25 Easy High-Protein Dinner Recipes

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I’m here to share some super tasty and easy dinner ideas with you. These recipes are packed with protein, which is great for keeping you full and helping your body stay strong.

Don’t worry if you’re not a pro chef, these meals are simple enough for anyone to make.

1. Grilled chicken breast with roasted vegetables

The juicy chicken has a smoky flavor that’ll make your taste buds dance, while the roasted veggies add a sweet and savory crunch. 

Ingredients:

• 2 boneless, skinless chicken breasts ($5.99/lb)
• 1 red bell pepper ($1.50)
• 1 zucchini ($1.00)
• 1 yellow squash ($1.00)
• 1 red onion ($0.75)
• 2 tbsp olive oil ($0.50)
• 2 cloves garlic, minced ($0.25)
• 1 tsp dried herbs (like rosemary or thyme) ($0.15)
• Salt and pepper to taste ($0.10)

Instructions:

• First things first, preheat your grill to medium-high heat. If you’re using an oven, crank that bad boy up to 425°F (220°C).
• Slice up those veggies into chunks about 1-inch thick. Toss them in a bowl with 1 tbsp olive oil, minced garlic, half the herbs, and a pinch of salt and pepper. Mix it all up so everything’s coated.
• Spread the veggies on a baking sheet in a single layer. Pop them in the oven for about 20-25 minutes, giving them a stir halfway through.
• While the veggies are doing their thing, let’s prep the chicken. Brush it with the remaining olive oil and sprinkle with the rest of the herbs, salt, and pepper.
• Throw the chicken on the grill (or a grill pan if you’re inside) and cook for about 6-8 minutes per side. You want that internal temp to hit 165°F (74°C).
• Once the chicken’s done, let it rest for a few minutes. This keeps all those yummy juices inside.
• Plate it up! Put the chicken on a plate and surround it with those gorgeous roasted veggies.

Cook time: About 30-35 minutes total

2. Baked salmon with quinoa and steamed broccoli

The flaky salmon melts in your mouth, while the nutty quinoa and crisp broccoli give you all the good taste. 

Ingredients:

• 2 salmon fillets (6 oz each) ($12.99/lb)
• 1 cup quinoa ($1.50)
• 2 cups broccoli florets ($2.00)
• 1 lemon ($0.50)
• 2 tbsp olive oil ($0.50)
• 2 cloves garlic, minced ($0.25)
• Salt and pepper to taste ($0.10)
• 1 tsp dried dill ($0.15)

Instructions:

• Preheat your oven to 400°F (200°C). We’re about to make magic happen!
• Rinse that quinoa like you’re washing away bad vibes. Pop it in a pot with 2 cups of water and a pinch of salt. Bring to a boil, then simmer for about 15 minutes until it’s fluffy and perfect.
• While the quinoa’s doing its thing, place the salmon on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil and sprinkle with minced garlic, dill, salt, and pepper.
• Slide that salmon into the oven and let it bake for 12-15 minutes. You want it to flake easily with a fork.
• Steam the broccoli for about 5 minutes until it’s bright green and still has a little crunch.
• Once everything’s ready, plate it up! Quinoa as the base, salmon on top, and broccoli on the side. Squeeze some fresh lemon over everything for that extra zing.

Cook time: About 25-30 minutes total

3. Turkey and black bean chili

It’s hearty, spicy, and will warm you up faster than your crush’s text. The combo of turkey and black beans makes it protein-packed and totally satisfying.

Ingredients:

• 1 lb ground turkey ($5.99)
• 1 can black beans, drained and rinsed ($0.99)
• 1 can diced tomatoes ($1.29)
• 1 onion, diced ($0.75)
• 1 bell pepper, diced ($1.50)
• 2 cloves garlic, minced ($0.25)
• 2 tbsp chili powder ($0.50)
• 1 tsp cumin ($0.15)
• 1 cup chicken broth ($0.50)
• Salt and pepper to taste ($0.10)
• 1 tbsp olive oil ($0.25)

Instructions:

• Heat up that olive oil in a large pot over medium heat. It’s about to get real!
• Toss in the diced onion and bell pepper. Let them sizzle for about 5 minutes until they’re soft and smell amazing.
• Add the ground turkey and minced garlic. Break up the turkey with a spoon and cook until it’s no longer pink, about 5-7 minutes.
• Sprinkle in the chili powder and cumin. Stir it up and let it cook for another minute. Your kitchen should smell like a flavor explosion by now.
• Pour in the diced tomatoes (juice and all), black beans, and chicken broth. Give it a good stir.
• Bring the whole thing to a boil, then reduce the heat and let it simmer for about 20 minutes. The longer it simmers, the more the flavors meld.
• Taste and add salt and pepper as needed. You’re the boss of your flavor, girl!

