Get ready for a flavor-packed meal with these High Protein Chicken Ranch Quesadillas! Whip them up in under 45 minutes for a quick and satisfying dinner that the whole family will love. Perfect for busy weeknights or game day gatherings, these quesadillas are loaded with delicious chicken and cheesy goodness—easy to customize too! 🥙✨

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High Protein Chicken Ranch Quesadilla

• Author: Chef Mia

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Description

A crispy, cheesy high protein chicken ranch quesadilla made in one pan with bold ranch flavor, juicy chicken, and melted cheddar. Ready in under 30 minutes and perfect for meal prep.

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Ingredients

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• 1 cup cooked chicken diced; rotisserie or grilled works great
• 0.5 cup ranch dressing full-fat buttermilk ranch preferred
• 1 cup shredded cheddar cheese freshly shredded for best melt
• 4 large flour tortillas 10-inch tortillas recommended
• 0.25 cup green onions sliced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder

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Instructions

1. In a medium mixing bowl, combine the diced chicken, ranch dressing, garlic powder, onion powder, and sliced green onions. Stir until the chicken is evenly coated and the mixture looks creamy and well-seasoned.
2. Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil. Let the oil warm for about 1 minute until it shimmers slightly.
3. Lay one flour tortilla flat in the pan. Sprinkle 1/4 cup of shredded cheddar evenly over one half of the tortilla, then spoon a generous portion of the chicken mixture on top of the cheese. Do not overfill or the filling will spill when folding.
4. Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press down gently with a spatula. Cook for 3 to 4 minutes until the bottom is deep golden brown and the cheese starts to melt.
5. Carefully flip the quesadilla using a wide spatula and cook the other side for another 3 to 4 minutes until equally golden and crispy. If cheese is not fully melted, reduce heat slightly and cover the pan for 1 minute.
6. Transfer to a cutting board, let it rest for 1 minute, then cut into 3 wedges. Repeat with remaining tortillas and filling. Serve immediately with extra ranch dressing on the side.

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Notes

The chicken filling can be made up to 3 days ahead and stored in the fridge. Reheat quesadillas in a dry skillet over medium heat for best crispiness. For a gluten-free version, use certified gluten-free corn tortillas. Add sliced jalapenos or diced bell peppers to the filling for extra flavor.

Dinner just got easier with this Ground Beef Philly Cheesesteak meal prep! Ready in just 35 minutes, this one-pan dish is packed with savory flavors and loads of protein. Perfect for quick lunches throughout the week, it’s customizable and family-approved. Give it a try and make your meal prep a breeze! Perfect for busy nights or lunchboxes. 🍽️

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Ground Beef Philly Cheesesteak Meal Prep

• Author: Chef Mia

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Description

Juicy ground beef with caramelized peppers, onions, mushrooms, and melted cheese served over fluffy basmati rice. A bold, satisfying high-protein meal prep ready in 35 minutes.

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Ingredients

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• 3 lbs lean ground beef 90/10 recommended
• 2 medium green bell peppers diced
• 2 small yellow onions sliced thin
• 4 cups sliced mushrooms cremini or white button
• 4 tsp seasoned soy sauce
• 0.5 cup beef broth low-sodium preferred
• 2 cups shredded Colby Jack or provolone cheese
• 4 cups cooked basmati rice rinsed before cooking for fluffier results

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Instructions

1. Cook basmati rice according to package directions if not pre-cooked. Rinse before cooking for fluffier results. Set aside.
2. Heat a large skillet over medium heat. Add diced bell peppers, sliced onions, and mushrooms. Sauté for 5 to 7 minutes until softened and just starting to caramelize. Transfer to a plate.
3. In the same skillet, cook ground beef over medium-high heat, breaking into crumbles, for 6 to 8 minutes until no pink remains. Drain excess fat using a colander.
4. Return drained beef to skillet. Stir in seasoned soy sauce and beef broth. Simmer for 2 to 3 minutes until liquid reduces slightly. Add cooked vegetables back in and mix well.
5. Sprinkle shredded cheese evenly over the beef mixture. Cover with a lid and cook on low for 1 to 2 minutes until cheese is fully melted.
6. Divide cooked rice evenly among 8 meal prep containers. Top each with the cheesesteak mixture. Seal and refrigerate for up to 4 days.

