Quick Protein Plates, New York, NY (2026)

06/04/2026

Sweet Chili Garlic Glazed Salmon with Shrimp Fried Rice and Stir-Fried Vegetables
Ingredients
For the Glazed Salmon:

2 salmon fillets

1 tablespoon olive oil

3 cloves garlic, minced

2 tablespoons sweet chili sauce

1 tablespoon soy sauce

1/2 teaspoon paprika

Salt and black pepper, to taste

1 tablespoon fresh cilantro or parsley, finely chopped

For the Shrimp Fried Rice:

2 cups cooked jasmine rice (preferably day-old and chilled)

6-8 large shrimp, peeled and deveined

1 tablespoon vegetable oil

2 eggs, beaten

1/2 cup peas and carrots, diced

1/2 small onion, diced

2 tablespoons soy sauce

1 teaspoon sesame oil

2 green onions, sliced

For the Stir-Fried Vegetables:

1 cup broccoli florets

1/2 zucchini, sliced

1/2 red bell pepper, chopped

1/2 carrot, sliced

1 tablespoon vegetable oil

1 tablespoon oyster sauce or soy sauce

Salt and black pepper, to taste

Instructions
1. Cook the Shrimp Fried Rice
Heat a half tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the shrimp, season lightly with salt and pepper, and cook for 1-2 minutes per side until pink. Remove the shrimp and set aside.

Add the remaining vegetable oil to the pan. Sauté the diced onion, peas, and carrots for 3-4 minutes until softened.

Push the vegetables to one side of the pan, pour the beaten eggs into the empty space, and scramble them completely.

Stir the chilled jasmine rice into the pan, breaking up any large clumps.

Drizzle the soy sauce and sesame oil over the rice, tossing everything together continuously for 3 minutes until hot. Fold the cooked shrimp and sliced green onions into the rice, then remove from heat.

2. Prepare and Bake the Glazed Salmon
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.

In a small bowl, whisk together the minced garlic, sweet chili sauce, soy sauce, paprika, salt, and pepper.

Place the salmon fillets on the baking sheet and brush the glaze generously over the top and sides of each fillet.

Bake for 12–15 minutes, until the salmon flakes easily with a fork and the garlic glaze is beautifully caramelized. Garnish with chopped fresh herbs.

3. Stir-Fry the Vegetables
Heat vegetable oil in a skillet over high heat.

Toss in the broccoli, zucchini, red bell pepper, and carrots. Stir-fry rapidly for 4–5 minutes until the vegetables are tender-crisp and develop lightly browned edges.

Stir in the oyster sauce or soy sauce, tossing to coat evenly, and season with salt and pepper.

06/04/2026

Creamy Garlic Seafood Lasagna Rolls
Ingredients
For the Lasagna Rolls:

8-10 lasagna noodles, cooked al dente

1 lb large shrimp, peeled, deveined, and tails removed

1 tablespoon olive oil

1/2 teaspoon garlic powder

Salt and black pepper, to taste

15 oz ricotta cheese

1 egg

1/2 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese, divided

For the Garlic Cream Sauce:

4 tablespoons butter

4 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups heavy cream

1/2 cup chicken or seafood broth

Salt and black pepper, to taste

2 tablespoons fresh parsley, finely chopped

Instructions
1. Cook the Shrimp and Noodles
Cook lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse with cold water to prevent sticking, and lay them flat on parchment paper.

Toss the shrimp with olive oil, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and sear the shrimp for 1-2 minutes per side just until they turn pink. Remove from heat and set aside.

2. Make the Cheese Filling
In a medium bowl, mix together the ricotta cheese, egg, 1/4 cup of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, salt, and pepper until smooth.

3. Prepare the Cream Sauce
In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.

Whisk in the flour and cook for 1 minute to form a roux.

Gradually pour in the heavy cream and broth while whisking constantly to prevent lumps. Bring to a low simmer and stir until the sauce thickens, about 3-4 minutes.

Stir in the remaining 1/4 cup of Parmesan cheese until melted. Season with salt and pepper.

4. Assemble and Bake
Preheat your oven to 375°F (190°C). Spread a thin layer of the cream sauce over the bottom of a baking dish.

Spread a generous layer of the ricotta cheese mixture along the length of each lasagna noodle.

Place 3 to 4 cooked shrimp along each noodle, then carefully roll up the noodle from one end to the other.