Cook time: About 35 to 40 minutes total

4. Shrimp stir-fry with mixed vegetables

The shrimp is perfectly tender, and the veggies are crisp and colorful. 

Ingredients:

• 1 lb large shrimp, peeled and deveined ($9.99)
• 2 cups mixed vegetables (broccoli, carrots, snap peas) ($3.00)
• 2 cloves garlic, minced ($0.25)
• 1 tbsp ginger, grated ($0.50)
• 3 tbsp soy sauce ($0.30)
• 1 tbsp sesame oil ($0.50)
• 2 tbsp vegetable oil ($0.25)
• 2 green onions, sliced ($0.30)

Instructions:

• In a small bowl, mix the soy sauce, sesame oil, and half the minced garlic. This is your flavor bomb sauce!
• Heat up that wok or large skillet over high heat. We’re going for hot girl summer vibes here.
• Add 1 tbsp vegetable oil and toss in your mixed veggies. Stir-fry for about 3-4 minutes until they’re crisp-tender. Remove them from the pan and set aside.
• Add the remaining oil to the pan. Throw in the shrimp, remaining garlic, and grated ginger. Cook for about 2-3 minutes until the shrimp turn pink.
• Return the veggies to the pan and pour in your sauce. Stir-fry everything together for another minute.
• Sprinkle those green onions on top for a pop of color and freshness.

Cook time: About 15-20 minutes total

5. Lentil and vegetable curry

It’s creamy, spicy, and packed with so much flavor you’ll forget it’s actually good for you. 

Ingredients:

• 1 cup dried red lentils ($1.50)
• 1 can coconut milk ($2.49)
• 2 cups mixed vegetables (cauliflower, carrots, peas) ($3.00)
• 1 onion, diced ($0.75)
• 2 cloves garlic, minced ($0.25)
• 1 tbsp curry powder ($0.50)
• 1 tsp turmeric ($0.15)
• 1 tbsp vegetable oil ($0.15)
• Salt to taste ($0.05)
• 2 cups vegetable broth ($1.00)

Instructions:

• Rinse those lentils like you’re washing away bad decisions. Set them aside to drain.
• Heat the oil in a large pot over medium heat. Toss in the diced onion and let it sweat it out for about 5 minutes.
• Add the minced garlic, curry powder, and turmeric. Stir it up and let the spices bloom for a minute. Your kitchen should smell like a bazaar right now!
• Pour in the vegetable broth, coconut milk, and lentils. Bring it to a boil, then reduce heat and let it simmer for about 15 minutes.
• Add your mixed veggies and continue to simmer for another 10 minutes until the lentils are tender and the veggies are cooked.
• Taste and add salt as needed. You’re the master of your own destiny (and seasoning).

Cook time: About 35-40 minutes total

6. Greek yogurt chicken salad

This chicken salad is a total glow-up from the basic. It’s creamy, tangy, and packed with protein. 

Ingredients:

• 2 cups cooked chicken, shredded ($4.00)
• 1 cup Greek yogurt ($1.50)
• 1/4 cup red onion, finely diced ($0.25)
• 1/4 cup celery, finely diced ($0.30)
• 1/4 cup red grapes, halved ($0.75)
• 2 tbsp fresh dill, chopped ($0.50)
• 1 tbsp lemon juice ($0.25)
• Salt and pepper to taste ($0.10)
• Optional: 1/4 cup chopped walnuts ($1.00)

Instructions:

• In a large bowl, mix the Greek yogurt, lemon juice, dill, salt, and pepper. This is your creamy dreamy base.
• Add the shredded chicken, diced onion, celery, and halved grapes. If you’re feeling nutty, toss in those walnuts too.
• Gently fold everything together until it’s all coated in yogurt goodness.
• Taste and adjust the seasoning if needed. You’re the boss of your flavor, queen!
• Cover and chill in the fridge for at least 30 minutes to let the flavors mingle.
• Serve it up on a bed of lettuce, in a sandwich, or just eat it straight out of the bowl. No judgment here!

