Jaycee
@myproteinpantry • 294,200 subscribers
Videos
PB CARAMEL APPLE BARK 🍎🥜🍫🍂 the perfect treat for fall (or literally any time 🤌🏼). Ingredients: 2 small apples I love honeycrisp or granny smith 1 11.5 oz bag milk chocolate chips or semi-sweet 1 tbsp coconut oil 1/3 cup caramel bits (70 g) 1 tbsp non fat milk (15 ml) or milk of choice 1 tbsp natural peanut butter (16 g) 2 cups mini pretzel twists (60 g) Instructions: 1. Line a half sheet pan with parchment paper and set aside. 2. Finely dice the apples. Optional: add to a bowl and toss with some fresh lemon juice to prevent browning. Pat very dry between some paper towels (this helps the chocolate and caramel stick). 3. Microwave the chocolate chips and coconut oil for ~90 seconds, stirring every 30 seconds, until smooth. 4. Microwave the caramel bits and milk for ~40 seconds, stirring halfway, until smooth. Careful not to over-heat! Stir in the peanut butter. 5. Spread ~2/3 of the melted chocolate into a large, thin rectangle on the prepared sheet pan. Layer on the pretzels and apples, then drizzle with the remaining chocolate and peanut butter caramel. 6. Freeze for 45 to 60 minutes, until set. Chop into chunks and enjoy! 🤎 #easyrecipes #sweettreat #falldesserts #caramelapple #chocolate
Jaycee1,400,000 views • 1 month ago
HOT HONEY GROUND BEEF BOWLS 🍯🌶️ all I have to say is this one’s viral for a reason. Here’s how I made mine! Ingredients: (makes 4 bowls) 1 1/2 lbs sweet potato (680 g) peeled, diced into ~1/4” cubes salt, pepper, cinnamon - to taste 1 lb 93/7 lean ground beef 1 tbsp tomato paste (16 g) 1 tbsp taco seasoning 2 cups 2% low fat cottage cheese (452 g) 4 small avocados (400 g) 4 tbsp hot honey (84 g) Instructions: 1. Preheat oven to 425F and line a half baking sheet with parchment. 2. Add diced sweet potatoes, lightly spray with cooking spray and season with salt, pepper and a little cinnamon. Bake for 30 minutes, flipping and seasoning again halfway. 3. While potatoes are baking, make the taco beef. Heat a frying pan on medium high, add ground beef and cook, breaking apart into small pieces until fully cooked (~5 min). Drain any excess liquid. 4. Add tomato paste, taco seasoning, a splash of water and cook for 1-2 more minutes, stirring everything together. Remove from heat. 5. Build your bowl with sweet potato, taco beef, cottage cheese and fresh avocado. Finish it off with a drizzle of hot honey and enjoy! ✨ For the full printable recipe + nutrition, search 🔍 “hot honey ground beef bowls” at myproteinpantry.com or link 🔗 in my bio! 🫶🏼 #highprotein #easyrecipes #healthyfood #healthylifestyle #healthyrecipes #hothoney #beef #sweetpotato #avocado
Jaycee18,400,000 views • 1 year ago
30-MIN ENCHILADA SKILLET 🌶️ easy, healthy, high protein, and so delishhh 🤩 made all in the same pan for a quick meal on busy weeknights! Ingredients: 1 small white onion (200 g) chopped 1 large red bell pepper (170 g) chopped 1 tbsp taco seasoning divided 1 lb 99% lean ground turkey (16 oz) 1 15oz can black beans rinsed and drained 1 10oz can Rotel drained 1 4oz can diced green chiles 2 oz reduced fat cream cheese (56 g) 1/2 cup non fat plain greek yogurt (113 g) 1 batch homemade enchilada sauce or sub a 10oz can (I’m using the @oldelpaso canned today) 5 extra thin corn tortillas 3 oz colby jack cheese (84 g) shredded cilantro, limes, avocado, lettuce, sour cream optional, for topping Instructions: 1. Set a large deep skillet on medium high heat. Spray with cooking spray and add chopped onion, pepper, and 1/2 tbsp taco seasoning. Cook until veggies have softened – about 5 minutes. 