protein)
Acorn squash turns a basic ground beef dinner into something that feels made for fall.
Roast squash halves until tender, then fill them with lean ground beef cooked with onion, garlic, spinach, herbs, and a little quinoa. Finish with a small amount of shredded cheese and return them to the oven until hot.
Each squash half becomes its own dinner bowl, making portions easy to serve.
If budget friendly beef dinners are useful in your house, save these cheap high protein ground beef dinners too.
5. Maple Garlic Salmon with Brussels Sprouts (42g Protein)
Salmon works surprisingly well with maple when the sweetness is balanced with garlic, mustard, and lemon.
Roast 6 ounce salmon fillets alongside Brussels sprouts until the sprouts brown around the edges and the salmon flakes easily.
The salmon provides most of the protein, while the Brussels sprouts add a hearty seasonal side without making dinner feel heavy.
This is a great fall dinner idea when you want something cozy but still fresh.
6. Garlic Chicken Thighs with Butternut Squash (47g Protein)
Chicken thighs stay juicy in the oven and pair beautifully with roasted winter squash.
Season boneless skinless thighs with garlic, paprika, thyme, salt, and pepper. Arrange them with butternut squash and red onion and roast until everything develops deep golden edges.
The result is simple, savory, and ideal for busy fall weeknights.
7. Beef and Mushroom Barley Bowls (44g Protein)
Mushrooms and barley make lean beef feel even more comforting.
Tender beef is cooked with mushrooms, onion, garlic, and herbs, then served over chewy barley. A little beef broth gives everything a rich flavor without needing a heavy sauce.
This is the kind of high protein fall dinner that works equally well for dinner and next day lunch.
8. Turkey and Black Bean Chili (44g Protein)
Few fall recipes are more dependable than a big pot of chili.
Use lean ground turkey with black beans, tomatoes, onion, bell pepper, garlic, chili powder, cumin, and smoked paprika.
The combination of turkey and beans gives each serving plenty of protein while keeping the meal affordable and filling.
Make it ahead because the flavor is even better after everything has had time to sit together.
9. High Protein Chicken Pot Pie Casserole (47g Protein)
Chicken pot pie is peak fall comfort food, but you can make it more protein focused without losing the cozy texture.
Use plenty of cooked chicken breast with carrots, peas, celery, and a creamy broth based filling. Add a light biscuit topping and bake until golden.
The generous amount of chicken keeps protein high while the vegetables and biscuits deliver the familiar pot pie experience.
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10. Apple Mustard Pork Chops (44g Protein)
Apple and mustard give pork chops a sweet savory flavor that fits chilly evenings perfectly.
Sear or roast thick pork loin chops and serve them with softened apple slices, onions, Dijon mustard, and thyme.
Roasted potatoes or Brussels sprouts make an easy side.
This is one of the quickest fall recipes for dinner when you want something that feels seasonal without making a casserole or soup.
11. Garlic Shrimp with Wild Rice and Roasted Squash (51g Protein)
Shrimp cooks quickly, so this is a useful option for busy nights.
Roast cubes of butternut squash until tender while wild rice cooks separately. Sauté or roast about 7 ounces of shrimp per serving with garlic, paprika, black pepper, and lemon.
Pile everything into bowls and finish with fresh parsley.
The shrimp makes this one of the higher protein meals in the collection.
12. Herb Baked Cod with Sweet Potato Mash (48g Protein)
White fish and sweet potatoes make a light but satisfying autumn dinner.
Season cod with garlic, parsley, lemon, paprika, salt, and pepper and bake until flaky. Serve it with mashed sweet potatoes and green beans or broccoli.
A generous 7 ounce cod portion keeps this dinner high in protein without needing a rich sauce.
13. Sheet Pan Meatloaf with Brussels Sprouts (51g Protein)
Meatloaf does not need to spend an hour inside a loaf pan.
Shape lean ground beef into smaller free form loaves and roast them on a sheet pan surrounded by Brussels sprouts.
More exposed surface area means more browned edges, and smaller loaves cook faster.
This is an especially practical choice when you are craving classic comfort food but still want an easy cleanup dinner.
