Looking for easy, flavorful, and satisfying high-protein meals? This collection of recipes delivers everything from hearty soups and cheesy bakes to fresh salads and bold international favorites. Perfect for meal prep, staying fuller longer, or supporting fitness goals, each dish packs big flavor without sacrificing nutrition.

All of these recipes provide at least 20% of their calories from protein. If you want an extra boost, simply increase the protein portion—doubling chicken, meat, or other protein ingredients is an easy way to tailor each meal to your needs.

While some options are naturally low carb, they’re all high in protein, averaging around 20 grams per serving. These versatile recipes make it simple to enjoy satisfying, protein-packed meals your whole family will love.

Over 30 recipes… you’ll have plenty to serve all month long. I can’t wait to hear which recipes you’ll choose to make on repeat!

• Chicken Lettuce Wraps Fresh, crisp, and packed with flavor, these wraps are a lighter but satisfying meal.
• Chicken Parmesan Meatballs Juicy chicken meatballs baked in marinara and topped with melty cheese for a fun twist on a classic.
• Lemon Garlic Chicken Thighs Tender chicken thighs roasted with zesty lemon and garlic for a simple, flavorful dinner.
• Chili A hearty, comforting bowl of beans, meat, and spices simmered to perfection.
• Banh mi Meatballs Vietnamese-inspired meatballs with bold flavors, perfect for sandwiches or rice bowls.
• Chicken Pineapple Kabobs Sweet and savory skewers with juicy chicken and caramelized pineapple from the grill.

• Steak with Chimichurri Sauce Juicy steak topped with bright, herby chimichurri for a bold, flavorful finish.
• Pickle Chicken Tangy, juicy chicken marinated in pickle brine for a fun twist on a classic.
• Greek Chicken Meatballs Tender meatballs seasoned with Mediterranean herbs, perfect with tzatziki or salad.
• Chicken Tortilla Soup A hearty, zesty soup loaded with chicken, veggies, spices, and crunchy tortilla strips.
• Honey Sesame Chicken Meatballs Sweet, savory, and sticky meatballs with a sesame glaze, everyone will love.
• Sheet Pan Sour Cream Chicken Creamy, tangy chicken baked on one pan with veggies for an easy weeknight dinner.

While these are definitely low-carb recipes, they also fall into the high-protein category, delivering approximately 20 grams of protein per serving, making them ideal for anyone following a low-carb, high-protein diet.

Why are high-protein meals desirable:

They help build and repair muscle, keep you fuller longer, boost metabolism, help with weight loss, and to maintain your ideal weight. Help balance your hormones, help prevent overeating, strengthen your immune system, and keep your hair and nails looking great!

• Skillet Chicken Curry This creamy, flavorful skillet chicken curry comes together quickly with tender chicken, warm spices, and a rich sauce.
• Chicken Satay Meatballs All the irresistible flavors of classic chicken satay — in bite-sized form! These juicy, spiced meatballs are served with a creamy peanut sauce for dipping or drizzling.
• Stuffed Peppers Colorful bell peppers are filled with a hearty mix, then baked until tender.
• Pork and Clams A Portuguese-inspired classic that pairs tender pork with briny clams in a garlicky, wine-infused sauce. It’s a comforting coastal dish bursting with bold flavor and rustic charm.
• Sausage Peppers Onions This classic combination of Italian sausage, sweet bell peppers, and caramelized onions is a crowd-pleaser.
• Szechuan Chicken and Vegetables A vibrant stir-fry loaded with tender chicken, crisp vegetables, and a bold Szechuan-style sauce that’s savory and a little spicy (adjust the spice more or less or remove if you don’t like it spicy).

• Chicken Pizza Crust A low-carb, high-protein pizza base made from chicken, ready to load with your favorite toppings.
• Greek Non-Kabob… yummy Greek steak! Juicy, marinated Greek-style steak without the skewer, bursting with Mediterranean flavor.
• Greek Chicken Tender, herb-marinated chicken cooked to perfection with classic Greek seasonings.
• Green Chicken Chili A zesty, hearty chili made with chicken, green chiles, and warm spices for a comforting kick.
• Chicken Satay in Thai Peanut Sauce Grilled chicken skewers served with a rich, creamy Thai peanut dipping sauce.
• Grilled Chicken Caprese Salad: Fresh, light, and flavorful, featuring grilled chicken, ripe tomatoes, mozzarella, and basil, all drizzled in balsamic.

• Baked Ziti (add twice as much meat to make it protein loaded!) A hearty baked pasta dish with extra meat for double the flavor and a serious protein boost.
• Stuffed Pork Chops Thick, juicy pork chops filled with savory stuffing and baked to perfection.
• Chicken Kebat Tender chicken in a delicious sauce with mint, along with vegetables to round out the meal, serve over rice.
• Refried Beans and Eggs A simple, satisfying combo of creamy beans and perfectly cooked eggs, great any time of day.
• BBQ chicken French Bread Pizza Crispy French bread piled high with tangy BBQ chicken, melty cheese, and fresh toppings.
• Chicken Enchiladas in Green Sauce Rolled tortillas filled with chicken and smothered in zesty green sauce and gooey cheese.

• Italian chicken sandwich Juicy, flavorful chicken layered with Italian seasonings, melty cheese, and fresh toppings on a crusty roll for the ultimate sandwich.
• Chicken Parmesan Meatballs All the cheesy, saucy goodness of chicken parmesan, rolled into tender bite-sized meatballs.
• Italian Wedding Soup A cozy classic with tender meatballs, fresh greens, and tiny pasta in a savory broth.
• Broccoli Cheddar Soup (add chicken for higher protein) Creamy, cheesy, and comforting with broccoli and cheddar, plus chicken for a heartier, protein-packed meal.
• Maple Bacon Bourbon Chicken Legs Sweet, smoky, and savory chicken legs glazed with maple syrup, crispy bacon, and a splash of bourbon.
• Pork Chops Wine Sauce Juicy pork chops simmered in a rich, silky wine sauce for an elegant yet easy dinner.

