14 Proven Protein Recipes for Weight Loss Recommended by Dietitians

You want meals that keep you full, taste great, and actually help with weight loss. These protein recipes for weight loss are practical, flavorful, and recommended by dietitians so you can cook with confidence.

Inside you'll find 14 proven protein recipes for weight loss that cover breakfasts, lunches, dinners, and snacks. Each recipe lists exact ingredients, step-by-step instructions, and serving ideas. You'll also get realistic cook times and simple troubleshooting tips.

Pick a recipe, shop once, and lean on high-protein choices to stabilize hunger and support your goals. These recipes are designed for busy cooks and anyone who wants satisfying, nutrient-forward meals you'll want to make again.

1. Protein Recipes for Weight Loss: Greek Yogurt Berry Parfait

This parfait is creamy, tart, and satisfying with a crunchy top. It packs high-quality protein from Greek yogurt. The berries add bright sweetness and antioxidants. It works as a quick breakfast or a post-workout snack. You’ll love the contrasting textures and fresh, zesty lemon smell.

Ingredients

• 1 cup plain nonfat Greek yogurt
• 1/2 cup mixed blueberries and raspberries
• 3 tbsp low-sugar granola
• 1 tbsp chia seeds
• 1 tbsp honey or maple syrup (optional)
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 2 tbsp slivered almonds
• 1 tbsp unsweetened shredded coconut
• Fresh mint for garnish

Instructions

1. Prep: chill a glass or jar and wash berries. (Prep time: 5 minutes.)
2. Stir Greek yogurt, vanilla, and lemon zest in a bowl until smooth.
3. Add chia seeds to yogurt and let sit 2 minutes to thicken slightly.
4. Spoon 1/3 of yogurt into the jar.
5. Add 1/3 of berries and 1 tbsp granola.
6. Repeat layers twice, finishing with granola, slivered almonds, and shredded coconut.
7. Drizzle honey if using. (Optional for lower sugar.)
8. Chill 5–10 minutes for chia to set, or eat immediately for crunch.
9. Serve when mint is fresh and berries look bright.

How to Serve It

• Serve in a clear jar so the layers look pretty.
• Garnish with mint and a lemon slice for color.
• Pair with black coffee or a green tea.
• Store refrigerated up to 24 hours; granola crisps lose crunch.
• Make-ahead: prepare layers without granola the night before.
• Perfect for spring or summer breakfasts.

2. Spinach and Feta Egg White Frittata

This frittata is light, fluffy, and loaded with protein from egg whites. Feta adds salty tang while spinach keeps it bright. It’s low in calories and filling for busy mornings. You’ll enjoy the airy texture and warm, baked aroma.

Ingredients

• 8 large egg whites
• 2 whole eggs
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta
• 1/4 cup skim milk
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch oven-safe skillet.
2. Heat olive oil in skillet over medium heat.
3. Sauté onion 3–4 minutes until translucent.
4. Add garlic and spinach; cook until wilted, 1–2 minutes.
5. Whisk egg whites, eggs, milk, salt, and pepper in a bowl.
6. Stir spinach mixture and feta into eggs.
7. Pour into skillet and cook until edges set, about 3 minutes.
8. Transfer to oven and bake 12–15 minutes until center is set and top is lightly golden.
9. Test doneness: center should spring back and not jiggle.
10. Let rest 5 minutes before slicing.

How to Serve It

• Slice into wedges and serve on a wooden board.
• Top with extra feta and a sprinkle of red pepper flakes.
• Pair with whole-grain toast and black coffee.
• Refrigerate up to 3 days; reheat gently in microwave.
• Make-ahead: bake, cool, and reheat portions during the week.
• Great for weekend brunch or a protein-forward meal prep.

3. Grilled Salmon with Lemon-Dill Yogurt

The salmon is seared to a caramelized crust and stays tender inside. Lemon-dill yogurt adds cool brightness. This dish offers omega-3s and lean protein—ideal for weight loss meals. The smell of citrus and herbs is irresistible.