06/04/2026

Greek Lemon Roasted Chicken and Potatoes
Ingredients
4-6 bone-in, skin-on chicken thighs

4 large Yukon Gold potatoes, cut into wedges

1/3 cup olive oil

1/2 cup fresh lemon juice

4 cloves garlic, minced

1 tablespoon dried oregano

1 teaspoon dried rosemary (plus fresh sprigs for garnish)

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, finely chopped

Instructions
Preheat and Prepare: Preheat your oven to 400°F (200°C).

Make the Marinade: In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, paprika, salt, and pepper.

06/03/2026

Greek Lemon Herb Chicken Souvlaki Meal Prep
Ingredients
For the Lemon Herb Chicken:

1.5 lbs chicken breast, cut into bite-sized chunks

3 tablespoons olive oil

Juice of 1 large lemon

3 cloves garlic, minced

1 tablespoon dried oregano

1 teaspoon dried thyme

Salt and black pepper to taste

For the Roasted Potatoes & Peppers:

1 lb baby yellow potatoes, washed

1 large red bell pepper, sliced into thick strips

1 large yellow bell pepper, sliced into thick strips

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and black pepper to taste

For the Herbed Dill Rice:

1 cup long-grain white rice, rinsed

2 cups chicken broth

1 tablespoon butter or olive oil

1/4 cup fresh dill, finely chopped

2 tablespoons fresh parsley, finely chopped

Instructions
Marinate the Chicken: In a bowl, combine the chicken chunks, olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.

Roast the Vegetables and Potatoes: Preheat your oven to 400°F (200°C). Toss the baby potatoes and sliced bell peppers with olive oil, garlic powder, salt, and pepper. Spread them onto a large baking sheet in a single layer. Roast for 15 minutes.

Cook the Chicken: While the veggies start roasting, thread the marinated chicken onto skewers (or leave as chunks if baking directly). After the potatoes and peppers have roasted for 15 minutes, move them to one side of the pan and add the chicken chunks to the empty side. Return to the oven and bake for another 15–20 minutes until the chicken is golden-brown and cooked through (internal temperature of 165°F) and the potatoes are fork-tender.

Make the Dill Rice: While everything is baking, heat butter or oil in a medium saucepan over medium heat. Add the rinsed rice and stir for 1 minute. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let steam covered for 5 minutes, then fluff with a fork and stir in the fresh chopped dill and parsley.

Assemble: In your serving dish or meal prep containers, lay down a generous bed of the herbed dill rice. Arrange the roasted chicken pieces in a clean line next to the rice, and fill the remaining space with the roasted baby potatoes and bell peppers. Garnish with extra fresh herbs if desired.

06/02/2026

Creamy Garlic Parmesan Chicken and Fries
Ingredients
For the Chicken:

2 large chicken breasts, sliced in half lengthwise (into 4 cutlets)

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Salt and black pepper to taste

For the Creamy Garlic Parmesan Sauce:

2 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1/2 tsp red pepper flakes (plus more for garnish)

Fresh parsley, chopped (for garnish)

For the Fries:

4 large russet potatoes, cut into fries (or one bag of frozen French fries)

2 tbsp vegetable oil (if baking/air frying)

Salt to taste

Instructions
1. Prepare the Fries

If using fresh potatoes, soak the cut fries in cold water for 30 minutes, drain, and pat completely dry.

Toss with oil and salt, then bake at 215°C (425°F) for 25–30 minutes, or air fry at 200°C (400°F) for 15–20 minutes until golden and crispy, tossing halfway through.

2. Cook the Chicken

Season both sides of the chicken cutlets with garlic powder, onion powder, paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat.

Sear the chicken for 5–6 minutes per side, or until the internal temperature reaches 74°C (165°F). Remove the chicken from the skillet and set aside.

3. Make the Sauce

Lower the skillet heat to medium and add the butter.

Add the minced garlic and sauté for 1 minute until fragrant.

Pour in the chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Reduce heat to low and stir in the Parmesan cheese and red pepper flakes. Simmer for 2–3 minutes until the sauce thickens.

4. Assemble and Serve

Return the chicken to the skillet, spooning the sauce over the top to warm through.

Plate the crispy fries alongside the chicken.

Pour extra cream sauce over the chicken and garnish generously with chopped fresh parsley and additional red pepper flakes.

