Simple protein recipes

Warm Chocolate Chip Cookie Skillet
One of my favorite late-night sweet snacks lately!!
Warm, gooey, chocolatey, and perfectly soft in the center — this cookie skillet seriously tastes unreal straight out of the oven.
Ingredients:
Cookie Base:
- Pillsbury Chocolate Chip Cookie Dough
Protein Boost:
- ½ cup Good Culture cottage cheese (blended smooth)
- 1 scoop vanilla protein powder
Chocolate:
- Ghirardelli chocolate chunks
Optional Topping:
- Vanilla ice cream
- Chocolate drizzle
Instructions:
1. Mix blended cottage cheese and protein powder into cookie dough lightly.
2. Fold in extra chocolate chunks.
3. Press dough into small skillet or baking dish.
4. Bake at 350°F (175°C) for 15–20 minutes until edges are golden and center stays soft.
5. Top with vanilla ice cream and light chocolate drizzle.
6. Scoop while warm.
Texture Goal:
- Crispy golden edges
- Soft gooey center
- Melted chocolate pockets
Macros:
- ~350–500 cal
- 20–30g protein
Warm, gooey, and insanely cozy — the perfect late-night dessert snack 🙌

12g Protein Blueberry Cheesecake Cups 🫐🧁

Gluten-Free | Low-Carb | High-Protein

Ingredients (Makes 6 Bites)
1 cup Cottage Cheese (Full-fat or 2% works best)

1 Large Egg

½ cup Almond Flour (or oat flour for a nut-free option)

2–3 tbsp Honey or Maple Syrup (Optional)

½ tsp Vanilla Extract

Pinch of salt

½ cup Fresh or Frozen Blueberries

Optional: 2 tbsp Greek Yogurt (for ultimate creaminess)

Nutrition (Per Bite)
Calories: 140 kcal | Protein: 12g | Fat: 7g | Net Carbs: 6g

Instructions
1. Set the Stage
Preheat your oven to 350°F (175°C). Prep a muffin tin with liners or a light coating of non-stick spray.

2. Create the Creamy Base
In a medium bowl, whisk the cottage cheese, egg, sweetener of choice, vanilla, and salt until the mixture is smooth. Stir in the almond flour and the optional Greek yogurt until well combined.

3. The Blueberry Fold
Gently fold in the blueberries. Pro Tip: Save a few berries to press into the tops for that "viral-worthy" look!

4. Bake to Perfection
Distribute the batter evenly into the 6 muffin cups. Bake for 20–25 minutes until the centers are set and the edges are a beautiful light golden brown.

5. Chill & Enjoy
Allow them to cool in the tin for a few minutes. These are incredible served warm, but the texture becomes even more cheesecake-like after chilling in the fridge!

Quick Tips
No Thaw Needed: Using frozen berries? Toss them in straight from the freezer to keep the batter from turning purple.

Zest it Up: Add a teaspoon of fresh lemon zest to the batter for a bright, bakery-style flavor.

Meal Prep: These stay fresh in the fridge for up to 3 days. They’re the perfect high-protein treat to have on hand!

Prep Time: 5 mins | Bake Time: 20–25 mins | Total Time: 30 mins

INGREDIENTS⁠
6 Lettuce Leaves (Iceberg)⁠
6 oz Chicken Breast (cooked)⁠
4 Slices of Bacon⁠
4 oz Deli Ham⁠
2 Slices Cheese⁠
4 Slices Tomatoes⁠
2 Tbsp Mayonnaise⁠
DIRECTIONS⁠
1. Cook the bacon and warm up the cooked chicken. Then cut the 6 large lettuce leaves into square(Dish) shapes.⁠
2. Lay 2 lettuce leaves onto a plate and spread 1/2 of the mayonnaise onto it. Next lay the ham, chicken and cheese on top. Cover the meat with another 2 lettuce leaves and spread the other 1/2 of the mayonnaise on top of them.⁠
3. Place the tomato slices and bacon on top of that. Cover with the last two lettuce slices, then poke 4 tooth picks or skewers into the middle of each of the corners. Slice the sandwich into 4, by slicing corner to corner.⁠
This recipe makes 2 servings or 4 small sandwiches. 1 Serving = 1/2 of the Recipe