15 High Protein Fall Recipes

Pumpkin Turkey Chili

This hearty and protein-rich chili combines the comforting flavors of fall spices with lean turkey and nutritious pumpkin.

Ingredients:

• 1 lb ground turkey
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste

Cooking method:

1. In a large pot, brown the ground turkey over medium heat until fully cooked; drain excess fat.
2. Add chopped onion and minced garlic to the pot, cooking until the onion is softened.
3. Stir in the chili powder, cumin, and cinnamon, cooking for an additional minute.
4. Add the pumpkin puree, kidney beans, diced tomatoes, salt, and pepper, stirring to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Maple Dijon Pork Tenderloin

This tenderloin is infused with the sweet and tangy flavors of maple and Dijon, perfect for a cozy fall dinner.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together the Dijon mustard, maple syrup, olive oil, garlic powder, salt, and pepper.
3. Rub the mixture all over the pork tenderloin.
4. Place the tenderloin in a baking dish and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
5. Let rest for 5 minutes before slicing and serving.

Butternut Squash and Black Bean Enchiladas

These enchiladas are a vegetarian delight packed with protein from black beans and the earthy sweetness of butternut squash.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 8 whole wheat tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Toss the cubed butternut squash with cumin, chili powder, salt, and pepper; roast on a baking sheet for 20 minutes.
3. In a mixing bowl, combine roasted squash, black beans, and half of the cheese.
4. Fill each tortilla with the squash and bean mixture, roll up, and place in a baking dish.
5. Pour enchilada sauce over the top and sprinkle with remaining cheese.
6. Bake for 20-25 minutes until cheese is melted and bubbly.

Spicy Lentil and Kale Soup

This warming soup is filled with protein-packed lentils and nutritious kale, spiced perfectly for a cool autumn day.

Ingredients:

• 1 cup lentils
• 4 cups vegetable broth
• 1 bunch kale, stemmed and chopped
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tsp thyme
• Salt and pepper to taste

Cooking method:

1. In a large pot, sauté the onion and garlic over medium heat until the onion is tender.
2. Add the lentils, vegetable broth, diced tomatoes, red pepper flakes, thyme, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 25 minutes or until lentils are tender.
4. Stir in the kale and cook for an additional 5 minutes until softened.

Harvest Chicken Salad

This refreshing salad combines grilled chicken with the crisp flavors of apples and the richness of nuts.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 apple, thinly sliced
• 4 cups mixed salad greens
• 1/4 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 2 tbsp balsamic vinaigrette

Cooking method:

1. In a large bowl, combine the mixed salad greens, apple slices, and grilled chicken.
2. Sprinkle with walnuts and feta cheese.
3. Drizzle balsamic vinaigrette over the top and toss to combine.

Turkey and Sweet Potato Skillet

This one-pan wonder is both a time-saver and a nutritional powerhouse, featuring turkey and sweet potatoes richly seasoned.

Ingredients:

• 1 lb ground turkey
• 2 sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp thyme
• Salt and pepper to taste

Cooking method:

1. In a large skillet, cook the ground turkey over medium heat until browned; drain excess fat.
2. Add the onion and garlic, cooking until the onion is softened.
3. Stir in the sweet potatoes, smoked paprika, thyme, salt, and pepper.
4. Cover and cook for 15 minutes, or until sweet potatoes are tender, stirring occasionally.

Quinoa Stuffed Acorn Squash

Packed with protein-rich quinoa and seasonal flavors, this stuffed acorn squash makes a perfect fall dish.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup quinoa, cooked
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 1 tsp cinnamon
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Place acorn squash halves cut side down on a baking sheet and bake for 25 minutes.
3. In a bowl, mix cooked quinoa, dried cranberries, pecans, cinnamon, salt, and pepper.
4. Fill acorn squash halves with quinoa mixture and bake for an additional 10 minutes.

Balsamic Glazed Salmon

This dish pairs protein-rich salmon with a tangy balsamic glaze, offering an elegant yet simple dinner option.

Ingredients:

• 2 salmon fillets
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar and honey over medium heat; simmer until thickened.
3. Season salmon fillets with salt and pepper, place on a baking sheet, and drizzle with olive oil.
4. Bake for 12-15 minutes, then brush with balsamic glaze before serving.

Chickpea and Spinach Stew

This hearty stew combines chickpeas and spinach in a savory broth, delivering a nutritious high-protein meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 bag (10 oz) fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste

Cooking method:

1. Sauté the chopped onion and minced garlic in a pot over medium heat until onion is soft.
2. Add chickpeas, cumin, turmeric, salt, and pepper, stirring to combine.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat, add spinach, and simmer until wilted and flavors meld, about 10 minutes.

Almond Crusted Chicken

This delightful almond-crusted chicken offers a crunchy texture while being rich in protein, ideal for a comforting fall meal.

Ingredients:

• 2 chicken breasts
• 1/2 cup almonds, finely chopped
• 1/4 cup breadcrumbs
• 1 egg, beaten
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a shallow dish, combine chopped almonds and breadcrumbs.
3. Season chicken breasts with salt and pepper, dip in beaten egg, then coat with almond mixture.
4. Place on a baking sheet and bake for 25-30 minutes until cooked through and golden brown.