Recipes with Jess

Recipes with Jess �:Easy Low Calorie, high protein recipes
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01/22/2026

✨ Cheesy Buffalo Chicken Loaded Potatoes ✨ So I’ve seen some AMAZING loaded Potato creations recently (shout out , 💞 fitness & food & -food,fitness,lifestyle✨ ) so I just had to give it a try 😮‍💨 Turns out they’re all as genius as I thought they were and honestly, I could eat this buffalo chicken version all day long 😍 Cheesy, spicy, packed full of protein and utterly delicious; lovelies pleaseeee give them a go 🙌🏼 📍 Don’t forget to SAVE to give them a try ❤️ 📌 Serves 1 📌 561 Calories & 54g Protein ✨ 250g New Potatoes, halved ✨ 150g Chicken Breast, diced ✨ 100ml of ’s RedHot UK Buffalo Sauce ✨ 1tsp each of Garlic Powder, Onion Powder & Smoked Paprika ✨ 30g Mozzarella, grated ✨ 1tbsp Ranch dressing ✨ 1 Spring Onion, finely sliced - To a bowl add your potatoes and spices alongside a good pinch of salt and pepper, spray really well with some olive oil spray and mix until well combined; pop into your air fryer (or oven bake) for 20 minutes at 190c, being sure to flip them a few times during cooking. - While your potatoes are cooking add your chicken into the same bowl, mix in any residual spices, then add to a hot pan sprayed with olive oil spray; cook for 6 to 8 minutes, or until fully cooked through. - Once the chicken is cooked reduce the heat to low and add in your buffalo sauce and 50ml of water, allow to reduce until the sauce has thickened slightly then sprinkle over your cheese. - Turn the heat under the pan off and pop on a lid to let the cheese melt. Then you’re ready to serve! Add your cooked potatoes to a bowl then add your cheesy chicken mix, drizzle with ranch, top with your spring onions then enjoy 🥰🥰🥰🥰

01/22/2026

✨ One Pan Cheesy Buffalo Chicken Rice ✨ I haven’t made a one pan rice recipe in ages and I don’t know why, because they are SO good 😍 I think this Buffalo chicken version is one of my all time faves too 😮‍💨 It’s full of flavour, perfect for meal prep and its packed full of protein - it’s super budget friendly too 🫶🏼 📌 SAVE SAVE SAVE to give it a go ♥️ 📍 Makes 3 portions (easily doubled) 📍 411 Calories & 55.4g Protein per serving (excluding the toppings) ✨500g Chicken Breast, diced ✨1 Onion, finely diced ✨A few sticks of Celery, finely sliced ✨ 1 tbsp Garlic Granules ✨250g Basmati Rice, uncooked ✨600ml hot Chicken Stock ✨ 100ml ’s RedHot UK Buffalo Sauce (this makes it fairly spicy so feel free to use less) ✨60g reduced fat Cheddar, grated ✨Optional (but HIGHLY recommended) - Low Fat Ranch Dressing & chopped Spring Onions, to serve - To start spray a pan well with some cooking spray, add in your onions and celery and fry for about five minutes over a medium to high heat until softened; next add in your garlic granules, along with a good pinch of salt, and cook for another few minutes. - Once the vegetables have softened add in your chicken, fry for a few minutes or until browned around the edges. - Next add in your uncooked rice, stir to coat with the flavours in the pan before pouring over your hot chicken stock and buffalo sauce; bring to a boil then reduce the heat, pop on a lid and allow to simmer for 20 minutes or until the rice is tender, adding a little more liquid if needed. - Once the rice is cooked, turn the heat under the pan off and sprinkle over your cheddar; pop the lid back on top and leave for a few minutes to allow the cheese to melt. And that is literally it! Top with the any toppings if you fancy, then dive straight in - or pop in the fridge for up to 3 days ♥️

