50+ Healthy Holiday High-Protein Recipes to Fuel Your Feast

The holiday season is synonymous with indulgence, but that doesn’t mean your meals have to be void of nutrition.

Whether you’re hosting a festive gathering or preparing meals for the family, high-protein recipes can be the perfect way to stay energized, satisfied, and nourished throughout the festivities.

Packed with essential nutrients and satisfying flavors, these high-protein recipes will allow you to enjoy your holiday meals without compromising on health.

From savory mains to decadent desserts, the options are endless.

If you’re looking to make your holiday meals both indulgent and nutritious, explore these 50+ holiday high-protein recipes that promise to elevate your festive table.

50+ Healthy Holiday High-Protein Recipes to Fuel Your Feast

With the holidays fast approaching, it’s the perfect time to start thinking about incorporating high-protein dishes into your meal planning.

These 50+ holiday high-protein recipes will not only keep you fueled but will also impress your guests with their bold flavors and nutritious ingredients.

Whether you’re following a fitness regimen or simply aiming to enjoy healthier holiday meals, these dishes provide the perfect balance of taste and nutrition.

So, this holiday season, embrace the power of protein and create festive meals that everyone can enjoy, from appetizers to desserts.

High-Protein Cranberry Pecan Stuffing

This High-Protein Cranberry Pecan Stuffing combines traditional holiday flavors with a healthy twist. Packed with protein-rich quinoa and topped with crunchy pecans, this recipe is a nutritious alternative to the usual bread stuffing. Cranberries add a festive touch, while fresh herbs bring all the flavors together for a hearty, satisfying side dish that’s perfect for your holiday table.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, chopped
• 1 cup fresh cranberries (or dried cranberries if preferred)
• 1/2 cup chopped pecans, toasted
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and celery, sautéing until softened (about 5 minutes).
3. Add the cranberries, pecans, rosemary, thyme, and cooked quinoa to the skillet. Stir gently to combine and cook for an additional 3-4 minutes, letting the cranberries soften and release their juices.
4. Season with salt and pepper to taste. Transfer the stuffing to a serving dish and serve warm.

This High-Protein Cranberry Pecan Stuffing is a delightful, healthier alternative to traditional stuffing. The quinoa provides a rich source of plant-based protein, while the cranberries and pecans bring in a festive and flavorful twist. Perfect for those looking to enjoy a delicious holiday meal without sacrificing nutrition, this dish is sure to be a hit at any gathering.

High-Protein Eggnog Pancakes

These High-Protein Eggnog Pancakes combine the creamy, spiced flavor of eggnog with the fluffy texture of pancakes. Packed with protein from Greek yogurt and eggs, this breakfast treat is not only festive but also filling. The addition of cinnamon, nutmeg, and vanilla brings all the holiday warmth, making these pancakes a delicious way to start any holiday morning.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup vanilla Greek yogurt
• 1/2 cup eggnog
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking powder
• 1 tbsp honey or maple syrup (optional)
• Pinch of salt
• Butter or oil for greasing the pan

Instructions:

1. In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the Greek yogurt, eggnog, eggs, vanilla extract, and honey or maple syrup until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. Add more eggnog if needed to reach the desired consistency.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes per side, until golden brown and cooked through. Serve warm with additional eggnog syrup or your favorite toppings.

These High-Protein Eggnog Pancakes offer a delicious way to enjoy the festive flavors of eggnog while getting a good dose of protein. The combination of Greek yogurt and eggs makes these pancakes extra filling and nutritious, while the warm spices bring all the cozy flavors of the season. Whether served for breakfast or brunch, these pancakes are sure to be a crowd-pleaser this holiday season.

High-Protein Holiday Turkey Meatballs

These High-Protein Holiday Turkey Meatballs are a festive and healthier twist on the classic meatball. Made with lean turkey and packed with protein-rich ingredients like quinoa and egg, they are a great choice for holiday appetizers or a main dish. The meatballs are flavored with garlic, herbs, and a touch of cranberry sauce, creating a savory-sweet combination that’s perfect for the season.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1/2 cup cooked quinoa
• 1 large egg
• 1/4 cup finely grated Parmesan cheese
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/4 cup cranberry sauce (optional)
• Olive oil for greasing the pan

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground turkey, cooked quinoa, egg, Parmesan cheese, garlic, parsley, oregano, rosemary, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. Roll the mixture into 1-inch meatballs and place them on a lightly greased baking sheet.
4. Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
5. For an extra festive touch, serve the meatballs with a drizzle of cranberry sauce on top.

