HIGH PROTEIN DINNER RECIPES 🍂

We're going to keep things relatively simple this week, but simple does not mean boring. These recipes are guaranteed going to be loved by you and anyone else you cook them for. Let me know which one catches your eye, which one you will be trying out first. For more of my recipes, more of my ideas, you can go over to my website, go check out all of my ebooks over there. But yeah, let's jump straight into this first one. So this first recipe, someone actually cooked it for me recently. It was so delicious. I loved it so much that I said to myself, I need to recreate this and I need to share it with you all. This is a sun-dried tomato, prawn and gnocchi dish. This is the perfect midweek meal. You know when you want something tasty, but you don't have much energy, but you want to cook something that feels good. This is the one for you. So ingredients include some shop-bought gnocchi. If you're making your own, then props to you. We're also going to be using some sun-dried tomato paste. If you can't get hold of the paste, a sun-dried tomato pesto will work fine. Otherwise, if you just want to add in a few sun-dried tomatoes, that will also work. So we'll be using some fresh cherry tomatoes, some mushrooms, I'm using some chestnut mushrooms. We'll be using some prawns. Obviously, that's an easy swap. If you want to swap the prawns out for any other type of protein, that is absolutely fine. I'm going to use some creme fraiche right at the end, just for that creamy touch and lots and lots of fresh herbs. So I'm using some fresh basil. I've got some fresh oregano. You might love parsley. You might love some fresh coriander. Whatever fresh herb you enjoy, chop it up and throw it in. So starting off, we are going to just chop up all of our ingredients. So we're going to grab our cherry tomatoes and just chop them in half. We're going to thinly slice our mushrooms, peel and chop up all of that garlic. I actually decided to add a shallot in just because I had one on the side. So I thought, why not? So yeah, I chopped up a little shallot. I grabbed my pan of choice and I heated that up and I drizzled in a touch of olive oil. So on a medium to high heat, I threw in my chopped mushrooms, just giving it some good salt and some good black pepper and just mixing everything, continuously moving the pan until the mushrooms kind of had like a slight little golden tint to them. Once they had that golden touch, I just removed them from the pan, placed them in a bowl, just set them aside. And into the same pan, I threw in the chopped shallots and garlic, just mixing everything. Once the shallots and garlic were slightly softened, fragrant, I threw in those chopped cherry tomatoes, just mixing for a couple of minutes before throwing in some paprika and I also threw in some chilli flakes. I grabbed that sun-dried tomato paste, throwing in a heaped teaspoon. Love this stuff. Reducing the heat a little and yeah, just slowly cooking down these cherry tomatoes. I threw those cooked mushrooms into the pan and I poured over some white wine, which we're just going to cook down until it's reduced and just tasting absolutely gorgeous. So yeah, reduce the heat, cover your pan and just let this sauce cook away. So completely optional, I'm going to crisp up my gnocchi. If you want to skip this step and you don't like crisped up gnocchi, you just want to throw it in as it is, you could completely do that. That is fine. Threw in a little bit butter and actually a touch of oil. You just didn't see the oil go in, just so the butter wouldn't burn. The sight of golden gnocchi is just mwah. So check on your sauce, you want the wine to have reduced. Give it a taste, adjust the seasoning if you need to. If everything is tasting good, it will be time to throw in your prawns. So prep, wash, clean your prawns however you see fit and throw them in. Oh, I also threw in some fresh oregano, which I probably should have done way earlier, but I completely forgot to. These prawns are going to cook in a couple of minutes. You can turn the heat right down so you don't overcook them and then place in your gnocchi, giving everything another mix. So the final step is to just stir in that creme fraiche and throw in your chopped basil. Just mix everything, give everything one final mix. Give it some more black pepper if you fancy it, like I did. I always fancy some more black pepper. Yeah, one more stir and now it is time to serve. So grab your bowl and place in this sun-dried tomato prawn gnocchi dish. So comforting. Guaranteed, this dish is going to be loved by everyone. And if you're looking for a recipe to impress, you want to cook for someone, this one, this one will work wonders. 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Just talking about this is actually making me very excited. So we will be needing some butter beans. I've never tried it with any other type of bean, because butter beans just work so well. I've never been tempted to swap it for another type of bean, but I guess you could, you probably could. So mushrooms are making another appearance. We're just going to be using, again, some chestnut mushrooms and some gorgeous cavolo nero. So we'll be using some leeks. I feel like leeks are one of the star ingredient in this recipe. So yeah, definitely needed. I'm using some cheddar. So we're going to start off by finely chopping up our shallots, finely, finely chopping up our fresh garlic. So we're going to finely slice up our mushrooms. Once our mushrooms are chopped, we are going to grab a pan, just heat it on a low to medium heat. Swirl in a little bit of oil, throw in your shallots and your garlic, just cooking down for a couple of minutes. We are then going to throw in our mushrooms. Give your mushrooms some salt, some pepper. If you want, you can splash over a little bit of tamari. I went ahead and threw in some fresh thyme. If you've only got some dry thyme, that is perfectly fine too. Whilst those mushrooms are cooking away, making sure you keep an eye on