Making extra is more useful when dinner already brings plenty of protein and can carry another meal. These 21 high-protein dishes move through chicken, beef, pork, turkey, salmon, casseroles, sandwiches, pizza, meatballs, and slow-cooker dinners. Current nutrition estimates range from 22 to 68 grams of protein per serving, with serving sizes defined differently from recipe to recipe. The lineup mixes quick meals with longer braises and family-size bakes, giving the week plenty of ways to turn one cooking session into more than one serving.
Gruyère Chicken Asparagus Pasta Bake
Rotisserie chicken pushes Gruyère Chicken Asparagus Pasta Bake to an estimated 68 grams of protein per 1.5-cup serving. Six servings combine farfalle, raw asparagus, Gruyère, mozzarella or fontina, milk, Dijon, lemon, and a Parmesan-panko topping in a 1-hour-5-minute bake. The casserole can be assembled up to 48 hours ahead and freezes well after cooking. Make extra when another lunch or dinner would benefit from a reheatable chicken-and-pasta portion.
Get the Recipe: Gruyère Chicken Asparagus Pasta Bake
Philly Cheesesteak Sandwiches with Smoked Rib Roast
Leftover smoked beef gives Philly Cheesesteak Sandwiches with Smoked Rib Roast an estimated 48 grams of protein per sandwich. Two hoagies take 25 minutes with 12 ounces of rib roast, provolone, onion, green bell pepper, mushrooms, and butter, while the cooked beef warms for only 60 to 90 seconds. The recipe specifically recommends cooking vegetables in two batches when doubling. Scale it when leftover roast needs to cover more than one round of sandwiches.
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Oven Baked Chicken Thighs with Creamy Onion Gravy
Panko-coated chicken brings Oven Baked Chicken Thighs with Creamy Onion Gravy to an estimated 34 grams of protein per serving. Four servings take 1 hour 5 minutes with chicken thighs, onion, garlic, broth, flour, and optional sour cream, while the browned chicken finishes in the oven before the pan juices become gravy. The creamy onion sauce makes leftovers easy to pair with another starch or vegetable. Cook extra when tomorrow’s dinner could use a ready-made chicken main.
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Panko Crusted Salmon Recipe with Fresh Gremolata
Buttered breadcrumbs give Panko Crusted Salmon Recipe with Fresh Gremolata a crisp finish and an estimated 37 grams of protein per fillet. Four six-ounce salmon portions bake at 425°F with panko, garlic, shallot, parsley, and lemon zest, then fresh gremolata goes on as soon as the pan leaves the oven. The salmon itself bakes for about 12 to 13 minutes. Add roasted vegetables or salad when an extra fillet would make the next meal easier.
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BBQ Chicken Pizza With Rotisserie Chicken, Jalapeño & Fresh Herbs
Store-bought crust helps BBQ Chicken Pizza With Rotisserie Chicken, Jalapeño & Fresh Herbs reach an estimated 45 grams of protein per two-slice serving. Four servings take 28 minutes with shredded chicken, barbecue sauce, mozzarella, Cheddar, red onion, jalapeño, cilantro, and green onions. Leftover baked pizza keeps for up to three days and can also be frozen after cooling. Bake another crust when pizza night needs enough slices for a fast reheated lunch later.
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Dutch Oven Carnitas
Pork shoulder gives Dutch Oven Carnitas an estimated 28 grams of protein per half-cup serving across eight portions. A four-pound roast cooks for 2 hours 40 minutes with cumin, oregano, chili powder, chipotle, onion, garlic, orange juice, lime, and bay leaves before the shredded meat crisps in a skillet. The large yield already covers several plates without doubling the vessel. Use extra carnitas across tacos, quesadillas, bowls, or nachos when one long braise should stretch further.
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Ground Beef Philly Cheesesteak Sandwich
Ground beef makes Ground Beef Philly Cheesesteak Sandwich a 20-minute meal with an estimated 50 grams of protein per sandwich. Four servings use two pounds of 80/20 beef with steak seasoning, Worcestershire, onion, green bell pepper, optional mushrooms, provolone or Monterey Jack, and bakery buns. The beef and vegetables cook quickly in a skillet before the cheese melts over the meat. Make enough filling for another meal when a quick sandwich dinner is useful twice in one week.
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Mediterranean Chicken Bake
Tomatoes and feta surround Mediterranean Chicken Bake, which carries an estimated 52 grams of protein per chicken breast. Four servings take 40 minutes with chicken, grape tomatoes, shallot, garlic, thyme, olive oil, Italian seasoning, and feta, all cooked in one baking dish. Leftovers keep 4 to 5 days in the refrigerator, and the chicken with sauce can be frozen for up to three months. Make extra when rice, pasta, or vegetables can turn the leftovers into another dinner.
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Pork Chops with Tomato & Green Onion Relish
Tarragon, garlic, and fresh tomatoes keep Pork Chops with Tomato & Green Onion Relish lively while each chop with sauce carries an estimated 28 grams of protein. Four boneless chops need 15 minutes of prep and 10 minutes of cooking with white wine, butter, olive oil, garlic, tomatoes, and green onions. Leftovers can be refrigerated for 3 to 4 days or frozen for up to three months. Cook extra for another plate with couscous, potatoes, broccoli, or salad.
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Skillet Chicken with Artichokes, Lemon, and Feta
Artichokes and feta bring Skillet Chicken with Artichokes, Lemon, and Feta to an estimated 31 grams of protein per serving. Four servings take 45 minutes with chicken breast, shallots, garlic, white wine, broth, oregano, lemon, capers, and feta, all built in one skillet. The chicken finishes at 165°F in the lemony pan sauce. Add rice, couscous, vegetables, or bread when making enough chicken for a second meal would save another round of cooking.
