1 Hour of High-Protein Recipes

All Recipes

Looking for delicious ways to hit your protein goals? In this ultimate high-protein recipe roundup video, Nicole shares over an hour of satisfying breakfasts, snacks, desserts, and dinner favorites packed with protein and flavor. From quick air fryer recipes and meal-prep staples to hearty comfort food and better-for-you treats, these recipes prove that eating more protein can be both easy and delicious.

Transcript

00:00:00I'm giving you one hour of high-protein recipes

00:00:03that your family will love,

00:00:04starting with breakfast burritos.

00:00:06The idea behind this is that you want to batch produce these.

00:00:09So I'm gonna just go in with a dozen eggs.

00:00:13You probably know this one by now,

00:00:14but when you crack eggs and you get a little shell in there,

00:00:17easiest way to get the broken shell is with the other shell.

00:00:21We're just gonna whisk them up.

00:00:23I think the key to getting fluffy scrambled eggs

00:00:26is to add just a little water to it.

00:00:30All right, and then obviously season it with salt and pepper.

00:00:33So you always scramble your eggs on a lower heat,

00:00:36like a medium low.

00:00:37I'm using a non-stick pan so you don't need a ton of butter.

00:00:40You want to soft cook these,

00:00:42almost to where you think they're undercooked, but they're not,

00:00:45because they are going to cook again

00:00:48when you go to reheat the burrito.

00:00:50The way to get soft and creamy scrambled eggs

00:00:52is to stir them often.

00:00:53Now, if you like a harder scrambled egg,

00:00:55don't stir it as much and cook it a little longer,

00:00:58but you do you.

00:00:59This is where I like to pull it.

00:01:01You can see that it's still kind of creamy in there.

00:01:05All right, so all that's left is the build.

00:01:07And really, you can put in here whatever you want.

00:01:09This is a protein episode,

00:01:11so I'm trying to give you as much protein as I can.

00:01:13And another little trick is to roll them

00:01:15in a higher protein tortilla.

00:01:17And I'm also gonna show you how to properly roll a burrito.

00:01:22Okay, so I'm gonna start with some cheese on the bottom.

00:01:25That's gonna prevent the burrito from getting soggy.

00:01:27I'm gonna put the eggs on top of the cheese

00:01:29to help melt the cheese.

00:01:31Piece of bacon and a scoop of sausage.

00:01:33All right, here's how to roll.

00:01:35So you wanna take the outsides, fold them over,

00:01:38and you're gonna take your thumbs to use the bottom.

00:01:41And you wanna go all the way over,

00:01:43and then any little pieces that fall out,

00:01:45you just kind of scoot them in, and then you roll.

00:01:48Tuck and roll, and then you've got your seam right here.

00:01:51We're gonna place them seam side down

00:01:54while we do the rest, and then we'll wrap them up.

00:01:59All right, then you wanna take your rolled burritos.

00:02:01You're going to want to put them onto a baking sheet.

00:02:04I'm gonna pop these in the freezer for a couple hours

00:02:06till they're hardened, and then you can just throw them

00:02:08in one big Ziploc bag, and then pull out one or two,

00:02:11however many you need as you go.

00:02:13All right, so when it's time, you take your burrito,

00:02:15and you just put it straight into the air fryer.

00:02:17All it was was 400 degrees for about six to eight minutes.

00:02:20See this?

00:02:22That's better than doing it in a microwave.

00:02:24Of course, I like to serve mine with salsa.

00:02:27There's no reason to be getting the breakfast burrito

00:02:29at the drive-thru when it's this easy.

00:02:33And these, like, low-carb, high-protein wraps,

00:02:37you can't tell the difference,

00:02:38especially when it's toasted like that.

00:02:40I will definitely be filling my freezer with these

00:02:42because I'm so tired of hearing my kids say

00:02:43we don't have anything for breakfast.

00:02:46All right, this next one is for all my oatmeal lovers.

00:02:48One of our editors was talking about how her mom

00:02:51always puts an egg into her oatmeal,

00:02:54and it just kind of blew some people's minds away,

00:02:56so that's what we're gonna do.

00:02:58This is also something that you can do ahead

00:03:00and keep in jars.

00:03:01All you have to do is microwave it the next morning.

00:03:03I'm doing quick cooking oats, about a cup.

00:03:06The first way we're gonna add a lot of extra protein

00:03:08is by using milk, and it doesn't have to be regular milk.

00:03:11It can be almond milk or whatever milk of choice

00:03:14that has extra protein in it.

00:03:15Instead of water, this is the way to go,

00:03:17plus your oatmeal's gonna be way creamier and better.

00:03:19I always add a little pinch of salt into my oatmeal,

00:03:23and then not in the recipe, but I am legit trying to make

00:03:27a oatmeal that my kids would devour.

00:03:30I'm gonna add in a little bit of brown sugar.

00:03:32Bring this up to a simmer and wait until all of the oats

00:03:35absorb that liquid.

00:03:36While that happens, we'll crack our eggs.

00:03:41Make sure it's really well beaten, so about 30 to 40 seconds.

00:03:46Okay, now that your oatmeal has thickened,

00:03:48this is when we incorporate the egg.

00:03:49So you just wanna slowly incorporate it while stirring

00:03:52the whole time so it doesn't, you know, just scramble.

00:03:54You could also just do the egg whites

00:03:56if you don't wanna add the whole egg.

00:03:58All right, so it's all incorporated,

00:04:00but you can tell it kind of thinned it out a little bit

00:04:02because the egg is still raw.

00:04:03It's not cooked.

00:04:04When it gets thick again, that's when you know

00:04:06that egg is cooked.

00:04:07All right, and that's it.

00:04:08Then I'm doing peanut butter oatmeal.

00:04:11Another scoop of protein.

00:04:13I like to stir it in while it's hot,

00:04:15and then it'll melt.

00:04:16Okay, now we're not done though.

00:04:18We're even gonna make it better.

00:04:20In goes our oatmeal, so rich and creamy.

00:04:22And then I'm gonna add in some peanuts.

00:04:25That's gonna give us even more protein.

00:04:27One of my favorite combos ever is peanut butter and banana.

00:04:30So I'm gonna add some slice of banana on top.

00:04:32I love getting different like temperatures and textures

00:04:35when I eat the oatmeal.

00:04:36Cause you know, I mean, oatmeal is just a bowl of mush.

00:04:38Let's be honest.

00:04:40I'm gonna add on our chopped peanuts.

00:04:42We've got peanut butter.

00:04:43We've got banana.

00:04:44And then a little drizzle of honey.

00:04:47Come on now.

00:04:48A regular serving of oatmeal,

00:04:49just the oats cooked in water,

00:04:50only has like five grams of protein.

00:04:52This bowl right here has about four times that amount.

00:04:58Mmm.

00:04:59Better than anything that comes out of a package.

00:05:01I can tell you that.

00:05:02That's delicious.

00:05:03This is breakfast stuffed peppers.

00:05:06You've had stuffed peppers before,

00:05:07but this is like a combination of stuffed peppers

00:05:10meets breakfast casserole.

00:05:12So you can take whatever kind of bell peppers you want,

00:05:14whatever color you like,

00:05:15and then you're just gonna cut them in half

00:05:17and take out the seeds and ribs.

00:05:19So I'm just gonna drop them in some boiling water

00:05:21for just a couple of minutes,

00:05:22just to get them, you know,

00:05:23a little head start in the cooking process.

00:05:25And then they'll finish in the oven.

00:05:26All right, the filling is going to be sausage,

00:05:28potatoes, eggs, and cheese.

00:05:30And for the potatoes,

00:05:31I'm just using some shredded hash browns.

00:05:33I'm just going to heat up a skillet,

00:05:35add a little oil,

00:05:36and then just kind of fry these up a little bit.

00:05:38I've already got my sausage going in another skillet.

00:05:40You could do this all in one skillet.

00:05:42Okay. We've given our potatoes a little head start.

00:05:44I'm going to add in the sausage back and all that come together.

00:05:52All right, I'm going to season it with a little salt and pepper.

00:05:57Then we're going to add in half of our cheese that we're using

00:06:01and our eggs.

00:06:03Once I stir the eggs in,

00:06:04I'm just going to turn off the heat because again,

00:06:06we're going to cook them again in the oven.

00:06:08This one's not going to be too eggy.

00:06:10It's more about the cheese and sausage,

00:06:14but the egg is just there to kind of hold it together.

00:06:16Okay. I forgot to add the green onions,

00:06:18adding in a little green onion for color,

00:06:19spoon this deliciousness into our peppers.

00:06:23And listen, you want to pack it in. Okay.

00:06:25These are also great for meal prep,

00:06:27like at the beginning of the week,

00:06:28and you can just keep them in the little storage containers in your fridge.

00:06:31I'm loading these up with protein.

00:06:33Do you see that?

00:06:34And then I'm going to add in a little more cheese for the topping.

00:06:39I'm going to spray the top of my foil so the cheese doesn't stick.

00:06:46All right. And that's it.

00:06:47Everything's still kind of warm.

00:06:48So these are only going to take about 15 to 20 minutes in the oven at 350 degrees.

00:06:52These smell so good.

00:06:56Oh yeah.

00:06:59So gooey and melty.

00:07:01Saved a little green onion for the top.

00:07:03This is one of those things where the protein comes as an afterthought.

00:07:06That's just like an added bonus because this is all about the dish and how delicious it is.

00:07:15I like that the pepper is not pure mush.

00:07:18It has a little bit of a bite to it.

00:07:19I mean, this is just an A plus.

00:07:21My next trick incorporates a little shortcut, but it's a crowd-pleaser, I promise.

00:07:26Sheet pan pancakes.

00:07:28The shortcut is protein pancake mix.

00:07:33These mixes, you can just add water and call it a day, but there are ways that you can, you

00:07:37know, improve it.

00:07:38I'm going to do about four cups.