Cook time: About 10 minutes (plus chilling time)

7. Egg white and vegetable frittata

This frittata is the ultimate glow-up for your breakfast-for-dinner game. It’s fluffy, packed with veggies, and so light you’ll feel like you’re eating a cloud. 

Ingredients:

• 8 egg whites ($2.00)
• 1 cup mixed vegetables (spinach, bell peppers, mushrooms) ($2.00)
• 1/4 cup feta cheese, crumbled ($1.00)
• 1 tbsp olive oil ($0.25)
• 1 clove garlic, minced ($0.15)
• Salt and pepper to taste ($0.10)
• Optional: Fresh herbs like basil or parsley ($0.50)

Instructions:

• Preheat your oven to 375°F (190°C). We’re about to make some magic happen!
• In a bowl, whisk those egg whites like they owe you money. Season with a pinch of salt and pepper.
• Heat the olive oil in an oven-safe skillet over medium heat. Toss in your veggies and garlic, and sauté for about 5 minutes until they’re tender.
• Pour the whisked egg whites over the veggies in the skillet. Give it a gentle stir to distribute everything evenly.
• Let it cook on the stovetop for about 2-3 minutes until the edges start to set.
• Sprinkle that feta cheese on top like you’re making it rain.
• Transfer the skillet to the preheated oven and bake for about 10-12 minutes until the frittata is set and lightly golden on top.
• Let it cool for a few minutes, then slice it up and serve. Sprinkle with fresh herbs if you’re feeling fancy!

Cook time: About 20-25 minutes total

8. Tuna steak with avocado salsa

This dish is bougie on a budget. The seared tuna is like butter, and the avocado salsa adds a creamy, zesty kick. 

Ingredients:

• 2 tuna steaks (6 oz each) ($12.99/lb)
• 1 ripe avocado ($1.50)
• 1/2 red onion, finely diced ($0.40)
• 1 tomato, diced ($0.75)
• 1 lime ($0.50)
• 2 tbsp cilantro, chopped ($0.25)
• 1 tbsp olive oil ($0.25)
• Salt and pepper to taste ($0.10)
• Optional: 1 jalapeño, seeded and minced ($0.50)

Instructions:

• First, let’s make that salsa. Dice the avocado, mix it with the tomato, red onion, cilantro, and jalapeño if you’re using it. Squeeze in half the lime juice and add a pinch of salt. Set it aside to let the flavors mingle.
• Season those tuna steaks with salt and pepper on both sides. Don’t be shy!
• Heat the olive oil in a skillet over high heat. We want it screaming hot.
• Once the pan is hot, add the tuna steaks. Sear for about 1-2 minutes on each side for a nice rare center. If you’re not into the pink, cook it a bit longer.
• Remove the tuna from the heat and let it rest for a minute.
• Slice the tuna against the grain.
• Plate it up! Lay those gorgeous tuna slices on a plate and top with a generous scoop of avocado salsa.
• Squeeze the remaining lime over everything for that extra zing.

Cook time: About 15-20 minutes total

9. Tofu and vegetable stir-fry

It’s crispy on the outside, tender on the inside, and swimming in a sauce so good you’ll want to drink it. 

Ingredients:

• 1 block firm tofu (14 oz) ($2.50)
• 3 cups mixed vegetables (broccoli, carrots, snap peas) ($3.50)
• 2 cloves garlic, minced ($0.25)
• 1 tbsp ginger, grated ($0.50)
• 3 tbsp soy sauce ($0.30)
• 1 tbsp rice vinegar ($0.20)
• 1 tbsp brown sugar ($0.10)
• 2 tbsp vegetable oil ($0.25)
• 1 tbsp cornstarch ($0.10)
• 2 green onions, sliced ($0.30)

Instructions:

• Press that tofu like it’s a wrinkled shirt. Wrap it in paper towels and put something heavy on top for about 15 minutes to squeeze out the water.
• While the tofu’s getting its spa treatment, mix the soy sauce, rice vinegar, brown sugar, and cornstarch in a small bowl. This is your liquid gold sauce!
• Cut the tofu into 1-inch cubes and season with a pinch of salt.
• Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
• In the same pan, add the remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
• Toss in your mixed veggies and stir-fry for about 3-4 minutes until they’re crisp-tender.
• Return the tofu to the pan and pour in your sauce. Stir everything together and cook for another 2 minutes until the sauce thickens and coats everything.
• Sprinkle those green onions on top for a pop of color and freshness.

