High Protein Recipes

Spelt Pancakes

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Make your pancakes with spelt flour for a different taste. Spelt flour has a nuttier, sweeter flavor and is high in protein

Spelt Pancakes

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Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Servings 12

Ingredients
  

  • 220 g spelt flour
  • Pinch of salt
  • 2 free range eggs
  • 550 ml full cream milk
  • 50 g unsalted butter

Instructions
 

  • Break the eggs into the flour and salt and gently whisk. Gradually blend in the milk, splash at a time, until the batter is smooth like single cream.
  • Melt the butter in a non-stick frying pan, whisk 2tbsp into the mixture and reserve the rest for greasing the pan between pancakes. Leave the mixture to rest for 30mins.
  • Grease the pan and heat until ‘smoking hot’. Add 2 tbsp of the batter to the pan, tipping the mixture from side to side, and using a pallet knife, carefully lift the edges of the pancake. When golden brown, flip the pancake over and cook the other side.
  • Keep warm in the oven with interleaves of greaseproof paper between pancakes. Serve immediately with a topping of your choice!

Notes

Raid your fridge and cupboard for your fillings: traditional lemon sprinkled with castor sugar, or bananas drizzled with clear honey…you name it, everything goes!

Lentil, Squash and Mushroom Stew with Quinoa

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Puy Lentils are a lovely slate grey colour and have an earthy flavour that is delicious in soups, stews and salads. They keep their shape well during cooking too. Use the dried lentils for this recipe as a can of lentils will cook too quickly. If you like them, you can add carrots or parsnips too to this hearty vegetarian supper. If you want to add a little meat, fry some bacon lardoons or chorizo when frying the onions. We’ve served this dish with quinoa but you could also serve it with mash or a large hunk of crusty bread.

Lentil, Squash and Mushroom Stew with Quinoa

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion peeled and diced
  • 300 g butternut squash peed and cubed
  • 1 stick celery sliced
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 2 tbsp tomato puree
  • 1 litre vegetable stock
  • 150 g Puy lentils
  • 200 g portobello mushrooms
  • Sliced spring onions to garnish
  • Quinoa to serve

Instructions
 

  • Heat the olive oil in a large pan and fry the onion until soft but not browned. Add the butternut squash and celery and fry for another 5 mins until the butternut squash is lightly browned.
  • Add the paprika and cayenne pepper, tomato puree and stock. Bring to the boil and add the lentils. Cover and simmer on a low heat for 45 mins until the lentils are tender,
  • Add the mushrooms and cook for a further 10 mins. Sprinkle with spring onions and serve with quinoa

Notes

Quinoa is a very healthy grain, packed with protein. Rinse then cook in boiling water, according to the pack instructions, until the grains have fluffed up.

Gluten-Free Chicken and Leek Pie

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When you’re trying to avoid gluten, cooking comfort food can be a challenge, but with this easy gluten-free chicken and leek pie recipe, whipping up your favourite pie couldn’t be simpler. Packed with big chunks of meat, savoury leeks and rich, creamy sauce, you’ll never know the difference – and once you’ve mastered gluten-free pastry you can make all sorts of other classics too!

Gluten-Free Chicken and Leek Pie

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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 6

Ingredients
  

  • 4 small cooked, skinned chicken breasts
  • 2 tsp vegetable oil
  • 2 onions finely chopped
  • 2 leeks trimmed, rinsed and sliced
  • 50 g butter
  • 50 g gluten-free flour
  • 600 ml milk

For the pastry

  • 300 g gluten-free plain flour
  • 150 g butter
  • 1 free-ranged egg yolk optional