Ingredients

• 4 (4-oz) salmon fillets, skin on
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1 bunch asparagus, trimmed
• Cooking spray or extra olive oil for asparagus

Instructions

1. Preheat grill or grill pan to medium-high heat. (Prep time: 10 minutes.)
2. Pat salmon dry and rub with olive oil, salt, and pepper.
3. Toss asparagus with spray or 1 tsp olive oil and pinch of salt.
4. Grill salmon skin-side down 4–5 minutes. Flip and grill 2–3 minutes until internal temp 125–130°F (52–54°C) for medium.
5. Grill asparagus 3–4 minutes, turning occasionally.
6. Mix Greek yogurt, lemon juice, zest, dill, and garlic.
7. Remove salmon and let rest 3 minutes; spoon yogurt over fillets.
8. Serve with lemon wedges.
9. Check doneness: flaky but moist center.

How to Serve It

• Plate salmon with asparagus and a lemon wedge.
• Garnish with extra chopped dill and cracked pepper.
• Pair with a small barley salad or steamed green beans.
• Store leftovers in fridge up to 2 days.
• Make-ahead: prepare yogurt sauce and store separately.
• Spring and summer-friendly light dinner.

4. Turkey and Quinoa Stuffed Peppers

These stuffed peppers combine lean turkey and protein-rich quinoa. They’re savory, slightly herbed, and oven-baked to tender perfection. It’s a balanced weeknight dinner for anyone watching calories. You’ll love the tomatoey aroma and warm, soft pepper texture.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1 lb lean ground turkey (93% lean)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup shredded part-skim mozzarella
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
2. Heat olive oil in skillet over medium heat.
3. Sauté onion 3–4 minutes until translucent.
4. Add garlic and turkey; cook until browned, 6–8 minutes breaking up meat.
5. Stir in crushed tomatoes, quinoa, oregano, paprika, salt, and pepper. Simmer 3–4 minutes.
6. Place pepper halves in baking dish and fill with turkey mixture.
7. Top each with mozzarella.
8. Bake 25–30 minutes until peppers are tender and cheese is golden.
9. Rest 5 minutes; sprinkle with parsley before serving.
10. Test doneness: pepper should pierce easily with a fork.

How to Serve It

• Serve peppers on a shallow bowl for sauce capture.
• Garnish with extra parsley and lemon zest.
• Pair with a simple arugula salad or steamed broccoli.
• Refrigerate up to 3 days; reheat covered in oven.
• Make-ahead: assemble and refrigerate; bake when ready.
• Cozy fall or weeknight dinner favorite.

5. Protein Recipes for Weight Loss: Chickpea, Cucumber & Feta Salad

This Mediterranean salad is crunchy, tangy, and rich in plant protein. Chickpeas and feta make it filling without heaviness. Olive oil and lemon keep it fresh and light. It’s great for lunches and potlucks when you want a protein-forward option.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 large cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta
• 2 tbsp chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Drain and rinse chickpeas if using canned.
2. Combine chickpeas, cucumber, tomatoes, onion, feta, and parsley in a large bowl.
3. Whisk lemon juice, vinegar, olive oil, oregano, salt, and pepper.
4. Pour dressing over salad and toss gently.
5. Chill 15–30 minutes to let flavors meld.
6. Taste and adjust salt or lemon as needed.
7. Serve immediately or within 24 hours for best texture.

How to Serve It

• Plate in a shallow bowl and sprinkle extra feta and parsley.
• Serve with whole-grain pita or over baby greens.
• Pair with grilled chicken or fish for added protein.
• Store in fridge up to 3 days; cucumbers release water over time.
• Make-ahead: salads hold well if dressed shortly before serving.
• Light and bright for summer lunches.

6. Cottage Cheese Pancakes with Berries

These cottage cheese pancakes are tender, high in protein, and lower in carbs than classic stacks. Cottage cheese gives a creamy tang and keeps them moist. They’re perfect for a filling breakfast that won’t spike hunger. You’ll notice a slight tang and soft, pillowy texture.

Ingredients

• 1 cup low-fat cottage cheese
• 3 large eggs
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tbsp honey or maple syrup (optional)
• 1/2 cup mixed berries
• 1 tbsp coconut oil or butter for skillet
• Pinch of salt

Instructions

1. Blend cottage cheese, eggs, oats, baking powder, vanilla, cinnamon, honey, and salt until mostly smooth.
2. Let batter sit 5 minutes to thicken slightly.
3. Heat skillet over medium and add coconut oil.
4. Pour 1/4 cup batter per pancake onto skillet.
5. Cook 2–3 minutes until bubbles form and edges set.
6. Flip and cook 1–2 minutes until golden and center set.
7. Repeat with remaining batter. Keeps pancakes tender; doneness is when center springs back.
8. Top with berries and a light drizzle of syrup if desired.
9. Cool briefly before stacking.