00:07:40We added protein there, and then I'm also going to add four eggs, and I'm going to add in a

00:07:46stash of cinnamon.

00:07:53Of course I wouldn't have it.

00:07:55Okay.

00:07:57Back in business.

00:07:59Just a dash.

00:08:00And then we'll whisk it up.

00:08:01Oh my gosh, Nicole.

00:08:04Nicole.

00:08:07She got a little aggressive with that.

00:08:10The eggs are going to give it some fluff too, besides just adding protein.

00:08:14It's okay if there are some lumps in there.

00:08:19Generously grease your pan.

00:08:27You just want to spread it to an even layer.

00:08:30I am a plain Jane kind of person when it comes to my pancakes, so I don't love like a

00:08:34lot of filled,

00:08:35but my kids happen to love like chocolate chip pancakes.

00:08:38So you can decorate just some of it.

00:08:43I've seen where you can just kind of put toppings in each quadrant, and that way when you go to

00:08:49cut it,

00:08:49some people can get this, some people can get that, or some people can keep it plain.

00:08:53See how cute that is?

00:08:54And I'm just going to leave one little section plain for me.

00:08:57I mean, it's easy.

00:08:58You're getting a lot of servings.

00:08:59It takes no time to make, and these only bake for 15 minutes.

00:09:03Tops.

00:09:05They're going to be fluffy and perfect.

00:09:07Look at this.

00:09:10And then you just cut it into squares.

00:09:12You could say, I want a little of this and a little of that.

00:09:17That's a fluffy pancake.

00:09:18Every pancake needs some butter though.

00:09:20I do like to add fruit to the top and syrup.

00:09:24Duh.

00:09:25I'm just in such shock about the fact that you don't have to stand over a stove and make, you

00:09:29know, tons of pancakes for everyone.

00:09:31One pan and you're done.

00:09:34I want to be honest.

00:09:36The egg that gives these an extra boost of protein and fluffiness, they also kind of, you know, changes the

00:09:42texture a little bit.

00:09:42It's not quite as soft as what you would get in like just a regular flour-based pancake mix.

00:09:48But that being said, they're really hearty.

00:09:50Like these are going to fill you up.

00:09:52And you can tell that just after the first bite.

00:09:54Now you know I cannot do a protein breakfast episode without incorporating cottage cheese and a breakfast casserole.

00:10:02Those two are coming together.

00:10:0510 eggs and 32 ounces of cottage cheese.

00:10:08I'm going to need somebody to do the math on that.

00:10:10Get those whisk.

00:10:12I happen to love cottage cheese.

00:10:14I just like to eat it straight from the container.

00:10:17Almost 100 grams of protein just right here going in.

00:10:20Plus the 60 that's already in here.

00:10:25It's 160 grams so far.

00:10:27But I've put cottage cheese in my scrambled eggs for a long time.

00:10:30You're also adding in another pound of cheese.

00:10:33Calls for Monterey Jack.

00:10:34I've got this Monterey Jack and cheddar blended up.

00:10:37So that's what's going on.

00:10:38I love this addition.

00:10:39Some green chilies and then some bacon.

00:10:42I'm going to get all that blended.

00:10:44I might should have chosen a bigger bowl.

00:10:46Recipe calls for a half a cup of flour and a teaspoon of baking powder.

00:10:50I think if you were on like a no carb situation, you could probably leave this out.

00:10:54I still think it's going to be delicious.

00:10:55I know there's salt in the cheeses.

00:11:00It's not going up.

00:11:02I like that this is a breakfast casserole that you don't have to like soak with bread

00:11:06or anything.

00:11:12Ooh!

00:11:14That was about to be disastrous.

00:11:19All right, this one's going to impress me.

00:11:20I just have a feeling.

00:11:21This goes into a 400 degree oven for about 15 minutes and then we reduce the heat to 350

00:11:26and go about another 25 to 30 minutes.

00:11:29Oh my gosh!

00:11:33Lookie there.

00:11:34Look how it has puffed up, golden brown.

00:11:38So you want to let this sit probably five minutes or so before we dig in.

00:11:42That looks so good.

00:11:44This is a breakfast casserole you have not had before.

00:11:47This is so creamy.

00:11:52Mmm.

00:11:52You don't taste the cottage cheese.

00:11:54You just kind of, it just adds a nice little light texture to it and another like layer

00:12:00of creaminess that you don't just get from a regular egg casserole because there is so

00:12:04much cheese on it.

00:12:05It's you just, all that is a cheesy crust.

00:12:07You don't have to just make this and serve it right away.

00:12:10This freezes really well.

00:12:11You can cut it into squares.

00:12:13You can freeze individual portions and then microwave a little as you go.

00:12:16It's a good one to keep on hand for the week.

00:12:17Everybody loves a sausage ball, but I'm going to show you how we're going to pack the most

00:12:20protein possible in it.

00:12:22So you know the classic sausage ball recipe has just sausage, cheddar cheese, and then

00:12:29like Bisquick or like a baking mix like that.

00:12:32We are going to add cream cheese and cheddar cheese and also we're going to use like protein

00:12:38baking mix.

00:12:39This is what's really going to pump it up.

00:12:41I'm starting with a pound of spicy pork sausage.

00:12:44If you don't like it spicy, you can leave it out.

00:12:46I think you should leave it in.

00:12:48To this, I'm going in with lots of cheddar cheese, cream cheese, which also has protein,

00:12:53half a block, Parmesan cheese, a little garlic powder, a little Dijon mustard.

00:12:58These are going to be super flavorful.

00:13:00This to me is just an easy snack that you don't even realize you're eating that much protein,

00:13:04but it's things like this that you can also put in like kids lunches because you can eat

00:13:09them room temperature.

00:13:09You don't have to eat them like hot or you can even eat them cold straight from the fridge.

00:13:13Usually like the minimum people are talking about you should get in protein is like at

00:13:17least 100 grams a day.

00:13:18It's a lot to squeeze in if you like only eat three meals or like I usually only eat

00:13:23like two meals a day.

00:13:25I love a snack though.

00:13:25I'm a snacker.

00:13:26Start with a cup of the baking mix and this right here is 30 grams of protein and there's

00:13:33no like sweetness to it.

00:13:35So you're fine.

00:13:35You are going to need to get in there with your hands though.

00:13:37Just enough to moisten it and hold it together.

00:13:41It's going to absorb the grease that's in the meat and cheese as it cooks.

00:13:45So it might look a little dry going in, but it won't be.

00:13:48It can handle more of the baking mix.

00:13:50So another 15 grams going in.

00:13:53Somebody's going to have to calculate all these grams of protein, but y'all can just trust

00:13:56me.

00:13:56It's a good amount.

00:13:57Because what I don't like is that a hard boiled egg, you know, like that used to be

00:14:01like the protein snack and they'll be like, just eat eggs.

00:14:04An egg only has six grams of protein.

00:14:07You need like 10 to get a substantial amount.

00:14:10Clearly that work out.

00:14:11I know we're making snacks, but this one is like the perfect grab and go breakfast.

00:14:17Sometimes the best or the simplest.

00:14:1830 sausage balls and according to my calculation, each one has over five grams of protein.

00:14:24You know you're going to eat at least four or five.

00:14:27That's a good serving of protein.

00:14:28These go into the oven 350 degrees for about 25 to 30 minutes.

00:14:33Not your average sausage balls.

00:14:36I'm going to pop these onto a paper towel just to drain the excess grease off and then

00:14:41you can just wait on them to cool and store them in an airtight container in the fridge

00:14:46and just snack away.

00:14:48If you are doing these as a party snack, it's a good one because there's never enough like

00:14:52protein on the party table.

00:14:54Let's see what they look like inside.

00:14:55See, these aren't dried out and I love how the cheese cooks on the bottom.

00:15:00It gets a little crusty.

00:15:01What I want to see is can you taste the difference in the fact that we use the high protein

00:15:04baking

00:15:05mix.

00:15:05I'm going to go with no because we put so much other stuff in there.

00:15:10Mmm.

00:15:11This is the perfect use for that mix for extra protein.

00:15:15Oh, they're good.

00:15:16High protein sausage balls.

00:15:18The perfect scent.

00:15:19TikTok taught me this one, the air fryer tortilla pizza, and you can make this high protein.

00:15:24This is the perfect one that the kids can make after school.

00:15:28What I like is that it gets crispy on the bottom.

00:15:30In case we haven't met, I love a pizza with a crispy crust.

00:15:33So each one of these tortillas, you can find like the low carb or high protein.

00:15:37These have seven grams of protein for each one.

00:15:40I'm going to add a little cheese on the bottom.

00:15:42Then a little sauce.

00:15:44Then your pepperoni, sausage, whatever kind of meat you like to bulk up the protein.

00:15:49The turkey pepperoni has more protein than like the pork kind.

00:15:52So load it up.

00:15:54This has between 20 and 25 grams of protein for one little pizza.

00:15:58Into the air fryer, 375.

00:16:00It's only going to take about five minutes.

00:16:02And you could easily do a breakfast version of this too.

00:16:05Five to seven minutes later, you have a perfect pizza.

00:16:08Look at that.

00:16:09How cute is that?

00:16:11Give it a little crushed red pepper.

00:16:13This is definitely the perfect way to satisfy a pizza craving in less than 10 minutes.

00:16:22I'll definitely be teaching my kids this one so they can leave me alone when they're hungry.

00:16:27When it comes to snacks, not everything is savory.

00:16:30Sometimes you've got to satisfy the sweet tooth.

00:16:32And these easy four ingredient chocolate chip cookies kind of surprised me.

00:16:36And they're packed with protein.

00:16:38Starts out with a banana.

00:16:40What I like about all these recipes is even though they're high protein,

00:16:43they're not like keto necessarily.

00:16:45So they don't have like weird sweeteners and things in it.

00:16:47It's like stuff that I would want to eat.

00:16:49All right, you start by mashing the banana just like you would for banana bread.

00:16:53I like it like really mashed so you don't get like any chunks in there.