With so many delicious ways to pack in protein, it’s easy to keep your meals exciting and satisfying. From hearty soups and cozy baked dishes to fresh salads and bold international flavors, these recipes prove that high-protein eating doesn’t have to be boring.

Try mixing and matching a few throughout the week to stay full, fueled, and inspired in the kitchen.

The post Easy High Protein Recipes You’ll Love first appeared on Created by Diane.

This recipe combines home-cooked goodness with just the right touch of rustic charm. Let’s dive into a pot full of warmth and flavor.

Wow, the weather has really cooled off here, and the rainy season has arrived.

There is nothing better than a big bowl of warm, comforting soup to make you feel all cozy.

The moment the weather cools down, there is no better time to make soup.

This soup is bound to be on repeat. It’s delicious, takes minutes to make, and will fill you up.

Just one more reason to make chicken meatballs ahead of time and freeze them. There are so many options when making meatballs, they can be made with ground chicken, beef, pork, or turkey.

You can find more of my meatball recipes here.

And… if you love soup, give some of these Soup Recipes a try.

Like most soups, this one starts with a mirepoix. Carrot, onion, celery. Keeping all of them diced the same size will ensure they cook evenly.

If you don’t love chunks of veggies in your soup, you can add some water or chicken stock and puree the vegetables until smooth before adding the other ingredients.

I say bring on the veggies!

This soup is a low-carb lover’s delight! Diced cauliflower can be added.

If you’re looking to elevate this soup, add some cooked rice or pasta.

This soup has a nice, light, creamy, velvety broth. To have a clear broth, just leave out the cream.

I always add additional chicken bouillon to my soups, I like the added flavor.

Add a squeeze of fresh lemon for some zip! I love adding lemon to soup, it really brightens the flavors.

If you like it spicy, add in some crushed red pepper or some hot sauce.

More soup recipes with meatballs

• Italian Wedding Soup
• Meatball Tortellini Soup
• Chicken Parmesan Meatball Soup
• Curry is “soup-like” Curry Chicken Meatballs

The recipe is written for 1 lb of ground chicken, this recipe, double the meatballs for extra protein! The photos were taken when I made a double batch! But I wrote the recipe card for the smaller portion, as some may not need/want a double batch.

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Creamy Chicken Meatball Soup

A hearty bowl of soup that brings comfort to the table, and this creamy chicken meatball soup does just that—rich, flavorful, and packed with tender, savory meatballs that make every spoonful satisfying.

Course Main Dish

Cuisine American

Keyword chicken, chicken meatball, soup

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 1 large egg
• teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt (coarse kosher)
• 1/4 teaspoon black pepper
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 6 cups chicken broth (or water and chicken bouillon)
• 1 cup heavy cream
• 1 tablespoon chicken bouillon

Instructions

• Preheat the oven to 350°.
• In a medium bowl, combine ground chicken, egg, bread crumbs, garlic, oregano, salt, and pepper.
• Roll chicken mixture into one tablespoon sized balls and place on a baking sheet.
• Bake in the oven at 350° for 12-15 minutes or until the chicken is 165°.
• In a 5-quart pot on medium heat, saute carrot, onion, and celery. Cook for 3 minutes.
• Add chicken broth and bring it to a simmer.
• Add chicken bouillon.
• Add the cooked chicken meatballs.
• While the soup is simmering (small bubbles), drizzle in the heavy cream.
• Cook for 5 minutes over medium heat. (Add diced cauliflower, pasta, or rice)
• Add any additional items while the soup is simmering, Such as crushed red pepper, hot sauce, and additional salt and pepper to taste. If adding lemon, turn the soup and add lemon last so the cream doesn't curdle.
• If you want the soup thicker, pour in more cream, or add 1/2 cup water mixed with 1-2 tablespoons cornstarch and drizzle it into the simmering soup.
• Ladle the soup into serving bowls and enjoy!

The post The Best Creamy Chicken Meatball Soup Recipe first appeared on Created by Diane.

Bright, Fresh, and Full of Flavor: The Ultimate Jar Salads You’ll Crave All Year Long!

If you’re looking for a healthy, easy salad recipes that pack a little more punch than plain salad, these jar salads are a real winner!

These high-protein mason jar salads are always a delight to see in the fridge. I sometimes wrap a plastic fork around the top with some twine and share them.

I love using 16 oz wide-mouth jars for making jar salads, storing leftovers like SOUP, making pickled vegetables, and so many more uses.

And these leakproof lids work well when we go camping, you don’t want any liquids leaking as things get rattled around on the road.

Ingredients

• Pearl couscous (another small pasta to use orzo, ditalini, or elbows)
• quinoa (I used red quinoa)
• chickpeas (also called garbanzo beans)
• cooked diced chicken
• olives (black olives or kalamata olives)
• cucumbers (sliced and cut into quarters)
• tomatoes (small tomatoes or larger tomatoes, diced)
• feta cheese, cubed
• Add mint, chopped greens, and diced red onion if desired

Green Goddess Dressing is so yummy and just about the prettiest green ever!

And I’m listing the yummiest Greek Dressing below.

Using an immersion blender to combine salad dressing will emulsify it, creating a silky smooth and creamy salad dressing.

*Add an egg into the salad dressing to make it extra thick and creamy.

Greek Salad Dressing

• 3/4 cup oil (I use avocado oil)
• 1/3 cup red wine vinegar
• 1 egg
• 1 teaspoon oregano
• pinch coarse kosher salt and black pepper

Add in some falafel for a fun Greek version. Another option is to add this couscous.

