25+ Delicious High Calorie High Protein Dinner Recipes for Busy Day

When it comes to building muscle, supporting an active lifestyle, or simply needing a hearty meal that keeps you fueled for the day ahead, high-calorie, high-protein dinners are essential.

These meals are packed with nutrients that promote muscle growth, recovery, and long-lasting energy.

Whether you’re an athlete, a fitness enthusiast, or just someone looking to eat more filling and nutritious dinners, we’ve got you covered with a collection of 25+ delicious recipes that will keep you satisfied and nourished.

From savory steak dishes to plant-based protein-packed bowls, these meals are designed to meet your nutritional needs without sacrificing flavor.

So, if you’re ready to power up your dinner plate, dive into these high-calorie, high-protein recipes perfect for every appetite and dietary preference.

25+ Delicious High Calorie High Protein Dinner Recipes for Busy Day

Eating enough protein and calories is crucial for maintaining muscle mass, boosting energy, and supporting an active lifestyle.

By incorporating these 25+ high-calorie, high-protein dinner recipes into your meal plan, you’re not just nourishing your body, but also fueling your workouts, recovery, and overall health.

Whether you prefer juicy steaks, hearty pasta dishes, or flavorful plant-based meals, there’s something here for everyone.

These recipes not only provide the protein and calories you need but also the taste and variety to keep your meals exciting.

So, start cooking today and give your body the nourishment it deserves!

Grilled Chicken with Quinoa and Avocado Salad

This grilled chicken with quinoa and avocado salad is packed with lean protein and healthy fats, making it an excellent choice for a high-calorie dinner. The combination of grilled chicken, quinoa, and creamy avocado not only fuels your body with essential nutrients but also satisfies your hunger with hearty, filling ingredients.

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

1. Cook quinoa according to package instructions. Once done, set aside and let it cool slightly.
2. Preheat the grill to medium-high heat. Season the chicken breasts with garlic powder, paprika, salt, and pepper.
3. Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, prepare the salad by combining the diced avocado, red onion, and cherry tomatoes in a large bowl.
5. Drizzle olive oil and balsamic vinegar over the salad and mix gently.
6. Once the chicken is done, slice it into strips and serve on top of the quinoa. Top with the avocado salad and garnish with fresh cilantro.

This dish offers a perfect balance of protein from the chicken, healthy fats from the avocado, and complex carbs from quinoa. The balsamic vinaigrette adds a tangy finish that ties everything together. It’s a filling and nutrient-packed dinner, ideal for muscle recovery or anyone looking to maintain a balanced diet. Enjoy it as a wholesome dinner that keeps you energized and satisfied throughout the night.

Beef Stir-Fry with Brown Rice and Veggies

This hearty beef stir-fry is a high-protein and high-calorie dinner that combines tender beef with colorful vegetables and nutritious brown rice. The soy-ginger sauce elevates the flavor while providing an irresistible savory kick. It’s quick to make, easy to customize, and packed with enough calories to support your active lifestyle.

• 1 lb flank steak, thinly sliced
• 1 cup brown rice
• 1 cup broccoli florets
• 1 red bell pepper, julienned
• 1 carrot, sliced thin
• 1/4 cup soy sauce
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced
• 2 tbsp sesame oil
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

1. Cook brown rice according to package instructions and set aside.
2. Heat olive oil in a large pan or wok over medium-high heat. Add the sliced beef, season with salt and pepper, and cook until browned, about 4-5 minutes.
3. Add garlic and ginger to the pan, cooking for an additional minute until fragrant.
4. Add the broccoli, bell pepper, and carrot to the pan, and stir-fry for another 3-4 minutes until the vegetables are tender yet crisp.
5. In a small bowl, mix soy sauce, honey, and sesame oil. Pour this sauce over the beef and vegetables, stirring to coat everything evenly.
6. Serve the stir-fry over a bed of brown rice, and drizzle any leftover sauce over the top.

This dish is an excellent source of protein and healthy fats, with beef providing a significant amount of calories to fuel your day. The stir-fry vegetables, including broccoli, bell peppers, and carrots, contribute fiber, vitamins, and antioxidants that enhance the dish’s overall health benefits. The addition of brown rice ensures that you are getting enough complex carbohydrates for sustained energy. This stir-fry is not only quick and easy to prepare but also incredibly delicious, making it a perfect choice for a nutritious dinner that keeps you feeling full and satisfied.

Creamy Salmon and Spinach Pasta

This creamy salmon and spinach pasta combines omega-3-rich salmon with a rich, creamy sauce, making it a high-protein, high-calorie dinner that’s both indulgent and nourishing. With fresh spinach and a delicate touch of garlic, this dish is packed with healthy fats, protein, and carbs, offering a filling and satisfying meal.

