Jessica’s Easy High Protein Recipes

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Easy high-protein meals 🍗💪
Quick recipes anyone can make
New recipes daily 🇺🇸
👇 Get my recipe ebook
https://myeasyrecipes.gumroad.com/l/High-ProteinMealsThatActuallyTasteAmazing

06/24/2026

Nailed it! Homemade grilled shrimp tacos with a crisp cabbage slaw and avocado lime sauce. Pretty sure I just ruined restaurant tacos for myself forever. 👨‍🍳🔥

06/24/2026

Successfully nailed dinner tonight. 😍 Crispy on the outside, incredibly juicy on the inside, and swimming in flavor. Definitely adding this to the weekly rotation!

06/22/2026

Slow Cooker Sticky Teriyaki Meatballs
Ingredients
1 lb lean ground beef or ground pork

1/2 cup panko breadcrumbs

1 large egg, beaten

2 green onions, finely chopped (plus extra for garnish)

2 cloves garlic, minced (divided)

1/2 teaspoon ground ginger (divided)

1/2 cup teriyaki sauce

1/4 cup brown sugar

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame seeds (for garnish)

Salt and black pepper, to taste

06/20/2026

Mediterranean Greek-Style Stuffed Peppers
Ingredients
6 large bell peppers (red, yellow, or orange), tops removed and cored

1 lb lean ground beef or ground lamb

1 cup long-grain white rice, uncooked

1 medium yellow onion, finely diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

1/2 teaspoon ground cumin

4 oz feta cheese, crumbled (plus extra for topping)

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

06/20/2026

Slow Cooker Ground Beef and Potato Stew

Ingredients
The Protein & Veggies:

1.5 lbs ground beef (lean or regular)

3-4 medium Russet or Yukon Gold potatoes, peeled and cubed

1 large yellow onion, chopped

2 medium carrots, diced

2 cloves garlic, minced

The Liquid Base:

2 cups beef broth

1 can (8 oz) tomato sauce

1 tbsp tomato paste

2 tbsp Worcestershire sauce

Seasonings:

1 tsp dried thyme or Italian seasoning

1 tsp onion powder

Salt and freshly ground black pepper, to taste

Thickener (Optional):

2 tbsp cornstarch blended with 2 tbsp cold water

Instructions
Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook until completely browned, breaking it apart with a spoon as it cooks. Drain off any excess grease and transfer the meat to the slow cooker.

Add the Produce: Layer the cubed potatoes, chopped onion, diced carrots, and minced garlic into the slow cooker right over the beef.

Mix the Sauce: In a bowl or large measuring cup, whisk together the beef broth, tomato sauce, tomato paste, Worcestershire sauce, dried thyme, onion powder, salt, and pepper. Pour the liquid evenly over the beef and vegetables, giving it a gentle stir to combine.

Slow Cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the potatoes and carrots are perfectly fork-tender and melt-in-your-mouth soft.

Thicken the Gravy: If you prefer a thicker, richer stew consistency, stir in the cornstarch slurry during the last 30 minutes of cooking and switch the slow cooker to High until the sauce bubbles and thickens.

Serve: Ladle the hot stew into bowls and enjoy with a slice of crusty bread.

06/17/2026

Slow-Cooked Melt-in-Your-Mouth Beef and Onion Gravy
Ingredients
2 lbs beef chuck roast, cut into large bite-sized chunks

3 large yellow onions, sliced into thick half-moons

3 cloves garlic, minced

2 tablespoons olive oil (divided)

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

1 teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper, to taste

2 tablespoons cornstarch blended with 2 tablespoons cold water (slurry for thickening)

Instructions
Sear the Beef: Season the beef chunks generously with salt and pepper. Heat one tablespoon of olive oil in a large skillet or Dutch oven over high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove the beef and set aside.

Caramelize the Onions: Lower the heat to medium and add the remaining tablespoon of olive oil to the same pan. Toss in the sliced onions and cook, stirring occasionally, for about 10–15 minutes until they turn soft, translucent, and deeply golden brown. Stir in the minced garlic during the last minute of cooking.