These salads look so appetizing!

All layered and pretty, grab-and-go meals are the secret to eating healthy when life gets busy. Whether you’re headed to the office, wrangling kids at home, heading to the beach, or just trying to keep your week on track, mason jar salads make eating simple, satisfying, and seriously delicious.

All the ingredients will be packed into glass jars or the container of your choice.

Don’t forget the salad dressing. I place the dressing in 2-oz containers.

I use 2-cup glass jars, go ahead and use a 3-cup jars if you want more room to shake them.

I use this mini tart shaper to press down items in the jar to level the ingredients.

You can eat them out of the jar or pour them out into a bowl.

The flavor possibilities are endless!

Greek recipes are some of my all-time favorites.

If I see the word KABOB, I have no self-control and must give it a try.

Greek Pasta Salad recipe here, mix it in a bowl or layer it up in these jars for the best meal prep!

More Greek Inspired Recipes:

• Pickled Turnips
• Mediterranean Marinated Chicken
• Whipped Feta Dip
• Greek Chicken Breasts
• Greek Spiral Cucumber Salad
• Quinoa Tabbouleh
• Greek Pasta Salad
• Greek No-Mayo Potato Salad
• Greek Chicken Meatballs
• Greek Chicken Salad + Tomato Dressing
• Sour Cream Chicken Thighs

When will you be making these mason jar salads? If you have leftover cooked pearl couscous or quinoa, go right ahead and freeze it for next time.

Why You’ll Love This Recipe:

• Make-ahead friendly – stays crisp for 4-5 days in the fridge.

• Protein-packed thanks to quinoa and couscous.

• Customizable – switch up the veggies or grains to match your mood.

• Perfect for lunch on the go or a quick dinner.

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Jar Salads

Say goodbye to lunch stress and hello to your new favorite meal prep hack, salads in a jar. Make these Green Goddess and Greek Jar Salads with quinoa and pearl couscous or other tiny pasta.

Course Main Course, Salad

Cuisine American, Greek

Keyword chicken, pasta salad, vegetables

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt - createdbydiane.com

Ingredients

• 1 1/2 cups Pearl couscous or small pasta to use orzo, ditalini, or elbows
• 1 cup quinoa any color
• 1 16 oz can chickpeas/garbanzo beans)
• 1 1/2 lbs cooked diced chicken
• 1 cup sliced olives, black or Kalamata olives
• 2 cucumbers, sliced and cut into quarters
• 1 cup tomatoes, small tomatoes sliced or larger tomatoes diced if desired
• 4 oz feta cheese, diced/cubed, or crumbled
• OPTIONAL: chopped fresh mint, chopped greens/lettuce, and diced red onion

Instructions

• Gather your jars (or container of choice), lids and forks if needed
• Cook couscous according to directions.
• Cook quinoa according to directions.
• Drain and rinse chickpeas
• All other items should be ready to add (cut any other items you'll be adding)
• Start adding items to each jar and press down with a long spoon or tart shaper, creating the layers.
• Place dressing in small containers and place them on top for easy transport.
• Add the lids, tie on the forks if desired with twine or ribbon.
• Place in the fridge until ready to serve. Enjoy!

The post Make-Ahead Magic: Jar Salads and Pasta Salads for Stress-Free Meals first appeared on Created by Diane.

If you ever need a reicpes that will have everyone running to the kitchen, this is it.

Full of flavor this chicken zucchini pasta brings me back to our newlywed days, we’re celebrating our anniversary soon and this recipe just had to be shared…when we were first married I made it every week without fail.

It’s quick, flavorful, and filled with sweet memories from the early years. Chicken, pasta and zucchini are the foundation, with sun dried tomatos being the star of the show!

Simple ingredients, big flavor. This recipe is sure to impress wether you’re sharing it with that someone special or making it for the family or company, it’s sure to get rave reviews.

This dish is full of chicken, pasta, and vegetables…

It falls into the one dish meal category, that phrase always makes me laugh, as both my husband and my dad would say over and over how much they love “one-dish meals.”

Here are a few of their favorites.

Other popular one dish meals they love are:

• Green Chicken Chili
• Sausage Rice and Beans
• One Pot Chicken Soup
• Italian Wedding Soup
• Creamy Buffalo Chicken Pasta
• Jalapeno Bacon Mac and Cheese
• Fried Rice
• Baked Ziti
• Chili

Well, there you have it… meals easy enough to make everynight of the week and oh… you’ll have some happy bellies!

This chicken recipe has truly stood the test of time!

It’s one of those dishes that quietly made its way into regular rotation and never left.

Over the years ( three decades) It’s become a go-to favorite, not just for how simple and satisfying it is, but for the way it always seems to hit the spot. Whether it’s been a weeknight dinner, a comforting weekend meal, or something shared with friends and family, this recipe has earned its place at the table time and time again.

Newlywed Chicken Pasta – A Simple Zucchini Chicken Dinner You’ll Love

What goes into this meal:

Sun-dried tomatoes– dry or in oil… cut into bite sized pieces. If they aren’t in oil, place them in a small dish. Add a couple of tablespoons of oil and a pinch of salt, stir to combine. It’ss help flavor the sauce as the tany sweetness flavors will flavor the oil.

mushrooms– I love mushrooms, and was all set to make this dish and photograph it… the mushrooms were in the fridge, the phone rang, someone was at the front door, the dog was barking to go out, and well, as you can imagine, I got distracted.

Wow, things were much simpler when we first got married. I could make dinner without all the interruptions. Don’t laugh too loud, it can happen to anyone!

zucchini– fill this dish up with this high fiber veggie, slice evenly, cut in half as well if needed to so the pieces aren’t too large.