These High-Protein Holiday Turkey Meatballs offer a nutritious and flavorful option for holiday meals. The turkey provides lean protein, while quinoa adds extra texture and nutrients. The combination of savory herbs and cranberry sauce creates a delightful balance of flavors, making these meatballs an ideal choice for both appetizers and main dishes. With a healthier twist on a holiday classic, these meatballs are sure to be a favorite at any holiday gathering.

High-Protein Sweet Potato & Black Bean Chili

This High-Protein Sweet Potato & Black Bean Chili is a hearty, flavorful dish perfect for cold holiday evenings. The combination of sweet potatoes and black beans provides a rich source of plant-based protein and fiber, while the spices like cumin, chili powder, and smoked paprika bring out bold, comforting flavors. This chili is filling, nutritious, and an excellent addition to your holiday menu, whether served as a main course or a side dish.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for about 3-4 minutes until softened.
2. Add the chopped bell pepper and sweet potatoes, stirring occasionally for about 5 minutes.
3. Pour in the vegetable broth, black beans, diced tomatoes, chili powder, cumin, and smoked paprika. Stir to combine and bring the mixture to a simmer.
4. Reduce the heat to low and cook for 20-25 minutes, or until the sweet potatoes are tender and the chili has thickened. Season with salt and pepper to taste.
5. Serve the chili with a sprinkle of fresh cilantro and a squeeze of lime juice for added freshness.

This High-Protein Sweet Potato & Black Bean Chili is a hearty, flavorful dish that brings comfort and nutrition to your holiday table. The protein from the black beans and the fiber from the sweet potatoes make it filling and satisfying, while the warming spices bring out the perfect holiday flavors. It’s an excellent choice for plant-based eaters or anyone looking to enjoy a healthy and delicious holiday meal.

High-Protein Gingerbread Oatmeal

This High-Protein Gingerbread Oatmeal combines the comforting flavors of gingerbread with a healthy protein boost. The oats provide a hearty base, while Greek yogurt adds creaminess and extra protein. A blend of warm spices like cinnamon, ginger, and nutmeg creates a festive flavor profile, making this breakfast a perfect start to any holiday morning.

Ingredients:

• 1/2 cup rolled oats
• 1 cup milk of choice (dairy, almond, etc.)
• 1/2 cup Greek yogurt
• 1 tbsp molasses
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp chia seeds (optional for extra protein)
• 1/2 tsp vanilla extract
• Honey or maple syrup to taste
• Fresh fruit or nuts for topping (optional)

Instructions:

1. In a medium pot, combine the rolled oats and milk. Bring to a simmer over medium heat, stirring occasionally.
2. Once the oats have absorbed the milk and softened (about 5-7 minutes), stir in the Greek yogurt, molasses, ginger, cinnamon, nutmeg, chia seeds (if using), and vanilla extract.
3. Cook for an additional 2-3 minutes, stirring until everything is fully combined and the oatmeal is creamy.
4. Sweeten to taste with honey or maple syrup.
5. Top with fresh fruit, nuts, or any desired toppings, and serve warm.

This High-Protein Gingerbread Oatmeal is a festive, protein-packed breakfast that will keep you energized throughout the day. The combination of oats and Greek yogurt offers a balance of slow-digesting carbs and high-quality protein, while the molasses and spices bring all the cozy, seasonal flavors. It’s an easy, nutritious way to enjoy the flavors of the holidays while fueling your body for the day ahead.

High-Protein Holiday Quinoa Salad with Roasted Veggies

This High-Protein Holiday Quinoa Salad with Roasted Veggies is a bright, colorful, and healthy dish that combines nutrient-packed quinoa with a medley of roasted vegetables. Perfect for holiday meals, this salad is rich in protein, fiber, and healthy fats. With a zesty lemon dressing, it’s a refreshing addition to your holiday spread, making it both satisfying and light at the same time.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup roasted Brussels sprouts, halved
• 1 cup roasted carrots, chopped
• 1/2 cup roasted red bell peppers, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup pomegranate seeds (for garnish)
• Salt and pepper to taste

Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring water or vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, until the quinoa is cooked and fluffy. Set aside to cool.
2. While the quinoa is cooking, roast the Brussels sprouts, carrots, and red bell peppers. Preheat the oven to 400°F (200°C), toss the vegetables in olive oil, salt, and pepper, and roast for 20-25 minutes until tender and slightly browned.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and feta cheese (if using). Drizzle with the dressing and toss to combine.
5. Garnish with pomegranate seeds for a festive touch.

