5 High Protein Meals I’ve Made Recently (as a Mom of 2!)

You know I’m all about meals that check all the boxes: easy, high protein, toddler-friendly, minimal prep. These are 5 that I’ve actually made recently — with one kid hanging off my leg and the other one trying to eat lint off the floor — and they’ve all become staples in our weekly rotation.

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1. Creamy Buffalo Chicken Sweet Potatoes

A 10/10 lazy girl dinner that still hits your protein and fiber goals.

Ingredients (for 1):

• 1 sweet potato
• 4 oz shredded or baked chicken
• 2–3 tbsp cottage cheese
• 2 tbsp buffalo sauce
• 1 tbsp Greek yogurt
• 1/4 avocado
• Olive oil, salt, pepper, garlic & onion powder

Directions:

1. Bake sweet potato (15–20 minutes at 400°F) or microwave 3 minutes.
2. Cook chicken at the same time if not pre-shredded.
3. Blend cottage cheese and buffalo sauce.
4. Mix half the sauce with the chicken.
5. Mash the sweet potato and top with chicken, the rest of the sauce, Greek yogurt, avocado, and seasonings.

Macros: 42g protein | 9g fiber

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2. Chicken Pot Pie Skillet with 3-Ingredient High Protein Biscuits

This creamy, dreamy chicken pot pie skillet is the ultimate cozy dinner — protein-packed, toddler-approved, and topped with a shortcut biscuit that takes less than 2 minutes to mix up. No floury mess, no complicated steps. It’s a hug in a skillet.

Ingredients (Serves 3):

Filling:

• 2 cups cooked shredded chicken (pasture-raised or rotisserie)
• 1 cup frozen peas & carrots (or pea, carrot, green bean & corn mix)
• 1/2 cup chicken bone broth
• 1/2 cup unsweetened plain non-fat Greek yogurt (or Kite Hill dairy free if needed)
• 2 tbsp shredded cheddar
• 1/2 cup almond milk or grass-fed milk
• 1 tbsp organic almond flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• Salt & black pepper to taste

Biscuit Topping:

• 1/2 cup almond flour
• 1/4 cup nonfat Greek yogurt (or dairy free if needed)
• 1 pasture-raised egg
• 1/2 tsp baking powder
• 1/4 tsp mineral salt

Directions:

1. Preheat oven to 375°F.
2. Sauté frozen veggies in a pat of butter or small drizzle of oil until softened.
3. Stir in chicken, broth, almond flour, and seasonings. Simmer 5 mins.
4. Remove from heat, stir in Greek yogurt, cheese and milk.
5. Whisk biscuit ingredients into a sticky dough and drop on top.
6. Bake for 15 minutes, then broil 2–3 minutes to lightly brown.
7. Let cool slightly and serve.

Note: I baked organic pasture-raised chicken tenders at 400°F for 15 minutes with olive oil, salt, pepper, garlic powder & onion powder — stays super juicy. You can also use rotisserie or pre-cooked chicken.

Macros (Per Serving, 1 of 3): Calories: ~360 | Protein: 38g | Carbs: 15g | Fiber: 6g | Fat: ~11g

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3. Italian Chopped Salad with Avocado Oil Potato Chips

Normalize putting potato chips on your salad. Crunch + salt + main character energy = elite summer lunch.

Ingredients:

• 3 oz Applegate deli turkey
• 1 oz Applegate turkey pepperoni
• 1/2 oz raw cheddar or mozzarella
• 2–3 cups arugula
• 1/4 cup roasted red pepper or tomato
• 1/4 cup chickpeas
• 1 tbsp Greek vinaigrette (or combo of dill aioli + Caesar)
• Pepperoncinis
• 2–3 crushed avocado oil kettle chips
• Optional: sheep’s milk feta or salami

Directions:

1. Chop the turkey, pepperoni, cheese, and veggies.
2. Toss arugula in a large bowl and top with all ingredients.
3. Add dressing and finish with crushed chips for crunch.

Macros: 30g protein

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4. Two-Ingredient High Protein Pancakes

Ingredients:

• Flourish protein pancake mix (just add milk)
• Wild blueberries
• 2 Applegate chicken maple sausages

Directions:

1. Mix the pancake batter according to the Flourish box instructions.
2. Stir in wild blueberries.
3. Cook pancakes on a nonstick pan until golden.
4. While pancakes cook, heat sausages.
5. Serve together for a fast, toddler-approved breakfast.

Macros: 34g protein

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5. Jalapeño Jam and Cheddar Breakfast Sandwich

Ingredients:

• Ezekiel or Dave’s Killer Bread English muffin
• Greek cream cheese
• 2 eggs
• 1 tbsp cottage cheese
• 1 Applegate chicken maple sausage
• Jalapeño jam

Directions:

1. Toast your English muffin.
2. Spread cream cheese on both sides.
3. In a bowl, whisk eggs and cottage cheese, then microwave in intervals until fluffy.
4. Cook sausage and slice in half.
5. Assemble the sandwich with egg, sausage, and a spoonful of jalapeño jam.
6. Enjoy or freeze for later.

Macros: 32g protein

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These are all meals I’ve actually made — not just aspirational Pinterest saves. If you want me to keep doing these roundups, let me know over on IG — and save this post for when you’re staring at your fridge with no idea what to make.

#highproteinmeals #momof2 #easymeals #postpartumrecipes #momlife #mealideas #proteinrecipes

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