• 2 salmon fillets
• 8 oz whole-wheat pasta
• 2 cups spinach
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup parmesan cheese, grated
• 1/4 tsp black pepper
• Salt to taste
• Fresh lemon juice (optional)

1. Cook the pasta according to the package instructions, then drain and set aside.
2. Heat olive oil in a pan over medium-high heat. Season the salmon fillets with salt and pepper, then cook for 4-5 minutes on each side, or until fully cooked and flaky. Remove from the pan and set aside.
3. In the same pan, add minced garlic and sauté until fragrant. Add spinach and cook until wilted, about 2 minutes.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan and season with salt and pepper to taste.
5. Flake the cooked salmon into bite-sized pieces and return it to the pan with the creamy sauce. Add the cooked pasta and toss everything together until well combined.
6. Serve the creamy salmon pasta with a squeeze of fresh lemon juice for added brightness.

This pasta dish combines the richness of cream with the natural goodness of salmon and spinach, providing an excellent source of healthy fats, protein, and essential nutrients. The whole-wheat pasta adds fiber and makes the meal more filling, while the garlic and parmesan bring out the depth of flavor. The creamy sauce is indulgent yet balanced, making it an ideal dinner for anyone seeking a nutritious, calorie-dense meal that satisfies the taste buds and the body. Perfect for those who want to treat themselves to something special while still eating healthily.

Turkey Meatballs with Sweet Potato Mash

This turkey meatball dish paired with creamy sweet potato mash is a high-protein, high-calorie meal that delivers a satisfying and nutritious dinner. The turkey meatballs are packed with lean protein, while the sweet potato provides a rich source of complex carbs, fiber, and vitamins. Together, they make a filling and balanced meal.

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup milk (or more for desired creaminess)
• 2 tbsp butter
• Fresh parsley for garnish

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well and form into small meatballs (about 1.5 inches in diameter).
3. Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until cooked through and golden brown.
4. While the meatballs are baking, boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes.
5. Drain the sweet potatoes, then mash them with butter, milk, salt, and pepper until smooth and creamy.
6. Serve the turkey meatballs over the sweet potato mash, garnishing with fresh parsley.

This meal is a great option for anyone needing a protein-packed dinner with a good dose of complex carbohydrates. The turkey meatballs provide lean protein while being incredibly moist and flavorful, and the sweet potato mash offers a creamy, satisfying side that complements the meatballs beautifully. It’s an excellent choice for those looking to build muscle, stay full for longer, or simply enjoy a hearty, nutritious meal that’s easy to make and full of flavor.

Shrimp and Broccoli Alfredo

This creamy shrimp and broccoli alfredo is a high-calorie, high-protein dinner that blends the richness of Alfredo sauce with the lightness of shrimp and the nutrition of broccoli. The sauce is indulgent, while the shrimp provides lean protein, and the broccoli adds vitamins and fiber, making this a balanced, filling meal.

Recipe:

• 1 lb large shrimp, peeled and deveined
• 8 oz fettuccine pasta
• 2 cups broccoli florets
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

1. Cook the fettuccine pasta according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
4. Add heavy cream to the pan and bring to a simmer. Stir in Parmesan cheese, salt, and pepper. Cook for 2-3 minutes until the sauce thickens.
5. Add the cooked pasta, broccoli, and shrimp to the sauce, tossing to coat everything in the creamy sauce.
6. Serve with a sprinkle of fresh parsley for added color and flavor.

This shrimp and broccoli Alfredo is an indulgent yet nutritious meal, providing a healthy dose of protein from the shrimp, healthy fats from the butter and cream, and fiber and vitamins from the broccoli. The creamy Alfredo sauce makes the dish feel indulgent, but the addition of the shrimp keeps it light and protein-rich. Pairing it with fettuccine ensures the meal is satisfying and filling, making it a great choice for anyone seeking a calorie-dense, flavorful dinner that supports muscle growth and keeps you feeling full for hours.

Baked Pork Chops with Roasted Brussels Sprouts and Mashed Cauliflower

This baked pork chop dish paired with roasted Brussels sprouts and mashed cauliflower is a well-rounded, high-calorie, high-protein dinner. The pork chops are tender and flavorful, while the Brussels sprouts add crunch and nutrients. The mashed cauliflower provides a creamy, low-carb alternative to mashed potatoes while still being rich in flavor and calories.