Pasta– I prefer bow ties in this dish as they hold the sauce and are a great size with the other items. Plus, I think they are the cutest! Barilla is my favorite brand to use. Another great option is penne.

Now onto the sauce:

It’s a lightly creamy sauce with garlic and chicken flavor, and a touch of Romano/Parmesan Cheese.

Easy Chicken Zucchini Pasta – A Weeknight Favorite from My Newlywed Days

This cozy Chicken Zucchini Pasta was the first recipe I made over and over as a newlywed. Simple, comforting, and filled with love—it’s still a favorite at our table today.

A fun backstory of my early cooking days and this recipe:

We lived in a two story house that was separated into two “apartments.” We each had a front door and a back door. The back of the house had stairs up to the second floor, and the neighbor upstairs would always comment on how she could always smell what I was cooking and how hungry she got. At first, I’d say… Oh, thanks, we’d run into each other often. As we got to know each other a little better, she’d mention she didn’t cook much…. We lived there for a year. Every week, she would see me and say OMG, what are you cooking now? I can smell the yumminess from upstairs! This is the one meal she commented on the most. I would bring her some, she seemed to really appreciate it, and she would tell me what she was planning on making for dinner. She’d open her freezer, and it was filled with frozen meals, and lots of fish sticks (I never saw a freezer filled with so many frozen meals. My mom always cooked dinner, and I learned by watching) … back to the fish sticks, which is what she said she was making that night. I remember us talking about how she grew up without someone making home-cooked meals, so frozen dinners were the norm. I offered to help her learn to cook anytime. Later that night, I recall thinking that if my husband came home to that, we’d be divorced! I knew how much he looked forward to a nice home-cooked meal. I knew how important good food was to me and how dinner was and still is my favorite meal of the day. And I loved cooking and realized how important it was to me to eat well, show others I cared by doing something I liked and was good at, so you can see how my creating this blog was a long time coming!

We’re celebrating our 30th Anniversary this week, and it seemed fitting to share the recipe we remember enjoying from the beginning

And if you like reading stories… this is a fun post on Advice and Recipes!

Meal Prep to eat good all week:

I would meal prep out usually two meals for leftovers on my days off, so we’d have food all week and my husband could take a nice hot lunch to work each day. We worked crazy hours. I worked until 8pm, and he often worked nights. But there were a few meals I recall making often, this is the one that comes to mind for both of us.

In the winter, I’d make lots of soup…

• Potato Soup
• Chicken and Dumplings
• Baked Ziti

And I still make all of those today. I would try to replicate meals we’d enjoy when we’d go out to eat.

There were many favorites and still are today…

• Chicken Francasie
• Angel Hair and Garlic
• Szechuan Chicken
• Feta Basil Balsamic Pasta Salad

Now bake to the “Newlywed Chicken Pasta” there is one step to this recipe that gives it a ton of flavor….

How can I add that great browning to my chicken?

• First, preheat your pan to about 350°
• Make sure the chicken is dry, and pat it dry with a paper towel.
• Add a small amount of oil (neutral oil, with a high smoke point) to the pan (I use this cast iron skillet), but any pan will work… and allow it to preheat well.
• Place the chicken in the heated pan, without crowding it (or with too much moisture it’ll steam as there won’t be enough air flow between teh chicken to allow it to cook and brown, creating the Maillard reaction (the golden brown that tastes delicious)
• Move the chicken as little as possible, cook until you see all white around the edges and up on the sides of each piece of chicken a bit, then turn it over, turn the temperature down just a little, still keeping it hot though.
• If the chicken is thick and the center is struggling to get to 165° internal temperature with a thermometer, cover the pan a bit with a lid or foil, without covering it completely, so steam releases and doesn’t get trapped.
  As soon as the chicken reaches 165°, remove the chicken and set it aside for 5 minutes, then slice it into strips. Then you’ll return it to the pan when you’re ready.

What is the browning of chicken called?

The Maillard reaction, it makes meat turn brown when it cooks by changing the structure of amino acids and sugars. These changes form rings that reflect light and give the meat its brown color. And salt promotes a drier surface for better browning.

Oh, how I wish I had learned photography all those years ago. I’ve always loved taking photos, I’ve had a camera since I was young. And now with cell phones it’s so easy to capture memories, but I really love finding old printed photos, they really is something special about them!

This really is my go to newlywed recipe, and 30+ years later, it’s still a winner! Some may call it marry me chicken, yep… make this for the one you love, and they’ll be compelled to marry you. The way to someone’s heart is through their stomach. Make something special, and they’ll never forget it!

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Chicken Zucchini Pasta

This will always be known as my newlywed pasta recipe. I've been making it for over 3 decades, and it never fails to impress.

Course Main Dish

Cuisine American

Keyword chicken, pasta,, zucchini

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb bow tie pasta or penne
• 1 1/2-2 lbs boneless skinless chicken breast , cut to 4" pieces for easier cooking
• 2 medium zucchini
• 8 oz mushrooms or asparagus
• 1/3 cup sun dried tomatoes in oil or dry
• 2 cloves garlic sliced or 1 tablespoon minced
• 1.3 cup Parmesan or Romano Cheese grated
• 2 cups milk
• pinch coarse kosher salt to taste
• pinch coarse black pepper to taste
• 1 tablespoon chicken bouillon This is what will give the sauce more rich delicious chicken flavor
• 2 teaspoons cornstarch up to a tablespoon of cornstarch
• 1/2 cup heavy cream if desired for additional creaminess