00:16:56Nobody even knows it's there.

00:16:57It's something my kids will be like,

00:16:59Ew.

00:16:59And I'm like, you never would have known.

00:17:01And then a half a cup of peanut butter, almond butter, whatever you like.

00:17:05And then, sorry guys, but you got to put the protein powder in this one.

00:17:09Protein powder really is the easiest way to pack like the most amount of protein in something.

00:17:15You can easily get like 20 to 25 grams in a serving of protein powder.

00:17:20I just don't always like to drink it just plain because it, you know, sometimes can taste a little chalky.

00:17:25This one's good though.

00:17:26So you need a half a cup of protein powder.

00:17:28And you can use vanilla, but you could also use like a flavored one.

00:17:31You could even do like chocolate or peanut butter, any kind of flavor.

00:17:34I'll just keep it vanilla today.

00:17:37Mix it up.

00:17:38See, it looks like cookie dough, but I'm doing chocolate chip cookies and do a quarter cup of chocolate chunks.

00:17:44All right. And you want to put these on a parchment lined baking sheet.

00:17:47We'll do like six to eight decent sized cookies.

00:17:50This is just a good like recipe suggestion.

00:17:53And then you can like judge it up.

00:17:55However you like make different varieties.

00:17:57You could add like oats in it and do like a breakfast kind of cookie version.

00:18:01These go into the oven 350 degrees for just about 10 minutes.

00:18:06Hot and fresh out of the oven.

00:18:09They look like cookies. Do they taste like cookies?

00:18:11You're going to want to let them sit on the baking sheet for about five minutes before you take them

00:18:15off.

00:18:15Check these out.

00:18:17See, your desserts can be packed with protein also.

00:18:21You could and should hit them with a little flaky salt when they come out.

00:18:26These do get like a good bit of sweetness from the protein powder.

00:18:30And so that salt just kind of like counter balances that and like mellows it all out together.

00:18:38These are good cookies.

00:18:39I like a soft baked cookie, a little bit gooey in the center.

00:18:43Five ingredients.

00:18:44You should make these way better than the ones you get like at a health food store.

00:18:47It is cottage cheese's time to shop.

00:18:49You can't have a protein snack episode and not include a few with this.

00:18:53I'm making an extra high protein version of our favorite dip, buffalo chicken dip.

00:18:58It's going to have all the usual suspects plus a couple surprises.

00:19:02The first being cottage cheese.

00:19:04Cottage cheese really is a good protein source.

00:19:06You get like 13 grams just for like a tiny half a cup.

00:19:10We also know chicken breast has like so much protein.

00:19:13Going in with about a half a cup of cottage cheese.

00:19:16We've always put this like in things like lasagna or things that are already kind of creamy.

00:19:21It's not as scary when it's mixed into things.

00:19:24Like my kids won't eat it plain.

00:19:26Also Greek yogurt instead of sour cream which is classically in this dip.

00:19:31Because you're going to get a lot more protein.

00:19:32This has 16 grams for a serving.

00:19:35And I'm going to use a whole cup.

00:19:36You don't have to be having a party to make buffalo chicken dip.

00:19:39I love making a batch of this.

00:19:40My daughter loves to eat on it throughout the week.

00:19:43And also loves to like take it in her lunch box.

00:19:46This is something I could eat every day.

00:19:48In goes a lot of chicken.

00:19:49I don't even know how much protein this is.

00:19:51But that right there is a ton.

00:19:52More cheese.

00:19:53AKA more protein.

00:19:55Oops, I meant to save a little bit of that for the top.

00:19:57Then ranch seasoning.

00:19:59Because buffalo and ranch.

00:20:00About a half a packet.

00:20:01And then the buffalo sauce.

00:20:03I like it extra buffalo-y.

00:20:04We replaced the cream cheese with cottage cheese.

00:20:08And the sour cream with Greek yogurt.

00:20:12That's how you turn this into higher protein buffalo dip.

00:20:15You can also serve this up in high protein wraps.

00:20:19And add even more.

00:20:20To me snacks are just way easier to get your protein in.

00:20:23Than like breakfast.

00:20:26Yup.

00:20:27That's it.

00:20:28Spin this into a casserole dish.

00:20:30I could eat it just like this.

00:20:31Not even baking it.

00:20:32I like it where it's not fully smooth on top.

00:20:34So that you get little kind of crusty baked bits on top.

00:20:37Top it off with a little more cheese.

00:20:39This goes into the oven 375 degrees until it's all bubbly and gooey.

00:20:44It's everything you know and love in a buffalo dip.

00:20:47It smells so good.

00:20:50I'm gonna make it pretty and maybe hide some of the cottage cheese.

00:20:53A little sprinkle of green onion.

00:20:55Looks fresh.

00:20:56Looks homemade.

00:20:57Looks better than any of the store-bought kind.

00:20:59A lot of times if you're doing high protein, you're also trying to limit carbs a little bit.

00:21:04So while I really like to serve this with Frito scoops, it's also really good with crunchy carrots and celery.

00:21:11It's like when you're eating like a buffalo chicken wing and then you take a little bite of celery or

00:21:17carrot with ranch.

00:21:18You get that all experience in one bite.

00:21:21And they make carrots that look like chips.

00:21:23So why not?

00:21:23Also like eating it on this because you get that like hot and cold at the same time.

00:21:28And a creamy and a crunchy.

00:21:29Also known as the perfect bite.

00:21:34Getting all that extra protein, you really didn't sacrifice the flavor or the whole like indulgent buffalo chicken dip experience.

00:21:41This works.

00:21:42You should make it.

00:21:43When you love carbs like I love carbs, it's always good to find a high protein carb to balance it

00:21:49out.

00:21:50And this is that.

00:21:51We're making a high protein bagel.

00:21:53I'm calling it Bethany's Bagel.

00:21:54If you've hung out on TikTok at all in the past six months, you might have heard that Bethany Frankel

00:22:00developed a bagel recipe and she nailed it.

00:22:03And I've never tried it.

00:22:04And this was my excuse to try it.

00:22:06So we are making the high protein bagel that also stars cottage cheese.

00:22:12If it tastes like cottage cheese, I don't think I'm going to like it.

00:22:15I love cottage cheese, but I don't like things to taste like cottage cheese that are not meant to be

00:22:20cottage cheese.

00:22:21You know what I mean?

00:22:21Now she uses a whipped cottage cheese.

00:22:25I don't know where that is.

00:22:26I've never seen it.

00:22:27But I do think that is key to getting whatever the texture of this dough is.

00:22:31This one looks pretty whipped, but I'll whip it again.

00:22:34To whip it, I think you could either just put it in a blender or the food processor.

00:22:38You're just trying to like break up the curds and make it like airy.

00:22:41This is a good one for that.

00:22:42Not sponsored.

00:22:43If it's not this thick, I would drain it first before you whip it.

00:22:46Cause I think you just really need that like thick and creamy texture.

00:22:53Okay.

00:22:53Looks good.

00:22:54Now she's very specific.

00:22:56So you need one and a quarter cup exactly of whipped cottage cheese.

00:23:01It does kind of like taste like less overwhelming when it's whipped.

00:23:04All right.

00:23:05And then to that, all you need is one cup of all purpose flour and one and a half teaspoons

00:23:08of baking powder.

00:23:09You don't have to worry about like the real scientific bagel experience with like boiling it and then baking it.

00:23:15We're just baking these in the oven.

00:23:17I know this is not an authentic New York style bagel.

00:23:20Okay.

00:23:21But this is definitely going to satisfy the craving if you love bagels and need more protein.

00:23:25From the videos I saw, it did look like the dough is going to be like really sticky and wet.

00:23:30A little hard to handle.

00:23:31And I'm going to trust the process.

00:23:32Okay.

00:23:33This is supposed to make four bagels.

00:23:35So you're going to divide this dough into four sections.

00:23:37Okay.

00:23:38Then you've got to shape it into a circle.

00:23:40Now she said after you do this part, it's kind of hard to move it.

00:23:43So you need to make it into the bagel shape while it's on the pan.

00:23:47It's like you can already feel it be a little fluffy.

00:23:50I guess the baking powder is already working.

00:23:52That in combination with cottage cheese must be a very reactive combo.

00:23:57Now you've got to season it, make it a little shiny.

00:23:59So I'm going to put a beaten egg and a little everything bagel on it.

00:24:02It's going to help give the bagel a good color, but it's also going to help the seasoning to stick.

00:24:06Everything bagel.

00:24:07And I'm going in with a little extra salt.

00:24:09Okay.

00:24:09Let's see if these are all they are cracked up to be.

00:24:13These go in 375 for about 20 minutes.

00:24:16See what happens.

00:24:17They kind of look like a bagel.

00:24:19I feel like hers got fluffier than mine did.

00:24:21Maybe I pushed them too thin, but we do like that.

00:24:24What does it look like on the inside?

00:24:26Will it look like a bagel?

00:24:27Will it satisfy the craving?

00:24:29To really bump up the protein, you would want to add more protein to this.

00:24:33Obviously you could do eggs, cheese, turkey, whatever.

00:24:37I'm going to add some cream cheese.

00:24:39This is no protein.

00:24:41It's got one gram.

00:24:42You're going to want to let them sit for about 10 minutes before you cut into it.

00:24:45All right, guys.

00:24:46What's it going to look like?

00:24:48Looks like bread.

00:24:49What I really love is how easy it is to whip up some bread.

00:24:52You know, you always think about kneading and yeast and all that.

00:24:55This was definitely easier.

00:24:56Now, at this point, I would want to toast it again because I like the inside toasted,

00:25:00and I feel like I need the true bagel experience.

00:25:02So I'm going to do that.

00:25:03I didn't even try them before I toasted it, but I can definitely tell you toasting them

00:25:07is the way to go.

00:25:08Now I'm feeling like I might really be eating a real bagel.

00:25:12Let me see if I can taste the cottage cheese.