14. Herb Roasted Turkey Breast with Wild Rice (53g Protein)
Turkey should not be limited to Thanksgiving.
Roast turkey breast with rosemary, thyme, garlic, and black pepper, then serve thick slices with wild rice and roasted carrots or Brussels sprouts.
A 6 ounce portion of turkey breast provides a substantial amount of protein, making this one of the highest protein fall dinner ideas here.
It is also a smart way to create leftovers for sandwiches and bowls.
15. Creamy Pumpkin Chicken Pasta (51g Protein)
Pumpkin can make a surprisingly good savory pasta sauce.
Cook pumpkin puree with garlic, chicken broth, sage, Parmesan, and a little milk until creamy, then toss it with pasta and sliced chicken breast.
The pumpkin gives the sauce body without requiring a large amount of cream.
This is a cozy fall recipe that still packs serious protein thanks to the chicken.
16. Salmon and Butternut Squash Quinoa Bowls (36g Protein)
For a lighter fall dinner, combine roasted salmon with quinoa and squash.
Use about 5 ounces of salmon per serving with roasted butternut squash, cooked quinoa, spinach, and a simple maple Dijon dressing.
The combination gives you protein, vegetables, whole grains, and seasonal flavor in one bowl.
It also packs well for lunch the following day.
17. Beef Taco Stuffed Sweet Potatoes (47g Protein)
Sweet potatoes make an easy alternative to tortillas or rice bowls.
Bake large sweet potatoes until soft, split them open, and fill them with lean taco seasoned ground beef, black beans, salsa, and a little shredded cheese.
The beef and beans make these especially filling.
It is an easy way to turn taco night into a fall dinner without changing the flavors everyone already likes.
18. Turkey Stuffed Peppers with Rice and Cheese (44g Protein)
Stuffed peppers are cozy enough for autumn but still easy to portion.
Fill bell peppers with lean ground turkey, rice, tomatoes, onion, garlic, herbs, and shredded cheese.
Bake until the peppers become tender and the filling is hot.
This recipe is also easy to prepare ahead and reheat during the week.
19. Rosemary Pork and Apple Skillet (40g Protein)
This skillet combines savory pork with sweet apples and earthy rosemary.
Thin slices of pork tenderloin cook quickly with onion and apple wedges, making it a realistic dinner even on a busy night.
Add roasted potatoes or steamed green beans if you want a larger meal.
Simple flavors make this one of the easiest fall dinner ideas in the list.
20. Chicken Broccoli Rice Casserole (51g Protein)
A creamy chicken and rice casserole is made for cold nights.
Combine cooked chicken breast with broccoli, rice, Greek yogurt, broth, garlic, and cheddar, then bake until bubbling around the edges.
Using Greek yogurt in the creamy base adds a little extra protein while keeping the sauce thick.
For even more baked dinners, browse these high protein casserole recipes.
21. Turkey Lentil Vegetable Soup (39g Protein)
A pot of soup is one of the easiest ways to make several balanced meals at once.
Lean ground turkey and lentils form the protein base, while carrots, celery, tomatoes, spinach, garlic, and herbs build out the soup.
It freezes well, reheats easily, and becomes even more flavorful after a night in the refrigerator.
This is a useful fall recipe for meal prep weeks.
22. Beef and Mushroom Stroganoff (45g Protein)
Stroganoff gives you rich comfort food flavor without needing an all day cooking session.
Use lean sliced beef with mushrooms, onions, garlic, broth, and Greek yogurt for the sauce.
Serve it over egg noodles and finish with parsley and black pepper.
The beef keeps the protein high while Greek yogurt adds creaminess and a little extra protein.
23. Maple Mustard Chicken Thighs with Quinoa (48g Protein)
Maple mustard chicken is sweet, savory, and simple enough for a weeknight.
Roast boneless chicken thighs with a glaze made from Dijon mustard, a small amount of maple syrup, garlic, and thyme.
Serve with quinoa and roasted carrots or Brussels sprouts.
The same flavor combination works especially well when you want fall recipes that do not rely on pumpkin or squash.
24. Pumpkin Turkey Meatballs with Parmesan (49g Protein)
Pumpkin puree helps keep lean turkey meatballs tender while adding subtle seasonal flavor.