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Notes

Undercook vegetables slightly so they hold texture during reheating. Freeze portions without cheese for up to 3 months add fresh cheese when reheating. For a low-carb version, swap basmati rice for cauliflower rice.

Get ready for a comforting dish that brings everyone together! This Southern Baked Spaghetti Casserole is a high-protein delight, perfect for busy weeknights or family gatherings. With its rich flavors and cheesy goodness, it’s an easy make-ahead meal that everyone will love. Perfect for potlucks or cozy dinners! 🍽️

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Southern Baked Spaghetti Casserole

• Author: Chef Mia

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Description

A hearty, high-protein Southern Baked Spaghetti Casserole made with lean ground beef, al dente pasta, fresh herbs, marinara, and melted mozzarella. Perfect for family dinners, potlucks, and freezer meal prep.

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Ingredients

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• 1 tbsp olive oil
• 1 lb lean ground beef 93% lean recommended
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 3 cloves garlic minced
• 14.5 oz canned diced tomatoes drained
• 24 oz marinara sauce up to 32 oz for a saucier casserole; Raos Homemade recommended
• 1 tbsp fresh basil chopped; substitute 1 tsp dried
• 1 tbsp fresh oregano chopped; substitute 1 tsp dried
• 1 tsp salt or to taste
• black pepper to taste
• 12 oz spaghetti Barilla Protein Plus recommended for extra protein
• 0.5 cup parmesan cheese freshly shredded
• 1.5 cup shredded mozzarella cheese

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Instructions

1. Preheat your oven to 350°F. Heat olive oil in a large skillet over medium heat.
2. Add ground beef and cook, breaking it apart with a spoon, until no pink remains, about 78 minutes.
3. Add the diced onion, green pepper, and minced garlic. Cook, stirring often, until softened and fragrant, about 45 minutes.
4. Drain excess liquid from the meat mixture. Stir in the drained diced tomatoes, marinara sauce, fresh basil, oregano, salt, and pepper. Reduce heat to low and simmer for 10 minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti al dente, about 12 minutes less than package directions. Drain well but do not rinse.
6. Grease a 9×13 inch baking dish generously. Add the spaghetti and toss with parmesan cheese. Pour meat sauce over the top and stir gently to combine. Sprinkle mozzarella evenly across the top.
7. Bake uncovered at 350°F for 30 minutes, until the cheese is melted, bubbly, and lightly golden. If cheese browns too quickly, tent with foil for the last 10 minutes. Let rest 5 minutes before serving.

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Notes

Use Barilla Protein Plus pasta for an extra 16g of protein per recipe. Cook pasta al dente to prevent mushiness when baked. Do not rinse pasta after draining. Adjust marinara from 24 to 32 oz based on desired sauciness. Freezer instructions: assemble unbaked, wrap with foil, freeze up to 3 months, thaw overnight before baking.

Looking for a quick and tasty dinner? These shrimp stir fry noodles are not only packed with protein but also loaded with colorful veggies for a nutritious boost! Perfect for busy nights or meal prep, you’ll love how easily customizable this dish is. Dive into a flavorful Asian-inspired meal that the whole family will enjoy! 🍜✨

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High Protein Shrimp Stir Fry Noodles

• Author: Chef Mia

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Description

A quick and flavorful Asian-inspired shrimp stir fry with protein-enriched noodles, colorful vegetables, and a savory-sweet sauce made in one skillet.