Build the Gravy Base: Pour in the beef broth, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom of the pan. Stir in the Worcestershire sauce, tomato paste, and dried thyme.

Combine and Simmer: Return the seared beef and any resting juices back into the pan (or transfer everything into a slow cooker if preferred). Toss in the bay leaf. Bring the liquid to a gentle simmer, cover tightly with a lid, and cook on low heat for 2.5 to 3 hours (or 6–8 hours on LOW in a slow cooker) until the beef is incredibly tender and pulls apart easily with a spoon.

Thicken: Remove the lid and discard the bay leaf. Stir in the cornstarch slurry. Let the mixture simmer uncovered for another 5–10 minutes, allowing the sauce to transform into a rich, glossy, and thick onion gravy.

Serve: Spoon the tender beef and savory gravy over mashed potatoes, egg noodles, or rice.

06/17/2026

Slow Cooker Honey Garlic Chicken Drumsticks
Ingredients
8–10 chicken drumsticks

1/2 cup honey

1/4 cup soy sauce

4 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes (optional, for heat)

Salt and black pepper, to taste

1 tablespoon cornstarch blended with 1 tablespoon water (for thickening the sauce)

Instructions
Season the Chicken: Pat the chicken drumsticks dry with a paper towel. Season them lightly with salt, black pepper, and onion powder.

Arrange: Place the seasoned drumsticks inside the slow cooker liner.

Mix the Sauce: In a medium bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and red pepper flakes until fully combined.

Coat: Pour the honey garlic sauce over the drumsticks, making sure each piece is well coated.

Slow Cook: Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is completely tender and falling off the bone.

Thicken Sauce: Carefully remove the drumsticks from the slow cooker and set them aside on a serving plate. Whisk the cornstarch slurry into the remaining liquid in the slow cooker. Turn the slow cooker to High and let the sauce simmer uncovered for about 10 minutes until it becomes rich and sticky.

Serve: Drizzle the thickened glaze generously back over the drumsticks and serve hot.

06/13/2026

Spicy Shrimp and Corn Chowder
Ingredients
1 lb large shrimp, peeled and deveined

4 strips bacon, chopped

2 cups corn kernels (fresh or frozen)

1 medium onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups chicken or seafood broth

1 cup heavy cream

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for heat)

Salt and black pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Season the shrimp with salt, pepper, and a pinch of smoked paprika. Sear the shrimp in the hot bacon fat for 1–2 minutes per side until pink. Remove the shrimp and set aside.

Add the diced onion and bell pepper to the same pot. Sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the corn kernels. Sprinkle the flour over the vegetables and stir well to coat, cooking for about 1 minute to remove the raw flour taste.

Slowly pour in the broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the base to thicken slightly.

Reduce the heat to low and stir in the heavy cream, smoked paprika, and cayenne pepper.

Return the cooked shrimp and half of the crispy bacon to the pot. Simmer gently for 2–3 minutes until everything is heated through (do not boil after adding the cream).

Ladle into bowls and garnish with the remaining crispy bacon and fresh chopped parsley. Serve with crusty bread.

06/10/2026

Roasted Butternut Squash with Goat Cheese and Pomegranate
Ingredients
For the Squash:

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes

2 tbsp olive oil

1 tbsp honey or maple syrup

1/2 tsp garlic powder

Salt and black pepper, to taste

For the Toppings & Garnish:

1/2 cup goat cheese (or feta), crumbled

1/3 cup pomegranate seeds

2 tbsp fresh mint or parsley, finely chopped

1 tbsp za'atar or Italian seasoning (optional, for dusting)

Instructions
Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Season the Squash: In a large bowl, toss the butternut squash cubes with olive oil, honey or maple syrup, garlic powder, salt, and black pepper until evenly coated.

Roast: Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the edges are beautifully caramelized and charred, and the insides are fork-tender.

Assemble: Transfer the hot roasted squash to a serving platter or plate alongside your favorite grain base (like quinoa or wild rice).

Garnish: Dollop the crumbled goat cheese over the warm squash so it softens slightly. Top generously with the fresh pomegranate seeds, a sprinkle of chopped herbs, and a light dusting of seasoning before serving.

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