06/01/2026

Loaded Cajun Surf and Turf NachosIngredients1 bag (9-11 oz) flavored tortilla chips (such as Doritos Spicy Sweet Chili or Nacho Cheese)$1/2$ lb large shrimp, peeled and deveined1 link ($1/2$ lb) smoked sausage or andouille sausage, sliced into rounds1 cup broccoli florets, chopped into small bite-sized pieces1 tbsp olive oil1 tbsp Cajun seasoning (divided)$1/4$ cup pickled jalapeño slicesFor the Creamy Queso Sauce:1 tbsp butter1 clove garlic, minced$1/2$ cup diced tomatoes and green chilies (drained)1 block (16 oz) white or yellow American process cheese (such as Velveeta), cubed$1/4$ cup whole milk or heavy creamInstructionsPrepare the Broccoli: Bring a small pot of salted water to a boil. Add the broccoli florets and blanch for 1 to 2 minutes until bright green and tender-crisp. Drain immediately and shock in ice water to stop the cooking, then drain thoroughly and set aside.Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage rounds and cook for 3 to 4 minutes per side until they develop a nice browned, crispy crust. Remove from the skillet and set aside, leaving the remaining oil and rendered fat in the pan.Cook the Shrimp: Pat the shrimp completely dry and season with $1.5$ tsp of the Cajun seasoning. In the same skillet used for the sausage, sauté the shrimp over medium-high heat for about 2 minutes per side until pink and cooked through. Remove from heat and set aside.Make the Queso Sauce: In a separate saucepan over medium-low heat, melt the butter and sauté the minced garlic for 30 seconds until fragrant. Stir in the drained diced tomatoes and green chilies, followed by the cubed cheese and milk. Stir continuously until the cheese is completely melted and smooth. Season the sauce with the remaining $1.5$ tsp of Cajun seasoning.Assemble the Nachos: Arrange a generous layer of tortilla chips across a large serving platter. Evenly scatter the cooked sausage rounds, sautéed Cajun shrimp, and blanched broccoli florets over the chips. Pour the warm, creamy queso sauce over the entire platter, and garnish with pickled jalapeño slices. Serve immediately.

06/01/2026

Spicy Hunan Black Pepper Chicken Stir-Fry
Ingredients
For the Chicken & Marinade:

1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized strips

1 tbsp soy sauce

1 tbsp Chinese rice wine (Shaoxing wine) or dry sherry

1 tsp cornstarch

For the Stir-Fry & Vegetables:

1 large green bell pepper, cut into chunks

1 large red bell pepper, cut into chunks

1 medium white onion, cut into wedges

3 scallions (green onions), cut into 1-inch pieces

4 cloves garlic, minced

1 tbsp fresh ginger, minced

1-2 red bird's eye chilies, thinly sliced (optional, for extra heat)

2 tbsp vegetable oil (divided)

For the Hunan Black Pepper Sauce:

3 tbsp soy sauce

1 tbsp dark soy sauce (for rich color)

1 tbsp oyster sauce

1 tsp chili paste or sambal oelek

1 tsp coarsely cracked black pepper

1/2 tsp sugar

1/4 cup chicken broth

1 tsp cornstarch

Instructions
Marinate the Chicken: In a medium bowl, toss the chicken strips with the soy sauce, rice wine, and cornstarch. Let it marinate at room temperature for 15 minutes.

Mix the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, chili paste, cracked black pepper, sugar, chicken broth, and cornstarch. Set aside.

Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until very hot. Add the marinated chicken in a single layer. Stir-fry for 4–5 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Stir-Fry the Aromatics and Veggies: Add the remaining tablespoon of oil to the same pan over high heat. Toss in the minced garlic, ginger, and sliced fresh chilies, stir-frying for about 30 seconds until highly fragrant. Add the green and red bell peppers and white onion wedges. Stir-fry for 2–3 minutes until the vegetables are slightly tender but still crisp.

Combine and Thicken: Return the cooked chicken to the skillet along with the cut scallions. Pour the well-stirred sauce mixture over everything.

Finish and Serve: Toss constantly for 1–2 minutes over high heat until the sauce bubbles and thickens into a glossy, dark glaze coating the chicken and vegetables. Transfer to a platter and serve hot with a side of white rice.