Mix ground turkey with pumpkin puree, Parmesan, egg, garlic, sage, and oats. Form into meatballs and bake until cooked through.
Serve with roasted vegetables, pasta, or a simple tomato sauce.
They are also easy to freeze, which makes them useful for high protein meal prep.
25. Garlic Pork Tenderloin with Cabbage and Sweet Potatoes (47g Protein)
Finish the list with a simple sheet pan dinner built around some of the best cool weather ingredients.
Roast seasoned pork tenderloin with cabbage wedges and cubed sweet potatoes until the vegetables caramelize and the pork remains tender.
Garlic, rosemary, olive oil, and black pepper are enough to flavor the whole pan.
If one pan dinners are your favorite kind of weeknight meal, these high protein sheet pan dinners for two give you even more low cleanup options.
What Makes These Fall Dinner Ideas High in Protein?
The protein in these meals comes mainly from substantial portions of chicken, turkey, lean beef, pork, salmon, shrimp, and white fish.
Beans, lentils, quinoa, Greek yogurt, cheese, and whole grains add smaller amounts and help create more complete meals.
The recipes range from about 36 to 53 grams of protein per serving, so there are options for both lighter dinners and more substantial meals.
Protein amounts are estimates based on the fixed ingredient portions used for each recipe. Actual nutrition can vary slightly depending on the exact cut, brand, and cooked weight of your ingredients.
Easy Ways to Make Fall Recipes Work on Busy Nights
Do some of the chopping ahead when you bring groceries home. Squash, carrots, Brussels sprouts, peppers, and onions can all be prepared before dinner time.
Cook grains such as quinoa, rice, barley, and wild rice in larger batches so they are ready for several meals.
You can also cook extra chicken, turkey meatballs, pork tenderloin, or ground beef and use the leftovers in bowls, salads, wraps, and lunches.
Sheet pan meals and casseroles are especially useful when you want less hands on cooking. For more options, these low carb high protein dinners can help fill out the rest of your weekly meal plan.
Food Safety for High Protein Fall Dinners
Use a food thermometer instead of relying only on appearance. Poultry should reach 165°F. Ground beef, pork, lamb, and veal should reach 160°F. Whole cuts of beef and pork should reach at least 145°F followed by a three minute rest.
Refrigerate cooked leftovers within two hours and use refrigerated leftovers within 3 to 4 days. Reheat leftovers thoroughly before serving.
Final Thoughts
Fall dinner does not have to mean choosing between comfort food and a filling protein focused meal.
These cozy fall dinner ideas bring together seasonal vegetables, warm spices, easy cooking methods, and substantial sources of protein. You can rotate through casseroles, soups, pasta, sheet pan dinners, stuffed vegetables, skillets, and bowls without making autumn dinners feel repetitive.
Whether you are searching for easy fall recipes, fall recipes for dinner, family friendly meals, or high protein fall dinners, this collection gives you plenty of options to carry through the whole season.
1. Maple Dijon Chicken with Sweet Potatoes and Brussels Sprouts
47g ProteinIngredients: 1½ lb boneless skinless chicken breast, 1½ lb sweet potatoes cubed, 1 lb Brussels sprouts halved, 2 tbsp olive oil, 2 tbsp Dijon mustard, 1½ tbsp maple syrup, 2 garlic cloves minced, 1 tsp thyme, ½ tsp salt, and ¼ tsp black pepper.
Step 1: Heat oven to 425°F. Toss sweet potatoes and Brussels sprouts with 1 tbsp olive oil.
Step 2: Mix Dijon, maple syrup, garlic, thyme, remaining oil, salt, and pepper. Coat chicken with the mixture.
Step 3: Arrange chicken and vegetables on a sheet pan and roast for 25 to 30 minutes.
Step 4: Cook chicken until the thickest part reaches 165°F.
Storage: Refrigerate within 2 hours and use within 3 to 4 days. Reheat to 165°F.