2. Add ground turkey to the onion and pepper, along with the other 1/2 tbsp taco seasoning and a pinch of salt to taste. Cook turkey, breaking apart into small pieces, until fully cooked – about another 5 minutes. 3. Add black beans, Rotel, green chiles, cream cheese, greek yogurt, and enchilada sauce, stirring everything together until fully combined. Cut the tortillas into strips and stir in, making sure each piece gets coated in the sauce. 4. Top with shredded cheese and cover with a lid to melt. Add cilantro, limes, any other toppings you love and enjoy! #highprotein #easyrecipes #dinner #enchilada #skillet
Jaycee4,500,000 views • 1 year ago
And each serving has nearly 40g protein!! ✨ I’m obsessed. Ingredients: 8 oz extra wide egg noodles dry 1 (8oz) pack smoked deli ham diced 1.5 lbs boneless, skinless chicken breast (24 oz) diced into bite-sized pieces 1 tsp each: fine sea salt, garlic powder, onion powder 1/2 tsp pepper 1 (10.5oz) can cream of chicken soup 3/4 cup 2% milk (180 ml) or milk of choice 1/2 cup non fat plain Greek yogurt (113 g) 1 tbsp dijon mustard (15 g) 6 oz swiss cheese (168 g) fresh grated, divided PANKO TOPPING 1/2 cup panko breadcrumbs (45 g) 2 tbsp parmesan (10 g) fresh grated 1 tbsp salted butter (14 g) melted Instructions: 1. Bring a large pot of salted water to a boil and cook the noodles 2 minutes less than package instructions. Drain, but do not rinse. 2. Meanwhile, preheat the oven to 375F and lightly grease a 9×13 baking dish. 3. Heat a large frying pan on medium-high heat and lightly spray with oil. Add the ham and cook until the edges start to crisp and caramelize (2-3 minutes). Remove from the pan and set aside. 4. Add the chicken, salt, garlic powder, onion powder, and pepper and fully cook (6-8 minutes). Remove from heat. 5. In a very large bowl, mix the cream of chicken soup, milk, yogurt, and dijon mustard until smooth. Stir in the noodles, ham, chicken, and half of the swiss cheese. Transfer the mixture into the prepared baking dish, then top with the other half of the swiss. 6. Mix all of the panko topping ingredients together and sprinkle over the top. Bake uncovered for 25 minutes, until golden (broil for 1-2 more minutes for extra crisp and color). Notes: • I put 1 tsp fine sea salt for the chicken but usually do closer to 1 1/2 tsp - probably too salty for most so I’d err on the side of less and add more if needed when serving! #highprotein #chickencordonbleu #casserole #easyrecipes #falldinner
Jaycee65,400 views • 11 days ago
Replying to @Tinkerstinker HOT HONEY GROUND TURKEY BOWLS 🍯✨ Ingredients: 1 1/2 lbs sweet potato (680 g) peeled, diced into ~1/4” cubes salt, pepper, cinnamon, to taste 1 lb 99% lean ground turkey 1 tbsp tomato paste (16 g) 1 tbsp taco seasoning 1 1/3 cups non fat plain greek yogurt (302 g) 1/2 cup feta cheese (56 g) 4 small avocados (400 g) 2 tbsp hot honey (42 g) Instructions: 1. Preheat oven to 425F and line a half baking sheet with parchment. 2. Add diced sweet potatoes, lightly spray with cooking spray and season with salt, pepper and a little cinnamon. Bake for 30 minutes, flipping and seasoning again halfway. 