Cook time: About 30-35 minutes total (including pressing time)

10. Chickpea and spinach curry

It’s creamy, spicy, and packed with so much goodness you’ll feel like you’re glowing from the inside out. 

Ingredients:

• 2 cans chickpeas, drained and rinsed ($2.00)
• 4 cups fresh spinach ($2.50)
• 1 can coconut milk ($2.49)
• 1 onion, diced ($0.75)
• 3 cloves garlic, minced ($0.30)
• 1 tbsp ginger, grated ($0.50)
• 2 tbsp curry powder ($1.00)
• 1 tsp turmeric ($0.15)
• 1 tbsp vegetable oil ($0.15)
• Salt to taste ($0.05)
• Juice of 1 lemon ($0.50)

Instructions:

• Heat that oil in a large pot over medium heat. Toss in the diced onion and let it get its sweat on for about 5 minutes.
• Add the minced garlic, grated ginger, curry powder, and turmeric. Let it sizzle for a minute until your kitchen smells like heaven.
• Dump in those chickpeas and give everything a good stir to coat them in spicy goodness.
• Pour in the coconut milk and bring it to a simmer. Let it bubble away for about 10 minutes to let the flavors mingle.
• Toss in the spinach and let it wilt into the curry. It’ll look like a lot at first, but trust the process!
• Squeeze in that lemon juice and add salt to taste. You’re the boss of your flavor, girl!
• Serve it up hot, maybe with some rice or naan if you’re feeling extra.

Cook time: About 25-30 minutes total

11. Grilled pork tenderloin with sweet potato mash

The pork is juicy and flavorful, and the sweet potato mash is like a hug for your taste buds. 

Ingredients:

• 1 pork tenderloin (about 1 lb) ($5.99/lb)
• 2 large sweet potatoes ($2.00)
• 2 tbsp olive oil ($0.50)
• 2 cloves garlic, minced ($0.25)
• 1 tsp dried thyme ($0.15)
• 1 tsp dried rosemary ($0.15)
• 2 tbsp butter ($0.30)
• 1/4 cup milk ($0.20)
• Salt and pepper to taste ($0.10)

Instructions:

• Preheat your grill to medium-high heat. If you’re using an oven, crank it up to 400°F (200°C).
• Mix the olive oil, minced garlic, thyme, rosemary, salt, and pepper in a bowl. This is your flavor bomb for the pork!
• Rub that mixture all over the pork tenderloin. Make sure it’s coated like it’s headed to the Met Gala.
• Grill the pork for about 15-20 minutes, turning occasionally, until it reaches an internal temp of 145°F (63°C). If you’re using an oven, roast it for about 20-25 minutes.
• While the pork is doing its thing, peel and chop those sweet potatoes. Boil them in salted water until they’re fork-tender, about 15 minutes.
• Drain the sweet potatoes and mash them up with the butter and milk. Season with salt and pepper to taste.
• Let the pork rest for 5 minutes after cooking, then slice it up.
• Serve those juicy pork slices over a bed of sweet potato mash. It’s a match made in flavor heaven!

Cook time: About 30-35 minutes total

12. Turkey meatballs with zucchini noodles

They’re juicy, packed with flavor, and sitting on a bed of zoodles that’ll make you forget carbs even exist. 

