Once in a while, I’ll spend the time to make something that takes a while but it really has to be worth it. One dish I’ve always liked was Kalbi Jjim, which is a Korean short rib stew. I substituted the short ribs with chuck, which is a lot leaner and suprisingly more tender, which isn’t a bad thing if you have kids.

This is kind of a nice change of scenery. High in protein and there are definitely things you can do to tweak the macros but it’s pretty good as it is. Best thing is that you can make it in one pan (I used a wok), so less cleanup afterwards. It’s also super fast to make. The longest part for me was dicing the onions and garlic.

I’ve been making this for a few months now and didn’t realize I never uploaded it. It’s a simple to make burrito that I freeze and throw in the freezer. You can do different variations of this to suit your taste and needs. Make sure to get some hot sauce and/or salsa as well.

This one is a winner. I saw something similar to this on Instagram and thought it was worth trying. The family liked it too. I would make a change here though and grill the chicken instead of baking it. With the liquid marinade, it will just cook a lot better and be crispier on the grill. Other than that, it’s a solid one.

This is my take on a super quick tuna salad that you can eat by itself or put on bread or crackers. It’s easy and fast to make and has one of the highest protein-to-calorie ratio of anything I’ve made.

Also, I’ve been spending most of my meal prep time on making burritos to last the week. I kind of have formula down. 2 lbs of lean meat (ground chicken/beef, breast, thigh, anything), 1 can of refried black beans, reduced fat cheese, 10 slices of beef or turkey bacon. It makes your week super easy to prep in advance and throw these burritos in the freezer. Anyway, on to the recipe for the tuna salad.

I got this one from Calwillcookit on Instagram. He does really good recipes but this one is maybe the best tasting and the best on macros of everything I’ve made so far. The key here is shrimp, which is in the highest tier of foods for the protein-to-calorie ratio. I just changed the amounts of food to feed a family of 4. I also tweaked the recipe a bit to make it easier.

One of my favorite salsas is the King Taco/El Taurino green sauce. Apparently the recipe is a secret but I found one on YouTube that’s pretty close to it. I couldn’t tell you how many servings this recipe is. It’s well over 4 cups though.

The reason this is “Mayak” eggs is because Mayak (마약) in Korean is translated to “drugs”. It’s really addictive. Luckily it’s pretty good for you though. Typically you eat this over rice. If you eat it with rice, it’s not the best for the protein-to-calorie ratio (goal of 10% or higher), but it’s fine and still worth it to make these.

One thing I like to get at Starbucks is those bacon egg bites. Problem is they’re like 6 bucks for 2 and they’re 300 calories at 19 grams of protein. Here’s a way you can make them at home. Also you can freeze it and microwave them for a quick and high protein breakfast. Mine has chicken instead of bacon because that’s what I had (leftover rotisserie chicken), and it’s way higher in protein and lower in calories.

I felt like mixing things up and adding a bit of spice and Korean flavor to my chicken bowls. This one isn’t really the best for kids because of the spice but if you like spicy food, it’s a good recipe with solid macros. As with the case with my recipes, it’s an easy one to make to.