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HIgh Protein Recipes
MISO-MAPLE SALMON
White miso paste packs an umami punch to this healthy salmon recipe. MAKES 8 SERVING/ TOTAL TIME 15 MINUTES INGREDIENTS 2 lemons 2 limes ¼ cup white miso 2 tablespoons extra-virgin olive oil 2 tablespoons maple syrup ¼ teaspoon ground pepper Pinch of cayenne pepper 1 (2 1/2 pound) skin-on salmon fillet Sliced scallions for garnish METHOD STEP 1 Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil. STEP 2 Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne....
CLASSIC DINER MEAT LOAF
Here's a traditional recipe for a family favorite. Buy the leanest ground beef you can find for this home-style meat loaf. MAKES 8 SERVING/ TOTAL TIME 1 HOUR 30 MINUTES INGREDIENTS ⅔ cup fat-free milk ½ cup refrigerated or frozen egg product, thawed 2 cups soft whole wheat bread crumbs 2 green onions, thinly sliced 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme or oregano, crushed ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 ½ pounds 90% or higher lean ground beef ¼ cup ketchup 1 tablespoon balsamic vinegar 1 clove garlic, minced METHOD STEP 1 Preheat oven to...
CHICKEN & SUN-DRIED TOMATO ORZO
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. MAKES 4 SERVING/ TOTAL TIME 30 MINUTES INGREDIENTS 8 ounces orzo, preferably whole-wheat 1 cup water 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided 1 plum tomato, diced 1 clove garlic, peeled 3 teaspoons chopped fresh marjoram, divided 1 tablespoon red-wine vinegar 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds) ¼ teaspoon salt ¼ teaspoon freshly ground pepper 1 9-ounce package frozen artichoke hearts, thawed ½ cup...
VEGETARIAN SPINACH ENCHILADAS
This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. MAKES 4 SERVING/ TOTAL TIME 45 MINUTES INGREDIENTS 1 14-ounce can diced tomatoes 1 small onion, chopped 3 teaspoons minced canned chipotle chiles , divided ¼ teaspoon salt 1 ½ cups low-fat, reduced-sodium cottage cheese 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 cup shredded Monterey Jack cheese, divided 1 bunch scallions, sliced, white and green parts separated ½ teaspoon garlic powder 8 6-inch corn tortillas METHOD STEP 1 Preheat oven to 450...