00:25:18If you didn't know, you wouldn't know.

00:25:20These don't have like a ton of protein, but they definitely have more protein than a regular

00:25:24bagel.

00:25:24And if you add in some smoked salmon or some chicken salad, some turkey and make it a sandwich,

00:25:30this could really be a great high protein snack.

00:25:35It does work.

00:25:37It does satisfy the bagel and carb craving, and it does not taste like cottage cheese.

00:25:43That's a win.

00:25:44Another one for the sweet tooth.

00:25:45This is one of my favorite snacks and one of the greatest things I learned on TikTok also.

00:25:49It's the two ingredient high protein cheesecake.

00:25:53A lot of protein.

00:25:54Like one little serving is going to have 16 grams of protein.

00:25:57And like you can use like the no fat or like no anything Greek yogurt if you want for this.

00:26:04Or you can even use like a vanilla flavor.

00:26:06But all it is is Greek yogurt and sugar-free cheesecake jello pudding mix.

00:26:12It thickens it up and it makes it like super thick and creamy just like the center of a cheesecake.

00:26:18And then I'll show you how I'll serve it up.

00:26:19A lot of times if I'm at home I just add the jello right to this, but it gets a

00:26:23little messy.

00:26:24So I'm going to mix them in a bowl and then I pour it back into the container.

00:26:27I'm just using the plain Greek yogurt because I like kind of that tang that reminds you of cream cheese.

00:26:32Don't blink because you might miss this one.

00:26:34And as it sits in the fridge it gets even thicker.

00:26:38But it thickens almost immediately.

00:26:39See?

00:26:40This to me is like the perfect late afternoon when you're craving something sweet.

00:26:44Or even for like a dessert after dinner.

00:26:46But anyway that's it.

00:26:47I mean it's so thick.

00:26:49But here is how to serve it up and make it taste just like cheesecake.

00:26:53You can do this like parfait style and layer it.

00:26:57It's really not necessary for me.

00:26:59But you've got your super thick cheesecake filling.

00:27:02And you get to eat, you know, three quarters of a cup of it.

00:27:05And then instead of the graham cracker crust, just a little bit of graham crackers.

00:27:11We're doing like an eighth of a serving size.

00:27:13Just enough for a little crunch.

00:27:15And then I love blueberry cheesecake.

00:27:17You could also do strawberries or raspberries.

00:27:19But this is your high protein sweet snack.

00:27:23The fastest one of the day.

00:27:24The easiest one of the day.

00:27:26And maybe my favorite of the day.

00:27:28You can just go in for the perfect bite.

00:27:30And it is legit like you're eating cheesecake.

00:27:34I can't explain it but this is one like I don't get tired of.

00:27:36Play with the fruits.

00:27:37Play with the flavors in it.

00:27:39You could do maybe even like a key lime Greek yogurt or something.

00:27:42And you'd have like key lime cheesecake.

00:27:44You can do so much with this one.

00:27:45I don't want to save this one.

00:27:48We liked the two ingredient snack.

00:27:50How about a one ingredient snack?

00:27:52Roasted chickpeas.

00:27:54This is like a classic.

00:27:56If you've never made these before, you're missing out.

00:27:59They're just good to make and keep on hand in the pantry for when you're wanting to grab like that

00:28:04salty snack.

00:28:05This is going to be a much healthier option.

00:28:08And of course it has protein.

00:28:09Not as much as some of our previous snacks.

00:28:12But it still works.

00:28:13And you can also combine this with edamame too and add more protein.

00:28:18Drain and rinse three cans of chickpeas.

00:28:21All right.

00:28:21And then add them to the bowl and season them up.

00:28:24This is where you can be creative.

00:28:26Okay.

00:28:26You don't have to stick to what I'm doing.

00:28:28It's all about an oil to help them get crispy and to help the seasoning stick.

00:28:32And then whatever seasonings you want.

00:28:34I'm going to do a few tablespoons of olive oil and then I'm going in with Cajun seasoning.

00:28:38A little garlic powder.

00:28:40A little smoked paprika.

00:28:41And then a little salt and pepper.

00:28:43I thought the cheesecake yogurt was the fastest.

00:28:45This might be the fastest.

00:28:46Although these have to bake.

00:28:48Get them into a single layer so they get crispy.

00:28:50And these take a while because you want them to get like crunchy.

00:28:52So this satisfies your like chip craving.

00:28:55450 degrees for about half an hour.

00:28:57This little high protein bar snack can hear the crispiness.

00:29:03You want to cool these pretty much all the way before you serve them and they're going

00:29:06to get even crunchier as they cool.

00:29:09This is like the good happy hour snack that you don't have to feel bad about.

00:29:13You can buy bags of these in like the produce department.

00:29:17And they're like five or six dollars a bag.

00:29:19It's cheaper to make your own.

00:29:23I haven't had these in a long time.

00:29:25I forgot how good they are.

00:29:26They really have so much flavor.

00:29:27The way they've like absorbed that Cajun seasoning.

00:29:30Like it's the perfect salty snack craving.

00:29:32More protein than popcorn.

00:29:35Cheaper than nuts.

00:29:36It's a good snack to know.

00:29:38I can't talk about protein without including a smoothie.

00:29:41But this is not your ordinary smoothie.

00:29:43How about a smoothie that tastes like an orange Julius.

00:29:46Or that tastes like a dreamsicle.

00:29:48Or a creamsicle.

00:29:49That's what we're about to make.

00:29:50One orange.

00:29:51You want to zest it.

00:29:52So I've washed it.

00:29:53Because the zest is going in here.

00:29:54So we're going to zest the orange.

00:29:56And then I'm going to peel it.

00:29:57And cut it up into the segments.

00:30:00Can you smell it?

00:30:00An orange Julius for those of you that don't know.

00:30:03Is just like a creamsicle shake.

00:30:05There used to be a place in the mall called orange Julius.

00:30:08And that's all they served.

00:30:09Then Dairy Queen brought them back.

00:30:11But they were just you know packed with sugar and fruit juice.

00:30:14This one's going to have protein too.

00:30:15Okay so we're putting the whole orange in.

00:30:17And this is how I'm going to peel it and cut it.

00:30:20I just think it's the easiest way.

00:30:22It just smells so good.

00:30:23This is not a time to use like the store-bought orange juice.

00:30:26All you need is one orange.

00:30:28Plus you get all like the fiber and stuff too.

00:30:30Oranges and zest into the blender.

00:30:32To that Greek yogurt.

00:30:34About half a cup.

00:30:35This shake is going to have like 40 grams of protein in it.

00:30:40Your protein powder.

00:30:41And for this one you want to use vanilla.

00:30:43So that it tastes like dessert.

00:30:44Milk of choice.

00:30:45Which also should have some protein in it.

00:30:47And you'll do a cup of that.

00:30:49This is really how to get a big chunk of your protein for the day in.

00:30:53A little splash of vanilla to really keep it tasting like dessert.

00:30:56And then a few cubes of ice.

00:30:58Ice is going to help it get, you know, frothy.

00:31:00And that's it.

00:31:06Look at that.

00:31:07Cheers.

00:31:14That's good.

00:31:14It is reminiscent of the classic.

00:31:17If you just picture an orange creamsicle or dreamsicle.

00:31:21This one satisfies your sweet tooth and it's going to fill you up.

00:31:24And you don't even realize it.

00:31:25Cheers indeed.

00:31:29One more for our friend cottage cheese.

00:31:32I have to try the viral cottage cheese chips.

00:31:35Because I'm doing it for you.

00:31:37I've got to make sure that they don't just taste like cottage cheese.

00:31:40But rather satisfy the potato chip craving with a lot more protein.

00:31:44Because potato chips I think have like zero grams.

00:31:47So this one starts with a cup of cottage cheese.

00:31:52This might be a good time to whip it again.

00:31:54Or you want to get the small curd.

00:31:56You can flavor them however you want.

00:31:58Or you can just do salt and pepper.

00:31:59I thought like some ranch chips are going to kind of give like sour cream and onion vibe.

00:32:03You know.

00:32:03A couple teaspoons.

00:32:05Mix it up.

00:32:07That right there tastes pretty good.

00:32:09Anyway, you're going to put like a teaspoon on a baking sheet.

00:32:12Parchment lined baking sheet.

00:32:14And spread it out as thin as possible to make a potato chip.

00:32:17I mean who thought of this.

00:32:19Basically the thinner you spread your cottage cheese mixture.

00:32:22The crunchier your chip is going to be.

00:32:24I like them crispy.

00:32:26So I went kind of thin.

00:32:27This actually makes a lot of chips.

00:32:29You can tell.

00:32:30Because I still have a lot of the mixture left.

00:32:32And 16 chips.

00:32:33So you can definitely make this in batches.

00:32:35And you're going to have a lot of chips stored up.

00:32:37This bakes at 350 degrees.

00:32:39The amount of time depends on how thin you spread your cottage cheese.

00:32:43So you want to start just at about 20 minutes.

00:32:45It could take up to 45 minutes if you spread it too thick.

00:32:50Here goes nothing.

00:32:54Okay guys.

00:32:55I'm not so sure about this one.

00:32:56The instructions say that you need to let them cool completely on the parchment paper.

00:33:00And then peel them away a little bit.

00:33:02Because they do look like they are stuck.

00:33:04They actually kind of smell good.

00:33:06Like a sour cream and onion chip.

00:33:11Maybe we should have greased the parchment.

00:33:14Let me taste it for you.

00:33:17They can't all be perfect you know.

00:33:19But aren't you glad I tried this one out for you?

00:33:21They're not that crunchy.

00:33:22They may not have cooled enough.

00:33:24I am shocked at the fact that they do taste like ranch potato chip.

00:33:28So I mean I could sit here and just pick these off.

00:33:30I don't know if I'm going to be getting any protein though.

00:33:32These are a no for me.

00:33:33But 9 out of 10 is not bad.

00:33:35But I've got one more up my sleeve for you.

