Delicious low carb high protein meals featured in 12 easy recipes

12 Quick and Easy Low Carb High Protein Meals – Her Highness, Hungry Me

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Why Make This Recipe

Making low carb and high protein meals is a great way to stay healthy and feel full. These meals can help you manage your weight and give you the energy you need. Plus, they are quick and easy to prepare, making them perfect for busy days.

How to Make 12 Quick and Easy Low Carb High Protein Meals

Ingredients:

  1. Chicken breast
  2. Eggs
  3. Greek yogurt
  4. Tofu
  5. Spinach
  6. Bell peppers
  7. Broccoli
  8. Zucchini
  9. Cheese (cheddar, mozzarella)
  10. Ground turkey
  11. Cauliflower
  12. Avocado

Directions:


  1. Chicken Stir-Fry: Cut chicken breast into pieces. Sauté in a pan with spinach and bell peppers. Add your favorite spices. Cook until chicken is done.



  2. Egg Muffins: Whisk eggs in a bowl. Add chopped veggies like bell peppers, spinach, and cheese. Pour into muffin tins and bake at 350°F (175°C) for 20 minutes.



  3. Greek Yogurt Bowl: Scoop Greek yogurt into a bowl. Top with nuts and seeds for an extra protein boost.



  4. Tofu and Broccoli: Press tofu to remove water. Cut into cubes and stir-fry with broccoli. Season with soy sauce and sesame oil.



  5. Stuffed Zucchini: Hollow out zucchini halves. Fill with a mixture of ground turkey, spices, and cheese. Bake at 375°F (190°C) for 25 minutes.



  6. Cauliflower Fried Rice: Grate cauliflower to make “rice.” Sauté with eggs, veggies, and soy sauce.



  7. Avocado Toast: Smash avocado on top of whole grain bread. Top with poached eggs or smoked salmon.



  8. Chicken Salad: Chop cooked chicken breast and mix with Greek yogurt, celery, and spices. Serve on lettuce leaves.



  9. Broccoli and Cheese Casserole: Combine cooked broccoli with cheese and bake until melted and bubbly.



  10. Turkey Lettuce Wraps: Fill large lettuce leaves with cooked ground turkey and your choice of toppings.



  11. Spinach Omelet: Whisk eggs and pour into a hot pan. Add spinach and cheese, then fold when cooked.



  12. Cheesy Cauliflower Bake: Mix cooked cauliflower with cheese and bake until golden.


How to Serve 12 Quick and Easy Low Carb High Protein Meals

These meals can be served hot or cold, depending on the recipe. For a quick lunch, pack them into meal prep containers. You can also serve them with a side salad or some low carb dipping sauce.

How to Store 12 Quick and Easy Low Carb High Protein Meals

Most of these meals can be stored in airtight containers in the fridge for up to 4 days. If you want to keep them longer, you can freeze certain dishes like chicken stir-fry and cauliflower rice for up to 3 months.

Tips to Make 12 Quick and Easy Low Carb High Protein Meals

  1. Prep Ahead: Cut up your ingredients before cooking to save time.
  2. Use Leftovers: Incorporate leftover meats and veggies into new dishes.
  3. Season Well: Don’t forget to season your meals for great flavor.

Variation

Feel free to change up the protein sources. You can use shrimp or fish instead of chicken or turkey. You can also mix different vegetables based on what you like or have on hand.

FAQs

Can I make these meals vegetarian?

Yes! You can substitute meat with more vegetables, tofu, or legumes for a vegetarian option.

How can I make these meals spicier?

Add hot sauce, chili flakes, or spices like cayenne pepper to kick up the heat!

Are these meals suitable for meal prep?

Definitely! Most of these recipes store well and can be prepped in advance for quick meals throughout the week.

Low Carb High Protein Meals

This collection of low carb and high protein meals is perfect for staying healthy, feeling full, and managing weight, all while being quick and easy to prepare.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Proteins
  • 1 pound Chicken breast Cut into pieces for stir-fry and salad
  • 6 large Eggs Used in muffins and omelet
  • 1 cup Greek yogurt Used in yogurt bowl and salad
  • 1 block Tofu Press to remove water
  • 1 pound Ground turkey For stuffing zucchini and lettuce wraps
Vegetables
  • 2 cups Spinach Use in stir-fry and muffins
  • 2 pieces Bell peppers Chopped for various recipes
  • 2 cups Broccoli Cooked for casserole and stir-fry
  • 2 medium Zucchini Hollowed for stuffing
  • 1 head Cauliflower Grated for fried rice and casserole
  • 1 medium Avocado For toppings and toast
Dairy
  • 1 cup Cheese (cheddar, mozzarella) Used in muffins, stuffed zucchini, and casseroles

Method
 

Preparation
  1. Cut chicken breast into pieces for the stir-fry.
  2. Whisk eggs in a bowl for egg muffins.
  3. Press tofu to remove excess water and cut into cubes.
  4. Grate cauliflower to make ‘rice.’
  5. Hollow out zucchini halves.
Cooking
  1. Sauté chicken breast with spinach and bell peppers until fully cooked.
  2. Pour whisked eggs mixed with chopped veggies into muffin tins and bake at 350°F (175°C) for 20 minutes.
  3. Scoop Greek yogurt into a bowl and top with nuts and seeds.
  4. Stir-fry tofu cubes with broccoli, seasoned with soy sauce and sesame oil.
  5. Fill zucchini halves with ground turkey mixture and cheese, then bake at 375°F (190°C) for 25 minutes.
  6. Sauté grated cauliflower with eggs and veggies, seasoned with soy sauce.
  7. Smash avocado on whole grain bread; top with poached eggs or smoked salmon.
  8. Mix cooked chicken, Greek yogurt, celery, and spices to make a salad served on lettuce leaves.
  9. Combine cooked broccoli with cheese and bake until melted.
  10. Fill large lettuce leaves with cooked ground turkey and desired toppings.
  11. Whisk eggs and cook in a hot pan with spinach and cheese; fold when cooked.
  12. Mix cooked cauliflower with cheese and bake until golden.

Notes

Most meals store well in airtight containers. Some can be frozen for up to 3 months. Prep ahead by cutting ingredients to save time and use leftovers creatively.