2. Turkey Meatballs with Roasted Butternut Squash
49g ProteinIngredients: 2 lb 93% lean ground turkey, 1 egg, ½ cup rolled oats, ½ cup Parmesan, 2 garlic cloves minced, 1 tsp Italian seasoning, 4 cups cubed butternut squash, 1 tbsp olive oil, 2 cups cooked quinoa, salt, and pepper.
Step 1: Heat oven to 400°F. Toss squash with olive oil, salt, and pepper.
Step 2: Mix turkey, egg, oats, Parmesan, garlic, and seasoning. Form into meatballs.
Step 3: Arrange meatballs and squash on the pan and roast for 22 to 25 minutes.
Step 4: Make sure meatballs reach 165°F. Serve with quinoa.
Storage: Refrigerate for 3 to 4 days or freeze cooked meatballs.
3. Apple Herb Pork Tenderloin with Roasted Carrots
48g ProteinIngredients: 2 lb pork tenderloin, 1½ lb carrots sliced, 2 apples cut into wedges, 1½ tbsp olive oil, 3 garlic cloves minced, 1 tsp rosemary, 1 tsp thyme, ¾ tsp salt, and ½ tsp black pepper.
Step 1: Heat oven to 425°F.
Step 2: Rub pork with oil, garlic, rosemary, thyme, salt, and pepper.
Step 3: Arrange carrots and apples around pork and roast for 25 to 30 minutes.
Step 4: Remove pork at 145°F and rest for at least 3 minutes before slicing.
Storage: Refrigerate for 3 to 4 days.
4. Ground Beef Stuffed Acorn Squash
48g ProteinIngredients: 2 medium acorn squash halved, 1¾ lb 90% lean ground beef, 1 cup cooked quinoa, 1 cup spinach, 1 small onion diced, 2 garlic cloves minced, 1 cup shredded mozzarella, 1 tsp Italian seasoning, salt, and pepper.
Step 1: Heat oven to 400°F. Roast squash cut side down for about 30 minutes.
Step 2: Cook beef with onion and garlic until beef reaches 160°F. Stir in quinoa, spinach, and seasoning.
Step 3: Fill squash halves with beef mixture and top with cheese.
Step 4: Bake another 10 to 15 minutes until hot and cheese melts.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
5. Maple Garlic Salmon with Brussels Sprouts
42g ProteinIngredients: 4 salmon fillets, 6 oz each, 1½ lb Brussels sprouts halved, 1½ tbsp olive oil, 2 tbsp maple syrup, 1 tbsp Dijon mustard, 3 garlic cloves minced, juice of ½ lemon, salt, and pepper.
Step 1: Heat oven to 425°F. Roast Brussels sprouts with olive oil for 10 minutes.
Step 2: Mix maple syrup, Dijon, garlic, and lemon.
Step 3: Add salmon to the pan and brush with glaze.
Step 4: Roast another 10 to 12 minutes until salmon is cooked through.
Storage: Refrigerate cooked salmon within 2 hours and use within 3 to 4 days.
6. Garlic Chicken Thighs with Butternut Squash
47g ProteinIngredients: 2 lb boneless skinless chicken thighs, 5 cups cubed butternut squash, 1 red onion sliced, 2 tbsp olive oil, 3 garlic cloves minced, 1 tsp paprika, 1 tsp thyme, ¾ tsp salt, and ½ tsp pepper.
Step 1: Heat oven to 425°F.
Step 2: Toss chicken, squash, and onion with oil and seasonings.
Step 3: Spread on a large sheet pan in one layer.
Step 4: Roast 25 to 30 minutes until chicken reaches 165°F.
Storage: Refrigerate for up to 4 days and reheat to 165°F.
7. Beef and Mushroom Barley Bowls
44g ProteinIngredients: 1¾ lb lean sirloin steak sliced thin, 12 oz mushrooms, 1 onion sliced, 3 cups cooked barley, 1½ cups low sodium beef broth, 2 garlic cloves minced, 1 tbsp olive oil, 1 tsp thyme, salt, and pepper.
Step 1: Heat oil in a large skillet and brown beef in batches.
Step 2: Cook mushrooms and onion until softened.
Step 3: Add garlic, thyme, broth, and beef and simmer briefly.
