This time of year, everyone focuses on holiday feasts, but what about the meals surrounding those big celebrations? Many people have multiple Thanksgiving dinners or a Christmas Eve feast followed by a substantial Christmas breakfast. If you enjoy indulging during the holidays like I do, it’s crucial to balance those heavier meals with lighter options. But that doesn’t mean resorting to bland protein shakes and mountains of lettuce. Here are three high-protein, 15-minute recipes with components that can be prepped ahead. They’re perfect for the day before, the day after, or even the day of a holiday if your dinner is scheduled for an unusual time. Each recipe packs a flavor punch without sacrificing satisfaction.
Chicken tinga is a fantastic freezer meal, versatile enough for tacos, sandwiches, nachos, or salads. Begin with two large chicken breasts, patted dry. Slice into the thickest part and flatten for even cooking. Season both sides with salt. Heat a griddle to at least 400°F, drizzle with oil, and sear the chicken without moving until browned. Flip when the chicken turns white halfway up. Cook to an internal temperature of 155°F. While the chicken cooks, prepare the tinga sauce. Blend one can of whole peeled tomatoes, two chipotle peppers in adobo sauce (add a third for extra heat), 1/4 of a white onion, three garlic cloves, ground cumin, and oregano. Shred the cooked chicken and simmer it in the sauce for at least 10 minutes, or longer for a deeper color. Cool, transfer to a freezer bag, and freeze flat.
Seared chicken breast on a griddle
One of my favorite ways to enjoy chicken tinga is in quesadillas. Warm a large corn or flour tortilla on the griddle, add cheese, and let it melt. Heat up some frozen chicken tinga in the microwave. Once the cheese is melted, add the tinga and crisp the tortilla. Fold in half and let the edges caramelize. Cut into “quesadilla fingers” for easy dipping in sour cream and hot sauce.
These spiced lamb wraps with white sauce are bursting with flavor. Brown one pound of ground lamb over high heat. Season with 6g salt, 5g ground cumin, 5 ground cloves, 1/2g oregano, 1g black pepper, and 3 grated garlic cloves. Use a potato masher to combine and create small lamb pebbles. Brown for 4-5 minutes, then spritz with fresh lemon juice. While the lamb cooks, prepare the white sauce: combine 100g non-fat Greek yogurt, 100g mayonnaise, black pepper, oregano, smoked paprika, and the juice of half a lemon. Warm mini lavash bread, spread with white sauce, add shredded lettuce, diced spicy garlic pickles, cherry tomatoes, 30g cooked lamb, and another drizzle of white sauce. Wrap tightly and enjoy.
Spiced lamb wraps with white sauce and fresh ingredients
This ginger chicken is inspired by Fuchsia Dunlop’s “Land of Plenty.” Prep all ingredients in advance for a quick 5-minute cook time. Thinly slice the white and green parts of two green onions, and thinly slice 60g of young ginger after scraping the skin. Cube chicken breast (or thighs) and marinate with 4g salt, 7g cornstarch, and 10g rice wine vinegar. Prepare the sauce: 10g light soy sauce, 5g dark soy sauce, 5g sugar, and 15g water. Stir-fry the ginger and white parts of the green onions in hot oil for 60 seconds. Add the marinated chicken and cook until done. Pour in the sauce, which will thicken due to the cornstarch. Simmer for 1-2 minutes. Add the green onion tops and cook for 30-60 seconds.
Ginger Chicken with green onions
These recipes are easy to fit into your holiday schedule and provide delicious, healthy meals amidst the festive feasts. Enjoy!