Instructions

• Cook the pasta according to the directions and drain.
• Cut the chicken, pat it dry with a paper towel. Heat the skillet until it's hot. Then add in a little oil, and place the chicken in the pan. Don't move the chicken until it's golden and brown. Then turn once to cook the other side. (more details in the post)
• Once chicken is cooked to 165° remove from the pan and set aside.
• Add a small amount of oil to the pan and cook the vegetables until aldente, about 3 minutes. Then remove them and set aside.
• Now for the sauce, in a measuring cup, add the milk, cornstarch, chicken bouillon, sundried tomatoes, and other seasonings. Whisk well, then pour into the heated pan, keep whisking/stirring until it bubbles, turn to medium temperature. Add in the cheese, reserving a pinch for the top. Add in a 1/2 cup milk so the sauce stays creamy!
• Add in the chicken, and coat well, then add in the pasta and vegetables and stir everything together. Top with some cheese and fresh herbs. Be sure to give it a taste and add salt and pepper if needed.
• Additional items to add if desired. Pinch of crushed red pepper, squeeze of lemon, fresh basil or oregano.

Notes

Add more milk or heavy cream to create the sauciness you desire. The pasta will absorb some sauce as it sits. Add additional chicken bouillon is needed as well.

The post They’ll want to marry you again and again recipe! first appeared on Created by Diane.

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways!

How to serve this Southwest Chicken Recipe

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

What gives this chicken its southwest chicken flavor?

Southwest seasoning combines the spices of cumin, chili powder, oregano, paprika, coriander, garlic powder, and onion powder. Use taco seasoning if you want a shortcut!

Making it into a sauce by adding:

• water
• chicken bouillon
• cornstarch

Whisk the taco seasoning with the water, chicken bouillon, and cornstarch until smooth. Heat it in a skillet, the cornstarch will thicken the sauce. Make it as saucy as you’d like if you’re serving it over rice, keep it a little less saucy if you’re serving it as an appetizer, as you won’t want the wonton or tortilla to get soggy.

Ingredients

• chicken breasts (or chicken thighs)
• black beans
• frozen corn
• onion
• peppers (bell, anaheim, poblano, jalapenos)
• cilantro
• cheese (monteray jack, cotija)

How do I make this into wontons or other appetizer sized items

Use wonton wrappers, eggroll wrappers, or tortillas.

How can the appetizers be cooked?

Bake in the oven, cook in the Air fryer, or fry in oil.

All are delicious options!

I really love the tortilla version. The Southwest Chicken mixture is wrapped in flour tortillas, rolled up, and heated to a golden brown in a hot skillet with a little oil.

Tortillas can be less finicky than wontons, and I always have flour tortillas in the fridge, so give this version a try!

Oil the wonton wrapper so they crisp up nicely. I like this sprayer (and it makes a great gift too). I use avocado oil. I prefer this sprayer to the types that you purchase that taste like chemicals. Another option is to use oil and a silicone brush to lightly oil the wontons or tortillas.

Great toppings to add to the Southwest Chicken Recipe:

• Add sliced avocado
• fresh lime juice
• diced tomatoes
• sour cream
• hot sauce
• cheese, cheese and more cheese, can you have too much cheese
  

Homemade avocado ranch

creamy, tasty, and a great item to add to these southwest chicken appetizers

• avocado
• sour cream
• parsley
• dill
• cilantro
• lime juice
• garlic paste
• salt
• hot sauce

Mix all the ingredients in a food processor, immersion blender, or similar until smooth and well blended.

One bite in and you get the amazing flavor of seasoned chicken, black beans, corn, peppers, onions, and cilantro!

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Southwest Chicken

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways! Serve in a bowl, in wontons, tortillas, with chips, over a salad, or wrapped in lettuce.

Course Appetizer, Main Dish

Cuisine American

Keyword appetizer, chicken, sauce, Taco

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs chicken, cooked and shredded or diced
• 1 16oz can black beans, drained
• 2 cups frozen corn, regular can use fire roasted corn
• 1 large red bell pepper, diced or other favorite peppers like, anaheim, poblano, jalapenos)
• 1/2 medium onion, diced
• 2-4 oz shredded cheese, Monteray Jack Mexican cheese blend, cheddar, or mozzarella
• 1 oz crumbled cotija cheese

Seasonings

• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4-1/2 teaspoon salt
• 1 tablespoon cornstarch

Making them into appetizers:

• wonton wrappers or
• flour tortillas
• More serving options are listed below.

Instructions

• Cook chicken in a skillet, oven, slow cooker, instant pot, or use rotisserie, or leftover cooked chicken. Shred or dice chicken.
• In a skillet, add cooked chicken along with all the seasonings (including cornstarch) with a 1/2 cup of water and bring it to a simmer.
• Add the black beans, corn, onion, peppers, cilantro, and cheese.
• Lots of serving suggestions below (or check my post for other fun appetizer options)
• Place the cooked filling into wonton wrappers or tortillas, the wontons can be folded into triangles or envelope shapes or baked in a muffin pan (check the post for more details).

  Flour tortillas are another great option. Cook as desired until golden brown and crisp on the outside.
• They can then be baked (350°), air-fried, or fried in oil until golden brown.

  Serve with the avocado ranch dip recipe in the post.

Notes

Serving options;

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

 

The post Southwest Chicken first appeared on Created by Diane.

Easy Ground Chicken Lettuce Wraps – Light, Flavorful, and Better Than Takeout!

Craving something fresh, fast, and full of flavor? These easy ground chicken lettuce wraps are your new go-to! Made with simple ingredients and packed with bold Asian-inspired flavor, they’re low-carb, high-protein, and totally delicious. Perfect for busy weeknights, meal prep, or impressing guests—no fork required!

Protein-rich, crunchy, and delicious. This is a recipe you’ll reach for be able to enjoy a quick meal in minutes.