3. While potatoes are baking, make the taco turkey. Heat a frying pan on medium high, add ground turkey and cook, breaking apart into small pieces until fully cooked (~5 min). 4. Add tomato paste, taco seasoning, a splash of water and cook for 1-2 more minutes, stirring everything together. Remove from heat. 5. Build your bowl with sweet potato, turkey, avocado, greek yogurt and feta. Finish it off with a drizzle of hot honey and enjoy! Per bowl: 541cals/42P/57C/19F #highprotein #easyrecipes #healthyfood #healthylifestyle #healthyrecipes #hothoney #groundturkey #sweetpotato #avocado
Jaycee841,000 views • 1 year ago
TURKEY & BROCCOLI TORTELLINI BAKE 🥦🍝 creamy, high-protein, and delicious enough to hopefully satisfy even the pickiest eaters! Ingredients: 1 (12oz) package 3 cheese tortellini dry 1 lb 93/7 lean ground turkey 1/2 small white onion (100 g) chopped 1 tbsp minced garlic 1 tbsp Italian seasoning 2 tsp fine sea salt divided 1 tsp paprika 1/2 tsp each: pepper, onion powder, garlic powder 2 tbsp all purpose flour (15 g) 1 1/2 cups chicken bone broth (360 ml) 1 cup 2% milk (240 ml) 4 cups broccoli florets (364 g) finely chopped 4 oz reduced fat cream cheese 3 oz parmesan cheese (84 g) fresh grated 3 oz mozzarella cheese (84 g) fresh grated Instructions: 1. Bring a large pot of salted water to a boil and cook the tortellini 1 minute under al dente. Drain, but do not rinse. 2. Meanwhile, preheat the oven to 400F and lightly grease a 9×13 baking dish. 3. Heat a large deep pan on medium-high heat and add the turkey and onion. Fully cook the turkey, breaking apart into small pieces. Add the garlic, Italian seasoning, 1 tsp fine sea salt, paprika, pepper, onion powder, and garlic powder. 4. Sprinkle in the flour and cook for 1 more minute. Gradually pour in the broth and milk, sitrring constantly and scraping up any flavorful browned bits on the bottom of the pan. Bring to a simmer, reduce heat to medium, and simmer for 3 minutes to slightly thicken. 5. Add the broccoli, remaining 1 tsp salt, and cook for 2-3 more minutes, until soft. Stir in the cream cheese and parmesan until smooth, then stir in the cooked tortellini. 6. Carefully transfer everything to the prepared baking dish, top with mozzarella, and bake uncovered for 20 minutes until golden and bubbly. Let cool for at least 10 minutes before serving. 🤍 #highprotein #turkey #tortellini #casserole #easydinner
Jaycee30,000 views • 17 days ago
TURKEY BURGERS 🍔 the easiest high protein dinner for when you don’t know what to make ✨ Ingredients: 1 lb lean ground turkey (16 oz) I use 99/1 for the most protein 1 large egg 1 tbsp olive oil (14 g) 1 tbsp Worcestershire sauce (15 g) 1/2 tsp each: salt, pepper, garlic powder, smoked paprika 1/4 cup green onions (18 g) chopped Instructions: 1. Mix all ingredients until combined. Form into 4 equal sized patties. 2. Heat a large frying pan on medium high heat and spray with oil. Cook patties 3-5 minutes per side, until fully cooked (165F internal temp). 3. Enjoy on a toasted bun, in a lettuce wrap or in a burger bowl! #highprotein #easyrecipes #healthyfood #healthyrecipes #macrofriendly #dinner #turkey
Jaycee613,800 views • 1 year ago
Crockpot creamy chicken enchilada soup: 2 chicken breasts Small white onion, chopped 1 tbsp minced garlic Taco seasoning packet 10 oz can Rotel, undrained 15 oz can black beans, drained and rinsed 15 oz can corn, drained 10 oz can red enchilada sauce 4 cups chicken broth 4 oz cream cheese 1 cup grated Monterey Jack cheese Let me know if you try it!:)