00:33:39For my final trick.

00:33:41Protein packed energy balls.

00:33:43These are like old classics but with a new twist.

00:33:47Because we're adding protein powder.

00:33:48Protein powder is just like the secret weapon to so many like sweet treats and things these days.

00:33:54You've got to know the right combination of things to mix it with though.

00:33:57And I think this one is about to be a good one.

00:33:59Starting with oats.

00:34:01Did I mention these were no bake?

00:34:02We love a sweet treat that you don't really have to cook.

00:34:04Now listen they have things like this at Costco.

00:34:07Buy the bag.

00:34:08About like 20 bucks or something.

00:34:10This is definitely another one that you can make for cheaper at home.

00:34:13You buy all the stuff but you can make like quadruple the amount.

00:34:16Mini chocolate chips.

00:34:18Ground flax seed.

00:34:19Fairly inexpensive also.

00:34:20Plus a lot of times when you're eating high protein you're not eating a lot of fiber.

00:34:25So things like adding this and the oats are going to balance that out.

00:34:29And then peanut butter we know has protein but it's also just delicious.

00:34:33This is the crunchy peanut butter so we have like some texture in there.

00:34:35This is another recipe you can tweak and make your own.

00:34:38You can do raisins or dried cranberries or almond butter instead of peanut butter.

00:34:43And then go in with some honey.

00:34:44Okay now for the protein powder.

00:34:46This stuff has protein in it but you're really going to boost it up with this.

00:34:49And you can choose whatever flavor you want.

00:34:51We've got chocolate.

00:34:51We've got peanut butter.

00:34:52So I'm doing a chocolate peanut butter protein powder.

00:34:55But you could just do vanilla or just chocolate or whatever you want.

00:34:59So you can add one to two scoops so like 20 to 40 grams of extra protein.

00:35:03Getting that mixed up I've got two more things to add.

00:35:06A little pinch of salt.

00:35:07A little vanilla extract.

00:35:08A little midday snack.

00:35:11Before after a workout.

00:35:12A run.

00:35:13Whatever you healthy people do.

00:35:15Alright then you're going to roll it up into balls.

00:35:17As you roll it up it will start to like stick together more.

00:35:19You could even like have a little bowl of water to wet your hands.

00:35:24I just found that if you press it back and forth it does it on its own.

00:35:28So your little homemade no bake granola bars basically.

00:35:31Alright once you roll these up.

00:35:33You're going to place them on a baking sheet.

00:35:35And pop them in the freezer for about an hour to set.

00:35:38You can also just keep them stored there.

00:35:40You can just put them in an airtight container.

00:35:42And keep them in the fridge.

00:35:43And this is just great for easy snacking.

00:35:45Or for just like running out the door.

00:35:47The final taste test.

00:35:52This surprises me in a way that I thought it was going to taste healthy.

00:35:56But it tastes indulgent and like the perfect sweet treat dessert.

00:36:01Not just a snack or a grab and go breakfast.

00:36:03It's a good one.

00:36:04The viral garlic butter steak bites.

00:36:07Chuck roast.

00:36:09And this is going to make a lot of steak bites.

00:36:11So you're going to cut it into like one inch cubes.

00:36:15A little extra flavor.

00:36:16I'm going in with some onion.

00:36:17On top of that I'm going in with the au jus mix.

00:36:20This is going to help create a gravy at the end to serve over our steak bites.

00:36:26A lot of the recipes also have a pack of onion soup mix.

00:36:32Then y'all get all mad because there's too much sodium in it.

00:36:35So I'm just doing real onion.

00:36:37One pack of this.

00:36:38And then for the steak just to make it like kind of have that steak feel.

00:36:43I'm using some Montreal steak seasoning.

00:36:47And I'm going to kind of coat that liberally.

00:36:49Right on in.

00:36:50And then we can't call it garlic butter steak bites without garlic and butter.

00:36:54And I'm going in with lots of garlic.

00:36:56I've seen this recipe and people only use like four cloves of garlic.

00:37:00Don't be scared.

00:37:01Go right on top.

00:37:02The garlic and the butter.

00:37:04Four tablespoons of butter.

00:37:06See as that butter starts to melt on this and it's sitting right with the garlic.

00:37:11It's all going to kind of infuse together and then go into the meat.

00:37:14And then just a little bit of beef broth.

00:37:17That's it.

00:37:19Locked and loaded.

00:37:22Woo.

00:37:23It's a little steam.

00:37:25Now you've got to put your hand over the steam.

00:37:28Why would you do that?

00:37:29Ugh.

00:37:30The way this smells like garlic butter is amazing.

00:37:36Ugh.

00:37:36It's like, it smells like garlic bread dipped in buttery steak.

00:37:42I always feel like when people are really trying to get in their protein, they're cutting their carbs a little

00:37:49bit.

00:37:49So, a little trick.

00:37:53Some mashed cauliflower.

00:37:56Now my kids can always tell the difference.

00:37:59So, I've got some mashed potatoes.

00:38:02And then you can stretch them by stirring in a little mashed cauliflower.

00:38:07Because steak and potatoes?

00:38:10Yes please.

00:38:11Now see, I cooked these long enough to where it's going to be tender but not quite like a pot

00:38:16roast where it shreds.

00:38:17Because you still want to get that kind of bite like you would in steak.

00:38:21Finish it with some parsley.

00:38:2610 cloves of garlic is the perfect amount.

00:38:29It's rich.

00:38:30It's buttery.

00:38:31You definitely get the garlic.

00:38:33You're going to want to serve this with something to sop up that juice.

00:38:36That's all I'm saying.

00:38:39I will have no problem hitting my protein dinner goal with this meal.

00:38:43Just saying.

00:38:45Mmm.

00:38:46Mmm.

00:38:48Crock pot carnitas.

00:38:50This happens to be one of my favorite things in the world.

00:38:54This is your taco Tuesday thing to do.

00:38:56It's not your normal taco.

00:38:58So, this starts with pork shoulder, pork butt.

00:39:02If you find this cubed up, you can.

00:39:04You can get boneless, bone in.

00:39:05And then I got what was on sale, which is this bone in.

00:39:08And this is also going to make a ton of food.

00:39:11And then I'm just going to cut it into kind of big chunks.

00:39:14Now, I'm saving this like piece that's left that surrounds the bone.

00:39:19Because if you know me, this is going in my Sunday sauce.

00:39:26Now for the flavors.

00:39:27So, we are going to season well all the sides of this pork.

00:39:32In with some salt.

00:39:34Lots of pepper.

00:39:36Then a little bit of chili powder.

00:39:38Then lots of cumin.

00:39:40This and some citrus is what gives carnitas its, you know, signature flavor.

00:39:44And then some oregano.

00:39:45Also heavy on the oregano.

00:39:47Oh yeah, that smells so good.

00:39:49I'm going to spread it on and then also kind of rub it in.

00:39:52Alright, so once it's well seasoned, just pop it in the crock pot.

00:39:56To our pork, I'm just adding some onion.

00:39:59Just some chopped onion.

00:40:00And lots of garlic as well.

00:40:02And then the secret ingredient.

00:40:07Onion.

00:40:11Orange juice.

00:40:13Orange juice.

00:40:15Fresh.

00:40:17This is the way to go.

00:40:17Oh my god, that's pretty.

00:40:19Oh my god, I need to make a cocktail with that juice.

00:40:22Oh my gosh, this is going to be so good.

00:40:24This one's going to take a while.

00:40:25So this is the one you can put on before you go to work.

00:40:28To up the protein, even though this whole crock pot is full of protein.

00:40:31All it is is protein in here.

00:40:33You can find tortillas that have extra protein or like, you know, low carbs too.

00:40:40And then grill them up a little bit and they're good to go.

00:40:45You would have thought they were in the oven, but they weren't.

00:40:48The sugar from the orange juice kind of caramelizes on there.

00:40:51I mean, these are just literally melt.

00:40:54You know, the pork's pretty rich.

00:40:56So, things like pickled onions and lime juice are going to cut through some of that richness.

00:41:00In the most delightful way.

00:41:02I mean, I could probably eat 20 of these.

00:41:06Mmm.

00:41:08Mmm.

00:41:09Ridiculous.

00:41:10It's off the charts.

00:41:12It's so juicy and rich, but like, in the best way.

00:41:17That meat is so tender.

00:41:18And then when you put a little bit of brightness with the lime juice and the pickled onions, your Taco

00:41:25Tuesdays just got a lot better.

00:41:26That was so good.

00:41:28I have a feeling that this one might be my favorite one of the day.

00:41:32This one is high protein crock pot buffalo chicken mac and cheese.

00:41:38Need I say more?

00:41:40This is like a two-step cooking process because we're going to cook the chicken until it's shreddable and then

00:41:46we stir everything else in and let it finish.

00:41:47And then we know buffalo chicken and ranch, so I am adding in a packet of ranch seasoning.

00:41:53Then the buffalo sauce.

00:41:55That's a lot of buffalo.

00:41:56And then for my first added protein trick, I'm going to use bone broth instead of chicken stock.

00:42:02This has eight grams per serving, so this has 32 grams of protein just in this.

00:42:08And then that's it.

00:42:09This is going to cook on high for about two, two and a half hours just until the chicken is

00:42:14ready to be shredded.

00:42:15You can also do it on low for about four hours.

00:42:18All right.

00:42:18Now it is time to add even more protein to our already protein packed buffalo mac and cheese.

00:42:26First, I'm going to take out the chicken and chop it up a little bit.

00:42:33Oh, I love that smell.

00:42:35This has been just over two hours.

00:42:37You can shred it if you want to.

00:42:39I'm just kind of cutting it into small pieces.

00:42:41I mean, you can cut this with a butter knife, really.

00:42:45Mm, back in the crock pot.

00:42:47A lot of flavor that's going to be absorbed into the pasta.

00:42:51Okay, speaking of the pasta, I'm using the protein pasta.

00:42:56Whole box, uncooked, going in.

