We love cacio e pepe too, but it’s not exactly the most filling dinner on the planet. For a meal that will keep you satisfied through the night (or at least until dessert), you’ll need to call on high-protein, fiber-rich ingredients, whether that be fish, poultry, beans or tofu. Here, you’ll find seven protein-packed dinners to cook this week that are sure to satiate, ranging from simple vegetarian tacos to a loaded chicken salad.
Here’s What to Cook Every Night This Week (February 26 – March 3)
Mmm, plant-based tacos
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Published Feb 22, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Oscar Wong/Getty Images
Shopping List
Produce
6 bell peppers
1 sweet onion
11 garlic cloves
1 red onion
3 lemons
1 Honeycrisp apple
1 large yellow onion
3 ounces baby arugula
3 ounces baby spinach
1 head broccoli
2 large sweet potatoes
1 avocado
2 bunches parsley
½ bunch seedless red grapes
2 bunches scallions
2 bunches Lacinato kale
1 bunch dill
Meat
1¼ pounds ground beef
1½ pounds pork tenderloin
1½ pounds boneless, skinless chicken breast
1½ pounds salmon, sea bass, cod or halibut
Dairy
2 ounces shredded Jack cheese
3 ounces crumbled goat cheese
2 ounces grated Pecorino Romano cheese
3 ounces crumbled blue cheese
3 ounces sour cream
Milk
Grains
4 ounces cooked rice
Crusty bread, for serving
6 ounces jasmine rice
12 yellow corn tortillas
Canned and Packaged Goods
12 ounces marinara sauce
1 pound medium-firm tofu
2 ounces golden raisins
2 ounces salted, roasted pumpkin seeds
Two 15-ounce cans chickpeas
32 ounces vegetable or low-sodium chicken broth
16 ounces coconut milk
One 14-ounce can black beans
Pantry Ingredients: paprika, dried oregano, ground mustard, kosher salt, freshly ground black pepper, Dijon mustard, grapeseed oil, crushed red pepper flakes, tapioca starch, freshly ground white pepper, canola oil, ketchup, rice vinegar, light soy sauce, vegetarian oyster sauce, plum sauce, sugar, sesame seeds, extra-virgin olive oil, harissa, Champagne vinegar, honey, curry powder, garlic powder, smoked paprika, ground cumin, ground cumin, ground coriander, sweet paprika, red or white miso paste, mirin, maple syrup or brown sugar, sesame oil
Monday: Classic Stuffed Peppers
This recipe doesn’t call for much more than store-bought sauce, pantry staples and quick-cooking ground beef, so it’s exactly the low-lift meal you’re seeking for a busy weeknight. Riff on the O.G. by substituting vodka sauce or pesto for traditional marinara.
Tuesday: Mustardy Pork Tenderloin with Grapes and Red Onions
Can you believe this impressive main is only eight ingredients away? Dijon mustard goes a long way in the flavor department for the drool-worthy seared pork, while the grapes turn extra sweet and jammy in the oven alongside sharp red onion.
Wednesday: Sweet and Sour Tofu (Tang Cu Doufu)
Sure, it’s not a one-for-one substitute for your favorite takeout chicken—but the sticky sauce will no doubt hit the spot anyway. The trick is soaking the tofu in a salt brine to draw out as much excess moisture as possible, then patting it dry to ensure it turns out shatteringly crisp. Pair it with fried rice, chow mein or sautéed greens.
Thursday: Curried Chicken and Kale Salad with Creamy Harissa Dressing
This powerhouse is low carb, keto-friendly, gluten free and loaded with protein (50 grams, to be exact). You can make the salad ahead, as long as you keep the components in separate containers so they don’t go soggy before dinnertime. Pro tip: Prepare a double batch of the spicy, earthy dressing to drizzle on…well, everything.
Sunday: Sweet Potato and Black Bean Tacos with Blue Cheese Crema
These meatless handhelds contain 17 grams of protein per serving, plus plenty of satiating starch and healthy fats, courtesy of sweet spuds and avocado. If blue cheese crema is a stretch for the picky eaters at your table, substitute ranch dressing, sour cream or store-bought queso.