Step 4: Divide barley among bowls and top with beef mixture.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
8. Turkey and Black Bean Chili
44g ProteinIngredients: 2 lb 93% lean ground turkey, 2 cans black beans drained, 28 oz crushed tomatoes, 1 bell pepper diced, 1 onion diced, 3 garlic cloves minced, 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 2 cups chicken broth.
Step 1: Brown turkey in a large pot until it reaches 165°F.
Step 2: Add onion, bell pepper, and garlic and cook until softened.
Step 3: Add beans, tomatoes, broth, and spices.
Step 4: Simmer for 25 to 30 minutes.
Storage: Refrigerate for 3 to 4 days or freeze individual portions.
9. High Protein Chicken Pot Pie Casserole
47g ProteinIngredients: 2 lb cooked chicken breast chopped, 2 cups peas and carrots, 2 celery stalks diced, 1½ cups chicken broth, 1½ cups milk, 3 tbsp cornstarch, 1 tsp thyme, 8 oz refrigerated biscuit dough, salt, and pepper.
Step 1: Heat oven to 400°F.
Step 2: Simmer broth, milk, vegetables, thyme, and cornstarch until thickened. Stir in chicken.
Step 3: Transfer to casserole dish and arrange biscuit pieces on top.
Step 4: Bake 25 to 30 minutes until bubbling and biscuits are golden.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
10. Apple Mustard Pork Chops
44g ProteinIngredients: 4 pork loin chops, about 7 oz each, 2 apples sliced, 1 onion sliced, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp thyme, ½ tsp salt, and ¼ tsp black pepper.
Step 1: Heat oven to 425°F.
Step 2: Season pork and arrange with apples and onions.
Step 3: Brush chops with Dijon and roast for 18 to 25 minutes.
Step 4: Remove pork when it reaches 145°F and rest at least 3 minutes.
Storage: Refrigerate for 3 to 4 days.
11. Garlic Shrimp with Wild Rice and Roasted Squash
51g ProteinIngredients: 2 lb peeled deveined shrimp, 4 cups cubed butternut squash, 3 cups cooked wild rice, 1½ tbsp olive oil, 4 garlic cloves minced, 1 tsp paprika, juice of 1 lemon, parsley, salt, and pepper.
Step 1: Heat oven to 425°F and roast squash with half the oil for 15 minutes.
Step 2: Toss shrimp with remaining oil, garlic, paprika, salt, and pepper.
Step 3: Add shrimp to the pan and roast 7 to 9 minutes until opaque and cooked through.
Step 4: Serve over wild rice with lemon and parsley.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
12. Herb Baked Cod with Sweet Potato Mash
48g ProteinIngredients: 4 cod fillets, 7 oz each, 2 lb sweet potatoes peeled and cubed, 1 lb green beans, 1 tbsp olive oil, 2 tbsp milk, 1 tbsp butter, 2 garlic cloves minced, 1 tsp parsley, ½ tsp paprika, lemon, salt, and pepper.
Step 1: Boil sweet potatoes until tender, then mash with milk and butter.
Step 2: Heat oven to 425°F and arrange cod and green beans on a pan.
Step 3: Season cod with garlic, parsley, paprika, lemon, salt, and pepper.
Step 4: Bake 10 to 14 minutes until fish flakes easily and is cooked through.
Storage: Refrigerate for 3 to 4 days.
13. Sheet Pan Meatloaf with Brussels Sprouts
51g ProteinIngredients: 2 lb 90% lean ground beef, 2 eggs, ¾ cup rolled oats, ½ cup milk, ½ onion finely diced, 2 garlic cloves minced, 1½ lb Brussels sprouts halved, 1 tbsp olive oil, salt, and pepper.
Step 1: Heat oven to 400°F.
Step 2: Mix beef, eggs, oats, milk, onion, garlic, salt, and pepper. Shape into 4 small loaves.
Step 3: Toss Brussels sprouts with oil and arrange around meatloaves.
Step 4: Roast 35 to 40 minutes until meatloaf reaches 160°F.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
14. Herb Roasted Turkey Breast with Wild Rice
53g ProteinIngredients: 3 lb boneless turkey breast, 4 cups cooked wild rice, 1½ lb carrots, 1½ tbsp olive oil, 3 garlic cloves minced, 1 tsp rosemary, 1 tsp thyme, 1 tsp salt, and ½ tsp pepper.