00:43:00I'm going to add a little cream cheese, but instead of just all cream cheese like you would in your

00:43:04buffalo chicken dip,

00:43:04I'm going to do some cottage cheese because it's packed with protein.

00:43:08We know.

00:43:09Trust the process.

00:43:11Trust me.

00:43:12I know you do.

00:43:14All right.

00:43:15And then I'm going to go in with about two thirds of the cheese, just cheddar cheese.

00:43:20And then we're going to cover this back up, turn it on high for about a half hour or so

00:43:25until the liquid has absorbed into the pasta,

00:43:28and it will make the pasta tender.

00:43:31All right, so everything is cooked perfectly.

00:43:33I'm going to add in some more cheese.

00:43:35Let it tighten up.

00:43:36Now this one will firm up a little bit as it sits and cools slightly, but we're digging right in.

00:43:42I'm going to top it with just some simple green onions.

00:43:45You could also add in some crumbled blue cheese if you like that with your buffalo chicken.

00:43:49Just a thought.

00:43:50Oh my gosh, it smells good.

00:43:52I wouldn't be mad if you just wanted to drizzle with just like a tiny bit more sauce.

00:43:58Give me all the protein dinners that also include carbs.

00:44:02That's what I'm talking about.

00:44:06Mmm.

00:44:07A plus, plus, plus, plus, plus.

00:44:11The chicken cooked to perfection.

00:44:14The noodles are perfect.

00:44:16Sauce is super creamy.

00:44:18The cottage cheese just blended right in.

00:44:21You don't even see it.

00:44:22Crock-pot buffalo chicken mac and cheese.

00:44:26You're going to want to make this one.

00:44:30And for my next trick, easier than ordering takeout, I'm making beef bulgogi.

00:44:37This is going to be the easiest one of the day.

00:44:39So I'm starting off with pre-sliced beef that you can get in the meat section.

00:44:46The recipe suggests marinating.

00:44:48So you could prep this the night before and then throw it in your crock-pot in the morning.

00:44:53I have a feeling it's going to be just as delicious without that step.

00:44:56More garlic.

00:44:57One of my favorite shortcuts in the kitchen is buying pre-peeled garlic.

00:45:02So I'm just going to smash and rough chop two or three cloves.

00:45:06So I'm going to start with soy sauce and then sesame oil.

00:45:10So it's just soy sauce, sugar, and sesame oil.

00:45:13Just want to make sure everything is well coated.

00:45:15Doesn't get much easier than that.

00:45:17I'm going to go low and slow for about, I don't know, four to six hours or until I tell

00:45:22you it's ready.

00:45:23After about two hours, our bulgogi is just kicking.

00:45:26And I'm going to go in with some fresh green beans.

00:45:28I just bought some, you know, pre-trimmed ones, giving them a little chop and throwing them right in.

00:45:33And then we'll go another couple hours.

00:45:36Oh, it smells so good.

00:45:39Now all we have to do is cook up a little rice.

00:45:45Our bulgogi and green beans.

00:45:48Oh, it smells so good.

00:45:50You can really smell that sesame in there.

00:45:52Just a little salt for those green beans.

00:45:56All right.

00:45:56And then finish it off with a little bit of green onion and sesame seed.

00:46:01This right here is the meal your whole family will love.

00:46:04Perfect bite.

00:46:11The meat is tender and it still has a little bit of chew like the steak does.

00:46:15So it kind of reminds you, you know, of a steak dinner.

00:46:20There's nothing not to like here.

00:46:21It's basically a two ingredient dinner packed with flavor and protein.

00:46:25It's a win-win.

00:46:27This is slow cooker Belgian booyah.

00:46:31Talk about protein has both chicken thighs, boneless, skinless chicken thighs, as well as beef stew meat.

00:46:38So this is classic to include both.

00:46:40I'm just going to chop up a little celery and onion.

00:46:43And I'm just going to start dumping.

00:46:45Also like it doesn't require any like browning of the meat or anything beforehand.

00:46:50Yeah.

00:46:50Okay.

00:46:51Also a little bit of green bell pepper.

00:46:53Everything but the kitchen sink kind of meal.

00:46:56We know boneless, skinless chicken thighs or just chicken thighs in general are a good budget friendly option.

00:47:01But also when it comes to the slow cooker, cooking chicken thighs is really the way to go.

00:47:07You don't really run the risk of overcooking them.

00:47:09Did find a pretty pack of stew meat for this one.

00:47:13So it's already cut up.

00:47:14I'm just going straight in.

00:47:15So you want about half as much of the beef as you have the chicken.

00:47:19Okay.

00:47:20Still adding stuff.

00:47:22Carrots, corn and green beans.

00:47:27All right.

00:47:27And because we have beef and chicken in here, we're also going to use beef broth and chicken broth.

00:47:32Ah, the potatoes.

00:47:33I forgot the potatoes.

00:47:34All right.

00:47:35Red potatoes.

00:47:36I know we talked about like a lot of times when you do high protein, people do low carb, but

00:47:40give me all the carbs too.

00:47:42It's the heartiest pot of vegetable beef or chicken stew I've ever made.

00:47:46Final veggie to cut.

00:47:48A little bit of cabbage.

00:47:49Kind of like short shreds.

00:47:52All right.

00:47:53Now time to season it up and bring it together.

00:47:55Going in with a can of diced tomatoes.

00:47:57Salt.

00:48:00A little oregano, basil and celery salt.

00:48:04The biggest challenge of this meal is stirring it up.

00:48:07Getting it all incorporated.

00:48:09I feel like I'm about to get in here with my hands.

00:48:11And then as it cooks, it's going to shrink down a little bit.

00:48:14So you'll be able to stir it better in a little while.

00:48:18Let's go kill some time.

00:48:21Because we got lots of it.

00:48:25Booyah.

00:48:27I couldn't.

00:48:28I couldn't not do it.

00:48:30Okay.

00:48:32A pot full of protein in the form of Booyah.

00:48:36It does make you want to say Booyah.

00:48:39Those potatoes have kind of broken down and it's made this a creamy kind of stew situation.

00:48:46Mmm.

00:48:47The heartiest vegetable soup I've ever made.

00:48:50Of course.

00:48:52Got to brighten it up.

00:48:53Parsley and a little crack of pip.

00:48:58My first bowl of Booyah.

00:49:02Mmm.

00:49:03This just makes you feel good inside.

00:49:05I don't have to add any other salt or anything right now.

00:49:09It is perfectly seasoned.

00:49:12That's a perfect 10 out of 10.

00:49:14And it makes you feel healthy eating it.

00:49:16I love the way some of the potatoes have broken down in here.

00:49:19It's something different, but it is the perfect protein packed meal to end a long day.

00:49:25Skillet chicken and white bean stew.

00:49:28Five ingredients here.

00:49:29Bone in skin on chicken thighs.

00:49:32This is my favorite thing to start a one pan meal with.

00:49:36White beans.

00:49:37Cannellini beans.

00:49:38Whatever kind of bean you like.

00:49:39Cherry or grape tomatoes.

00:49:41A great flavor shortcut for some cheese.

00:49:44And then baby spinach.

00:49:45This gives us that added nutrition to the meal and round it out.

00:49:48Per usual, when it comes to my ingredient counting dinners, you know that pantry staples do not count.

00:49:54Pantry staples include things like onions and garlic, which you should have at all times.

00:50:00Of course, all our dried spices, salt and pepper, olive oil, butter.

00:50:06You get the idea.

00:50:07Stock that pantry.

00:50:08Then you only need five ingredients.

00:50:10Let's go.

00:50:10I'm going to start by seasoning and then crisping up my chicken thighs.

00:50:14This is what's going to lend the flavor throughout the whole dish.

00:50:17Chicken thighs are one of the best, most affordable proteins.

00:50:22And chicken in general is high in protein.

00:50:24So I'm just going to season it simply with salt, pepper, and garlic powder.

00:50:27Just, you know, measure with your heart, people.

00:50:29Don't feel like you have to stick to the exact recipe measurements.

00:50:32All right, and then this goes down into a skillet.

00:50:34I'm going to add a little bit of olive oil just to help them get going.

00:50:36You're going to place these skin side down and let them cook for at least five minutes without touching them.

00:50:43Skin automatically tightens up.

00:50:45Once it's down, season the other side.

00:50:47And then you've got to learn to walk away.

00:50:49I would say go prep the other ingredients, but other than chop an onion, you really don't have to do

00:50:53anything else.

00:50:53Cook it for about one minute on the second side and then take them out.

00:50:56They're not going to be cooked at this point.

00:50:59Some of this skin shrunk a little too much.

00:51:01That's because my pan was a little hot when I first put it in.

00:51:03But it's fine. It has served its purpose.

00:51:05Look at all that great flavor it has rendered out.

00:51:07I'm just going to keep that in there because it's going to cook the rest of the dish.

00:51:11Going in with the onion.

00:51:13The onion is going to help lift some of that flavor off.

00:51:16I'm going to give that just about a minute.

00:51:17Now we're making the stew.

00:51:20To further lift the flavor, we're just going to go in with some of our tomatoes.

00:51:24You can cut these in half if you want.

00:51:25I'm just going to cook them down.

00:51:26Once they start to burst, they'll release that acid to lift off the rest of the flavor.

00:51:30This is how you clean your skillet.

00:51:32Also going in with about a quarter cup of water.

00:51:34Now we're just going to cook this until those tomatoes start to break down and burst a little bit.

00:51:38And now we go in with our white beans.

00:51:40Going to go in with about another quarter cup of water.

00:51:43We're going to get a good bit of flavor, but I'm going to add in just a little bit more

00:51:46salt and pepper here.

00:51:47This is going to be one of those good rustic meals.

00:51:50It's still cold outside.

00:51:51This is going to warm you up.

00:51:52I promised high protein, which we are definitely getting from the chicken and also the beans.

00:51:56But the beans also give us that fiber we're looking for.