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Beef Bourguignon
Bacon, red wine, and slow-braised beef make Beef Bourguignon an eight-serving stew with an estimated 28 grams of protein per cup. Two pounds of stew beef cook with pearl onions, mushrooms, carrots, celery, garlic, broth, thyme, and bay leaf over a 2-hour-20-minute total. Leftovers keep up to three days and can be frozen for up to three months. The existing eight-serving yield already makes extra portions practical for another dinner over potatoes or egg noodles.
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Chicken and Cheddar Dumplings (Instant Precision Dutch Oven)
Cubed chicken puts Chicken and Cheddar Dumplings (Instant Precision Dutch Oven) at an estimated 45 grams of protein per 1.5-cup serving. Six servings combine two pounds of chicken breast with carrots, celery, onion, broth, cream, herbs, and Cheddar-chive dumplings in about an hour from start to finish. Finished portions can be frozen for up to three months. Make enough for leftovers when one bowl can handle chicken, vegetables, sauce, and dumplings together.
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Ricotta Meatballs with Tomato Sauce
Ricotta keeps Ricotta Meatballs with Tomato Sauce tender while each serving carries an estimated 35 grams of protein. Six servings take 50 minutes with ground beef, ground pork, Parmesan, fresh herbs, lemon zest, capers, egg, and crushed tomatoes. The meatballs simmer directly in the sauce until cooked through, and finished portions freeze for up to three months. Make extra for pasta, small rolls, or vegetables when a second meal could use meatballs that only need reheating.
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Air Fryer Honey Garlic Chicken Thighs
Soy sauce, honey, and garlic give Air Fryer Honey Garlic Chicken Thighs an estimated 29 grams of protein per thigh. Four servings take 20 minutes with bone-in chicken thighs, rice wine vinegar, sriracha, sesame oil, and the sticky sauce, while the air fryer cooks the meat at 375°F until it reaches 165°F. The short cooking time makes scaling useful when the basket can handle more than one round. Serve extras with rice, vegetables, or salad later.
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Garlic Braised Beef Short Ribs
Five pounds of bone-in ribs make Garlic Braised Beef Short Ribs a six-serving dinner with an estimated 55 grams of protein per serving. The 2-hour-15-minute recipe braises beef with onion, celery, carrots, a full head of garlic, tomato paste, red wine, broth, thyme, rosemary, and bay leaves before the liquid becomes gravy. This already starts as a large batch, so extra portions matter more than literal doubling. Serve leftovers over mashed potatoes, polenta, or cauliflower.
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Smoked Turkey Quesadilla
Smoked turkey and Monterey Jack give Smoked Turkey Quesadilla an estimated 53 grams of protein in one 10-minute quesadilla. Two flour tortillas hold one cup of diced turkey and half a cup of cheese, with no butter or oil needed in the skillet. The recipe explicitly says it can be doubled or tripled, and several quesadillas can stay warm in a low oven. Scale it when leftover turkey needs to feed more people or cover another quick meal.
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Chicken Cordon Bleu Casserole
Cooked chicken and ham bring Chicken Cordon Bleu Casserole to an estimated 45 grams of protein per 1.5-cup serving. Six servings take 45 minutes with pasta, peas, Jarlsberg or Swiss, Dijon, milk, cream, garlic, shallot, and a buttery Parmesan bread topping. The casserole turns chicken cordon bleu flavors into a scoopable one-dish meal instead of individually rolled portions. Make extra when another family dinner could use a reheatable combination of chicken, ham, pasta, and cheese.
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Cheeseburger Pie
Cheddar and ground beef bring Cheeseburger Pie to an estimated 22 grams of protein per slice. Six slices take 40 minutes with onion, Bisquick, milk, eggs, Worcestershire, garlic powder, salt, and pepper. The beef and cheese go into a pie plate before the batter is poured over the top and baked until set and browned. Leftovers reheat well in the microwave or oven, making another lunch easy with tomatoes, pickles, lettuce, broccoli, or salad.
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Turkey & Apple Panini
Apple butter and sliced turkey give Turkey & Apple Panini an estimated 32 grams of protein per sandwich. Two sandwiches take 15 minutes with bread, butter, half a pound of turkey, apple, sharp Cheddar, and fresh sage, then press for 3 to 5 minutes until the bread browns and the cheese melts. The small two-sandwich yield makes scaling straightforward when more people need lunch. Keep the fillings ready and press another round when hot sandwiches are wanted again.
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Salmon Gnocchi Bake with Gremolata
Salmon fillets make Salmon Gnocchi Bake with Gremolata a four-serving dinner with an estimated 43 grams of protein per fillet. The 30-minute bake combines salmon, gnocchi, broth, cream cheese, pesto, spinach, sun-dried tomatoes, and lemon before a parsley, pine nut, garlic, and red pepper gremolata finishes each serving. The dish can be prepped ahead and baked when needed. Prepare another pan when a second seafood dinner would be useful without repeating all the prep.
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Creamy Slow Cooker Beef Stroganoff Recipe With Stew Beef
Stew beef gives Creamy Slow Cooker Beef Stroganoff Recipe With Stew Beef an estimated 37 grams of protein per 1.5-cup serving. Six servings cook for 7 hours 45 minutes with onion, mushrooms, garlic, broth, Maggi seasoning, Worcestershire, Dijon, sour cream, and a flour slurry, with egg noodles served separately. The long low setting turns two pounds of beef tender with little last-minute work. Make enough for another meal when the slow cooker is already doing the heavy lifting.
Get the Recipe: Creamy Slow Cooker Beef Stroganoff Recipe With Stew Beef