Ingredients:

• 1 lb ground turkey ($5.99)
• 1/4 cup breadcrumbs ($0.30)
• 1 egg ($0.25)
• 2 cloves garlic, minced ($0.25)
• 1 tsp dried oregano ($0.15)
• 1/4 cup grated Parmesan cheese ($1.00)
• 3 medium zucchini ($3.00)
• 1 cup marinara sauce ($1.50)
• 2 tbsp olive oil ($0.50)
• Salt and pepper to taste ($0.10)

Instructions:

• In a bowl, mix the ground turkey, breadcrumbs, egg, minced garlic, oregano, Parmesan, salt, and pepper. Get in there with your hands and mix it up good!
• Roll the mixture into meatballs about the size of a golf ball. You should get about 12-15 meatballs.
• Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for about 8-10 minutes, turning them to brown on all sides.
• While the meatballs are cooking, spiralize those zucchini into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make ribbons.
• Once the meatballs are cooked through, remove them from the pan and set aside.
• In the same pan, heat the remaining olive oil and quickly sauté the zucchini noodles for about 2-3 minutes. You want them tender but not mushy.
• Add the marinara sauce to the pan and heat it up.
• Return the meatballs to the pan to coat them in the sauce.
• Serve the meatballs and sauce over the zucchini noodles. Sprinkle with extra Parmesan if you’re feeling fancy!

Cook time: About 25-30 minutes total

13. Baked cod with lemon and herbs

Ingredients:

• 4 cod fillets (about 6 oz each) ($12.99/lb)
• 2 tbsp olive oil ($0.50)
• 2 cloves garlic, minced ($0.25)
• 1 lemon ($0.50)
• 2 tbsp fresh parsley, chopped ($0.50)
• 1 tsp dried thyme ($0.15)
• Salt and pepper to taste ($0.10)
• Optional: lemon slices for garnish ($0.25)

Instructions:

• Preheat your oven to 400°F (200°C). We’re about to make some magic happen!
• In a small bowl, mix the olive oil, minced garlic, juice of half a lemon, chopped parsley, and thyme. This is your flavor bomb!
• Pat those cod fillets dry with paper towels. Season them with salt and pepper on both sides.
• Place the cod in a baking dish and pour your herb mixture all over it. Make sure it’s coated like it’s headed to a fish fashion show.
• Slice the remaining half of the lemon and place the slices on top of the fish. It’s both tasty and pretty!
• Pop that dish in the oven and bake for about 12-15 minutes. You’ll know it’s done when the fish flakes easily with a fork.
• Garnish with extra lemon slices and parsley if you’re feeling extra fancy.

Cook time: About 20 minutes total

14. Chicken and vegetable soup

It’s packed with veggies and tender chicken, and the broth is so good you’ll want to drink it straight up. 

Ingredients:

• 2 chicken breasts, diced ($5.99/lb)
• 2 carrots, diced ($0.50)
• 2 celery stalks, diced ($0.50)
• 1 onion, diced ($0.75)
• 2 cloves garlic, minced ($0.25)
• 1 cup frozen peas ($1.00)
• 6 cups chicken broth ($3.00)
• 2 bay leaves ($0.10)
• 1 tsp dried thyme ($0.15)
• 2 tbsp olive oil ($0.50)
• Salt and pepper to taste ($0.10)
• Optional: 1 cup cooked noodles ($0.50)

Instructions:

• Heat the olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery. Let them sweat it out for about 5 minutes.
• Add the minced garlic and cook for another minute until it’s fragrant AF.
• Throw in the diced chicken and cook until it’s no longer pink, about 5-7 minutes.
• Pour in the chicken broth and add the bay leaves and thyme. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes.
• Add the frozen peas and let them cook for another 5 minutes.
• Taste and season with salt and pepper. You’re the boss of your flavor, girl!
• If you’re using noodles, add them in now and let them warm up for a minute.
• Fish out those bay leaves (nobody wants to chomp on those) and serve it up hot!

Cook time: About 35-40 minutes total

15. Black bean and quinoa burrito bowl

It’s packed with protein, loaded with veggies, and so colorful it’s like eating a rainbow. 

Ingredients:

• 1 can black beans, drained and rinsed ($0.99)
• 1 cup quinoa ($1.50)
• 1 cup corn kernels ($1.00)
• 1 red bell pepper, diced ($1.50)
• 1 avocado, sliced ($1.50)
• 1/4 red onion, finely diced ($0.25)
• 2 tbsp olive oil ($0.50)
• 1 lime ($0.50)
• 1 tsp cumin ($0.15)
• 1 tsp chili powder ($0.15)
• Salt to taste ($0.05)
• Optional: cilantro for garnish ($0.25)

Instructions:

• First things first, cook that quinoa according to the package instructions. It’s usually 1 part quinoa to 2 parts water, simmered for about 15 minutes.
• While the quinoa’s doing its thing, heat 1 tbsp olive oil in a pan over medium heat. Toss in the corn and bell pepper and cook for about 5 minutes until they’re slightly charred.
• In a small bowl, mix the remaining olive oil with the juice of half a lime, cumin, and chili powder. This is your zesty dressing!
• Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
• In a large bowl, mix the quinoa, black beans, corn, and bell pepper. Pour over your zesty dressing and toss everything together.
• Divide the mixture into bowls and top with sliced avocado and diced red onion.
• Squeeze the remaining lime over the top and sprinkle with cilantro if you’re using it.
• Dig in and feel like a total health goddess!

Cook time: About 25-30 minutes total

16. Grilled tempeh with roasted vegetables

The tempeh gets all smoky and flavorful on the grill, and the roasted veggies are like candy (but, you know, healthy). 

Ingredients:

• 1 block tempeh (8 oz) ($3.00)
• 2 cups mixed vegetables (bell peppers, zucchini, red onion) ($3.00)
• 2 tbsp soy sauce ($0.20)
• 1 tbsp maple syrup ($0.50)
• 1 tbsp olive oil ($0.25)
• 1 clove garlic, minced ($0.15)
• 1 tsp smoked paprika ($0.15)
• Salt and pepper to taste ($0.10)

Instructions:

• Preheat your grill to medium-high heat. If you’re using an oven, crank it up to 400°F (200°C).
• Slice the tempeh into 1/2 inch thick strips. Mix the soy sauce, maple syrup, minced garlic, and smoked paprika in a shallow dish.
• Marinate the tempeh in this mixture for about 15 minutes. Let it soak up all that goodness!
• While the tempeh’s marinating, chop your veggies into chunky pieces. Toss them with olive oil, salt, and pepper.
• If you’re using the oven, spread the veggies on a baking sheet and roast for about 20 minutes, stirring halfway through.
• Grill the tempeh for about 4-5 minutes per side, or until it’s got those nice grill marks. If you’re using the oven, you can bake it alongside the veggies for about 20 minutes, flipping halfway through.
• Serve the grilled tempeh with the roasted veggies on the side. Drizzle any leftover marinade over the top for extra flavor.

Cook time: About 30-35 minutes total

17. Stuffed bell peppers with ground turkey and rice

They’re packed with lean turkey and rice, all snuggled up in a sweet bell pepper. 

Ingredients:

• 4 large bell peppers ($4.00)
• 1 lb ground turkey ($5.99)
• 1 cup cooked brown rice ($0.50)
• 1 can diced tomatoes ($1.29)
• 1 onion, diced ($0.75)
• 2 cloves garlic, minced ($0.25)
• 1 tsp dried oregano ($0.15)
• 1 cup shredded cheese ($1.50)
• 2 tbsp olive oil ($0.50)
• Salt and pepper to taste ($0.10)

Instructions:

• Preheat your oven to 375°F (190°C). We’re about to make some magic happen!
• Cut the tops off the bell peppers and remove the seeds. Think of it like carving tiny, edible pumpkins.
• In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and let it get its sweat on for about 5 minutes.
• Add the ground turkey and minced garlic. Cook until the turkey is no longer pink, breaking it up with a spoon as it cooks.
• Stir in the cooked rice, diced tomatoes, oregano, salt, and pepper. Let it simmer for about 5 minutes to let the flavors mingle.
• Stuff the peppers with this mixture like you’re filling tiny, delicious pinatas.
• Place the stuffed peppers in a baking dish and cover with foil. Bake for about 30-35 minutes.
• Remove the foil, sprinkle cheese on top, and bake for another 5 minutes until the cheese is melty and gooey.
• Let them cool for a few minutes before digging in. These babies are hot!

Cook time: About 50-55 minutes total

18. Garlic shrimp skillet with cherry tomatoes

The shrimp are juicy and garlicky, and the tomatoes burst into a sweet sauce. 