Step 1: Heat oven to 375°F.
Step 2: Rub turkey with oil, garlic, rosemary, thyme, salt, and pepper.
Step 3: Roast with carrots for about 50 to 60 minutes.
Step 4: Cook turkey until the thickest part reaches 165°F. Rest before slicing and serve with wild rice.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
15. Creamy Pumpkin Chicken Pasta
51g ProteinIngredients: 2 lb cooked chicken breast sliced, 12 oz dry pasta, 1½ cups pumpkin puree, 1½ cups chicken broth, 1 cup milk, ¾ cup Parmesan, 3 garlic cloves minced, 1 tsp rubbed sage, ½ tsp salt, and black pepper.
Step 1: Cook pasta according to package directions and drain.
Step 2: Simmer pumpkin, broth, milk, garlic, sage, salt, and pepper for 5 minutes.
Step 3: Stir in Parmesan until smooth.
Step 4: Add chicken and pasta and heat until everything reaches serving temperature.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
16. Salmon and Butternut Squash Quinoa Bowls
36g ProteinIngredients: 4 salmon fillets, 5 oz each, 4 cups cubed butternut squash, 3 cups cooked quinoa, 4 cups baby spinach, 1 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 1 tbsp lemon juice, salt, and pepper.
Step 1: Heat oven to 425°F and roast squash for 15 minutes.
Step 2: Add salmon to the pan and season with salt and pepper.
Step 3: Roast another 10 to 12 minutes until cooked through.
Step 4: Divide quinoa and spinach into bowls and top with salmon, squash, and maple Dijon dressing.
Storage: Refrigerate components for 3 to 4 days.
17. Beef Taco Stuffed Sweet Potatoes
47g ProteinIngredients: 4 large sweet potatoes, 1½ lb 90% lean ground beef, 1 can black beans drained, 1 cup shredded cheddar, 1 cup salsa, 1 tbsp taco seasoning, 2 cups shredded lettuce, and green onions.
Step 1: Bake sweet potatoes at 400°F until tender, about 45 to 55 minutes.
Step 2: Brown ground beef with taco seasoning until beef reaches 160°F.
Step 3: Stir in black beans and heat through.
Step 4: Split potatoes and fill with beef mixture, cheese, salsa, lettuce, and green onions.
Storage: Refrigerate filling separately for up to 4 days.
18. Turkey Stuffed Peppers with Rice and Cheese
44g ProteinIngredients: 6 large bell peppers, 2 lb 93% lean ground turkey, 2 cups cooked rice, 15 oz diced tomatoes, 1 onion diced, 2 garlic cloves minced, 1½ cups shredded mozzarella, 1 tsp Italian seasoning, salt, and pepper.
Step 1: Heat oven to 375°F and halve or top peppers.
Step 2: Cook turkey with onion and garlic until turkey reaches 165°F.
Step 3: Stir in rice, tomatoes, and seasoning. Fill peppers and top with cheese.
Step 4: Bake 25 to 30 minutes until peppers are tender.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
19. Rosemary Pork and Apple Skillet
40g ProteinIngredients: 1¾ lb pork tenderloin sliced, 2 apples sliced, 1 onion sliced, 1 tbsp olive oil, 2 garlic cloves minced, 1 tsp rosemary, ½ cup chicken broth, ½ tsp salt, and black pepper.
Step 1: Heat oil in a large skillet and brown pork slices.
Step 2: Add onion, apples, garlic, and rosemary.
Step 3: Add broth and simmer until apples soften and pork reaches 145°F.
Step 4: Rest pork for at least 3 minutes before serving.
Storage: Refrigerate for 3 to 4 days.
20. Chicken Broccoli Rice Casserole
51g ProteinIngredients: 2 lb cooked chicken breast chopped, 3 cups cooked rice, 5 cups broccoli florets, 1½ cups shredded cheddar, 1½ cups plain Greek yogurt, 1½ cups chicken broth, 2 garlic cloves minced, salt, and pepper.
