Warm and Satisfying: Fall High-Protein Dinner Recipes to Try

Looking for warm and satisfying dinner recipes to try this fall? Look no further! We’ve compiled a list of 14 high-protein, high-fiber recipes that are sure to leave you feeling satisfied. Each recipe contains at least 15 grams of protein and 6 grams of fiber per serving, ensuring that you get all the nutrients you need. From Garlic-Anchovy Pasta with Broccolini to Baked Sweet Potatoes with Cranberries and Turkey, these recipes make use of delicious fall produce to create cozy and nutritious meals. So why wait? Grab your apron and get ready to indulge in these mouthwatering creations.

High-Protein Fall Dinner Recipes

Fall is the perfect time to cozy up with a warm and satisfying meal. And what better way to do that than with high-protein and high-fiber dinner recipes? These recipes are not only delicious but also packed with nutrients to keep you feeling full and satisfied. Each serving contains at least 15 grams of protein and 6 grams of fiber, making them a healthy and wholesome choice for any meal. So let’s dive into these 14 mouthwatering recipes perfect for the fall season!

Garlic-Anchovy Pasta with Broccolini

If you’re a fan of bold flavors, this Garlic-Anchovy Pasta with Broccolini is a must-try. The combination of garlic and anchovies adds a depth of flavor to the pasta, while the broccolini provides a satisfying crunch. This dish is a perfect balance of protein and fiber, with chickpea pasta adding a protein boost and broccolini contributing to the fiber content. It’s a simple yet delicious recipe that will surely become a fall favorite.

Ingredients

• 8 ounces of chickpea pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 anchovy fillets, mashed
• 1 bunch broccolini, trimmed and chopped
• Salt and pepper to taste

Instructions

1. Cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and mashed anchovy fillets. Cook for 2-3 minutes until the garlic is fragrant.
3. Add the chopped broccolini to the skillet and cook for another 5 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Add the cooked pasta to the skillet and toss everything together until well combined.
6. Serve hot and enjoy!

Nutritional Information

• Protein: 18g
• Fiber: 8g
• Calories: 350

Classic Pork Stew

When the weather gets chilly, there’s nothing quite like a hearty stew to warm you up from the inside out. This Classic Pork Stew is the ultimate comfort food, packed with protein and fiber to keep you satisfied. The tender pork, flavorful vegetables, and aromatic herbs come together to create a truly delicious and filling meal that will keep you coming back for more.

Ingredients

• 1.5 pounds pork shoulder, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups low-sodium chicken broth
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed pork shoulder and cook until browned on all sides. Remove the pork from the pot and set aside.
2. In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook for 5-7 minutes until the vegetables are softened.
3. Stir in the tomato paste, dried thyme, and bay leaf. Cook for another minute to let the flavors meld together.
4. Return the browned pork to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the pork is tender.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!

Nutritional Information

• Protein: 22g
• Fiber: 4g
• Calories: 400

Chicken Chorba

Looking for a recipe that’s packed with flavor? Chicken Chorba is a traditional North African soup that combines tender chicken, chickpeas, and warming spices. It’s a comforting and hearty dish that will keep you feeling satisfied all evening. With a generous amount of protein and fiber, this Chicken Chorba is the perfect option for a cozy fall dinner.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 1 can diced tomatoes
• 1 can chickpeas, rinsed and drained
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened about 5 minutes.
2. Stir in the ground cumin, ground coriander, paprika, turmeric, and cayenne pepper (if using). Cook for another minute to toast the spices.
3. Add the chicken pieces to the pot and cook until browned on all sides.
4. Pour in the chicken broth, diced tomatoes, and rinsed chickpeas. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the chicken is cooked through.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Nutritional Information

• Protein: 25g
• Fiber: 6g
• Calories: 350

Chickpea Pasta with Mushrooms and Kale

For a vegetarian option that doesn’t skimp on protein, this Chickpea Pasta with Mushrooms and Kale is a winner. Chickpea pasta is a fantastic source of plant-based protein and paired with sautéed mushrooms and kale, it becomes a filling and nutritious meal. This recipe is a great way to incorporate fall produce into your dinner routine while still enjoying a protein-rich dish.