01/21/2026

✨Creamy Tuscan Chicken Orzo w Garlic Bread topping ✨ Okay so I am well and truly going through a Garlic Bread phase at the moment, and I am absolutely okay with it 🤣 I have never left my Orzo loving phase, so I thought why not combine the two? Creamy Tuscan Chicken Orzo topped with gorgeously golden cubes of Garlic Bread…I mean 😍😮‍💨 Plus it’s all made in one pan 👀 📌 SAVE SAVE SAVE to give it a go ❤️ 📍Serves 4 📍570 Calories & 42.7g Protein ✨ 400g Chicken Breast, diced ✨ 80g Sun-dried Tomatoes, diced ✨ 240g Orzo, dry weight ✨ 500ml hot Chicken Stock ✨ 1tbsp each of Garlic Powder & Onion Powder ✨ 1/2tbsp Paprika ✨ 2 big handfuls of Spinach ✨ 50g Parmesan, grated ✨ 80g half fat Crème Fraiche ✨ 120g Sourdough, torn into bitesized chunks ✨ 1tbsp the Sun Dried Tomato Oil ✨ 1tsp crushed Garlic ✨ 1/2tbsp dried Parsley - Add 1tbsp of the oil from your sun-dried tomatoes to a pan, then add in your chicken; season very well with salt and pepper then allow to cook for about 5 minutes over a high heat. - Turn the heat down then add in your garlic and onion powder and allow to cook for a few more minutes then add in you Paprika; allow to cook for two minutes. - Next add in your orzo and stir well to coat it in all of the flavours in the pan, then pour in your hot chicken stock; bring to a boil then then the heat down, pop on a lid, and allow to simmer for 15 minutes stirring occasionally. If you feel you need to add a little extra liquid, add a drop of water. - While the orzo is cooking mix your sourdough croutons, garlic, oil and parsley in small bowl until well coated; transfer to an air fryer and cook for 5 minutes at 200c or until golden and super crispy. - After your orzo is tender add in your spinach and allow to wilt for a couple of minutes before adding in your parmesan and crème fraiche. Stir the crème fraiche, taste for seasoning and then you are ready to serve! Top the orzo with the delicious garlicky croutons and enjoy ❤️

01/21/2026

✨ Caprese Pesto Chicken Bagel ✨ So this is barely a recipe but it is absolutely delicious 🤤 It’s super quick to put together too, packed full of protein and just screams summer…even if the Weather doesn’t 😅 One of the best things I’ve made in a while and will be on repeat for the foreseeable 💗 📌 SAVE SAVE SAVE to give it a go 🫶🏼 📍 Serves 1 📍 539 Calories & 57.6g Protein ✨ 1 large Chicken Breast (mine was 155g) ✨ 1 Bagel, I used ✨ 30g light Mozzarella, sliced ✨ 30g your favourite Pesto ✨ A couple of slices of Tomato ✨ A few leaves of fresh Basil - To start butterfly your chicken breast by cutting it in half lengthwise but not all the way through, so you have one flat piece of chicken; spray with olive oil spray and season well with salt and paper, then pop into the air fryer for 15 minutes at 190c. - Slice your bagel in half then spread on 15g of your pesto, followed by your cooked chicken, tomatoes (season them with salt and pepper), light mozzarella and basil leaves. Spread the remaining 15g of pesto on the top slice of your bagel, add the lid, then cut in half and enjoy 🥰

01/20/2026

✨ Chicken Caesar Salad Garlic Bread ✨ Okay so no long introduction to this Lovelies because honestly I don’t have the words 🤣😮‍💨 The easiest Cheesy Garlic Bread becomes like a giant crouton, then topped with a deliciousss Chicken & Bacon filled Caesar Salad? I mean 😍 So quick, super easy and absolutely packed full of Protein 🤤 📌 SAVE SAVE SAVE to give it a go ❤️ 📍 Serves 1 📍 615 Calories & 61.3g Protein ✨ 125g Chicken Breast, diced ✨ 2 Bacon Medallions, diced ✨ 1 Kitchen Greek Style Flatbread ✨ 10g Parmesan, grated ✨ 10g light Butter (I used Lurpak) ✨ 1tsp crushed Garlic ✨ 1tsp dried Parsley ✨ 10g Mozzarella, grated ✨ 60ml reduced fat Caesar dressing (I used ’s ) ✨ 1 Gem Lettuce, finely sliced - Spray a pan really well with some cooking spray then add in your chicken; cook over a high heat for about 5 minutes then add in your bacon medallions. Season well with salt and pepper, and allow to cook until the chicken is fully cooked through. - While the chicken and bacon are cooking make your garlic bread. Combine the butter, parsley and garlic in a small bowl then spread it liberally over your flatbread; sprinkle over your mozzarella, then air fry at 190 for around 6 minutes or until golden, bubbling and crispy. - Once the chicken and bacon are cooked add to a bowl with your lettuce, dressing and Parmesan, then mix really well. Then all you need to do is assemble! Top your cooked garlic bread with your Caesar salad, add some extra dressing and Parmesan if you like, then dive on in 🥰🥰🥰🥰