How to Serve It

• Plate stacks with fresh berries and a dusting of cinnamon.
• Add a spoonful of Greek yogurt for extra protein.
• Pair with black coffee or herbal tea.
• Store cooled pancakes in fridge up to 3 days; reheat in toaster or skillet.
• Make-ahead: freeze in stacks separated by parchment.
• Great for weekend brunch or a high-protein weekday breakfast.

7. Lentil and Mushroom Bolognese over Zucchini Noodles

This vegetarian Bolognese uses lentils and mushrooms for a meaty, protein-rich sauce. Slow-simmered tomatoes and herbs deepen the flavor. Zoodles keep the dish light and veggie-forward. It smells like a classic tomato ragu and comforts without heaviness.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 8 oz cremini mushrooms, finely chopped
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 2 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp olive oil
• 2 medium zucchini, spiralized
• Salt and pepper to taste
• Fresh basil and shaved Parmesan to serve (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Sauté onion, carrot, and celery 5–6 minutes until soft.
3. Add garlic and mushrooms; cook until mushrooms release liquid and brown, 6–8 minutes.
4. Stir in lentils, tomato paste, crushed tomatoes, broth, thyme, and oregano.
5. Bring to a simmer, cover, and cook 25–30 minutes until lentils are tender.
6. Uncover and simmer 5–10 minutes to thicken. Adjust salt and pepper.
7. While sauce finishes, quickly sauté zucchini noodles 1–2 minutes in a separate pan until just tender.
8. Serve sauce over zoodles with basil and Parmesan.
9. Doneness test: lentils should be tender but not mushy.

How to Serve It

• Twirl zoodles into shallow bowls and ladle sauce on top.
• Garnish with fresh basil and a sprinkle of Parmesan.
• Pair with a light green salad and sparkling water.
• Store sauce separately in fridge up to 4 days; zoodles keep 1–2 days.
• Make-ahead: freeze sauce; reheat and serve over zoodles.
• Cozy, plant-based dinner for colder months.

8. Chicken, Avocado & Black Bean Wrap

This wrap balances lean chicken, fiber-rich beans, and healthy fats from avocado. It’s portable and filling for lunch on-the-go. The lime-cilantro dressing brightens everything. You’ll enjoy the smoky grilled chicken and creamy avocado texture.

Ingredients

• 2 whole-wheat tortillas
• 8 oz grilled chicken breast, sliced
• 1/2 cup black beans, drained and rinsed
• 1/2 avocado, sliced
• 1 cup mixed salad greens
• 1/4 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup diced red bell pepper
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1 tbsp Greek yogurt
• 1/4 tsp cumin
• Salt and pepper to taste

Instructions

1. Warm tortillas in a dry skillet or microwave 15 seconds.
2. Combine Greek yogurt, lime juice, cumin, salt, and pepper to make a quick sauce.
3. Lay tortillas flat and spread sauce down center.
4. Layer mixed greens, sliced chicken, black beans, corn, bell pepper, and avocado.
5. Sprinkle cilantro and add extra lime if desired.
6. Fold sides in and roll tightly into a wrap.
7. Slice in half and press seam down when serving.
8. Test: wrap should hold together and be warm but not soggy.
9. Serve immediately or wrap in foil to take with you.

How to Serve It

• Present halves on a wooden board with a lime wedge.
• Add a small side of salsa or Greek yogurt dip.
• Pair with a sparkling water or iced tea.
• Store tightly wrapped in fridge up to 24 hours.
• Make-ahead: keep components separate and assemble before eating.
• Portable lunch for busy weekdays or picnics.

9. Protein Recipes for Weight Loss: Peanut Butter Banana Protein Smoothie Bowl

This smoothie bowl blends protein powder, Greek yogurt, and peanut butter for creamy richness. Bananas add natural sweetness, and seeds give crunch. It’s quick, filling, and customizable. You’ll love the thick texture and nutty aroma.