Ingredients

• 8 ounces of chickpea pasta
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 4 cups kale, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced cremini mushrooms and cook until they release their moisture and are golden brown, about 5 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Stir in the chopped kale and cook until wilted, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss everything together until well combined.
7. Serve hot, with grated Parmesan cheese if desired.

Nutritional Information

• Protein: 20g
• Fiber: 8g
• Calories: 400

Garlic-Herb Roast Pork Tenderloin with Parsnip Puree and Kale

If you’re in the mood for a fancy dinner but still want to keep it healthy, this Garlic-Herb Roast Pork Tenderloin with Parsnip Puree and Kale is the perfect choice. The tender and flavorful pork tenderloin pairs beautifully with the creamy parsnip puree and sautéed kale. This protein-packed dish is as satisfying as it is delicious, and the fall flavors will make it a standout on your dinner table.

Ingredients

• 1.5 pounds pork tenderloin
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and sage)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 parsnips, peeled and diced
• 1 cup low-sodium chicken broth
• 2 cups kale, chopped
• Lemon wedges (for serving)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the minced garlic, chopped fresh herbs, olive oil, salt, and pepper.
3. Rub the garlic-herb mixture all over the pork tenderloin, ensuring it’s well coated.
4. Place the pork tenderloin on a baking sheet or roasting pan and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
5. While the pork is roasting, cook the diced parsnips in a pot of boiling water until tender, about 10-15 minutes. Drain and set aside.
6. In the same pot, heat the chicken broth over medium heat. Add the cooked parsnips and use an immersion blender to puree the mixture until smooth and creamy.
7. In a separate skillet, sauté the chopped kale until wilted, about 2-3 minutes.
8. Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
9. Serve the sliced pork tenderloin on a bed of parsnip puree, topped with sautéed kale. Squeeze fresh lemon juice over the pork before enjoying.

Nutritional Information

• Protein: 30g
• Fiber: 6g
• Calories: 400

Cabbage & Kielbasa Skillet

For an easy one-pan meal that’s full of flavor, look no further than this Cabbage and Kielbasa Skillet. The combination of cabbage, kielbasa, and aromatic herbs creates a comforting and hearty dish that’s perfect for fall. Not only does this recipe provide a good amount of protein and fiber, but it’s also a great way to incorporate cabbage into your meals and reap its many health benefits.

Ingredients

• 1 pound kielbasa sausage, sliced
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 small head of cabbage, thinly sliced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the sliced kielbasa sausage and cook until browned on all sides. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the sliced onion and minced garlic. Cook until the onion is softened, about 5 minutes.
3. Stir in the thinly sliced cabbage and cook until wilted, about 10 minutes.
4. Return the cooked kielbasa sausage to the skillet.
5. Season with dried thyme, smoked paprika, salt, and pepper to taste.
6. Cook for another 5 minutes to let the flavors meld together.
7. Serve hot and enjoy!

Nutritional Information

• Protein: 22g
• Fiber: 4g
• Calories: 400

Cajun-Spiced Tofu Tostadas with Beet Crema

Looking to satisfy your craving for Mexican flavors while keeping it plant-based? These Cajun-Spiced Tofu Tostadas with Beet Crema are here to save the day. The Cajun-spiced tofu adds a kick of flavor, while the beet crema provides a vibrant and tangy twist. With protein-packed tofu and fiber-rich toppings, these tostadas are a nutritious and delicious option for a fall dinner.

Ingredients

• 1 package of firm tofu, pressed and cubed
• 1 tablespoon Cajun seasoning
• 2 tablespoons olive oil
• 8 tostada shells
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1 avocado, sliced

Beet Crema

• 1 cup cooked beets
• 1/2 cup plain Greek yogurt
• Juice of 1/2 lime
• Salt and pepper to taste

Instructions

1. In a mixing bowl, toss the cubed tofu with Cajun seasoning until evenly coated.
2. Heat the olive oil in a large skillet over medium-high heat. Add the Cajun-spiced tofu and cook until golden brown, about 5-7 minutes on each side.
3. While the tofu is cooking, prepare the beet crema. In a blender or food processor, combine the cooked beets, plain Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy.
4. To assemble the tostadas, spread a layer of beet crema on each tostada shell.
5. Top with shredded lettuce, diced tomatoes, diced red onion, and sliced avocado.
6. Place a few pieces of Cajun-spiced tofu on top of the toppings.
7. Serve immediately and enjoy!