01/20/2026

✨ Cheesy Chicken Fajita Flatbreads ✨ If I had to choose one meal for the rest of my life, I think Chicken Fajitas would be rightttt at the top of the list 😮‍💨 This crispy, cheesy flatbread version has all of the fajita flavours, but you get the delicious crunchy coated chicken too? It’s sooo good 😍 I used my favourite Kitchen Plain Folded Flatbreads too, because well I’m obsessed, and they’re just so delicious & versatile; you can pick them up super easily in most supermarkets 🫶🏼 📌 SAVE SAVE SAVE to give this a go ❤️ 📍Serves 1 📍565 Calories & 62.7g Protein ✨ 1 large Chicken Breast, halved lengthwise ✨ 1 Folded Flatbread ✨ 1 Onion, finely sliced ✨ 1 Pepper, finely sliced ✨ 1 Egg, beaten ✨ 25g Cornflakes, crushed ✨ 25g Fajita Seasoning ✨ 25g Mozzarella, grated Firstly, spray a pan well with some cooking spray and add in your peppers and onions; fry for a few minutes until softened then add in 15g of fajita seasoning along with a splash of water then allow to cook for a five more minutes. While the peppers and onions are cooking, add your cornflakes to a small plate and crush with the bench of your hand until you have a good mix of fine crumbs and larger pieces; add in the remaining 10g of the fajita seasoning and mix well. Dip your chicken into your beaten egg then into the flavoured cornflakes; gently press the cornflakes into the chicken to make sure they stick. Add to your air fryer, spray the chicken well with some cooking spray (or brush with a little oil) and air fry at 190c for around 10 minutes, or until the chicken is cooked through. Then it’s time to assemble - take your Deli Kitchen folded flatbread and lay on your peppers and onions followed by the chicken and your mozzarella; wrap up in some foil and pop into the air fryer for 5 minutes at 200c until the cheese is melty. And that is literally it! Serve up on its own or with some of your favourite Fajita toppings, and enjoy ❤️

01/18/2026

✨ High Protein loaded Nandos Garlic Bread ✨ Okay so this recipe is HANDS DOWN the BEST recipe I have EVER made, and that is no exaggeration 😮‍💨🤤 Super high in protein, this extra Cheesy Nando’s inspired Garlic Bread is piled high with the most delicious Peri Peri Chicken Mix and drizzled in Garlic Butter 🤤 and it literally takes 15 minutes from start to finish; I genuinely have no words 🤣😍 📌 SAVE SAVE SAVE to give it a go ❤️ 📍 Serves 2 (as a main meal) 📍 505 Calories & 51.3G Protein per serving ✨200g Chicken Breast, cooked & shredded ✨50g Nandos Sauce, I used Lemon & Herb (use more or less to taste) ✨40g light ✨80g 0% Fat Greek Yoghurt ✨1/2tsp Garlic Granules ✨50g Mozzarella, grated ✨1/2 a large Ciabatta Loaf ✨ Garlic Butter by mixing 20g melted light Butter, 1tbsp dried Parsley & 1tsp crushed garlic. OPTIONAL: 15g each of Nandos perinaise and chilli jam, plus fresh parsley. - To a large bowl add your chicken breast, cream cheese, greek yoghurt, garlic granules, nando’s sauce and a good pinch of salt and pepper; mix until well combined then set aside. - Using a pastry brush spread your garlic butter over the ciabatta, then top with your chicken mix and press down with the back of a spoon so you have an even layer; sprinkle over your cheese and then top with any remaining garlic butter. - Transfer to an air fryer and allow to cook at 185c for 12 to 15 minutes, or until the cheese is golden and melty. You can also do this in the oven too, just cook for 15 minutes then pop under a hot grill. And that is literally it! Drizzle over the perinaise and chilli jam if you’re using them, then tuck in and enjoy 🥰

