3 PROTEIN PACKED RECIPES FOR YOUR MEAL PREP THIS WEEKEND

Quinoa & Black Bean Stuffed Peppers

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup finely chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the cooked quinoa, black beans, corn, tomatoes, half of the cheese, cilantro, cumin, paprika, salt, and pepper.
3. Fill each bell pepper half with the quinoa mixture and place in a baking dish.
4. Sprinkle the remaining cheese over the top of the stuffed peppers.
5. Cover with aluminum foil and bake for about 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
6. Serve warm or store in the refrigerator for up to 4 days.

Servings: 4 (1/2 pepper each)

Per Serving:

• Calories: 200 kcal
• Protein: 10 g
• Carbohydrates: 33 g
• Fiber: 7 g
• Fat: 3 g

Spinach and Feta Turkey Meatballs

Ingredients:

• 1 lb ground turkey
• 1 cup spinach, finely chopped
• 1/2 cup feta cheese crumbles
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine all the ingredients and mix until well incorporated.
3. Form the mixture into meatballs (about 1.5 inches in diameter) and place on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the meatballs are cooked through and slightly golden on the outside.
5. Let cool and store in the refrigerator for up to 4 days. These can be enjoyed alone, with pasta, or in a wrap.

Servings: 4 (about 4 meatballs each, depending on size)

Per Serving:

• Calories: 220 kcal
• Protein: 27 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Fat: 10 g

Greek Yogurt Chicken Salad

Ingredients:

• 2 cups cooked and shredded chicken breast
• 1/2 cup Greek yogurt
• 1/2 cup diced apples
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the Greek yogurt, lemon juice, honey, salt, and pepper. Mix until smooth.
2. Add the shredded chicken, apples, cranberries, and walnuts to the bowl with the yogurt mixture. Stir until everything is well coated.
3. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
4. Store in the refrigerator and enjoy as a sandwich filling, on top of a bed of greens, or by itself for a protein-packed snack or meal.

Servings: 4

Per Serving:

• Calories: 150 kcal
• Protein: 20 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Fat: 4 g