This High-Protein Holiday Quinoa Salad with Roasted Veggies is an excellent side dish or main meal for the holidays. The quinoa provides a great source of plant-based protein, while the roasted vegetables add both flavor and texture. The zesty lemon dressing brings everything together, making this salad a refreshing and healthy addition to your holiday spread. It’s perfect for anyone looking for a light but filling dish during the festive season.

High-Protein Spaghetti Squash with Turkey Bolognese

This High-Protein Spaghetti Squash with Turkey Bolognese is a healthier alternative to traditional pasta dishes. The spaghetti squash offers a low-carb, high-fiber base, while lean ground turkey creates a protein-packed bolognese sauce. This dish is full of robust flavors from garlic, tomatoes, and fresh herbs, making it a satisfying and nutritious meal for your holiday gatherings.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey (lean)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Olive oil for cooking
• Fresh basil or parsley for garnish (optional)
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
4. Stir in the crushed tomatoes, tomato paste, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld together.
5. Serve the turkey bolognese sauce over the spaghetti squash strands, garnishing with fresh basil and grated Parmesan cheese if desired.

This High-Protein Spaghetti Squash with Turkey Bolognese offers a comforting, low-carb twist on a classic Italian dish. The spaghetti squash provides a light base, while the turkey bolognese is rich in protein and flavor. It’s a perfect holiday meal for those seeking a hearty but healthier alternative to pasta dishes, satisfying your taste buds without the guilt.

High-Protein Pumpkin Spice Protein Bars

These High-Protein Pumpkin Spice Protein Bars are a festive, protein-packed treat that’s perfect for the holiday season. Made with pumpkin puree, oats, and a scoop of protein powder, these bars are not only delicious but also a great way to fuel your body between meals. The warming pumpkin spice flavors make them an irresistible snack, and they’re easy to prepare ahead of time for holiday gatherings or gifting.

Ingredients:

• 1 cup rolled oats
• 1/2 cup pumpkin puree
• 1/4 cup honey or maple syrup
• 1/2 cup vanilla protein powder
• 1/4 cup almond butter or peanut butter
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup almond milk (or milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish (8×8 inches) with parchment paper.
2. In a large bowl, combine the oats, protein powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl, mix together the pumpkin puree, honey (or maple syrup), almond butter, vanilla extract, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. The mixture should be thick and slightly sticky.
5. Spread the mixture evenly into the prepared baking dish, pressing it down firmly.
6. Bake for 20-25 minutes, or until the bars are golden and a toothpick inserted comes out clean.
7. Let the bars cool before slicing into squares. Store in an airtight container for up to one week.

These High-Protein Pumpkin Spice Protein Bars are the perfect combination of festive flavors and nutritional benefits. With the addition of protein powder and oats, they provide a filling, energy-boosting snack that’s ideal for busy holiday schedules. They’re easy to make, full of flavor, and a great way to satisfy your sweet tooth while keeping your protein intake high during the holiday season.

High-Protein Cinnamon Roll Smoothie

This High-Protein Cinnamon Roll Smoothie is a delicious and nutritious way to enjoy the flavors of cinnamon rolls in a healthy, on-the-go form. Packed with protein from Greek yogurt and protein powder, this smoothie also features the warm, comforting flavors of cinnamon, vanilla, and a hint of maple syrup. It’s the perfect breakfast or snack to enjoy during the busy holiday season when you need something quick, filling, and festive.

Ingredients:

• 1/2 cup vanilla Greek yogurt
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 scoop vanilla protein powder
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1 tbsp maple syrup (or sweetener of choice)
• 1/2 frozen banana
• Ice cubes (optional, for thickness)

Instructions:

1. In a blender, combine the Greek yogurt, almond milk, protein powder, cinnamon, vanilla extract, maple syrup, and frozen banana.
2. Blend on high until smooth and creamy, adding ice cubes if you prefer a thicker texture.
3. Taste and adjust sweetness by adding more maple syrup if desired.
4. Pour into a glass and enjoy immediately.