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Ingredients

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• 1 lb large shrimp peeled and deveined
• 8 oz protein-enriched noodles or whole wheat noodles
• 2 tbsp olive oil divided
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 red bell pepper sliced
• 1 cup snap peas
• 1 medium carrot julienned
• 0.5 cup edamame shelled
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tbsp cornstarch
• 0.25 cup water
• 2 green onions sliced
• 1 tbsp sesame seeds for garnish

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Instructions

1. Cook the noodles according to package directions. Drain and toss with a small drizzle of sesame oil to prevent clumping. Set aside.
2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, honey, cornstarch, and water until fully smooth. Set aside within arms reach.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes until pink and just opaque. Remove from the skillet and set aside on a plate.
4. Add the remaining tablespoon of olive oil to the same skillet. Add the garlic, ginger, and bell pepper. Stir-fry for 1 to 2 minutes until fragrant and slightly softened.
5. Add the snap peas, carrot, and edamame. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp and bright in color.
6. Return the shrimp and cooked noodles to the skillet. Pour the sauce over everything and toss well to coat. Cook for 2 to 3 more minutes, stirring frequently, until the sauce thickens and clings evenly to the noodles.
7. Remove from heat. Stir in the sliced green onions and garnish with sesame seeds before serving.

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Notes

Do not overcook the shrimp since they finish cooking in the sauce. Swap in any vegetables you have on hand. For extra protein, add cubed tofu or diced cooked chicken. Store leftovers in an airtight container for up to 3 days. Freezing is not recommended.

Looking for a quick and tasty dinner? This one-pan honey BBQ chicken rice is a delightful blend of tender chicken and savory BBQ sauce, all in one dish! It’s high in protein and perfect for busy weeknights or family meals. Enjoy a tasty homemade dinner with minimal cleanup! 🍽️

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One Pan Honey BBQ Chicken Rice

• Author: Chef Mia

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Description

A hearty and easy weeknight skillet dinner with tender chicken, sweet-smoky BBQ sauce, and fluffy rice all cooked together in one pan with over 30g protein per serving.

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Ingredients

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• 1 lb boneless skinless chicken breasts cut into 1-inch pieces
• 1 tbsp olive oil extra virgin preferred
• 1 cup uncooked white rice long-grain preferred
• 1.5 cup chicken broth low-sodium recommended
• 0.5 cup honey BBQ sauce use a thick variety for best results
• 1 cup frozen corn and peas mixed, no need to thaw
• 0.5 medium onion diced
• 2 cloves garlic minced
• 1 tsp smoked paprika
• salt and pepper to taste
• 2 green onions sliced, for garnish
• 0.25 cup shredded cheddar cheese optional, for serving

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Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika until well coated.
2. Add chicken to the skillet and cook for 5 to 6 minutes, turning occasionally, until browned on all sides. Do not crowd the pan. Chicken does not need to be fully cooked through at this stage.
3. Add diced onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant. Lower heat slightly if garlic starts to darken.
4. Add uncooked rice and stir for 1 minute to lightly toast.
5. Pour in chicken broth and honey BBQ sauce. Stir well to combine and scrape up any browned bits from the bottom of the pan. Bring to a full boil.
6. Reduce heat to low and cover tightly with a lid. Simmer for 15 to 18 minutes without lifting the lid. The trapped steam cooks the rice evenly.
7. Stir in frozen corn and peas. Cover and cook for 2 to 3 more minutes until vegetables are heated through.
8. Remove from heat and let rest, still covered, for 5 minutes. Fluff rice with a fork, garnish with sliced green onions, and serve hot with optional shredded cheddar cheese.

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Notes

Do not lift the lid while rice is simmering. Use a thick BBQ sauce to avoid mushy rice. If rice is still firm after 18 minutes, add 1/4 cup more broth, cover, and cook for 3 to 5 more minutes. Leftovers taste even better the next day. Stores in the refrigerator up to 3 days or freezer up to 3 months.