00:51:58So I'm going to add the chicken back in at this point and let it finish cooking.

00:52:02It just kind of simmers in this.

00:52:04It's going to give off a little more liquid too as it cooks.

00:52:07Any juices that have accumulated, let them go in.

00:52:09I'm going to cover this and let it simmer until that chicken's cooked.

00:52:12I love a one pan meal.

00:52:14It's been about 25 to 27 minutes.

00:52:17That chicken is cooked through and look at all those juices that have come.

00:52:21This is a true stew now.

00:52:23I'm going to take the chicken out.

00:52:25I'm going to stir in that spinach.

00:52:26I'm doing the whole box because we're trying to get all the fiber we can.

00:52:29And it's going to cook down to nothing.

00:52:31And then I'm going in with Boris and cheese.

00:52:34This is just like the biggest flavor booster.

00:52:37It's going to add creaminess.

00:52:38Even though it's pretty creamy from the beans, you could really use this as an optional ingredient.

00:52:44Half is really all you need.

00:52:46You can put the whole block in if you want to.

00:52:47That's just one of those secret shortcut ingredients when you're trying to cut or minimize ingredients.

00:52:53Doesn't that look good?

00:52:54And it doesn't look like it was only five ingredients.

00:52:57We're talking the chicken just created so much magic in this one pan.

00:53:01Give it a little taste.

00:53:05Mmm.

00:53:06My God, that is good.

00:53:08Might just add a little more pepper.

00:53:09Let me show you all how good this looks.

00:53:11And if you're not watching your carbs, get the crusty bread.

00:53:15This is even better than I thought it was going to be.

00:53:17Start with our white bean stew.

00:53:20Chicken on top.

00:53:21You can garnish if you want.

00:53:23We're just keeping it at five ingredients for this one.

00:53:25High protein, high fiber.

00:53:27100% delicious right here.

00:53:29How do it taste?

00:53:30Let me tell you.

00:53:31It's really hard to mess up chicken thighs, y'all.

00:53:33Look how perfectly juicy that is.

00:53:40Mmm.

00:53:42Mmm.

00:53:43If you're not cooking with chicken thighs very often, you are really missing out.

00:53:47Definitely the best cut of chicken.

00:53:49This is comforting.

00:53:49It's so full of flavor.

00:53:51It does kind of make you feel good.

00:53:52Like it doesn't feel like you're eating anything, you know, unhealthy.

00:53:56It's definitely hearty also.

00:53:58Besides the little bit of worsen cheese, those beans lend so much creaminess.

00:54:01You get the juicy burst of tomato.

00:54:03Chickens cook perfectly.

00:54:04I hate when we start off so good because it's going to be hard to beat this one.

00:54:07But I'll try.

00:54:08Next up, five ingredient salmon teriyaki bowls.

00:54:11This dinner incorporates a couple great shortcuts.

00:54:15Of course, we're starting with salmon.

00:54:17High protein indeed.

00:54:19It's also one of the easiest fishes to cook.

00:54:22Edamame.

00:54:22Just frozen shelled edamame.

00:54:24This is going to add fiber and more protein.

00:54:27I'm also using frozen pre-cooked jasmine rice.

00:54:30You can make your own.

00:54:32You can just buy the pouches.

00:54:33You can do whatever.

00:54:34You want to get a good store-bought teriyaki sauce.

00:54:36Not one that's like super thick.

00:54:38I like this one that has, you know, a bunch of seeds in it.

00:54:42It's on the thinner side.

00:54:43And then avocado.

00:54:44This is just going to add great flavor, a little creaminess, and it's going to add to the texture moment

00:54:49to make that perfect bite.

00:54:50Start out by lining your baking sheet with a little foil because teriyaki sauce is sticky.

00:54:56Okay, when you go to cook it, you don't want that mess in your pan.

00:54:59You can give it a spray also.

00:55:01And you're just going to place your salmon fillets right down on it.

00:55:03And I'm going to do just a little bit of salt and pepper.

00:55:06And then you're going to drizzle a little bit of your teriyaki sauce on top of the salmon.

00:55:11And then we'll use more later to top our bowls.

00:55:14And you can just rub it or brush it over the top.

00:55:16This is going to help give the salmon a good crust.

00:55:19So this goes into the oven 450 degrees for just about 10 to 12 minutes.

00:55:23You'll know your salmon is done when it starts to kind of have that white stuff kind of come out

00:55:29the sides a little bit.

00:55:30So it's got its own little internal thermometer.

00:55:32And that gives me enough time to make our rice and edamame.

00:55:35And you're just going to prepare both according to package directions.

00:55:41Look at this.

00:55:44And you can see what I was saying, how the white is kind of coming out the sides a little

00:55:49bit.

00:55:49That tells you it's done.

00:55:50Rice on the bottom.

00:55:51See, I like doing bowls and things like that because they're kind of build your own.

00:55:55And my kids love that because they can make it with whatever toppings they like.

00:55:59Edamame on next.

00:56:01About a half a cup is a serving here, which is like nine grams of protein and eight grams of

00:56:06fiber.

00:56:07It's good.

00:56:08Then I'm going to take one salmon filet per bowl and just kind of flake it on top.

00:56:13See, it just happens so easily because it's cooked so perfectly.

00:56:18Now I'm going in with some avocado.

00:56:20This is really just going to help make this, you know, we've got all kinds of things going on.

00:56:24That edamame is going to be slightly like crisp tender.

00:56:27Then you're going to have this creamy avocado.

00:56:28It's kind of buttery and it goes great with that kind of tangy teriyaki sauce.

00:56:33I've warmed up a little more of that teriyaki sauce to drizzle over the top.

00:56:36Optional garnish, but I'm going for it.

00:56:38Some green onion.

00:56:40That looks divine.

00:56:43Salmon teriyaki bowls.

00:56:44Only five ingredients.

00:56:46I'm excited about this perfect bite.

00:56:48You can probably just go straight in and come out with it.

00:56:52Mmm.

00:56:54Mmm.

00:56:55This has so much flavor.

00:56:56That salmon is cooked perfectly.

00:56:58It's so buttery.

00:56:59This is another one that just kind of makes you feel good when you eat it.

00:57:03You feel healthy.

00:57:04You feel satisfied.

00:57:09That's the family friendly.

00:57:11A teriyaki, you know, has a little bit of a sweetness.

00:57:13You can add a little kick to balance that out.

00:57:19Mmm.

00:57:20Next up, you know, I've always got something for that Taco Tuesday.

00:57:24This five ingredient dinner is pork and black bean tostadas.

00:57:27Lots of protein from the pork.

00:57:29I'm doing pork tenderloin.

00:57:31You could also do a pork shoulder ingredient in two.

00:57:33Black beans to season it.

00:57:35Taco sauce.

00:57:36You could also do enchilada sauce.

00:57:38Something that's really, like, concentrated and potent is what we want here.

00:57:42We're going to serve it up on tostada shells.

00:57:45I know sometimes when we're doing high protein, we're doing low carb.

00:57:49These are not that good.

00:57:50And they're just freaking delicious.

00:57:52And then, you know, one of my favorite shortcuts when we're trying to make five ingredient dinners

00:57:56are the bagged salads because they have multiple ingredients within one bag.

00:58:00And this guacamole crunch is going to be delicious on top of this.

00:58:03And it rounds out the meal.

00:58:04I'm just going to simply place our pork tenderloins straight into the slow cooker.

00:58:08And then we are simply pouring over our taco sauce.

00:58:11This kind of gives us that taco seasoning packet, but also the liquid tomato base like a salsa.

00:58:18So it's kind of like a two for one special here.

00:58:20We can check for seasoning later, but I'm just going to pour this whole bottle over the pork, set it

00:58:24and forget it.

00:58:25You can go low here four to six hours or high for about three hours.

00:58:29Pork tenderloin is done.

00:58:31I'm just going to transfer it to another cutting board and kind of shred it up a little bit.

00:58:35And to this flavorful liquid, I'm going to go in with our black beans and kind of let them soak

00:58:40in some of that flavor.

00:58:42I'm going to give them a little bit of a mash.

00:58:43That way I can kind of spread it onto the tostada and then it's really going to absorb some of

00:58:47that liquid.

00:58:48That's happening.

00:58:49I'm going to shred this pork up a little bit.

00:58:51All right, so after it's shredded, I'm just going to go in with a knife and kind of chop it

00:58:54up a little bit so that the pieces aren't too long.

00:58:58That is ready to go.

00:58:59I'm just going to transfer it to a dish.

00:59:02I like to set this up kind of like stations, like a taco station.

00:59:06I'm going to spoon some of this juice over it.

00:59:08Do that before you put the beans in.

00:59:10Some of the juices, keep that moistened a little bit.

00:59:13And we build our tostada.

00:59:15Put some beans on the bottom.

00:59:17Top it with our good pork.

00:59:19And then our salad mix, whatever Southwestern salad mix you want, right on top.

00:59:26I'm going on with a little more taco sauce.

00:59:29Dinner number three is done.

00:59:31High protein, high fiber.

00:59:33It's really not that hard to get protein and fiber and still make it exciting.

00:59:41Mmm.

00:59:42That is so satisfying because of all the textures going on.

00:59:46This is such a good, hearty dinner.

00:59:47It's not going to leave you hungry after a couple of these.

00:59:49I mean, this is a fun twist, an easy five ingredient twist to your Taco Tuesdays.

00:59:56A flavor twist on this next five ingredient dinner.

00:59:59How about chicken curry stuffed sweet potatoes?

01:00:02This is the perfect something different you're looking for in your weekly rotation.

01:00:06It's going to be healthy.

01:00:07It's packed with protein and fiber and most of all flavor.

01:00:11So the five ingredients here, we're going to use just pre-cooked chicken.

01:00:14You can do this ahead of time in your meal prep, or you can buy a rotisserie chicken and cut

01:00:19it up.

01:00:19And of course, sweet potatoes, one per person.

01:00:22Some cilantro.