Jaycee1,300,000 views • 3 years ago
RAINBOW CHICKEN & VEG SHEET PAN ✨ minimal effort, perfect for using up summer produce, and baked on one pan for easy cleanup 🫶🏼 Ingredients: 1 lb boneless, skinless chicken breast diced into bite sized pieces 2 cups sweet potato (266 g) peeled and chopped very small (1/4” cubes) 1 small zucchini (200-300 g) chopped 1 small yellow squash (200-300 g) chopped 1 large red bell pepper (170 g) chopped 2 cups broccoli florets (182 g) chopped 2 tbsp olive oil (30 ml) 1 tbsp apple cider vinegar (15 ml) 2 tbsp minced garlic (30 g) 2 tsp each: fine sea salt, onion powder, dried oregano 1 tsp each: pepper, garlic powder, red pepper flakes omit red pepper flakes for no spice Instructions: 1. Preheat oven to 425 F. Add chicken, veggies, oil, vinegar, garlic, and seasonings to a half baking sheet pan and toss well to coat. Spread everything out evenly. 2. Bake for 20-25 minutes, or until internal temp of chicken reaches 165F. Notes: •Make sure the sweet potatoes are chopped very small (1/4″) so they bake evenly with the rest. If they’re too big, they’ll be underbaked. If you like larger sweet potato chunks, bake separately for 10 minutes before adding the rest. •I tend to have a saltier palette so I do 2 tsp fine sea salt – if you like things less salty start with less! #highprotein #easyrecipes #veggie #sheetpandinner #healthyfood
Jaycee129,300 views • 4 months ago
FALL KALE SALAD 🥗🍎🍂 with apple cider vinaigrette ✨ if my husband loves a salad you know it’s good. And this one will actually keep you full since it’s loaded with protein, fiber, and healthy fats. 🙌🏼 Ingredients: 4 cups sweet potato (532 g) about 2 medium potatoes salt, pepper, cinnamon to taste 6 cups kale (126 g) finely chopped 1 medium honey crisp apple (182 g) thinly sliced 3/4 cup crumbled goat cheese (84 g) 1/3 cup dried cranberries (53 g) I use 50% less sugar ones 1/2 cup roasted pecans (56 g) roughly chopped 1/3 cup red onion (50 g) finely chopped 1 lb cooked chicken breast (16 oz) chopped APPLE CIDER VINAIGRETTE 2 1/2 tbsp apple cider vinegar (45 ml) 1/4 cup extra virgin olive oil (60 ml) 1 tbsp honey (21 g) 1 tbsp dijon mustard (15 g) 1/2 tsp garlic powder pinch salt and pepper to taste Instructions: 1. Preheat oven to 425F and line a half baking sheet with parchment. Wash/scrub potatoes clean, and chop into ~1/2” cubes. 2. Spread potatoes evenly onto the pan, spray with olive oil and season with a big pinch salt, pepper, and cinnamon. Bake for 25-30 minutes, flipping and seasoning again halfway. 3. Meanwhile, add all apple cider vinaigrette ingredients to a jar or container and mix vigorously until emulsified (I often use a frother). 4. In a large mixing bowl, gently massage kale with a few tablespoons of the dressing (I wear gloves to keep my hands clean). Toss in the apple, goat cheese, cranberries, pecans, red onion, roasted sweet potato, and chicken, drizzling on the rest of the dressing. Toss to combine and serve! ❤️ #fallrecipes #kalesalad #healthyfood #healthyrecipes
Jaycee55,500 views • 1 month ago
