What's For Dinner? Big Flavor, Bigger Protein.
Four satisfying dinners designed for GLP-1 lifestyles - high protein and nutrient-dense.
Whether you're on a GLP-1 journey or just done settling for the same dinner recipes each week, these recipes are built to satisfy. When the "what's for dinner?" panic hits, high-protein meals this good make the answer easy. Four dinners that lead with bold, crave-worthy flavor from a silky Avo Pesto Aioli Salmon to a Zingy Lemon Garlic Chicken over quinoa because nothing on this list tastes like a compromise.
Zingy Lemon Garlic Chicken with Quinoa
Ingredients
-
8 oz chicken breast, sliced
-
1 cup cooked quinoa
-
1 cup green beans, steamed
-
1 tbsp olive oil
-
Terrapin Ridge Farms Avo Zingy Garlic Aioli Squeeze
Directions
-
Heat olive oil in skillet
-
Toss chicken in Terrapin Ridge Farms Avo Zingy Garlic Aioli, place chicken in skillet, cook until golden brown
-
Serve over quinoa with green beans on the side
Avo Pesto Aioli Salmon with Asparagus
Ingredients
-
2 salmon filets
-
1 cup asparagus spears
-
1 Tbsp olive oil
-
Salt and black pepper
-
Terrapin Ridge Farms Avo Pesto Aioli Squeeze
Directions
-
Preheat oven to 400 degrees F. Place salmon and asparagus on a tray, drizzle with olive oil, season with salt and pepper.
-
Bake 12-15 minutes until salmon flakes and asparagus is tender.
-
Serve salmon topped with Terrapin Ridge Farms Avo Pesto Aioli Squeeze and asparagus on the side.
Baked Cod with Roasted Red Pepper & Feta Dip and Mediterranean Vegetables
Ingredients
-
2 cod fillets
-
1 cup cherry tomatoes, halved
-
½ cup zucchini, sliced
-
½ cup red onion, sliced
-
1 Tbsp olive oil
-
1 tsp dried oregano
-
1 tsp dried oregano
-
Juice of ½ lemon
-
Salt and black pepper
-
2 Tbsp Terrapin Ridge Farms Roasted Red Pepper & Feta Dip
Directions
-
Preheat oven to 400 degrees F
-
Place cod and veggies on a lined baking sheet. Drizzle with olive oil, lemon juice, oregano, salt and pepper.
-
Bake 15 minutes, remove from oven and spoon Tbsp Terrapin Ridge Farms Roasted Red Pepper & Feta Dip over the cod. Place back in oven and cook for an additional 3 minutes.
-
Serve warm with roasted vegetables.
Marinated White Bean Salad with Garlic & Herb Vinaigrette
Ingredients
-
Two 15-oz cans cannellini beans, rinsed, drained, and patted dry with paper towels
-
1 cup drained canned quartered artichoke hearts
-
½ cup diced roasted red pepper (about 1 pepper)
-
½ cup thinly sliced celery (about 1 rib)
-
½ cup pitted Castelvetrano olives, halved
-
½ cup thinly sliced red onion
-
¼ cup thinly sliced pepperoncini
-
1 Tbsp drained capers
-
½ cup Terrapin Ridge Farms Garlic & Herb Vinaigrette, plus more as needed
-
Kosher salt and freshly ground black pepper
-
½ cup chopped fresh herbs, such as Italian parsley, dill, chives, bright green celery leaves, and/or oregano
Directions
-
In a large bowl, gently toss beans with artichoke hearts, roasted red pepper, celery, olives, red onion, pepperoncini, capers, and the Garlic & Herb Vinaigrette. Season with salt and pepper and add more vinaigrette, if needed. Fold in the fresh herbs.
-
Let the salad marinate for at least 15 minutes at room temperature or up to 1 week in the refrigerator.
-
MAKE AHEAD White bean salad can be stored in an airtight container and refrigerated for up to 1 week.