Ingredients

• 1 scoop (about 25 g) vanilla whey or plant protein powder
• 1/2 cup plain Greek yogurt
• 1 medium ripe banana (frozen for thickness)
• 1 tbsp natural peanut butter
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tbsp ground flaxseed
• 1/4 tsp cinnamon
• Toppings: banana slices, crushed peanuts, sliced strawberries, unsweetened coconut

Instructions

1. Freeze banana slices beforehand if you like a thick bowl.
2. Add protein powder, Greek yogurt, banana, peanut butter, almond milk, chia, flaxseed, and cinnamon to a blender.
3. Blend until smooth and thick, adding a splash of milk if needed.
4. Pour into a bowl and smooth the top.
5. Arrange toppings artistically: banana, strawberries, peanuts, coconut.
6. Sprinkle extra chia or cocoa nibs if desired.
7. Serve immediately; thick texture is best fresh.
8. Doneness: bowl should hold spoon marks, not runny.

How to Serve It

• Use a shallow bowl to show toppings.
• Garnish with a dusting of cinnamon and extra peanut butter drizzle.
• Pair with green tea or water for a balanced meal.
• Eat immediately; texture changes if left too long.
• Make-ahead: store individual ingredients and blend in the morning.
• Ideal for breakfasts or recovery after workouts.

10. Tofu Stir-Fry with Broccoli and Bell Peppers

Crispy tofu provides plant-based protein while veggies add fiber and color. A savory ginger-soy sauce ties everything together. It’s fast, nutritious, and low in calories. You’ll enjoy the contrast between crunchy veggies and crisp tofu.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp cornstarch
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Instructions

1. Press tofu 15–30 minutes to remove excess water.
2. Toss tofu cubes with cornstarch and a pinch of salt.
3. Heat olive oil in a large skillet over medium-high heat.
4. Brown tofu on all sides, 6–8 minutes, until crisp. Remove and set aside.
5. Add sesame oil to skillet; stir-fry ginger, garlic, broccoli, and peppers 4–5 minutes until tender-crisp.
6. Stir in soy sauce and rice vinegar, scraping any browned bits.
7. Return tofu and toss to coat; cook 1–2 minutes to meld flavors.
8. Remove from heat and sprinkle sesame seeds and green onions.
9. Serve hot; test doneness: broccoli bright green and crisp-tender.

How to Serve It

• Serve over a small scoop of brown rice or cauliflower rice.
• Garnish with extra sesame seeds and lime wedges.
• Pair with hot green tea or water.
• Store in fridge up to 3 days; reheat in a skillet to keep tofu crisp.
• Make-ahead: prep tofu and chop veggies; stir-fry quickly when ready.
• Vibrant, year-round stir-fry perfect for weeknights.

11. Shrimp and Cauliflower "Grits"

This lighter take on shrimp and grits swaps corn grits for cauliflower rice for fewer carbs. Shrimp adds lean, quick-cooking protein. Garlic and smoked paprika bring warmth. It’s rich in flavor but gentle on calories. You’ll notice creamy texture and smoky notes.

Ingredients

• 12 oz large shrimp, peeled and deveined
• 1 head cauliflower, riced (about 4 cups)
• 1/4 cup low-fat milk or unsweetened almond milk
• 1 tbsp olive oil
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp grated Parmesan (optional)
• 2 tbsp chopped chives
• 1 tbsp butter (optional)

Instructions

1. Rice cauliflower in food processor until fine.
2. Heat olive oil in skillet over medium heat.
3. Sauté shallot and garlic 2 minutes.
4. Add cauliflower rice, milk, salt, and pepper. Cook 6–8 minutes until tender.
5. Stir in Parmesan and butter if using; keep warm.
6. In separate pan, season shrimp with paprika, salt, and pepper.
7. Cook shrimp over medium-high heat 1–2 minutes per side until pink and opaque.
8. Spoon cauliflower grits into bowls and top with shrimp.
9. Garnish with chives and a lemon wedge. Shrimp doneness: opaque and slightly firm.

How to Serve It

• Spoon grits into a shallow bowl and fan shrimp on top.
• Sprinkle extra chives and a pinch of paprika for color.
• Pair with a crisp green salad or roasted green beans.
• Store components separately in fridge up to 2 days.
• Make-ahead: rice cauliflower and cook shrimp quickly before serving.
• Comforting, low-carb dinner with Southern inspiration.

12. Greek Chicken Bowl with Farro

This grain bowl balances farro’s chewy texture and grilled chicken’s lean protein. Tzatziki adds cool creaminess and cucumber crunch. It’s a satisfying, Mediterranean-style meal for weight-conscious eaters. You’ll savor herb-forward flavors and nutty farro.