Ingredients:

• 1 lb large shrimp, peeled and deveined ($9.99)
• 2 cups cherry tomatoes ($3.00)
• 4 cloves garlic, minced ($0.40)
• 1/4 cup white wine (optional) ($1.50)
• 2 tbsp olive oil ($0.50)
• 1 tbsp butter ($0.15)
• 1/4 cup fresh basil, chopped ($1.00)
• Salt and red pepper flakes to taste ($0.10)
• Lemon wedges for serving ($0.50)

Instructions:

• Heat olive oil in a large skillet over medium-high heat. Get it nice and hot!
• Toss in those shrimp and cook for about 2 minutes on each side until they’re pink. Take them out and set aside.
• In the same pan, add butter and garlic. Cook until it smells amazing, about 30 seconds.
• Throw in the cherry tomatoes and cook until they start to burst, about 5 minutes.
• If you’re using wine, pour it in now and let it bubble for a minute.
• Put the shrimp back in, add salt and red pepper flakes, and cook for another minute.
• Sprinkle fresh basil over everything and squeeze some lemon juice on top.
• Serve it up hot! Maybe with some crusty bread to soak up that sauce.

Cook time: About 15-20 minutes total

19. Beef and broccoli stir-fry

The beef is tender, the broccoli is crisp, and the sauce is so good you’ll want to lick the plate. 

Ingredients:

• 1 lb flank steak, sliced thin ($8.99)
• 4 cups broccoli florets ($2.50)
• 1/4 cup soy sauce ($0.50)
• 2 tbsp brown sugar ($0.20)
• 1 tbsp cornstarch ($0.10)
• 2 cloves garlic, minced ($0.20)
• 1 tbsp ginger, grated ($0.50)
• 2 tbsp vegetable oil ($0.25)
• 1/4 cup water ($0.00)
• Green onions for garnish ($0.30)

Instructions:

• Mix soy sauce, brown sugar, cornstarch, and water in a bowl. This is your magic sauce!
• Heat oil in a wok or large skillet over high heat. It should be smoking hot!
• Toss in the beef and cook for about 2-3 minutes until it’s browned. Take it out and set aside.
• In the same pan, throw in garlic and ginger. Cook for 30 seconds until it smells amazing.
• Add broccoli and stir-fry for about 3 minutes until it’s bright green and still crunchy.
• Pour in your magic sauce and let it bubble and thicken for a minute.
• Put the beef back in and stir everything together.
• Sprinkle green onions on top and serve it up hot!

Cook time: About 15-20 minutes total

20. Vegetarian lentil loaf

It’s packed with protein, super flavorful, and so hearty you won’t miss the meat. 

Ingredients:

• 2 cups cooked lentils ($1.50)
• 1 cup rolled oats ($0.50)
• 1 onion, diced ($0.75)
• 2 carrots, grated ($0.50)
• 2 cloves garlic, minced ($0.20)
• 2 tbsp ground flaxseed ($0.50)
• 1/4 cup ketchup ($0.30)
• 1 tbsp soy sauce ($0.15)
• 1 tsp dried thyme ($0.10)
• Salt and pepper to taste ($0.10)
• 2 tbsp olive oil ($0.50)

Instructions:

• Preheat your oven to 375°F (190°C). Let’s get this party started!
• In a pan, sauté onion, carrots, and garlic in olive oil until soft, about 5 minutes.
• In a big bowl, mash up those lentils. Leave some chunks for texture.
• Mix in the sautéed veggies, oats, flaxseed, ketchup, soy sauce, thyme, salt, and pepper.
• Press the mixture into a loaf pan. Make it look pretty!
• Spread some extra ketchup on top if you’re feeling fancy.
• Bake for about 40 minutes until the top is golden and crispy.
• Let it cool for 10 minutes before slicing. It’ll hold together better.

Cook time: About 55-60 minutes total

21. Baked chicken fajitas

The chicken is juicy, the veggies are caramelized, and it’s all topped with gooey cheese. 

Ingredients:

• 2 chicken breasts, sliced ($5.99)
• 2 bell peppers, sliced ($3.00)
• 1 onion, sliced ($0.75)
• 2 tbsp olive oil ($0.50)
• 2 tsp chili powder ($0.20)
• 1 tsp cumin ($0.15)
• 1 tsp paprika ($0.15)
• Salt and pepper to taste ($0.10)
• 1 cup shredded cheese ($1.50)
• Tortillas for serving ($2.00)
• Optional: sour cream, salsa, avocado for toppings ($3.00)

Instructions:

• Preheat your oven to 400°F (200°C). We’re about to make some magic!
• In a big bowl, toss chicken, peppers, and onion with olive oil and all the spices.
• Spread everything out on a baking sheet. Make sure it’s in one layer.
• Bake for about 20-25 minutes, stirring once halfway through.
• Sprinkle cheese on top and pop it back in the oven for 5 minutes until it’s melty.
• Warm up those tortillas while you’re waiting.
• Serve straight from the pan! Let everyone build their own fajitas.