them, we are going to continue on by chopping up our remaining ingredients. That includes the cavolo nero. We're just going to finely, finely slice it. And we are going to slice up our leeks. So give your leeks a good wash once they are sliced. Make sure everything in the leek is washed. Yeah, you want to wash your leeks well. So we're going to throw the cavolo nero into the pan with the mushrooms, along with those chopped leeks, stirring everything, combining well, and just letting those flavours deepen. Whilst those vegetables are cooking, we can move on and make our cheese sauce. So go ahead and grab a saucepan, place in a knob of butter, followed on by some plain flour, and just whisk everything, just creating a roux. You're then going to throw in some milk. I'm using some almond milk. You can use any milk that you have on hand, any milk that you want to use, and just whisk everything until smooth. We're then going to grate in our cheese. I'm using that cheddar that I showed you earlier. So I just grated the cheddar in. Yeah, continued whisking, just making sure everything was smooth. To give this cheese sauce a little something extra, I grated in some nutmeg, I threw in some Dijon mustard, and I threw in some ground black pepper. So I opened up my jar of butter beans, just giving them a good rinse. I threw them into the pan with the vegetables, and then swirled over all of that cheese sauce, that delicious cheese sauce. If you give this dish a try at this point, you'll be thinking, oh my god, it's done. It's ready to eat. But trust me, the last step of throwing the cheese on top, the breadcrumbs on top, and throwing it into the oven just makes this dish really, really special. So I'd say, wait, be patient. So I grated over some extra cheese, and I threw over some breadcrumbs that I just bought. These were shop-bought breadcrumbs, panko breadcrumbs. I threw over a little bit of dried oregano, gave it a swirl of olive oil, just to make sure that everything crisps up. And yeah, threw into a 190 degree Celsius oven, and I left it in there for around 20 minutes. Everything's cooked. We're simply just crisping up the top. So placing up my kale, mushroom, and butter bean cheesy bake, I grabbed my bowl, and I put a generous amount on. You can serve it up as it is. You could add an extra source of protein on the side. This is perfect for a Sunday lunch, like a sharing dish that everybody, anyone who tries it, guaranteed is going to adore. They are going to love it. Once removed from the oven, and it just has that crispy, cheesy, melted top, there's nothing left to do but to dive in. This one needs no introduction, no explanation. You already know what time it is when it comes to me, and a good chickpea curry. This is a very easy lemongrass coconut chickpea curry. We're going to serve it with some rice. This one is perfect for batch cooking, so feel free to double up on the quantities so you can have some leftover in your fridge. Something to heat up, ready to go, nourishing type of food. Ingredients for this lemongrass chickpea curry include chickpeas. We're also going to be using some coconut milk, lots of spices. So you can really throw in whatever vegetables you have on hand. I always have some carrots in my fridge. I've also got a red pepper as well, and I'll probably throw in some spinach right at the end. Starting off, we're going to chop up an onion. We're going to finely chop some garlic, and we're going to also finely chop some ginger. So prepping the vegetables, I just sliced and chopped up my red pepper. You can chop your carrot up however you like to chop your carrot. You can chop your carrot up, just remember the bigger you chop it, the longer this will take to cook. Could not forget some fresh chili, so I just chopped a little bit of this chili up. It's really spicy, so I just added in a bit. I grabbed my pan and heated it. I threw in a little touch of coconut oil and then threw in my onions, garlic, ginger, and the chili. For the spices, the fennel seeds, the cumin seeds, and the coriander seeds, I just threw them into my pestle and mortar, and then I threw the crushed spice seeds into the pan. I'm still on kind of like a low heat because we don't want to burn the seeds, just mixing everything. So we're also going to be needing some lemongrass paste or some fresh lemongrass. Either one will work well. Toast in a little bit of tomato paste. I then threw in the turmeric powder before pouring in my coconut milk. I usually throw coconut milk right at the end, but this is the main liquid that this curry is going to cook in, so I have no option but to throw it in at this stage, just in case anyone's wondering why I'm throwing it in so early. That's why. Grab your chickpeas. If you're using shop-bought, I'd suggest just giving them a good rinse, a good wash. Throw them into the pan, along with all of those chopped vegetables. So yeah, the chopped red pepper, the carrots. Just threw over a little bit of water. If you want to add some stock or broth or whatever you have, you can do that. But yeah, water worked fine for me. I covered my pan, reduced the heat, and I cooked it for about, I'd say about 20, 25 minutes. Keep an eye on it, just stirring it every now and then. So once the curry was cooked, I threw in some fresh baby spinach, just letting that cook down for maybe a minute or so. And then to finish completely, I threw in some chopped coriander. Obviously, this step is optional. I cooked up some rice, some basmati rice, threw over my lemongrass chickpea curry. Oh God, the sight of this, honestly, it's everything. When I'm in need of a comforting weekday meal, chickpea curry is always my go-to. It's been my go-to and I will never get tired of it. If like me, you want to pair the chickpea curry with some extra protein, go ahead and do that. I had a piece of salmon, so I added it to my bowl. Let me know in the comments which one you want to try. Now that you've watched them all, I will see you all very soon in my next video. Okay, take care. Bye.