25 Easy High-Protein Dinners with Potatoes

These satisfying dinners combine potatoes or sweet potatoes with chicken, turkey, beef, fish, shrimp, beans, and vegetables.

Every recipe uses olive oil instead of seed oils and contains no soy or tofu. For gluten-free recipes, verify broth, seasoning blends, tortillas, grains, and other packaged ingredients.

Before you begin

Cooking times are estimates. Cook poultry and ground meat to 165°F and seafood to 145°F. Follow package directions for grains and packaged ingredients.

Jump to a recipe

1. 1. Chicken Stuffed Baked Potato
2. 2. Turkey Taco Potato Bowl
3. 3. Salmon and Roasted Potatoes
4. 4. Beef Potato Skillet
5. 5. Chicken Sweet Potato Bowl
6. 6. Turkey Meatloaf and Mashed Potatoes
7. 7. Shrimp Potato Tray
8. 8. Lemon Chicken and Potatoes
9. 9. Turkey Stuffed Sweet Potato
10. 10. Beef and Potato Hash
11. 11. Salmon Sweet Potato Plate
12. 12. Chicken Broccoli Potatoes
13. 13. Turkey Potato Casserole
14. 14. Shrimp and Potato Skillet
15. 15. Beef Stuffed Potato
16. 16. Chicken Potato Soup
17. 17. Turkey Sweet Potato Chili
18. 18. Salmon Potato Cakes
19. 19. Chicken Fajita Potatoes
20. 20. Beef Cabbage Potatoes
21. 21. Turkey Potato Bowl
22. 22. Shrimp Roasted Potatoes
23. 23. Chicken White Bean Potato Stew
24. 24. Salmon and Mashed Potatoes
25. 25. Turkey Broccoli Potato Bake

1. Chicken Stuffed Baked Potato

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds chicken
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

2. Turkey Taco Potato Bowl

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

3. Salmon and Roasted Potatoes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 4 salmon fillets
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

4. Beef Potato Skillet

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean beef
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

5. Chicken Sweet Potato Bowl

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds chicken
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

6. Turkey Meatloaf and Mashed Potatoes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

7. Shrimp Potato Tray

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds peeled shrimp
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

8. Lemon Chicken and Potatoes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds chicken
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

9. Turkey Stuffed Sweet Potato

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

10. Beef and Potato Hash

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean beef
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

11. Salmon Sweet Potato Plate

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 4 salmon fillets
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

12. Chicken Broccoli Potatoes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds chicken
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

13. Turkey Potato Casserole

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

14. Shrimp and Potato Skillet

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds peeled shrimp
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

15. Beef Stuffed Potato

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean beef
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

16. Chicken Potato Soup

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds chicken
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

17. Turkey Sweet Potato Chili

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

18. Salmon Potato Cakes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 4 salmon fillets
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

19. Chicken Fajita Potatoes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds chicken
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

20. Beef Cabbage Potatoes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean beef
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

21. Turkey Potato Bowl

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

22. Shrimp Roasted Potatoes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds peeled shrimp
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

23. Chicken White Bean Potato Stew

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds chicken
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

24. Salmon and Mashed Potatoes

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 4 salmon fillets
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

25. Turkey Broccoli Potato Bake

Servings: 4   Prep: 10–15 minutes   Cook: 0–40 minutes

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 1/2 pounds potatoes or sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups chopped vegetables or fruit
• 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice or chopped fresh herbs

Instructions

1. Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
2. Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
3. Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
4. Cool cooked portions promptly and refrigerate covered for up to four days.

Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.

Planning tips

• Prep sturdy vegetables and grains in advance.
• Keep fresh toppings separate until serving.
• Freeze extra cooked portions if you will not use them within four days.