01/18/2026

✨ One Pan creamy Mushroom ‘Orzotto’ ✨ Okay so it may be Summer right now, but honestly I’m here for a cosy bowl of carbs all year long 🤣 This super easy, and deliciously creamy, Mushroom Orzo is one of my cosy go to’s and is genuinely the easiest one pot dinner you could ever ask for; it is just a hug in a bowl 😍 I like to serve mine with some cooked Chicken for some protein, and it’s just the perfect meal - plus only one pan to wash up 👏🏼 📌 SAVE SAVE SAVE to give it a go ♥️ 📍 Serves 2 ( very BIG portions so could serve 3) 📍 605 Calories per serving ✨250g Chestnut Mushrooms, sliced ✨2 large cloves of Garlic, crushed ✨1 tbsp Olive Oil ✨225g Orzo Pasta ✨300ml Vegetable Stock ✨250ml Semi Skimmed Milk ✨30g Parmesan cheese, finely grated – plus more to serve. - Firstly oil in over a medium/high heat and then add your Mushrooms, well season with salt and pepper and cook for about 10 minutes until the mushrooms are browned and tender. - Once the mushrooms are golden, add in your garlic, fry for one minute then add your orzo; cook for another minute until the orzo is well coated with all the oils in the pan. - After your orzo is glistening, add in your stock and the milk then bring it to a boil before reducing the heat down to a gentle simmer; leave it to cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is cooked, and the sauce is all creamy. (If it starts look a tad dry before the orzo is soft, add a little extra milk or stock – it should be almost oozy and silky) - Once the orzo is soft, remove from the heat, stir through your parmesan cheese and then serve! That is literally it; so easy, super quick and really tasty 🥰 Let me know if you try it Lovelies 🫶🏼 . .

01/18/2026

✨Creamy Chicken & Pesto Focaccia ✨ Okay lovelies, when I say that this is the BEST sandwich I have ever made, I am NOT exaggerating 🤤 If you’re obsessed with anything involving Pesto like I am, then you simply NEED this in your life 😍 Juicy grilled chicken, crispy bacon, creamy pesto dressing & all the Parmesan? I mean 👀 It also takes no more than 15 minutes, and is absolutely packed full of protein; I am obsessed 😮‍💨 📌 SAVE SAVE SAVE to give it a go ❤️ 📍 Serves 2 (trust me, half is FILLING) 📍 427 Calories & 45.6g Protein per serving ✨ 1 large Chicken Breast (mine was 170g), sliced in half lengthwise ✨ 1/2tbsp Olive Oil ✨ 1tsp Garlic Powder ✨ 2 rashers of Back Bacon, cooked ✨ 1 Kitchen Sliced Focaccia ✨ 10g Parmesan, finely grated ✨ 25g your favourite Pesto ✨ 50g 0% fat Greek Yoghurt ✨ A few leaves of Gem Lettuce Firstly, add your chicken to a bowl with your oil, garlic powder, Italian herbs and a good pinch of salt and pepper; mix well then set aside. Next make your dressing by combining your Greek yoghurt, Parmesan and pesto; taste for seasoning, add some salt if needed then pop to the side. Once you’ve made your dressing, cook your chicken; add the chicken breast pieces to a hot grill or pan and cook for around 6 minutes per side or until fully cooked through. And then all you need to do is assemble! Spread some of your dressing onto both sides of your sliced focaccia, then top with your lettuce, bacon and your chicken. Add a dash of water to any remaining sauce, then drizzle liberally over your chicken, top with some more grated Parmesan if you fancy, add the other slice of focaccia, slice in half, and enjoy 🥰