• 2 bone-in pork chops
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 medium cauliflower, chopped into florets
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 tsp garlic powder

1. Preheat the oven to 400°F (200°C). Rub the pork chops with olive oil and season with garlic powder, paprika, salt, and pepper.
2. Place the pork chops on a baking sheet and roast in the oven for 20-25 minutes or until they reach an internal temperature of 145°F (63°C).
3. While the pork chops cook, toss the Brussels sprouts with olive oil, sea salt, and black pepper. Place them on another baking sheet and roast for 20-25 minutes, until they are golden and crispy on the edges.
4. For the mashed cauliflower, bring a large pot of water to a boil and cook the cauliflower florets until tender, about 12-15 minutes. Drain and return the cauliflower to the pot.
5. Add heavy cream, butter, garlic powder, salt, and pepper to the cauliflower and mash until smooth and creamy.
6. Serve the pork chops with the roasted Brussels sprouts and mashed cauliflower on the side.

This meal is an excellent choice for anyone looking for a high-calorie, protein-rich dinner. The pork chops provide a hearty dose of lean protein, while the Brussels sprouts offer fiber and antioxidants. The mashed cauliflower is a creamy, low-carb side dish that still provides a satisfying texture and rich flavor, making it a great alternative to traditional mashed potatoes. This dish is perfect for those looking for a filling, balanced meal that supports muscle recovery and keeps hunger at bay.

Chicken and Spinach Stuffed Sweet Potatoes

This chicken and spinach stuffed sweet potato dish is a hearty and satisfying high-protein, high-calorie dinner. The sweet potatoes provide a rich source of complex carbs and fiber, while the grilled chicken adds lean protein. The creamy spinach filling ties everything together, making it both filling and flavorful.

• 2 large sweet potatoes
• 2 boneless, skinless chicken breasts
• 2 cups fresh spinach
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp butter
• Fresh parsley for garnish

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for 45-50 minutes, or until soft and tender.
2. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, paprika, salt, and pepper. Cook the chicken for 6-7 minutes per side, or until fully cooked through. Remove from heat and set aside to rest.
3. In the same skillet, add butter and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and stir in the ricotta and Parmesan cheese until the mixture is creamy and well combined.
4. Once the sweet potatoes are done, slice them open and fluff the insides with a fork. Stuff each sweet potato with the spinach and cheese mixture.
5. Slice the cooked chicken breasts into strips and place them on top of the stuffed sweet potatoes. Garnish with fresh parsley and serve.

This dish combines the sweetness of roasted sweet potatoes with a creamy spinach and cheese filling, complemented by the lean protein from the chicken. It’s an excellent option for those looking for a nutrient-dense, calorie-packed meal that also provides a satisfying amount of protein. The combination of savory and sweet flavors ensures this meal will keep you full and energized. It’s a great choice for muscle-building and satisfying a hearty appetite.

Beef and Bean Chili

This beef and bean chili is a rich and filling high-protein, high-calorie dinner perfect for those who need a substantial meal. Packed with lean ground beef, kidney beans, and black beans, this chili provides plenty of protein and fiber, while the spices add a depth of flavor that makes it comforting and satisfying.

• 1 lb lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1/4 cup tomato paste
• 1 cup beef broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

1. Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain excess fat if necessary.
2. Add the chopped onion and minced garlic to the pot, and cook for an additional 2-3 minutes until fragrant.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, cooking for 1 minute to release the flavors.
4. Add the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the pot. Stir everything together, bring to a simmer, and cook for 25-30 minutes, allowing the flavors to meld and the chili to thicken.
5. Serve the chili hot, garnished with fresh cilantro if desired.

This beef and bean chili is a perfect high-protein, high-calorie meal for cold evenings or when you need a filling dinner. The ground beef offers a substantial amount of protein, while the beans provide additional fiber and plant-based protein. The rich tomato base and blend of spices give the chili its deep, savory flavor. This dish can also be made in larger batches and stored for easy, make-ahead meals throughout the week. It’s great for those who want a hearty, comforting meal that is also packed with nutrition.

Salmon with Lemon Garlic Asparagus and Brown Rice

This salmon with lemon garlic asparagus and brown rice is a delicious and nutritious high-protein, high-calorie dinner. The salmon provides omega-3 fatty acids and protein, while the asparagus is rich in fiber and antioxidants. The brown rice offers complex carbs, making this dish a perfect combination of flavors and nutrients to keep you full and satisfied.

