HIgh Protein Recipes

Cream cheese and pesto make a delectable filling for lean chicken breasts.    MAKES 4 SERVING/ TOTAL TIME 60 MINUTES INGREDIENTS 2 tablespoons reduced-fat cream cheese 1 tablespoon basil pesto (store-bought or homemade) Ground pepper to taste 4 boneless, skinless chicken breasts (1-1 1/4 pounds total) 1 egg white ½ cup plain dry breadcrumbs 2 teaspoons extra-virgin olive oil   METHOD STEP 1 Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray. Combine cream cheese, pesto and pepper in a small bowl with a fork. Cut a horizontal slit along the thin, long edge of...

Simplify weeknight dinnertime by transforming leftover slow-cooked  into an easy, cheesy casserole.   MAKES 4 SERVING/ TOTAL TIME 60 MINUTES INGREDIENTS 6 ounces dried multigrain penne or rotini pasta Reserved Slow-Cooked Ranch Chicken and Vegetables 1 tablespoon all-purpose flour ½ cup shredded reduced-fat Mexican blend cheese (2 ounces)   METHOD STEP 1 Preheat oven to 375 degrees F. Cook pasta according to package directions; drain well. In a large bowl combine the reserved chicken-vegetable mixture, the flour, and cooked pasta. Spread into a 3-quart rectangular baking dish. Cover with foil. STEP 2 Bake 35 minutes. Sprinkle with cheese. Bake, uncovered,...

Keep the mess to minimum with this easy sheet-pan dinner.   MAKES 4 SERVING/ TOTAL TIME 35 MINUTES INGREDIENTS 1 pint cherry tomatoes, halved ¼ cup Kalamata olives, quartered 2 tablespoons extra-virgin olive oil, divided 4 teaspoons minced garlic 1 tablespoon chopped fresh thyme ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 1 ¼ pounds salmon fillet, cut into 4 portions   METHOD STEP 1 Preheat oven to 400 degrees F. STEP 2 Stir tomatoes, olives, 1 tablespoon oil, garlic, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread the mixture on half of a...

Peppery arugula, grilled corn and a tangy lime vinaigrette give this healthy taco salad recipe a serious upgrade.   MAKES 4 SERVING/ TOTAL TIME 35 MINUTES INGREDIENTS 2 tablespoons lime juice 2 tablespoons white-wine vinegar ¾ teaspoon salt, divided ¾ teaspoon ground pepper, divided ¼ cup extra-virgin olive oil 1 cup cherry tomatoes, halved ¾ cup diced zucchini 1 firm ripe avocado, diced ¼ cup thinly sliced red onion 1 jalapeño, minced (Optional) 2 pounds boneless, skinless chicken breast 1 large ear corn, husked 5 cups arugula (about 3 ounces) 1 cup coarsely broken tortilla chips 2 tablespoons chopped fresh...