You will need

  • 4 individual pie dishes

Instructions
 

  • For the filling: shred the chicken into strips and set aside. Heat the oil in a pan and fry the onion for 5 minutes until softened. Add the leeks and 2tsp water, then cook for 3 to 4 minutes until tender. Remove the onions and leeks from the pan and set aside. Add the butter to the pan and, when melted, stir in the flour. Cook until thickened, then gradually beat in the milk until smooth and season. Return the veg to the sauce. Cool in cling film.
  • For the pastry: place the flour and butter into a food processor and blend until it looks like breadcrumbs. Add 6tsp water and blend again for a few seconds until the mixture clumps together. Turn out, wrap in cling film and chill for 15 minutes.
  • Set the oven at 220°C/400°F/Gas Mark 6. Mix the chicken into the cooled sauce and divide between the dishes.
  • Dust the work top with gluten-free flour. Divide the pastry into 6 and roll each piece out until its 1cm larger than the top of the pie dish. Trim off 1cm wide strip around the edge of the pastry, and cut the strip into several smaller strips. Press the strips around the top edge each pie dish (to support the pastry lid). Dampen the pastry with water then lift the pastry lids on top and press down well to seal. Crimp the edge between your finger and thumb and brush the pastry with egg yolk. Put the pies in the oven and bake for 25 minutes until golden brown.

Notes

This gluten-free pastry can be used to top all of your favourite pie fillings - try using it with steak and ale or chicken and mushroom too!

 

Skinny Spanish Fish Stew

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Flavour-packed skinny Spanish fish stew can be ready in just 30 mins. Made with cod, king prawns and a rich tomato sauce, this mouth-watering dish serves 1 and works out at only 236 calories per serving – perfect if you’re counting calories or trying to be good. This stew is served with a homemade cauliflower couscous, which is light and easy to make.

Skinny Spanish Fish Stew

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 1

Ingredients
  

  • spray oil
  • 100 g fennel sliced, fronds reserved
  • 1 tsp sweet or hot smoked paprika
  • 125 g tomato passata
  • 125 ml vegetable stock
  • 100 g cod
  • 75 g fresh king prawns
  • zest and juice of 1 lemon
  • 40 g green beans
  • 80 g cauliflower florets
  • 1 tbsp chopped fresh parsley

Instructions
 

  • Put a squirt of spray oil and the fennel into a medium pan on a low-medium heat and gently cook until tender.
  • Add the paprika, tomato passata and vegetable stock. Cook over a high heat for 5 mins, until thickened.
  • Add the cod and fresh king prawns, stir well to coat in the sauce and cook for a further 5 mins, until both are just cooked through. Season to taste and add lemon zest and juice.
  • Meanwhile, cook the green beans in boiling water for 3-4 mins, until just tender. Whizz the cauliflower in a food processor.
  • Toss the cauli ‘couscous’ with a squeeze of lemon juice and serve with the fish stew and beans, scattered with fresh parsley.

Notes

If you've got leftovers, store in an airtight container in the fridge for up to 1 day. Re-heat thoroughly before serving.

Slimming World’s Chicken and Potato Curry

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This delicious Slimming World’s chicken and potato curry is so simple to make and guilt-free too making it the perfect Saturday night alternative to a takeaway.

Slimming World's Chicken and Potato Curry

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 onion peeled and finely chopped
  • 794 g 1lb 12oz skinless and boneless chicken breasts or thighs, cut into bite-sized pieces
  • 4 large potatoes peeled and cut into large bite-sized pieces
  • 170 g 6oz baby leaf spinach, roughly chopped
  • 2 tbsp medium or hot curry powder
  • 400 g can chopped tomatoes
  • Salt and freshly ground black pepper
  • A large handful of chopped coriander and mint leaves

Instructions
 

  • Place a large, non-stick frying pan over a medium heat. When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins.
  • Add the chopped tomatoes and 397ml (14fl oz) of water and bring to the boil. Cover, reduce the heat to low and cook gently for 25-30 mins, or until the chicken and potatoes are cooked through and tender.
  • Remove from the heat and season well with salt and black pepper. Stir in the chopped herbs and serve immediately.

Notes

Using cheaper cuts of chicken like leg and thighs, will help to make this chicken curry less expensive.

Hairy Bikers’ Spanish-Style Chicken Bake

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This Hairy Bikers’ Spanish-style chicken bake recipe is a perfect one-pot wonder. The Hairy Bikers have captured the classic flavours of Spain in one dish – and it’s one of their diet dishes too! At just 370 calories per serving, you’d think this dish would be lacking in flavour – far from it! The powerful flavours of paprika and chorizo give the chicken a lovely Spanish twist.