Nutritional Information

• Protein: 16g
• Fiber: 6g
• Calories: 350

Mushroom Orzo with Lemon & Parmesan

If you’re a fan of mushrooms, this Mushroom Orzo with Lemon & Parmesan is a must-try. The combination of earthy mushrooms, tangy lemon juice, and savory Parmesan creates a delightful and flavorful dish. This recipe is not only high in protein and fiber but also a great way to enjoy the bountiful harvest of fall mushrooms.

Ingredients

• 8 ounces whole-wheat orzo pasta
• 1 tablespoon olive oil
• 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the whole-wheat orzo pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until browned and softened, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Stir in the cooked orzo pasta and toss everything together until well combined.
5. Add the lemon zest, lemon juice, grated Parmesan cheese, salt, and pepper to the skillet. Stir to combine.
6. Cook for another 2-3 minutes to let the flavors meld together.
7. Serve hot, garnished with fresh parsley.

Nutritional Information

• Protein: 14g
• Fiber: 6g
• Calories: 400

Baked Sweet Potatoes with Cranberries and Turkey

Looking for a colorful and nutritious dinner option? These Baked Sweet Potatoes with Cranberries and Turkey are a delightful combination of flavors and textures. The sweetness of the roasted sweet potatoes, the tanginess of the cranberries, and the savory turkey come together to create a dish that’s sure to please your taste buds. With a good amount of protein and fiber, this recipe is a winner for a fall dinner.

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup dried cranberries
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Scrub the sweet potatoes and pierce them a few times with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
3. While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned and cooked through.
4. Add the diced onion, minced garlic, dried thyme, and dried cranberries to the skillet. Cook for another 5 minutes until the onions are softened and the cranberries are plump.
5. Season with salt and pepper to taste.
6. Cut a slit in each baked sweet potato and gently mash the insides with a fork.
7. Spoon the turkey mixture onto each sweet potato.
8. Sprinkle with fresh parsley for garnish.
9. Serve hot and enjoy!

Nutritional Information

• Protein: 20g
• Fiber: 8g
• Calories: 400

Spiced Pomegranate Molasses Chicken Thighs

If you’re looking to add a touch of elegance to your fall dinner, these Spiced Pomegranate Molasses Chicken Thighs are a great choice. The chicken thighs are marinated in a flavorful mixture of spices and pomegranate molasses, resulting in a juicy and aromatic dish. With the added bonus of protein and fiber, this recipe is perfect for a special night or any occasion.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Pomegranate arils and fresh mint leaves (for garnish)

Instructions

1. In a mixing bowl, combine the olive oil, pomegranate molasses, ground cumin, ground cinnamon, ground coriander, salt, and pepper.
2. Place the chicken thighs in a shallow dish and pour the marinade over them. Make sure to coat the chicken thighs evenly. Cover and refrigerate for at least 1 hour or overnight.
3. Preheat the oven to 400°F (200°C).
4. Heat an oven-safe skillet over medium-high heat. Add the marinated chicken thighs, skin side down, and cook until browned, about 5 minutes.
5. Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for about 20-25 minutes, until the chicken is cooked through and the skin is crispy.
6. Remove the chicken thighs from the skillet and let them rest for a few minutes before serving.
7. Garnish with pomegranate arils and fresh mint leaves.
8. Serve hot with your favorite side dishes.

