High Protein Meals

Fuel your body with these high-protein recipes, each packing 30 grams or more of protein per serving. Ideal for fitness enthusiasts, meal preppers, and anyone looking to eat more protein without sacrificing flavor.

4 Recipes

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The Cookie Dough That Cheats for You

This is edible cookie dough engineered to taste like you're eating raw dough straight from a mixing bowl — deeply sweet, buttery, and loaded with chocolate — but the entire tub clocks in under 250 calories with 30+ grams of protein. The signature move is heat-treating oat flour in the microwave until it smells faintly toasty and nutty, then whipping it with cream cheese and vanilla protein into a texture so thick and doughy it scoops like the real thing. You get creamy richness against little pockets of melted chocolate chip, with a soft, raw-dough drag that no protein bar has ever come close to replicating.

241 cal·65 min·By Michael

Midnight Sauce Chicken Over Tangled Spaghetti

The move here is slow-confiting a whole chicken breast in olive oil at low oven heat until it's impossibly silky, then finishing it in a puttanesca sauce so bold and briny it almost cooks itself — anchovies melted into the base, olives and capers punching through every bite. You get three textures in one bowl: tender pulled chicken, al dente spaghetti with grip, and a glossy sauce studded with crispy-edged caper bits that bloomed in the pan.

471 cal·80 min·By Michael

Fontina Mac with Sherry-Burnished Crust

The signature move here is a sherry vinegar reduction stirred directly into the béchamel, which cuts through the fat of the fontina and gives the sauce a wine-cellar depth you'd never get from lemon or hot sauce. The result is silky, pull-apart creamy pasta beneath a shattering panko crust that's been toasted in brown butter with a whisper of fresh thyme — two completely opposing textures in every forkful. Finished under the broiler so the top cracks like a gratin while the inside stays loose and molten.

586 cal·65 min·By Michael

Charred Pepper Chuck Skewers with Smoky Aioli

Chuck gets ground and shaped onto skewers like a kofta — looser and juicier than cubed meat, with more surface area to char hard on the grill. The aioli is built on a bell pepper blackened directly over the flame until the skin blisters and the flesh sweetens, then blended with raw garlic and lemon for a sauce that tastes like it took an hour.

581 cal·30 min·By Michael

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