• 2 salmon fillets
• 1 cup brown rice
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

1. Cook the brown rice according to the package instructions and set aside.
2. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet, season with salt, pepper, and drizzle with olive oil. Place lemon slices on top of the salmon.
3. Roast the salmon in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is baking, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
5. Add the asparagus to the skillet, season with salt and pepper, and sauté for 5-7 minutes, until the asparagus is tender but still vibrant.
6. Serve the salmon fillets over a bed of brown rice, with the sautéed asparagus on the side. Garnish with fresh parsley and extra lemon slices.

This meal is a fantastic choice for a balanced, high-calorie, and high-protein dinner. The salmon is rich in healthy fats and protein, while the asparagus provides fiber and vitamins, and the brown rice adds complex carbohydrates. Together, these ingredients create a filling and nutrient-packed meal that will keep you energized throughout the night. This dish is perfect for anyone looking for a wholesome, satisfying dinner that is both healthy and delicious.

Grilled Steak with Roasted Potatoes and Garlic Butter Mushrooms

This grilled steak with roasted potatoes and garlic butter mushrooms is a high-calorie, high-protein meal that will satisfy any appetite. The steak is juicy and tender, packed with protein and iron, while the roasted potatoes offer hearty carbs. The garlic butter mushrooms add a rich, savory flavor, making this a perfectly balanced dinner.

• 2 rib-eye steaks (about 8 oz each)
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups mushrooms, sliced
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp fresh thyme or rosemary
• Fresh parsley for garnish

1. Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
2. While the potatoes are roasting, heat a grill or grill pan over medium-high heat. Season the steaks with salt and pepper, then grill for about 4-6 minutes per side (or to your desired doneness).
3. While the steaks are cooking, melt butter in a skillet over medium heat. Add the sliced mushrooms and garlic, cooking for about 5 minutes, until tender. Stir in the fresh herbs and cook for an additional 1-2 minutes.
4. Serve the grilled steak with the roasted potatoes and garlic butter mushrooms on the side, garnishing with fresh parsley.

This grilled steak meal is a powerhouse of protein, healthy fats, and carbs. The rib-eye steaks are a great source of high-quality protein and iron, while the roasted potatoes provide a filling, energy-boosting carb. The garlic butter mushrooms add a rich, savory touch that complements the steak perfectly. This meal is ideal for those looking for a hearty, satisfying dinner that is high in calories and nutrients, offering muscle-building protein and plenty of energy.

Spicy Tofu Stir-Fry with Quinoa

This spicy tofu stir-fry with quinoa is a high-protein, high-calorie vegetarian dinner. The tofu is crispy on the outside and tender on the inside, packed with plant-based protein, while the quinoa offers complete protein and complex carbs. The stir-fried veggies and spicy sauce bring a burst of flavor to this satisfying meal.

• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 cup quinoa
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp fresh cilantro, chopped
• 1 tbsp sesame seeds (optional)

1. Cook the quinoa according to the package instructions and set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown and crispy on all sides, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the mixed vegetables and sauté for 4-5 minutes until tender.
4. In a small bowl, whisk together soy sauce, sriracha, honey, sesame oil, and rice vinegar to create the sauce.
5. Add the tofu back into the skillet with the vegetables, and pour the sauce over everything. Toss to coat and cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Serve the tofu stir-fry over quinoa, garnished with fresh cilantro and sesame seeds.

This spicy tofu stir-fry is a vibrant and nutrient-packed meal that’s both satisfying and full of flavor. The tofu provides high-quality plant-based protein, while the quinoa delivers all nine essential amino acids. The vegetables offer fiber and antioxidants, and the spicy sauce adds a bold kick. This dish is perfect for vegetarians or anyone looking to add more plant-based meals to their diet, offering a complete meal that’s high in protein, healthy fats, and carbs.

Chicken Alfredo Pasta with Spinach and Mushrooms

This creamy chicken Alfredo pasta with spinach and mushrooms is a rich and satisfying high-calorie, high-protein meal. The chicken provides lean protein, while the pasta offers complex carbs. The spinach and mushrooms add a boost of vitamins and minerals, and the creamy Alfredo sauce makes it indulgent and comforting.

• 2 boneless, skinless chicken breasts
• 8 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

1. Cook the fettuccine pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, or until fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add butter and sauté the garlic for 1 minute. Add the mushrooms and cook until tender, about 5 minutes.
4. Stir in the heavy cream and bring it to a simmer. Add Parmesan cheese and stir until the sauce thickens, about 3-4 minutes.
5. Add the spinach and cook until wilted, about 2 minutes.
6. Slice the cooked chicken breasts and add them to the skillet along with the cooked pasta. Toss everything together until evenly coated with the creamy sauce.
7. Serve the pasta with a sprinkle of fresh parsley.