Truth be told, my husband does not want to eat anything wrapped in lettuce. So I plate his in a bowl, and that is how I meal prep this as well.

Placing this over rice is a great way to take it from an appetizer or lunch item to a filling, cozy dinner. It freezes well, too.

You decide how you want to serve it!

The cooked filling is spooned into crisp lettuce leaves, commonly butter lettuce, romaine, or iceberg, creating a refreshing, hand-held wrap. They’re great as an appetizer, light meal, or party dish. Topping options: chopped peanuts, green onions, or a drizzle of sriracha for extra texture and flavor.

Wrap crunchy lettuce or softer butter lettuce around this tasty chicken, mushroom, and water chestnut filling.

Then top it with green onions, cilantro, and peanuts.

Or serve it over rice…

Let’s make rice!

Saute jasmine rice in a little oil to coat the rice. Stir and cook the rice until half of it is opaque and hot. Next, add the water and salt. Bring it to a boil, and simmer on low. This method produces rice that is not sticky, starchy, or clumped together. Jasmine rice portions on water to rice ratio are different, so be sure to read the directions for proper portions. For jasmine rice, it’s 1 cup rice to 1 1/2 cups water.

More on how to make rice if you want more options.

Give some of these other Asian recipes a try…

• Sesame Eggplant
• Chicken and Sausage Fried Rice
• Chicken Pho
• Simple Chicken Curry
• Crab Rangoon DIP
• Brown Sugar Soy Glazed Chicken

This recipe is kid-friendly- serve it in a bowl, it’s naturally gluten-free- using gluten-free items, and make it spicy by adding as much spice as you prefer. Add some crispy wonton strips to add more texture and crunch!

I like making these for meal prep, they freeze and reheat well. They are great over rice, or just place the filling in containers in the fridge or freezer, heat, then place the filling in lettuce.

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Chicken Lettuce Wraps

Ground chicken, mushrooms, and water chestnuts sauteed in a silky sauce, perfect for wraps or over rice in a bowl, and is great for meal prep and freezes well, too.

Course Appetizer, Main Dish

Cuisine American, Asian

Keyword Asian, chicken, lettuce, mushroom

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs ground chicken, ground turkey, or ground pork can also use chicken breast, or chicken thighs diced
• 8 oz mushrooms, sliced
• 8 oz canned water chestnut, drained and sliced
• 1 medium carrot, julianned
• 3 green onions, sliced
• 1 small bunch cilantro, chopped
• 1/2 cup peanuts

Sauce

• 1 cup water
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon chili paste, Sambal Oelek
• 2 teaspoons sesame oil
• 1 teaspoon garlic paste
• 1-2 teaspoons chicken bouillon
• 2 teaspoons sriracha sauce

Serve with

• butter lettuce
• cooked rice

Instructions

• Prepare the sauce in a measuring cup or glass jar so it's easy to pour.
• Heat a large skillet, and add a little oil.
• Saute the ground chicken.
• Pour the sauce over the chicken and simmer on low, stirring occasionally.
• Add in the mushrooms, water chestnuts, and carrot.
• Place a lid on until the chicken reaches 165°.
• Move off the burner.
• Prepare the lettuce or have the rice ready, and plate the chicken on top of the lettuce or rice.
• Top with green onion, cilantro, and peanuts.

The post Chicken Lettuce Wraps first appeared on Created by Diane.

Crisp, cool, crunchy, salty-sweet, and full of flavor.

This Chinese chicken salad will be on repeat from now through summer, so be sure to bookmark it, print it, share it, tell your friend, or whoever. Heck, invite them over and have a party.

It’s warm and sunny out and no better time to gather all the ingredients, fry up some crisp wonton,s and enjoy.

Add in vermicelli noodles if you prefer, or fry them for the crunch. I myself like fried wontons on top. They take only a couple of minutes to make, and they are crunchy and addictive in the best way possible!

Now onto the chicken. I like chicken breast for this salad. I also like it shredded. But you can easily served dice, chopped, or large strips of chicken if you prefer.

You can bake, boil, steam, pressure cook, slow cook, use rotisserie chicken, canned chicken, leftover cooked chicken, cast-iron cooked chicken, and grilled chicken. I also have an Asian Chicken recipe that would go great in this.

Pretty much… any way you want to prepare the chicken, it’ll go well in this salad.

OMG, I love going to Chinese food restaurants and having them with spicy Asian mustard and a little duck sauce. the spicy-sweet combo is my favorite.

Which leads me to the wontons, dipping them in the duck sauce and mustard, made going to the restaurant all the more fun, but I was so happy that if you ordered takeout, they packed them up too.

How to cook the crispy wontons

To make the wonton strips, buy square wonton wrappers in the refrigerated section of the grocery store, slice them 1/2″ thick, then separate them so they don’t stick together. They are typically well cornstarched and will easily be separated.

Heat an inch or so of oil in a small pot, a 2-quart pot works well with high sides to avoid splashing and oil going everywhere, but small enough that you don’t need a ton of oil either. You’ll heat the oil to 350°, drop in some wontons to cover the bottom of the pot, and give them a toss, they’ll fry up quickly, about 2-3 minutes. Use tongs and keep moving them.

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork wontons 

You can find more of my Asian Recipes Here.

I love the cold orange pieces, use fresh slices or canned mandarin orange segments.

Other fun toppings for this salad are cashsews or sliced almonds.

Add some sesame seeds as well.

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Chinese Chicken Salad

A tasty, satisfying, crunchy salad with a salty-sweet flavor combination. Filled with chicken, vegetables, and topped with a delicious dressing and crunchy wonton strips.