06/01/2026

Garlic Herb Turkey Meatballs with Roasted Squash and Caramelized Onions
Ingredients
For the Meatballs:

1 lb lean ground turkey (or ground chicken/pork)

1/2 cup breadcrumbs

1 large egg

2 cloves garlic, minced

1 tsp dried Italian seasoning

1/2 tsp onion powder

Salt and freshly cracked black pepper, to taste

1 tbsp olive oil (for searing)

For the Veggies & Onions:

1 medium zucchini, sliced into rounds

1 medium yellow summer squash, sliced into rounds

1 large yellow onion, sliced

2 tbsp olive oil (divided)

1 tsp dried thyme or Italian seasoning

Salt and freshly cracked black pepper, to taste

Instructions
Caramelize the Onions: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the sliced onions with a pinch of salt. Cook slowly, stirring occasionally, for about 15–20 minutes until they are soft, deeply browned, and sweet. Set aside.

Prep the Veggies: Preheat your oven to 400°F (200°C). Toss the zucchini and yellow squash rounds with 1 tablespoon of olive oil, dried thyme, salt, and pepper. Arrange them in a baking dish or on a lined sheet pan.

Mix and Form Meatballs: In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, Italian seasoning, onion powder, salt, and pepper. Mix just until combined, then roll into medium-sized meatballs.

Sear the Meatballs: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the meatballs for 2–3 minutes on each side until a golden-brown crust forms.

Bake: Transfer the seared meatballs to the baking dish, nesting them on top of and around the seasoned squash.

Finish and Serve: Roast in the oven for 12–15 minutes, or until the meatballs reach an internal temperature of 165°F and the squash is tender. Top the dish with the warm caramelized onions before serving.

05/31/2026

Slow Cooker Garlic Butter Steak Bites
Ingredients
2 lbs beef chuck roast or top sirloin, cut into 1-inch cubes

1 small yellow onion, finely diced

4 cloves garlic, minced

1/2 cup beef broth

1 tbsp Worcestershire sauce

4 tbsp unsalted butter, melted

1 tbsp olive oil

1/2 tsp onion powder

Salt and freshly ground black pepper to taste

Instructions
Sear the Beef: Heat olive oil in a large skillet over high heat. Season the beef cubes generously with salt and pepper. Sear the beef in batches for 1-2 minutes until a brown crust forms. Transfer the seared beef and any pan juices into the slow cooker.

Add Aromatics: Scatter the finely diced yellow onion and minced garlic over the beef cubes in the slow cooker.

Pour the Sauce: In a small bowl, whisk together the beef broth, Worcestershire sauce, melted butter, and onion powder. Pour the mixture evenly over the beef and onions.

Slow Cook: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the steak bites are melt-in-your-mouth tender.

Serve: Serve hot directly from the slow cooker over mashed potatoes, white rice, or egg noodles.

05/31/2026

Slow Cooker Salisbury Steak Meatballs and Potatoes
Ingredients
For the Meatballs:

1.5 lbs lean ground beef

1/2 cup breadcrumbs

1 large egg

1/4 cup yellow onion, finely minced

1 tbsp Worcestershire sauce

1 tsp garlic powder

Salt and black pepper to taste

For the Stew:

3 large russet potatoes, peeled and cubed

8 oz cremini mushrooms, sliced

1 medium yellow onion, chopped

2 cups beef broth

1 packet brown gravy mix (or mushroom gravy mix)

1 tbsp olive oil

1/2 cup heavy cream or sour cream (optional, for a creamier sauce)

Fresh parsley, chopped (for garnish)

Instructions
Form and Sear Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, minced onion, Worcestershire sauce, garlic powder, salt, and pepper. Roll into bite-sized meatballs. Heat olive oil in a skillet over medium-high heat and sear the meatballs for 1-2 minutes on each side until browned (they do not need to be fully cooked through).

Layer the Slow Cooker: Place the cubed potatoes, chopped onion, and sliced mushrooms into the bottom of the slow cooker. Arrange the seared meatballs evenly on top of the vegetables.

Add the Sauce: In a measuring cup, whisk the beef broth and gravy mix together until smooth. Pour the mixture over the meatballs and vegetables.

Slow Cook: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours, until the potatoes are fork-tender and the meatballs are cooked through.

Finish the Gravy: If desired, stir in the heavy cream or sour cream during the last 15 minutes of cooking to create a rich, creamy sauce.

Serve: Garnish with fresh chopped parsley before serving.

Quick Protein Plates

06/04/2026

06/04/2026

06/04/2026

06/03/2026

06/02/2026

06/01/2026

06/01/2026

06/01/2026

05/31/2026

05/31/2026

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