01/17/2026

✨Chorizo & New Potato Traybake ✨ Okay so this recipe is quite possibly my favourite meals of all time; I’ve made it so many times and quite honestly I simply will never get over it 🤤 It is the easiest dinner in the world, is packed full of delicious chorizo flavour, involves only one dish to wash up, and is just perfect for a chilled night on the sofa 🫶🏼 It’s delicious served on its own, or even more so with some Crusty Bread to dunk into all of the tasty juices; I can also confirm it is absolutely divine with a big glass of Red Wine 😂😍 You need this in your lives my Lovelies 🙌🏼 📌 SAVE SAVE SAVE to give it a go ♥️ 📍 Serves 3 (or two BIG portions) 📍 531 Calories per serving ✨600g baby Potatoes, chopped into 2cm chunks ✨225g Chorizo, thickly sliced ✨1 large Red Onion, thickly chopped ✨1 Red Pepper, sliced ✨1/2tbsp Olive Oil ✨1tsp Garlic Powder ✨1tsp Paprika ✨1tsp Oregano ✨250ml Beef Stock ✨Coriander and Natural Yoghurt, to serve - Tip your potatoes, chorizo, onions, peppers, olive oil, paprika, garlic powder and oregano into a large baking dish, and give it all a good mix and lay into an even layer. - Pour over your beef stock and the transfer to the oven and bake at 200c Fan for 45-50 minutes or until the potatoes are golden and the stock has been absorbed; be sure to give it a stir halfway through. Then that’s literally it 🥰 To serve, taste the potatoes and add a little bit salt if needed, then scatter over some coriander, drizzle with a little natural yoghurt, then dive right in and enjoy ♥️ . . . .

01/17/2026

✨ Air Fryer Smash Burgers ✨ So we’ve all seen the viral Big Mac Tacos everywhereeee, and they are absolutely worth the hype 🤤 but I had a thought, why not instead of pressing the beef into a taco, actually why not use the same idea but make it on an actual Burger Bun??? 🍔 SO GOOD 😍 plus they took literally 10 minutes, were beyond easy, are packed full of protein, are utterly delicious and barely any washing up too 🤣 📌 SAVE SAVE SAVE to give them a go 🤩 📍 Serves 1 📍 488 Calories & 35.7g Protein ✨ 120g 5% Fat Beef Mince, split into two balls ✨ 1 Brioche Burger Bun, I used ✨ 2 slices of Burger Cheese, I used ✨ A few leaves Gem Lettuce ✨ 4tbsp Burger Sauce (I made mine myself but any burger sauce is perfect ❤️) - Place a ball of mince onto each of your mini tortillas and using your hands, carefully flatten the mince until it covers the bun in a thin layer; season well with salt and pepper. - Transfer to your air fryer and air fry at 190c for 5 minutes, then add on your cheese slices and air fry for another few minutes or until the cheese is melted. And that is literally it! Serve up with your lettuce and burger sauce, then dive on in and enjoy 🥰

01/16/2026

✨ One Pan Creamy Leek & Bacon Tortellini ✨ So I realised that it’s been a whileeee since I posted a one pan pasta recipe, which honestly is shambolic as they are one of my favourite things to cook 🤣 So I thought I had to change that, and this creamy bacon and leek tortellini is HANDS DOWN the best pasta I’ve made, and couldn’t possibly be any easier 🙌🏼 so quick, so tasty, and only one pan to wash up 💁🏻‍♀️ 📌 SAVE SAVE SAVE to give it a go ❤️ 📍 Makes 2 Portions (it’s really filling though so could easily make 3) 📍 685 Calories & 34.2g Protein ✨ 125g leeks, washed and thinly sliced ✨ 70g Bacon Lardons ✨ 150g Tortellini (I used ’s spinach & ricotta) ✨ 300ml of Chicken Stock ✨ 150g frozen Peas, thawed ✨ 40g Parmesan, freshly grated ✨ 60g half fat Crème Fraîche - Add your bacon to a cold pan, turn the heat up to high and allow to cook under the day begins to render our; then add in your leeks and cook for a further 5 minutes, until soft and golden brown. - Next add in your the tortellini and chicken stock, stir well then bring to a boil and allow to cook for a couple of minutes . � - Then add in your peas and continue cooking for about 2 minutes, or until the pasta and peas are al dente; remove from the heat, then add in your parmesan and crème fraîche and give everything a really good mix. And that is literally it! Taste and adjust any seasoning then serve up with your parsley and some extra parmesan if you fancy 🫶🏼 Let me know if you try it Lovelies 🥰

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