Course Main Dish, Salad

Cuisine American

Keyword Asian, chicken, Chinese, vegetables

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8 servings

Author Diane Schmidt – createdbydiane.com

Cost $15

Ingredients

• 8 cups chopped romaine lettuce, 1 very large head or 2 smaller heads of lettuce
• 4 cups green cabbage, shredded , napa cabbage is another option
• 2 cups red cabbage, chopped
• 2 medium carrots, julianned
• 3 green onions, sliced
• 1/4 cup chopped cilantro , start with a small bunch
• 3 cups cooked, shredded chicken breast , options in post
• 1 11oz can mandarin oranges, drained
• 1/3 cup cashews or sliced almonds
• 1-2 cups fried wonton strips , instruction in post
• 1/2 teaspoon sesame seeds , toasted and black can both be used

Chinese Chicken Salad Dressing

• 1 tablespoon oil, avocado , I use avocado oil
• 1 tablespooon sesame oil , I use toasted sesame oil
• 1/4 cup rice wine vinegar , or apple cider vinegar
• 1 tablespoon sugar , honey or maple syrup
• 1-2 tablespoons soy sauce
• 1/2 teaspoon fresh grated ginger, or 1/4 tsp dry ginger
• 1 teaspoon garlic paste, or 1/2 teaspoon garlic powder
• 1 tablespoon fresh lime juice , orange juice or lemon juice
• pinch salt and pepper to taste

Instructions

• Place all cut salad items into a large bowl.
• Mix the dressing in a measuring cup or glass jar with a whisk, allowing the sweetener is dissolved and the dressing is well-blended.
• Pour the dressing over the vegetables and chicken and toss to uniformly distribute the dressing.
• Top with nuts, wonton strips, sesame seeds, and mandarin oranges.

The post Chinese Chicken Salad first appeared on Created by Diane.

This spinach pesto is full of flavor with basil, garlic, cheese, and nuts. It’s creamy and delicious and this recipe is special enough to serve to company.

Make a double batch, it’s great for large dinners, makes for perfect meal prep, and freezes well too.

This spinach pesto pasta has all the great taste of traditional pesto, but it’s much lighter while using less oil. This creamy version has a great punch of flavor with the addition of fresh lemon juice.

Ingredients:

• pasta
• cooked chicken
• chicken broth
• heavy cream
• fresh baby spinach
• chicken bouillon
• garlic
• green onions
• capers
• toasted pine nuts or walnuts
• basil
• Romano/Parmesan Cheese
• fresh lemon

For quick weeknight meals, I typically cook chicken ahead of time, or chopped rotisserie chicken is another option.

If I’m making the meal for company, I add garlic seasoning to the chicken and grill the chicken or cook it on the Blackstone, it can also be baked.

Bowtie pasta holds a nice amount of sauce in the crevices which I really like with this sauce.

This spinach pesto all starts with… lots of fresh baby spinach and is made delicious with garlic and basil. It’s made thick with a roux and has an added creaminess that is irresistible.

I just love the fresh lemon flavor added at the end, that gives this dish a fresh taste.

What else can be added to this pesto:

• Add toasted pine nuts, or chopped walnuts for added crunch.
• Add some crushed red pepper for a bit of spice.
• Another great protein option is sausage or meatballs.

More pasta recipes you might like:

• Pink Pasta Sauce
• Chicken Alfredo
• Pasta Blue Cheese and Walnut
• Screwdriver Spaghetti
• Creamy Buffalo Chicken Pasta
• Cheesesteak Mac and Cheese
• Jalapeno Bacon Mac and Cheese

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Spinach Pesto

Power packed with spinach to increase the vegetables in this delicious pasta recipe with chicken

Course Main Dish

Cuisine American, Italian

Keyword chicken, pasta,, sauce, vegetable

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb pasta, bow tie or desired shape
• 1 lb cooked chicken, cubed or shredded
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 2 teaspoons chicken bouillon
• 2 teaspoons minced garlic
• 3 green onions
• 1/3 cup capers
• 1/3 cup toasted pine nuts or walnuts
• 6 leaves fresh basil
• 1 oz Romano Cheese, grated additional cheese for topping dishes
• salt and pepper to taste
• 2 tablespoons flour
• 1 tablespoon oil (avocado)
• 1 tablespoon butter
• 1 fresh lemon, juiced

Instructions

• Cook pasta according to directions.
• Meanwhile, make the sauce, in a 4 cup measuring cup or similar add spinach, basil, chicken broth, chicken bouillon, garlic, onion, and cheese, blend with an immersion blender or place ingredients into a blender or food processor until smooth and well blended.
• In a saucepan (or the pot you cooked pasta in) add the oil and butter, saute over medium heat the garlic, add in the flour and combine. Slowly pour in the spinach sauce, and stir until thick. Add in the cream and stir.
• Heat chicken or allow it to heat in the sauce.
• Turn off the heat and add the lemon juice and stir well.
• Pour the sauce over the pasta with the chicken, top with nuts, capers, salt and pepper and add additional cheese.

The post Simple Spinach Pesto Recipe first appeared on Created by Diane.

With all the delicious flavors of chicken alfredo made into this fun adaptation of chicken noodle soup.

I’m a soup lover, how about you?

This soup has become a new favorite. It’s creamy and delicious without being overly heavy.

Serve with some crusty toasted bread or a salad and be prepared to have seconds!

This recipe uses simple ingredients, you’ll be ladling it into bowls before you know it.

Ingredients

• 8 oz pasta (cellentani or your favorite shape)
• 3 cups cooked shredded chicken
• 3 carrots, diced
• 1 small to medium onion, diced
• 3 celery stalks, diced
• 3 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 cups milk/cream
• 2 tablespoons cornstarch
• 2 oz grated parmesan cheese
• 2 tablespoons butter
• 1-2 teaspoons garlic paste or minced garlic
• salt/pepper

Grab your favorite 5-6 quart pot (I like enameled coated cast iron)

Saute the vegetables for a few minutes in a tablespoon of oil or butter.