Step 1: Heat oven to 375°F.
Step 2: Combine chicken, rice, broccoli, Greek yogurt, broth, garlic, and half the cheese.
Step 3: Transfer to a casserole dish and top with remaining cheese.
Step 4: Bake 25 to 30 minutes until hot and bubbling.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
21. Turkey Lentil Vegetable Soup
39g ProteinIngredients: 1½ lb 93% lean ground turkey, 1½ cups dry lentils rinsed, 2 carrots diced, 2 celery stalks diced, 1 onion diced, 15 oz diced tomatoes, 6 cups chicken broth, 3 cups spinach, 3 garlic cloves minced, 1 tsp Italian seasoning.
Step 1: Brown turkey in a soup pot until it reaches 165°F.
Step 2: Add onion, carrots, celery, and garlic and cook for 5 minutes.
Step 3: Add lentils, tomatoes, broth, and seasoning.
Step 4: Simmer 30 to 35 minutes until lentils are tender. Stir in spinach at the end.
Storage: Refrigerate for 3 to 4 days or freeze.
22. Beef and Mushroom Stroganoff
45g ProteinIngredients: 2 lb lean sirloin sliced, 12 oz egg noodles, 12 oz mushrooms sliced, 1 onion sliced, 2 cups beef broth, 1½ cups plain Greek yogurt, 2 tbsp flour, 2 garlic cloves minced, 1 tbsp Worcestershire sauce, salt, and pepper.
Step 1: Cook noodles according to package directions.
Step 2: Brown beef in a large skillet, then remove temporarily.
Step 3: Cook mushrooms, onion, and garlic. Stir in flour, broth, and Worcestershire and simmer until thickened.
Step 4: Return beef, remove from high heat, and stir in Greek yogurt. Serve over noodles.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
23. Maple Mustard Chicken Thighs with Quinoa
48g ProteinIngredients: 2 lb boneless skinless chicken thighs, 3 cups cooked quinoa, 1½ lb carrots or Brussels sprouts, 2 tbsp Dijon mustard, 1½ tbsp maple syrup, 1 tbsp olive oil, 2 garlic cloves minced, 1 tsp thyme, salt, and pepper.
Step 1: Heat oven to 425°F.
Step 2: Mix mustard, maple syrup, garlic, thyme, oil, salt, and pepper.
Step 3: Coat chicken and arrange with vegetables on a sheet pan.
Step 4: Roast 25 to 30 minutes until chicken reaches 165°F. Serve with quinoa.
Storage: Refrigerate for up to 4 days and reheat to 165°F.
24. Pumpkin Turkey Meatballs with Parmesan
49g ProteinIngredients: 2 lb 93% lean ground turkey, ¾ cup pumpkin puree, 1 egg, ½ cup rolled oats, ½ cup Parmesan, 2 garlic cloves minced, 1 tsp sage, ½ tsp salt, and ¼ tsp pepper.
Step 1: Heat oven to 400°F.
Step 2: Mix turkey, pumpkin, egg, oats, Parmesan, garlic, sage, salt, and pepper.
Step 3: Form into meatballs and arrange on a lined sheet pan.
Step 4: Bake 20 to 25 minutes until meatballs reach 165°F.
Storage: Refrigerate for 3 to 4 days or freeze cooked meatballs.
25. Garlic Pork Tenderloin with Cabbage and Sweet Potatoes
47g ProteinIngredients: 2 lb pork tenderloin, 1½ lb sweet potatoes cubed, ½ medium green cabbage cut into wedges, 2 tbsp olive oil, 4 garlic cloves minced, 1 tsp rosemary, ¾ tsp salt, and ½ tsp black pepper.
Step 1: Heat oven to 425°F.
Step 2: Toss sweet potatoes and cabbage with half the oil, salt, and pepper.
Step 3: Rub pork with remaining oil, garlic, rosemary, salt, and pepper and arrange on the pan.
Step 4: Roast 25 to 35 minutes until pork reaches 145°F. Rest at least 3 minutes before slicing.
Storage: Refrigerate for 3 to 4 days and reheat leftovers to 165°F.
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