Replying to @Brenda Lee Ibáñez CHICKEN BROCCOLI “RICE” CASSEROLE 🥦 Ingredients: 1 tbsp olive oil (15 g) 1 1/2 lbs chicken breast (24 oz) diced into bite size pieces 2 1/2 tsp salt, divided 1/2 tsp pepper 1/2 small yellow onion (100 g) diced 4 cups broccoli florets (364 g) 2 12oz bags frozen riced cauliflower 1 10.5oz can condensed cream of chicken soup 1/2 cup non fat plain greek yogurt (113 g) 1/2 cup fat free milk (120 ml) or milk of choice 1 tbsp lemon juice (15 g) 4 oz cheddar cheese (113 g) ~1 1/3 cups freshly grated 2 tsp garlic powder 2 tsp paprika Instructions: 1. Preheat oven to 400 F and lightly grease a 9×13 casserole dish. 2. Heat olive oil in a deep skillet on medium high heat. Add chicken and cook, adding 1 1/2 tsp salt and 1/2 tsp pepper, until fully cooked (~5 min). Remove from pan. 3. Add onion and cook for just a minute, until fragrant. Add broccoli and frozen cauliflower rice, cooking until defrosted. Add 1/2 cup water, cover with lid and steam 5-10 min, until cauliflower is very soft. 4. Add soup, yogurt, milk, lemon juice, 1/3 of the cheese, garlic powder, paprika and 1 tsp salt. Stir together, then add cooked chicken. 5. Transfer mixture to 9×13 dish, top with remaining cheese and bake 15-20 min, until bubbly and cheese is melty. Nutrition: Serving: 335g | Calories: 352kcal | Carbohydrates: 17.2g | Protein: 36.4g | Fat: 15g | Fiber: 5.2g For the full printable recipe + tips, search 🔎 “chicken broccoli casserole” at myproteinpantry.com or link 🔗 in my bio! ✨ enjoy 🫶🏼 #highprotein #easyrecipes #lowcarb #macrofriendly #macrofriendlyrecipes #healthyfood #healthylifestyle #chicken #broccoli #casserole
Jaycee95,200 views • 1 year ago
CHICKEN BROCCOLI “RICE” CASSEROLE 🥦🧀 low-carb, sneaks in a few extra veggies, but still hits the spot 🤩 here’s everything you’ll need to make it! 👇🏼 Ingredients: 1 tbsp olive oil (15 g) 1 1/2 lbs chicken breast (24 oz) diced into bite size pieces 2 1/2 tsp salt divided 1/2 tsp pepper 1/2 small yellow onion (100 g) diced 4 cups broccoli florets (364 g) 2 12oz bags frozen riced cauliflower 1 10.5oz can condensed cream of chicken soup 1/2 cup non fat plain greek yogurt (113 g) 1/2 cup fat free milk (120 ml) or milk of choice 1 tbsp lemon juice (15 g) 4 oz cheddar cheese (113 g) ~1 1/3 cups freshly grated 2 tsp garlic powder 2 tsp paprika Instructions: 1. Preheat oven to 400 F and lightly grease a 9×13 casserole dish. 2. Heat olive oil in a deep skillet on medium high heat. Add chicken and cook, adding 1 1/2 tsp salt and 1/2 tsp pepper, until fully cooked (~5 min). Remove from pan. 3. Add onion and cook for just a minute, until fragrant. Add broccoli and frozen cauliflower rice, cooking until defrosted. Add 1/2 cup water, cover with lid and steam 5-10 min, until cauliflower is very soft. 4. Add soup, yogurt, milk, lemon juice, 1/3 of the cheese, garlic powder, paprika and 1 tsp salt. Stir together, then add cooked chicken. 5. Transfer mixture to 9×13 dish, top with remaining cheese and bake 15-20 min, until bubbly and cheese is melty. Notes: •Salt: The measurements listed are my recommendation, but I like things on the saltier side. Season to taste and adjust as needed. •Chicken: If there is excess liquid after chicken is cooked, I use a folded paper towel to remove it before cooking the veggies. •Veggies: Lean towards more done than less done. You want the cauliflower rice to be very soft. #highprotein #easyrecipes #lowcarb #dinner #casserole
Jaycee33,100 views • 8 months ago
No more content to load