This High-Protein Cinnamon Roll Smoothie is a great way to indulge in the cozy flavors of cinnamon rolls while packing in protein to keep you full and satisfied. With the added benefits of Greek yogurt and protein powder, this smoothie is not only a tasty treat but also a nutritious option for busy mornings or a quick post-workout snack. It’s a festive, healthy drink that brings all the warmth of holiday spices in a refreshing, drinkable form.

High-Protein Cranberry Almond Chicken Salad

This High-Protein Cranberry Almond Chicken Salad is a perfect holiday dish that’s both light and filling. It combines the lean protein of chicken with the sweetness of cranberries and the crunch of almonds, all tossed in a creamy Greek yogurt-based dressing. This salad is great for a light lunch, a holiday appetizer, or even a filling side dish for larger holiday meals. It’s quick to make, full of flavor, and can be easily customized to your liking.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/2 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 tsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, dried cranberries, sliced almonds, celery, and red onion.
2. In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper until smooth and creamy.
3. Pour the dressing over the chicken mixture and toss to combine, ensuring everything is well-coated.
4. Garnish with fresh parsley and serve immediately, or refrigerate for up to 2 hours for a chilled salad.

This High-Protein Cranberry Almond Chicken Salad is a refreshing and flavorful dish that’s perfect for the holiday season. The combination of lean chicken, crunchy almonds, and sweet cranberries adds a great balance of flavors and textures. With the creamy Greek yogurt dressing, this salad is a healthier version of a classic dish, making it an ideal choice for those looking to enjoy a nutritious holiday meal without sacrificing taste.

High-Protein Roasted Salmon with Asparagus

This High-Protein Roasted Salmon with Asparagus is a simple yet elegant holiday dish that is both nutritious and delicious. Packed with heart-healthy omega-3 fatty acids and lean protein from the salmon, this dish is complemented by the roasted asparagus, which adds a light, savory flavor. It’s a great meal for those seeking a protein-rich option that’s both satisfying and festive, and it comes together in less than 30 minutes.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Place the salmon fillets and asparagus on the baking sheet. Drizzle olive oil over the salmon and asparagus, then sprinkle with minced garlic, dried thyme, salt, and pepper.
3. Arrange lemon slices on top of the salmon fillets and on the baking sheet.
4. Roast in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the asparagus is tender.
5. Garnish with fresh parsley and serve immediately.

This High-Protein Roasted Salmon with Asparagus is an elegant yet easy-to-prepare dish perfect for any holiday meal. The salmon is rich in protein and healthy fats, while the asparagus provides a light, savory complement. Together, they create a balanced, nutrient-dense meal that’s sure to satisfy. This dish is quick, flavorful, and a wonderful addition to your holiday spread, especially for those looking for a healthy yet indulgent option.

High-Protein Egg Salad with Avocado

This High-Protein Egg Salad with Avocado takes the classic egg salad to a new level by adding creamy avocado and Greek yogurt for an extra boost of protein and healthy fats. It’s a versatile dish that can be served on whole-grain bread, over greens, or as a side for any holiday gathering. Rich in protein, healthy fats, and flavor, this egg salad is a perfect make-ahead option for the busy holiday season.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 1 ripe avocado, diced
• 1/4 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the chopped hard-boiled eggs and diced avocado.
2. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, paprika, salt, and pepper until smooth.
3. Pour the dressing over the egg and avocado mixture, gently tossing to combine.
4. Garnish with fresh chives or parsley, and serve immediately. You can also chill the salad for 30 minutes for a cooler, more refreshing option.

This High-Protein Egg Salad with Avocado is a creamy, satisfying dish that’s perfect for the holiday season. The combination of protein-packed eggs and creamy avocado makes this salad both filling and nutritious. With the added Greek yogurt for extra protein and a tangy dressing, this dish is a great option for a light lunch or appetizer at any holiday gathering. It’s quick to make, full of flavor, and can be enjoyed in a variety of ways.