Hairy Bikers' Spanish-Style Chicken Bake

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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4

Ingredients
  

  • 1 medium onion cut into 8 wedges
  • 1 medium red onion cut into 8 wedges
  • 500 g new potatoes quartered lengthways
  • 8 whole garlic cloves unpeeled
  • 8 medium tomatoes quartered
  • 75 g chorizo
  • 8 boneless skinless chicken thighs
  • ½ tsp sweet smoked paprika
  • ½ tsp dried oregano
  • 1 green pepper deseeded and cut into strips
  • Flaked sea salt
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
  • While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
  • Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
  • Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
  • Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

Notes

The Hairy Bikers cut the fat on this dish by using chorizo, which has natural fats, so you don't need to add any extra

Healthy Chicken Casserole

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Healthy chicken casserole for cold winter nights, made with plenty of veg and butter beans for a filling meal that’s good for you too. The whole family is going to love this recipe, which is packed with nutrients but also something to look forward to. Serve on its own or with crusty bread.

Healthy Chicken Casserole

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Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion halved and finely sliced
  • 2 carrots peeled and thickly sliced
  • 2 celery sticks thickly sliced
  • 605 g pack chicken thigh fillets without skin
  • 1 tbsp plain flour
  • 500 g new potatoes quartered
  • leaves from 2 rosemary sprigs and 2 thyme sprigs
  • 600 ml stock made from a stock cube
  • 2 tbsp cornflour
  • 410 g can butter beans drained
  • crusty wholegrain or seeded bread to serve

Instructions
 

  • Preheat the oven to 180C, gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 mins.
  • Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 mins.
  • Mix the cornflour with 4tbsp water to make a paste. Stir into the casserole and then add the beans and cook for another 10 mins. Serve with chunks of bread.

Hairy Bikers’ Thai Chicken and Coconut Curry

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Hairy Bikers’ Thai chicken and coconut curry is the perfect quick and easy dinner from The Hairy Bikers’ new show, The Hairy Dieters. This delicious recipe takes a classic dish and reduces the calories to turn it into a healthy family meal.

Hairy Bikers' Thai Chicken and Coconut Curry

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp sunflower oil
  • 3 boneless skinless chicken breasts, cut into thin slices
  • 1 large red pepper deseeded and cut into thin strips
  • 1 large yellow pepper deseeded and cut into thin strips
  • 400 ml can of half-fat coconut milk
  • 250 ml cold water plus 2 tbsp
  • 2 heaped tbsp Thai green or red curry paste
  • 6 dried or fresh kaffir lime leaves
  • 4 tsp nam pla Thai fish sauce
  • 1 tsp caster sugar
  • 150 g mangetout peas trimmed
  • 2 tbsp cornflour small handful of fresh coriander roughly torn
  • Small handful of fresh basil leaves roughly torn

Instructions
 

  • Heat the oil in a large non-stick saucepan, frying pan or wok.
  • Stir-fry the chicken and peppers for 1 minute. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
  • Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
  • Serve the curry in deep bowls, scattered with fresh coriander or basil if using (and don't eat the lime leaves!)

Notes

You could use leftover cooked chicken in this recipe just make sure you reduce the cooking time for the chicken.

Baked Honey-Garlic Chicken

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Need an easy dinner tonight? This super-simple recipes glazes chicken breasts in a delicious sauce of soy sauce, honey, and lime juice.

Baked Honey-Garlic Chicken

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Prep Time 10 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1/4 c. low-sodium soy sauce
  • 3 tbsp. honey
  • 2 cloves garlic minced
  • Juice of 1 lime
  • 1 tsp. sriracha
  • 2 tbsp. sesame oil
  • 1 tbsp. cornstarch
  • 1 lb. boneless skinless chicken breasts
  • Sesame seeds for garnish
  • Scallions for garnish

Instructions
 

  • Preheat oven to 350 degrees F. Make glaze: In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, Sriracha, 1 tablespoon sesame oil, and cornstarch.
  • Season chicken with salt and pepper. In an ovenproof skillet over medium-high heat, heat oil. Sear chicken and let cook until golden, 4 minutes, then flip and let cook 4 minutes more. Pour over glaze and transfer to oven.
  • Bake until chicken is cooked through, 25 minutes. Heat broiler.
  • Spoon glaze over chicken and broil 2 minutes. Garnish with scallions and sesame seeds.

Notes

Adapted from LINDSAY FUNSTON