Next, you’ll add chicken broth,

Then, add in cooked shredded chicken (or cut raw chicken into pieces and add in, cook chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°)

Add in a half pound of pasta, (add a full pound if you want a less “soupy” meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).

Add in chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese.

Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness.

I like topping the soup with additional grated parmesan cheese, or Romano Cheese, some fresh herbs, and salt and pepper to taste.

Additional flavor options

• 1/4 teaspoon fresh or dry oregano
• fresh basil chopped, it adds a nice fresh flavor.
• pinch crushed red pepper flakes for some spice
• 1-2 tablespoons pesto for additional garlic and basil flavor.
• 3 cups fresh broccoli sliced into small florets, to increase the veggies.

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Chicken Alfredo Soup

Creamy and delicious chicken alfredo soup with noodles. Comfort food in a bowl, ready in minutes.

Course Main Course

Cuisine American

Keyword chicken, pasta,, soup

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $14

Equipment

• 5 quart pot

Ingredients

• 8 oz Cellentain pasta, or your favorite pasta shape
• 3 cups cooked shredded chicken
• 3 medium carrots, diced
• 1 small-medium onion, diced
• 3 stalks celery, diced
• 3 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 cups heavy cream or milk
• 2 tablespoons cornstarch
• 2 oz grated parmesan cheese
• 2 tablespoons butter
• 1-2 teaspoons garlic paste, or minced garlic
• salt and pepper to taste

Instructions

• In a 5 quart pot over medium heat, saute carrot, onion, and celery in a tablespoon of butter or oil, stir and cook for 2-3 minutes.
• Next, add in the chicken broth.
• Then, add in the cooked shredded chicken or cut raw chicken into pieces, and add in, cook the chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°
• Add in the half pound of pasta, (add a full pound if you want a less "soupy" meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).
• Add the chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese. Stir well to incorporate all ingredients.
• Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness. Cook for an additional minute, then give it a taste and be sure the soup has all the great flavor you'd like. Add additional chicken bouillon, salt, and pepper to taste. For added richness, add more butter, cream, or cheese.
• I like topping the soup with additional grated parmesan cheese, or romano cheese, some fresh herbs, and add salt and pepper to taste.

Notes

Additional options:

• 1/4 teaspoon fresh or dry oregano
• fresh basil chopped, it adds a nice fresh flavor.
• pinch crushed red pepper flakes for some spice
• 1-2 tablespoons pesto for additional garlic and basil flavor.
• 3 cups fresh broccoli sliced into small florets, to increase the veggies.

The post Chicken Alfredo Soup first appeared on Created by Diane.

*I’m sharing a lot of recipes in this post, click through… and it’ll bring you to each post where you’ll be able to view and print each recipe.

Taco bowls are not only delicious, no matter what protein you choose. They are easy to make and you can enjoy the food for days.

Freeing up time and energy, plus you’ll be eating delicious food in minutes. These taco bowls can be kept in the fridge, and they also freeze well.

Making meal prep the ultimate convenience.

There is no shortage of options for recipes for taco bowls:

• Carne Asada Recipe
• Pork Carnitas

Let’s talk about protein options:

• Chicken “pollo asada“
• Shredded Chicken
• Pork Tenderloin Tacos
• shrimp
• chickpeas

And here is my taco seasoning recipe. I use it on everything. There is no salt added; you control how much salt you want in what you’re cooking.

Interested in another option, try this Southwest Chicken!

and there is my…

Taco Style Marinated Chicken

My all-time favorites to put in taco bowls are:

• Beans- Pinto Beans, Black Beans (make fresh or use canned beans, drained and rinsed)
• Mexican Rice– super tasty and super simple! Another great option is cilantro lime rice
• Corn- frozen corn or fresh, grilled or Pan Roasted Corn for a great nutty flavor
• Cilantro- oh, the fresh yumminess of cilantro on a taco bowl brings all the flavors to life!
• Cilantro Lime Sauce– in my house this is a MUST!
• Cotija Cheese– finishes the dishes off perfectly.

Other items you might like to add to taco bowls:

• Pickled onions
• Pickled Jalapenos
• black olives

Serve with Chips and Salsa, here are some great recipes:

• Pico de Gallo
• Restaurant Salsa
• Salsa Verde
• avocado or guacamole

Another way to make taco style meals with fewer carbs is to replace the rice with shredded cabbage add all the toppings, eating low carb taco bowls just got more delicious.

Taco Salad is also another great recipe.

Shrimp Tacos

I could eat tacos every day… to mix it up (if I had to)

I’d make some Loaded Mac and Cheese!

There are some meals that no matter what, you don’t tire of .

Taco bowls are the meals for me and my whole family,

you should see these containers “FLY” out of the fridge or freezer,

as soon as they see them… you can see them peek out from behind the door of the fridge, and the smile is as big as the sky.

I use containers like these for meal prep and leftovers.

And the sauce I make again and again for them is my Cilantro Lime Sauce, it’s so irresistible.

My fussy eater even says he thinks I should bottle it up and sell it, but we all know when it comes to sauces fresh made is great, and bottled sauces don’t always live up to the hype once you add items to make the “fresh” sauces last longer.

So making it fresh is best! It will keep in the fridge for a week and freezes well too.

These 2 oz containers are great for adding to leftover and meal prep containers.

In a pinch… I have used Don Pancha’s Cilantro Lime Crema from Costco, and it’s a good substitution, but I like homemade best!

Add some fresh avocado if eating immediately.

If you want to see more of my favorites, take a look here!

The post Taco Bowls simplifying meals the easy way first appeared on Created by Diane.