Carnivores, rejoice! Simple muscle-building recipes that are loaded with two of your favorite things: meat and protein.
Lindsay Brown 1 / 11
Just because you’re trying to get ripped does not mean that your main protein source has to be bland and boring grilled chicken day in and day out. Instead, add other protein sources to your diet like pork, ground turkey, and lean beef cuts such as eye round, sirloin tip, and bottom round. All of these options are loaded with fat-burning nutrients, are low in calories, and will add variety to your food plan without sacrificing your waistline.
Here, we pulled together 11 quick and easy recipes that are will satisfy your carnivorous cravings. All of the recipes are chocked-full of at least 20 grams of protein per serving and are perfect post-workout dinner options.
1. Preheat oven to 350F. Cut zucchini in half lengthwise. Scoop out the flesh with a spoon (you can also use a melon baller or julienne peeler); reserve what you’ve scooped. Place zucchini on a sheet pan – cut side up – drizzle with olive oil, salt and pepper. If zucchini is tipping over, gently cut away a thin slice off the bottom to help it lay flat.
2. Heat 1 tablespoon of oil in a large skillet —add ground beef; season with salt and pepper and cook until browned. Add reserved zucchini along with garlic, onion and bell pepper; sauté for an additional 2 to 3 minutes. Add kale and marinara sauce and cook for about 5 to 7 minutes more or until veggies are tender.
3. Fill zucchini with meat mixture and top with shredded cheese – bake for 20-25 minutes, until cheese is bubbly and zucchini is tender. If looks like the cheese is browning before the zucchini is cooked, cover top loosely with aluminum foil and continue to bake.
1 6 oz bag frozen mixed bell peppers & onions (~4 cups)
6 whole wheat high fiber flatbreads or lavash
1 1/2 cups reduced fat cheese (Colby jack or mozzarella)
1. Add chicken, broth, onion powder and garlic powder to crockpot. Cook on low 6-8 hours or high for 4 hours. When chicken is tender enough (it starts to fall apart), remove from broth and shred with two forks. Alternately, you can skip this step and buy pre-shredded chicken or simply use chopped chicken breast. This can also be done the day before.
2. Combine chicken and buffalo sauce in a bowl and set aside.
3. When the chicken is ready or near ready, preheat the oven to 375. Line baking sheet with parchment and spread out mixed bell peppers and onions on the sheet. Bake 30-45 minutes until peppers are softened. One cooked, remove from sheet and set aside.
4. Next, place the flatbreads on the baking sheet (you may need to do this is in batches or use multiple baking sheets). Bake 2-3 minutes until slightly crisp. This helps the flatbread hold the toppings better.
5. Top flatbreads with chicken, bell peppers and finally with cheese. Bake 4-5 minutes or until cheese melts.
6. Garnish with cilantro, if desired. Slice and serve.
Heat oil in a large skillet; add sausage and brown on all sides. Add onions and peppers; season with salt and pepper and cook for 5 minutes over medium high heat. Add Worcestershire and tomato sauce and cook for an additional 5 minutes or until sausage is cooked through and vegetables are tender. Garnish with fresh basil, salt, and pepper; serve.
1. Cook rice according to package instructions and add Old Bay and Cajun seasonings to prepared rice. For a milder version, only use 1 tsp of each of the seasonings. For a hotter version, add 2 teaspoons. Add salt to taste.
2. Meanwhile, heat a skillet to medium-high heat and add butter, water, and bouillon to the pan.
3. Once butter has melted, add peppers and onions and cook until softened and translucent.
4. Toss the shrimp into the pan and heat until just cooked through, 3-5 minutes (depending on size of the shrimp you use – small shrimp cook faster!).
5. Stir in beans and rice and adjust seasoning to taste.