Ingredients

• 8 oz boneless skinless chicken breast
• 1 cup cooked farro
• 1/2 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp kalamata olives, sliced
• 1/4 cup crumbled feta
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups mixed salad greens

Instructions

1. Marinate chicken with olive oil, lemon juice, oregano, salt, and pepper for 15–30 minutes.
2. Cook farro according to package; drain and fluff.
3. Grill or pan-sear chicken 6–8 minutes per side until internal temp 165°F (74°C).
4. Rest chicken 5 minutes, then slice.
5. Mix Greek yogurt, garlic, lemon juice, and a pinch of salt to make tzatziki-like sauce.
6. Assemble bowls with farro, greens, cucumber, tomatoes, olives, and feta.
7. Top with sliced chicken and dollop of yogurt sauce.
8. Taste and adjust seasoning.
9. Doneness check: chicken juices run clear and farro is chewy-tender.

How to Serve It

• Arrange components in sections for visual appeal.
• Drizzle extra olive oil and lemon over the bowl.
• Pair with sparkling water or white wine for special occasions.
• Store components separately up to 3 days for meal prep.
• Make-ahead: cook farro and chicken, then assemble when ready.
• Bright, Mediterranean lunch or light dinner.

13. Lemon Herb White Fish with Asparagus

This simple baked white fish is flaky, zesty, and low in calories. Fresh lemon and herbs lift the mild fish flavor. Asparagus adds fiber and color. It’s a fast, elegant meal for weeknights or dinner guests. You’ll notice a bright citrus aroma.

Ingredients

• 4 (4-oz) white fish fillets (cod or haddock)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Lemon slices for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. Place fish and asparagus on sheet and drizzle with olive oil.
3. In small bowl, mix lemon juice, zest, garlic, parsley, thyme, salt, and pepper.
4. Spoon mixture over fish and toss asparagus to coat.
5. Bake 12–15 minutes until fish flakes easily with a fork and asparagus is tender.
6. Test doneness: fish flesh should be opaque and flake.
7. Remove and rest 2 minutes, then garnish with lemon slices.
8. Serve immediately.

How to Serve It

• Plate fish on a bed of sautéed greens or quinoa.
• Garnish with extra parsley and lemon wedges.
• Pair with a light white wine or herbal iced tea.
• Store in fridge up to 2 days; reheat gently to avoid drying.
• Make-ahead: marinate fish briefly and bake when ready.
• Fresh and spring-ready weeknight dinner.

14. Beef and Veggie Lettuce Cups

These lettuce cups use lean ground beef for satisfying protein and plenty of veggies. A savory-ginger sauce keeps calories moderate. You’ll get crunchy, juicy bites that feel fun to eat. The aromas of ginger and sesame are inviting.

Ingredients

• 1 lb lean ground beef (90% lean)
• 1 cup grated carrot
• 1/2 cup water chestnuts, chopped
• 1/2 cup diced bell pepper
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 head butter lettuce, leaves separated
• 2 green onions, sliced
• 1 tbsp sesame seeds
• Salt and pepper to taste

Instructions

1. Heat olive oil in skillet over medium heat.
2. Sauté onion, garlic, and ginger 2–3 minutes.
3. Add ground beef and cook until browned, 6–8 minutes, breaking up lumps.
4. Stir in carrot, bell pepper, and water chestnuts; cook 3–4 minutes.
5. Mix soy sauce, rice vinegar, and sesame oil, then pour into skillet.
6. Simmer 2–3 minutes to combine flavors. Season with salt and pepper.
7. Spoon beef mixture into lettuce leaves.
8. Sprinkle with green onions and sesame seeds.
9. Doneness: beef cooked through, vegetables tender-crisp.
10. Serve immediately for best lettuce crunch.

How to Serve It

• Arrange lettuce cups on a large platter for sharing.
• Add lime wedges and extra soy sauce for dipping.
• Pair with a side of steamed edamame or cucumber salad.
• Store filling separately in fridge up to 3 days; keep lettuce chilled.
• Make-ahead: cook filling and reheat quickly; assemble before serving.
• Fun, casual dinner or appetizer for gatherings.

These 14 protein-packed recipes give you a range of breakfasts, lunches, dinners, and snacks that support weight loss while still tasting great. You’ve got plant-based options, lean meats, seafood, and hearty grain bowls—all built around protein to keep you full. Try one this week and pin your favorites so you can return to them. Which recipe will you make first, and who will you cook it for? Share with friends and family so they can enjoy healthy, satisfying meals too.