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30 High-Protein Comfort Food Dinners

ByNick Garcia
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These cozy dinners bring together familiar comfort-food flavors with generous servings of chicken, turkey, beef, beans, fish, eggs, and dairy.

30 High-Protein Comfort Food Dinners infographic

The recipes use olive oil rather than seed oils and contain no soy or tofu. Choose certified gluten-free packaged ingredients when needed.

Before you begin

Cooking times are estimates. Cook poultry and ground meats to 165°F and seafood to 145°F. Cool food promptly before refrigerating or freezing.

Jump to a recipe

  1. 1. Cottage Cheese Baked Pasta
  2. 2. Turkey Meatloaf and Mashed Potatoes
  3. 3. Chicken Pot Pie Skillet
  4. 4. Beef Chili
  5. 5. Chicken Broccoli Casserole
  6. 6. Turkey Meatballs and Pasta
  7. 7. Creamy Chicken Potato Soup
  8. 8. Beef Shepherd’s Pie
  9. 9. Chicken Rice Bake
  10. 10. Turkey Taco Casserole
  11. 11. Chicken White Bean Stew
  12. 12. Beef Stuffed Peppers
  13. 13. Turkey Sweet Potato Pie
  14. 14. Chicken Parmesan Bake
  15. 15. Salmon Potato Chowder
  16. 16. Turkey Lasagna
  17. 17. Chicken Biscuit Skillet
  18. 18. Beef Cabbage Rolls
  19. 19. Chicken Enchilada Bake
  20. 20. Turkey Mac and Cheese
  21. 21. Chicken Noodle Soup
  22. 22. Beef Potato Casserole
  23. 23. Turkey Sloppy Joes
  24. 24. Chicken Corn Chowder
  25. 25. Salmon Rice Bake
  26. 26. Turkey Chili
  27. 27. Chicken Mushroom Pasta
  28. 28. Beef Meatball Bake
  29. 29. Chicken Sweet Potato Casserole
  30. 30. Turkey Broccoli Rice Bake

1. Cottage Cheese Baked Pasta

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 2 cups cottage cheese
  • 8 ounces gluten-free pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

2. Turkey Meatloaf and Mashed Potatoes

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 1 1/2 pounds potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

3. Chicken Pot Pie Skillet

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

4. Beef Chili

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean beef
  • 4 cups low-sodium gluten-free broth
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the ingredients in a large pot, bring to a gentle boil, then reduce heat and simmer 20 to 30 minutes until tender and safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

5. Chicken Broccoli Casserole

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

6. Turkey Meatballs and Pasta

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 8 ounces gluten-free pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Heat the olive oil in a large skillet. Cook the protein over medium heat, add the vegetables and remaining ingredients, and cook until tender and heated through.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

7. Creamy Chicken Potato Soup

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 1 1/2 pounds potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the ingredients in a large pot, bring to a gentle boil, then reduce heat and simmer 20 to 30 minutes until tender and safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

8. Beef Shepherd’s Pie

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean beef
  • 1 1/2 pounds potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

9. Chicken Rice Bake

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 2 cups cooked rice or quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

10. Turkey Taco Casserole

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

11. Chicken White Bean Stew

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 4 cups low-sodium gluten-free broth
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the ingredients in a large pot, bring to a gentle boil, then reduce heat and simmer 20 to 30 minutes until tender and safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

12. Beef Stuffed Peppers

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean beef
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

13. Turkey Sweet Potato Pie

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 1 1/2 pounds potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

14. Chicken Parmesan Bake

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

15. Salmon Potato Chowder

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 4 salmon fillets
  • 1 1/2 pounds potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the ingredients in a large pot, bring to a gentle boil, then reduce heat and simmer 20 to 30 minutes until tender and safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

16. Turkey Lasagna

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 8 ounces gluten-free pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

17. Chicken Biscuit Skillet

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Heat the olive oil in a large skillet. Cook the protein over medium heat, add the vegetables and remaining ingredients, and cook until tender and heated through.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

18. Beef Cabbage Rolls

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean beef
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

19. Chicken Enchilada Bake

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

20. Turkey Mac and Cheese

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 8 ounces gluten-free pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Heat the olive oil in a large skillet. Cook the protein over medium heat, add the vegetables and remaining ingredients, and cook until tender and heated through.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

21. Chicken Noodle Soup

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 8 ounces gluten-free pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the ingredients in a large pot, bring to a gentle boil, then reduce heat and simmer 20 to 30 minutes until tender and safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

22. Beef Potato Casserole

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean beef
  • 1 1/2 pounds potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

23. Turkey Sloppy Joes

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Heat the olive oil in a large skillet. Cook the protein over medium heat, add the vegetables and remaining ingredients, and cook until tender and heated through.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

24. Chicken Corn Chowder

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 4 cups low-sodium gluten-free broth
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the ingredients in a large pot, bring to a gentle boil, then reduce heat and simmer 20 to 30 minutes until tender and safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

25. Salmon Rice Bake

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 4 salmon fillets
  • 2 cups cooked rice or quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

26. Turkey Chili

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 4 cups low-sodium gluten-free broth
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the ingredients in a large pot, bring to a gentle boil, then reduce heat and simmer 20 to 30 minutes until tender and safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

27. Chicken Mushroom Pasta

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 8 ounces gluten-free pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Heat the olive oil in a large skillet. Cook the protein over medium heat, add the vegetables and remaining ingredients, and cook until tender and heated through.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

28. Beef Meatball Bake

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean beef
  • 4 cups chopped vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

29. Chicken Sweet Potato Casserole

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds chicken
  • 1 1/2 pounds potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

30. Turkey Broccoli Rice Bake

Servings: 4   Prep: 15 minutes   Cook: 20–45 minutes

Ingredients

  • 1 1/4 pounds lean ground turkey
  • 2 cups cooked rice or quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups chopped vegetables
  • 1 can no-salt-added tomatoes or beans
  • 1 teaspoon paprika or Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 2 tablespoons lemon juice

Instructions

  1. Wash and cut the produce, thaw frozen items safely, and prepare any cooked grain or pasta.
  2. Combine the prepared ingredients in a lightly oiled baking dish, or fill the vegetables as directed by the title. Bake at 375°F for 25 to 45 minutes, until hot and the protein is safely cooked.
  3. Season to taste and divide evenly into four servings.
  4. Cool leftovers promptly. Refrigerate for up to four days, or freeze appropriate cooked meals in airtight portions for up to three months.

Serving idea: Add a simple side salad or extra non-starchy vegetable if desired.

Make-ahead notes

  • Label frozen meals with the name and date.
  • Thaw overnight in the refrigerator when possible.
  • Reheat cooked food until steaming hot throughout.

Related posts:

Grilled Chicken Breast with a Side of Chicken Broth
Breakfast Salad with Avocado and Eggs
Carnivore Ham & Egg Pizza
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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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