High-Protein Stuffed Bell Peppers with Quinoa and Turkey

These High-Protein Stuffed Bell Peppers are filled with a flavorful mixture of lean ground turkey, quinoa, black beans, and spices. This dish provides a great balance of protein, fiber, and healthy fats, making it both satisfying and nourishing. The bell peppers add a crunchy, slightly sweet contrast to the savory filling, and the recipe is customizable to suit your holiday meal plans, whether as a main dish or a hearty side.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey (lean)
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed and drained
• 1/2 cup diced tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the bell peppers in a baking dish.
2. In a large skillet, heat a bit of olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until everything is well mixed and heated through.
5. Stuff the bell peppers with the turkey and quinoa mixture, pressing down gently to pack the filling.
6. If desired, sprinkle shredded cheese on top of each stuffed pepper.
7. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5 minutes if using cheese to melt.
8. Garnish with fresh cilantro and serve.

These High-Protein Stuffed Bell Peppers are a nutritious and filling option that brings together the savory flavors of turkey, quinoa, and spices in a convenient, handheld package. The quinoa adds a hearty texture, while the bell peppers offer a fresh, sweet crunch. This dish is packed with protein and fiber, making it a great choice for a holiday meal that will keep you satisfied and energized. The recipe is easy to prepare and can be made in advance for a stress-free, healthy holiday feast.

High-Protein Holiday Turkey Meatballs with Cranberry Sauce

These High-Protein Holiday Turkey Meatballs with Cranberry Sauce offer a delicious twist on classic turkey meatballs. The turkey meatballs are seasoned with holiday spices like sage and thyme, and they are paired with a homemade, tangy cranberry sauce that adds a touch of sweetness to each bite. This dish is perfect for holiday parties, serving as an appetizer or main dish, and it’s a great way to enjoy a high-protein meal with festive flavors.

Ingredients for Meatballs:

• 1 lb ground turkey (lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 garlic cloves, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking)

Ingredients for Cranberry Sauce:

• 1 cup fresh cranberries
• 1/4 cup honey or maple syrup
• 1/4 cup water
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, sage, thyme, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them occasionally until golden brown on all sides, about 5-6 minutes. Transfer the meatballs to the baking sheet and finish cooking them in the oven for 10-12 minutes, or until fully cooked through.
5. While the meatballs are baking, prepare the cranberry sauce. In a small saucepan, combine the cranberries, honey, water, cinnamon, nutmeg, and salt. Cook over medium heat for 10-15 minutes, stirring occasionally until the cranberries burst and the sauce thickens.
6. Serve the meatballs warm, topped with cranberry sauce.

These High-Protein Holiday Turkey Meatballs with Cranberry Sauce are a festive and flavorful option for your holiday meals. The lean turkey meatballs are a lighter alternative to traditional meatballs, and the homemade cranberry sauce adds the perfect balance of sweetness and tang. With a good dose of protein, this dish is both satisfying and delicious, making it a great addition to any holiday table. Whether as an appetizer or a main dish, these meatballs are sure to be a hit at your next holiday gathering.

High-Protein Sweet Potato and Black Bean Tacos

These High-Protein Sweet Potato and Black Bean Tacos are a vibrant, plant-based dish that packs in protein while keeping things light and flavorful. Roasted sweet potatoes, seasoned with cumin and chili powder, are paired with protein-rich black beans and topped with fresh avocado, cilantro, and a tangy lime crema. These tacos are perfect for a festive holiday meal that’s both nourishing and filling, offering a healthy twist on traditional tacos.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• 1/4 cup Greek yogurt (for crema)
• 1 tbsp lime juice
• 1 tsp hot sauce (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes in olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat until warmed through. Season with salt and pepper.
4. In a small bowl, mix the Greek yogurt, lime juice, and hot sauce (if using) to make the crema. Adjust seasoning to taste.
5. Warm the tortillas in a dry skillet or in the microwave.
6. To assemble the tacos, layer the roasted sweet potatoes, black beans, avocado slices, and a drizzle of lime crema on each tortilla.
7. Garnish with fresh cilantro and serve immediately.

These High-Protein Sweet Potato and Black Bean Tacos offer a delicious and wholesome option for those looking to enjoy a plant-based, high-protein meal. The roasted sweet potatoes provide a rich, naturally sweet base, while the black beans add a hearty and protein-packed element. With the tangy lime crema and fresh toppings, these tacos are bursting with flavor and are a perfect choice for a healthy, festive holiday meal that’s sure to please everyone at the table.

Note: More recipes are coming soon!