01:00:23That's going to be our green veggie.

01:00:24Store-bought shortcut is some madras curry sauce.

01:00:29This is going to go so well with the sweet potatoes.

01:00:31It's really going to boost just like a simple kind of plain chicken and sweet potatoes.

01:00:35It's got the coconut cream in there, but also garlic, ginger, lots of spices.

01:00:40I mean, that's going to be good.

01:00:46And then for some added nutrition, bulk it up, fiber, and more protein.

01:00:52Some chickpeas.

01:00:53Start by getting your potatoes cooking.

01:00:54You can do this in the oven or in the microwave.

01:00:57Give them a little poke.

01:00:59I've already washed them.

01:01:00And then I always cook sweet potatoes on foil lined or parchment lined baking sheets,

01:01:04because they tend to ooze and get a little sticky.

01:01:07In we go.

01:01:08Those usually take about 45 minutes.

01:01:09I'll go ahead and get my simmer sauce going, and this is what we're going to stuff the potatoes with.

01:01:14I am going to use my favorite pantry staple that goes in almost every single thing I make.

01:01:19An onion.

01:01:20This just kind of helps take something that's store-bought and make it taste a little more homemade.

01:01:25All right, so then everything else just gets mixed together in a pan.

01:01:28In a skillet, add some olive oil.

01:01:31Get the onion going.

01:01:32Going to add just about a half a teaspoon of salt to help it soften up.

01:01:35And then you want to cook this down until the onion is translucent.

01:01:39That way you don't get, you know, a crunchy bite of onion, because the sauce isn't going to take long

01:01:43to cook.

01:01:44And also that's where the maximum, like, aromatics can, you know, kind of leach out into the rest of the

01:01:49dish.

01:01:50So just let it go about four minutes.

01:01:53All right, when it's starting to get translucent, go in with our simmer sauce.

01:01:57Then I'm going to add a little water to the jar, kind of stretch the sauce a little further.

01:02:02Oh my God, immediately it smells so good.

01:02:04And then I'm also going in with the chickpeas.

01:02:07A lot of times when you do a chicken curry like this, it has cubed up sweet potatoes in it.

01:02:12So the fact that we're serving it in a sweet potato just makes sense.

01:02:16All right, and then I'm also just going to go in with the chicken, and I'm just going to let

01:02:19it kind of simmer in here for about 10 to 15 minutes.

01:02:21This is a meal where if I was making it for my kids, like, my son's not going to eat

01:02:25it like this.

01:02:26But he will eat the chicken, he will eat the sweet potato, and he'll just keep that separate.

01:02:30So I'm not cooking two dinners, he's just missing out.

01:02:34I'm just going to cover it and let it simmer for about 10 minutes.

01:02:37This one may be the easiest of the day, definitely the most interesting.

01:02:43All right, we have our baked sweet potato.

01:02:45Give it a smash, fluff it up a little bit.

01:02:48And we're going to load it up because we've got to get our protein in, you know.

01:02:52You want to get a little bit of everything.

01:02:54The cilantro is what's going to make it.

01:02:56If you are one of the people that does not like cilantro, you got to put something fresh on top.

01:03:01Green onions would be a great substitute here, but this is going to be so good.

01:03:06You could also serve this with, you know, some green beans or a salad.

01:03:10I had to keep it five ingredients.

01:03:13This right here is a complete meal.

01:03:15There's going to be so much flavor in that sauce that you really don't have to add any extra seasoning.

01:03:21Look straight in with the fork, straight out with the perfect bite.

01:03:28Mmm.

01:03:30Mmm.

01:03:31I'm telling you, if you love a sweet potato curry or really any kind of curry, this is the perfect

01:03:36dinner.

01:03:37This, to me, is the ultimate New Year healthy dinner.

01:03:41Looking for something different to break up the weekly meal rut.

01:03:45Chicken, curry, sweet potatoes, five-ingredient dinner is the meal for you.

01:03:51Mmm.

01:03:51For my final trick, I am bringing out some carbs with this high-protein meal.

01:03:56We are doing a five-ingredient high-protein pasta bake, starting with the pasta.

01:04:02You want to choose whatever high-protein pasta you like.

01:04:05I couldn't really find a lasagna noodle that is high-protein, so I'm doing a rigatoni.

01:04:11There are lots of protein options out there.

01:04:14This is the one I like because it tastes more like pasta.

01:04:16I know it doesn't have the most protein of any.

01:04:18They have these that are like 20 and 21 grams of protein per serving,

01:04:21but you've got to look at the servings to really make it make sense.

01:04:24All pasta has some protein in it.

01:04:26And if you're looking for extra fiber, you may just want, like, a whole-wheat pasta here.

01:04:32And they do have the whole-wheat lasagna.

01:04:34You do whatever you like. I'm going to do whatever I like.

01:04:37Ingredient number two, store-bought sauce.

01:04:39If you make your own, you may have more ingredients than five,

01:04:42but shortcuts when it comes to five-ingredient dinners.

01:04:46Cheese. I've got the Italian blend cheese because it's more than one variety of cheese,

01:04:51and I can keep the ingredient list down.

01:04:53And then instead of ricotta cheese, we're going to do cottage cheese.

01:04:56I like to find the super small curd or do what I do.

01:05:00If you find the large curd, just whip it up a little bit with your blender or food processor,

01:05:04and then you're going to get more of the texture of that ricotta cheese.

01:05:07But this has a lot of protein in it, 13 grams per serving.

01:05:10But the bulk of our protein is going to come from our meat.

01:05:13So we have three really good sources of protein here.

01:05:15All right, so I'm just going to start by cooking my pasta and my meat.

01:05:19I'm using a lean ground beef, so I'm going to start with just a little bit of olive oil in

01:05:23until you guessed it, cook some onion.

01:05:25I'm just going to boost that flavor a little bit since we're using a store-bought sauce.

01:05:30All right, when that gets going, go in with your ground beef.

01:05:32I'm just going to add in just a little bit of salt, pepper, and garlic powder.

01:05:36All right, then once this is getting browned and crumbled, then you stir in your sauce.

01:05:40What's good about sheet pan lasagna is that it's going to cook in less time than regular layered lasagna.

01:05:45Plus, you get all the crusty bits on the outside.

01:05:49That's what makes it so good.

01:05:51While that's cooking, I'll go in with my pasta.

01:05:54We're just going to cook it until it's al dente and you want to salt the water.

01:05:57That'll take about 10 minutes.

01:05:59This will take about 10 to 15 minutes, and then we'll get it on the sheet pan.

01:06:05Eating healthy and getting facials.

01:06:08You're going to return your pasta to the pot and stir the sauce in.

01:06:13You could stop here, but why?

01:06:14About to make this triple delicious.

01:06:17On a sheet pan, drizzle some olive oil.

01:06:20You want this to go all around the edges because this is what's going to help that pasta get a

01:06:24little bit crispy.

01:06:25All right, then down goes our pasta.

01:06:27Alternatively, you could do this in just a baking dish and make it like a layered baked pasta, like just

01:06:33baked ziti.

01:06:34But I'm telling you, this really just gives it kind of like a whole different experience.

01:06:38And because we're using high-protein pasta, sometimes the texture is not the same as, you know, our traditional pasta

01:06:45that we know and love.

01:06:46So to make it kind of extra crispy, just kind of, I don't know, kind of helps it along.

01:06:51Now for the cheese.

01:06:53So I'm going to mix the cottage cheese that we've blended up a little bit.

01:06:58And then I'm going to mix in some of the Italian blended cheese also into this, along with a little

01:07:04bit of garlic powder, salt and pepper.

01:07:07If you wanted to do a sixth ingredient, this would be the time to add it.

01:07:11And you could add in some chopped spinach or fresh basil here.

01:07:15I am missing the veggie in this dinner.

01:07:18So you could just serve it with a little salad.

01:07:21Okay, and then we're going to dollop this over the pasta.

01:07:24My dad uses cottage cheese instead of ricotta cheese in his lasagna normally.

01:07:29I think a lot of people do that.

01:07:31So this really isn't weird.

01:07:32It's not really a high-protein hack.

01:07:35People have been doing that a lot.

01:07:37And then we're going to sprinkle on the rest of the cheese and pop it in the oven.

01:07:40You're going to cook this at a pretty high temperature.

01:07:42You want to go about 425 until everything is bubbly and kind of crusty around the edges.

01:07:50Crusty bits all over.

01:07:52Don't look at this and think, like, it's dried out.

01:07:54We want all that on the top and underneath is all the saucy goodness.

01:07:58I am garnishing with some Italian parsley.

01:08:01I'm just going to sneak a bite.

01:08:08See, everybody would just want to pick around this pan,

01:08:10but because it's in the sheet pan, everybody's going to get their own piece like this,

01:08:14and they can do this all they want.

01:08:16You can even eat this meal with your hands.

01:08:17I give you permission.

01:08:18Just makes it more fun.

01:08:20The five-ingredient high-protein sheet pan pasta bake.

01:08:25This really makes the high-protein pasta seem like regular pasta.

01:08:29I'm telling you.

01:08:29You just kind of changed it up a little bit to give it a more kind of interesting texture.

01:08:37Mmm.

01:08:38See?

01:08:39Crusty on the top.

01:08:40That little chewy, cheesy crispiness is to die for.

01:08:44But then it's still really saucy on the bottom.

01:08:46I'm not mad at this at all.

01:08:48A little cottage cheese.

01:08:50Italian cheese mixture.

01:08:52Let's see how that is.

01:08:56Mmm.

01:08:59You're going to have to trust me on this one.

01:09:00You want to make this pasta bake.

01:09:03Even if your goal is not high-protein,

01:09:05it should be your goal to put this on the dinner table sometime this week.

01:09:08I really think these recipes are going to help you hit your protein and fiber goals this year.

01:09:13Either way, you're putting something delicious on the table.

01:09:16Let me know which one you try first.

01:09:18Mmm.

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