This chicken Alfredo pasta is an indulgent, protein-rich dinner that combines creamy pasta with tender chicken and nutrient-packed vegetables. The combination of pasta, cream, and Parmesan cheese provides a high-calorie base, while the chicken offers lean protein. The spinach and mushrooms round out the meal with extra vitamins and minerals. This dish is perfect for anyone looking for a filling, satisfying dinner that supports muscle growth and provides long-lasting energy.

Baked Salmon with Quinoa and Roasted Brussels Sprouts

This baked salmon with quinoa and roasted Brussels sprouts is a wholesome, high-protein, and high-calorie dinner option. The salmon offers rich omega-3 fatty acids and protein, while quinoa provides a complete source of protein. The Brussels sprouts add fiber and antioxidants, making this dish both nutrient-dense and delicious.

• 2 salmon fillets (about 6 oz each)
• 1 cup quinoa
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh dill for garnish

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until crispy and tender.
2. While the Brussels sprouts are roasting, cook the quinoa according to package instructions and set aside.
3. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Place them on a separate baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. Serve the baked salmon over a bed of quinoa, with roasted Brussels sprouts on the side. Drizzle with fresh lemon juice and garnish with dill.

This meal combines rich protein from the salmon with the fiber-packed Brussels sprouts and quinoa, making it a well-rounded dinner option. The omega-3s from the salmon promote heart health, while the quinoa offers all nine essential amino acids. The Brussels sprouts add a healthy crunch and boost the dish’s fiber content. This is an ideal meal for anyone seeking a flavorful, filling dinner packed with nutrients and healthy fats.

Turkey Meatballs with Spaghetti and Tomato Sauce

Turkey meatballs with spaghetti and tomato sauce is a delicious and hearty dinner that is both high in protein and calories. The turkey meatballs provide a lean source of protein, while the spaghetti offers complex carbohydrates. The homemade tomato sauce brings a rich, flavorful base to the dish, making it a comforting yet nutritious meal.

• 1 lb ground turkey
• 1 egg
• 1/4 cup breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup spaghetti
• 2 cups tomato sauce
• 1 tbsp olive oil
• Fresh basil for garnish

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, garlic, oregano, salt, and pepper. Mix until well combined, then form the mixture into 12 meatballs.
2. Place the meatballs on a baking sheet and bake for 20-25 minutes, or until they are cooked through and golden brown.
3. While the meatballs are baking, cook the spaghetti according to package instructions, then drain.
4. In a skillet, heat olive oil over medium heat and add the tomato sauce. Simmer for 10-15 minutes to allow the flavors to meld.
5. Once the meatballs are done, add them to the tomato sauce and cook for an additional 5 minutes.
6. Serve the turkey meatballs over spaghetti, topped with fresh basil and additional Parmesan cheese.

These turkey meatballs with spaghetti are a high-protein, calorie-dense meal that is both filling and flavorful. The lean turkey provides ample protein while being lower in fat compared to beef, and the spaghetti offers a good amount of carbohydrates for sustained energy. The tomato sauce ties everything together with its rich and tangy flavor, making this meal both nutritious and comforting. It’s a great choice for anyone looking for a hearty dinner that’s easy to prepare and enjoyable to eat.

Beef and Broccoli Stir-Fry with Rice Noodles

This beef and broccoli stir-fry with rice noodles is a quick and nutritious high-protein, high-calorie meal. The beef provides ample protein and iron, while the broccoli is packed with fiber and vitamins. The rice noodles offer a satisfying carb base, and the stir-fry sauce brings a savory, umami-packed flavor to this vibrant dish.

• 1 lb flank steak, thinly sliced
• 2 cups broccoli florets
• 1 package rice noodles
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1 tbsp cornstarch mixed with 1/4 cup water (for thickening)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• Sesame seeds for garnish

1. Cook the rice noodles according to package instructions and set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the garlic, ginger, and broccoli. Stir-fry for 4-5 minutes, or until the broccoli is tender but still bright green.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, oyster sauce, and cornstarch mixture.
5. Return the beef to the skillet, pour the sauce over the ingredients, and toss to coat. Let the sauce simmer for 2-3 minutes to thicken.
6. Serve the stir-fry over the cooked rice noodles and garnish with sesame seeds.

This beef and broccoli stir-fry is a flavorful and nutrient-dense meal that offers plenty of protein and fiber. The lean beef provides muscle-building protein, while the broccoli offers important vitamins and minerals. The rice noodles provide carbs to fuel your body, and the savory stir-fry sauce ties everything together beautifully. This dish is an excellent choice for a balanced, high-calorie, and high-protein dinner that’s quick to prepare and full of flavor.

Note: More recipes are coming soon!