Cook time: About 30-35 minutes total

22. Tuna and white bean salad

It’s fresh, zingy, and so easy to throw together. 

Ingredients:

• 2 cans tuna, drained ($2.00)
• 1 can white beans, drained and rinsed ($0.99)
• 1/4 red onion, finely chopped ($0.25)
• 1 cucumber, diced ($1.00)
• 1/4 cup fresh parsley, chopped ($0.50)
• 2 tbsp olive oil ($0.50)
• Juice of 1 lemon ($0.50)
• 1 tsp Dijon mustard ($0.10)
• Salt and pepper to taste ($0.10)
• Optional: Mixed greens for serving ($2.00)

Instructions:

• In a big bowl, mix tuna, beans, onion, cucumber, and parsley.
• In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper. This is your dressing!
• Pour the dressing over the tuna mix and stir it all up.
• Taste and add more salt, pepper, or lemon juice if you want.
• Chill in the fridge for at least 30 minutes if you can wait that long.
• Serve over mixed greens if you’re feeling extra healthy.

Cook time: About 10 minutes (plus chilling time)

23. Grilled tofu steaks with vegetable skewers

These tofu steaks are not your average veggie dish. They’re smoky, savory, and paired with colorful veggie skewers. 

Ingredients:

• 1 block extra-firm tofu ($2.50)
• 1/4 cup soy sauce ($0.50)
• 2 tbsp maple syrup ($1.00)
• 1 tbsp sesame oil ($0.50)
• 1 clove garlic, minced ($0.10)
• 1 tsp grated ginger ($0.15)
• Assorted veggies for skewers (bell peppers, zucchini, mushrooms) ($4.00)
• 2 tbsp olive oil ($0.50)
• Salt and pepper to taste ($0.10)
• Sesame seeds for garnish ($0.20)

Instructions:

• Press that tofu! Wrap it in paper towels and put something heavy on top for 30 minutes.
• Mix soy sauce, maple syrup, sesame oil, garlic, and ginger. This is your marinade.
• Slice tofu into 4 “steaks” and marinate for at least 30 minutes.
• Cut veggies into chunks and thread onto skewers. Brush with olive oil and season.
• Fire up the grill to medium-high heat.
• Grill tofu for about 5 minutes per side, basting with leftover marinade.
• Grill veggie skewers for about 10 minutes, turning occasionally.
• Sprinkle everything with sesame seeds before serving.

Cook time: About 20 minutes (plus marinating time)

25. Turkey and vegetable lettuce wraps

Ingredients:

• 1 lb ground turkey ($5.99)
• 1 head lettuce (iceberg or butter lettuce) ($1.50)
• 1 carrot, grated ($0.25)
• 1 red bell pepper, diced ($1.50)
• 1/4 cup water chestnuts, chopped ($1.00)
• 2 cloves garlic, minced ($0.20)
• 2 tbsp soy sauce ($0.30)
• 1 tbsp hoisin sauce ($0.50)
• 1 tsp sesame oil ($0.25)
• Green onions for garnish ($0.30)
• Optional: Sriracha for heat ($0.25)

Instructions:

• Brown the turkey in a large skillet over medium heat. Break it up as it cooks.
• Toss in garlic, carrot, and bell pepper. Cook until veggies are soft, about 5 minutes.
• Add water chestnuts, soy sauce, hoisin sauce, and sesame oil. Stir it all up.
• Let it simmer for a few minutes until the sauce thickens a bit.
• Wash and separate your lettuce leaves. Make them into little cups.
• Spoon the turkey mixture into the lettuce cups.
• Top with green onions and a squirt of Sriracha if you like it spicy.
• Serve and watch everyone make a mess trying to eat them!

Cook time: About 20 minutes total

Conclusion

So, even if you’re trying to eat healthier, save money, or just switch up your dinner routine, these recipes have got you covered.