Nutritional Information

• Protein: 25g
• Fiber: 2g
• Calories: 400

Mushroom Stew

When it comes to fall comfort food, you can’t go wrong with a hearty Mushroom Stew. This vegetarian stew is packed with mushrooms, vegetables, and warming spices for a flavorful and satisfying meal. With a good amount of protein from the mushrooms and fiber from the vegetables, this stew is a fantastic option for a high-protein fall dinner.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound mixed mushrooms (such as cremini, shiitake, and portobello), sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and are golden brown, about 5 minutes.
3. Stir in the diced carrots and diced celery. Cook for another 5 minutes until the vegetables are slightly softened.
4. Add the tomato paste to the pot and cook for a minute to let the flavors meld together.
5. Pour in the vegetable broth, dried thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Remove the bay leaf before serving.
8. Garnish with fresh parsley.
9. Serve hot and enjoy!

Nutritional Information

• Protein: 18g
• Fiber: 6g
• Calories: 250

Whole-Wheat Orzo and Tuna Salad with Broccoli

When you’re in need of a quick and nutritious dinner, this Whole-Wheat Orzo and Tuna Salad with Broccoli is a go-to option. The whole-wheat orzo provides a good dose of protein and fiber, while the tuna and broccoli add even more nutritional value. This salad is light yet satisfying, making it perfect for those busy fall evenings.

Ingredients

• 8 ounces whole-wheat orzo pasta
• 1 cup cooked tuna, flaked
• 1 cup broccoli florets, blanched
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1/4 cup diced cherry tomatoes
• 1/4 cup pitted Kalamata olives, sliced
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions

1. Cook the whole-wheat orzo pasta according to the package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked orzo pasta, flaked tuna, blanched broccoli florets, diced red onion, diced cucumber, diced cherry tomatoes, and sliced Kalamata olives.
3. In a separate bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper to make the dressing.
4. Pour the dressing over the salad ingredients and toss until well combined.
5. Garnish with fresh basil leaves.
6. Serve chilled or at room temperature.

Nutritional Information

• Protein: 20g
• Fiber: 6g
• Calories: 350

Slow-Cooker Buffalo Chicken Chili

When you’re craving something spicy and hearty, this Slow-Cooker Buffalo Chicken Chili is the answer. The combination of tender chicken, spicy buffalo sauce, and beans creates a flavor explosion that will satisfy your taste buds. With a good amount of protein and fiber from the chicken and beans, this chili is perfect for a cozy fall dinner.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1/2 cup buffalo sauce
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• Salt and pepper to taste
• Crumbled blue cheese (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Place the chicken breasts in the slow cooker. Add the diced onion, minced garlic, kidney beans, diced tomatoes, buffalo sauce, chicken broth, dried oregano, chili powder, salt, and pepper.
2. Cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
3. Remove the chicken breasts from the slow cooker and shred using two forks.
4. Return the shredded chicken to the slow cooker and stir to combine.
5. Ladle the buffalo chicken chili into bowls and garnish with crumbled blue cheese and fresh cilantro.
6. Serve hot and enjoy!

Nutritional Information

• Protein: 25g
• Fiber: 8g
• Calories: 400

White Chicken Chili with Avocado Cream

For a twist on the classic chili, this White Chicken Chili with Avocado Cream is a winner. The creamy and slightly tangy avocado cream perfectly complements the flavorful chicken and white beans. With a good amount of protein and fiber, this chili is a nutritious and satisfying option for a fall dinner.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cubed
• 2 cans white beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Avocado Cream

• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• Juice of 1/2 lime
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
2. Add the cubed chicken breasts to the pot and cook until browned on all sides.
3. Stir in the white beans, chicken broth, diced green chilies, ground cumin, dried oregano, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the flavors have melded together and the chicken is cooked through.
5. While the chili is simmering, prepare the avocado cream. In a blender or food processor, combine the ripe avocado, plain Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy.
6. Ladle the white chicken chili into bowls and top with a dollop of avocado cream.
7. Serve hot and enjoy!

Nutritional Information

• Protein: 25g
• Fiber: 8g
• Calories: 350

These 14 high-protein fall dinner recipes are sure to satisfy your cravings and keep you feeling full and nourished. From the bold flavors of Garlic-Anchovy Pasta with Broccolini to the comforting goodness of Classic Pork Stew, there’s something for everyone in this collection. So why not embrace the flavors of fall and enjoy a delicious and nutritious meal tonight? Happy cooking!