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High Protein & Carb-Free Recipes

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Terre Noire
High Protein & Carb-Free Recipes

Please come together to share your vegetarian high protein recipes! It is incredibly hard to get enough protein into a veggies diet so please help!!

16/06/2026

AIR FRYER HONEY BUTTER GARLIC CHICKEN TENDERS
Ingredients:

1 lb chicken tenders

¼ cup honey

2 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tsp paprika

1 tsp salt

½ tsp black pepper

1 cup breadcrumbs (panko or regular)

Cooking spray

Directions:
Make the Honey Garlic Mixture:

In a bowl, whisk together honey, melted butter, minced garlic, paprika, salt, and pepper. Set aside half of the mixture for drizzling after cooking.
Coat the Chicken:

Dip each chicken tender in the honey garlic mixture, then roll in breadcrumbs to fully coat.
Preheat the Air Fryer:

Set your air fryer to 400°F (200°C).
Arrange and Cook:

Spray the air fryer basket with cooking spray. Place tenders in a single layer (work in batches if needed).

Air fry for 10–12 minutes, flipping halfway through, until golden and fully cooked.
Finish and Serve:

Drizzle the reserved honey garlic sauce over the tenders just before

serving for extra flavor.

Preparation time: 10 minutes

Cooking time: 12 minutes

Total time: 22 minutes

Calories: ~320 kcal per serving

Servings: 4

11/06/2026

Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients:
1. 2 cups water
2. 2 cups uncooked rice
3. 1 can (10 ounces) cream of chicken soup
4. 1 can (10 ounces) cream of mushroom soup
5. 2 cups cooked chicken, shredded
6. 1/4 cup butter
7. 1 cup milk
8. 1 small white onion
9. 16 ounces broccoli pieces
10. 2 cups Cheddar cheese, shredded
Directions:
1. Preheat Oven:
1.1. Preheat your oven to 350°F (175°C).
2. Cook Rice:
2.1. Cook the rice according to the package instructions.
3. Prepare Casserole:
3.1. In a 9x13 baking pan, mix together the cooked rice and shredded chicken.
3.2. Add the cream of chicken soup, cream of mushroom soup, butter, broccoli pieces, onion, and 1 cup of shredded Cheddar cheese. Mix well.
4. Bake:
4.1. Bake the casserole in the preheated oven for 30-35 minutes.
4.2. In the last few minutes of baking, sprinkle the remaining shredded Cheddar cheese on top and allow it to melt.
5. Serve.

17/05/2026

Garlic parmesan cheese balls

Ingredients

4 large Yukon gold potatoes
4 tbsp corn starch
Salt to taste
1 tbsp garlic powder
1 tsp black pepper powder
1 tsp dried parsley
1/2 cup freshly grated Parmesan cheese
Oil for frying
8oz Mozzarella Cheese Block, cut into small squares
1/4 cup Parmesan cheese (for garnish)

For the dry batter:
1 cup all-purpose flour
1 tbsp corn starch
Salt to taste
1/2 tsp black pepper
1 tsp garlic powder

For the egg wash mixture:
2 eggs
3 tbsp water

For the breadcrumbs:
1 cup panko breadcrumbs
1 tsp parsley, dried

Method:

Peel and cut the potatoes into 2-inch cubes. Boil them in salted water until fork-tender.

In a mixing bowl, mash the potatoes. Add corn starch, salt, pepper, garlic powder, dried parsley, and Parmesan cheese. Mix thoroughly until it starts to form a dough.

Take some potato filling, flatten it, and add a square of mozzarella cheese. Close it to form a ball shape. Repeat this process with the remaining potato filling to form balls and set them aside.

In a separate bowl, make the dry batter. Add all-purpose flour, flour, cornstarch, salt, black pepper, and garlic powder. Mix well and set aside.

In another bowl, make the egg wash by whisking together eggs and water.

In a third bowl, combine panko breadcrumbs and parsley.

Dip each potato ball in the dry batter, then in the egg wash, and finally in the panko breadcrumb mixture, coating them evenly.

Heat the oil to 350°F. Fry the potato balls in batches for 2 to 3 minutes, or until they are golden brown and crispy.

Sprinkle some more Parmesan cheese on top before serving and enjoy.

16/05/2026

Blueberry Cheesecake Protein Bowl (30g Protein!) 🫐💪

Mix Premier Protein with sugar-free Jell-O and bam – dessert that helps you build muscle!

13/05/2026

ITALIAN LEMON JAM
This Italian Lemon Jam is not only a delicious spread but also packed with vitamin C, making it a healthy addition to your breakfast or dessert. Enjoy the bright, citrusy flavor while boosting your immune system!
INGREDIENTS:
4 large lemons
2 cups granulated sugar
1 cup water
½ teaspoon vanilla extract (optional)
INSTRUCTIONS:
STEP 1: Start by washing and drying the lemons. Zest the lemons and then juice them, making sure to discard any seeds.
STEP 2: In a pot, combine the lemon juice, zest, sugar, and water. Stir the mixture until the sugar is completely dissolved.
STEP 3: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 30-40 minutes. Stir occasionally until the jam thickens.
STEP 4: To check if the jam is ready, place a small amount on a cold plate. If it gels, it’s done. If not, continue cooking for a few more minutes.
STEP 5: Remove the pot from the heat and let it cool slightly before pouring the jam into sterilized jars. Seal the jars tightly and allow them to cool completely.

13/05/2026

Pico de Gallo — best & super short
Ingredients
6 ripe tomatoes, diced
1 small white onion, finely chopped
2–3 jalapeños, minced (seeded for less heat)
½–1 cup fresh cilantro, chopped
2–3 garlic cloves, minced
Juice of 1–2 limes
Salt to taste
Recipe
Mix everything in a bowl.
Add lime juice + salt.
Rest 10–15 min for flavors to blend.

13/05/2026

The jewish people made this during the great depression and this is one of the original recipes. I substitute cucumber slices for the green peppers as I don't like green bell pepper.
Ingredients
1 head shredded cabbage- about 2lbs.
3 carrots sliced
2 cucumbers
2 green peppers ( I use sliced cucumbers in place of peppers)
1 large red onion thinly sliced
1 buch radishes thinly sliced
1/2 bunch celery
Dressing
1 cup vegetable oil( or your preferance)
1/2 cup warm water
1 1/2 cup white vinegar
10 to 12 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon garlic powder
Slice all vegetables and place in a large bowl
Mix sugar,salt, and garlic powder in bowl with warm water and stir until dissolved, add the vinegar and oil.
Pour dressing over vegetables and mix well, pack into glass jars then divide and pour any remaining dressing evenly into the jars.
The dressing is great, it is not to sweet because of the amount of vinigar. I do not substitute things for the dressing. Enjoy because this stuff sure is delicious.

11/05/2026

White Bean & Artichoke Mediterranean Salad
Ingredients:
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 cup marinated artichoke hearts, chopped
½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
For the Dressing:
3 tablespoons olive oil
1½ tablespoons red wine vinegar or lemon juice
1 teaspoon Dijon mustard
½ teaspoon dried oregano
1 garlic clove, minced
Salt and black pepper, to taste
Directions:
In a large mixing bowl, combine white beans, artichoke hearts, cherry tomatoes, olives, red onion, feta, and parsley.
In a small bowl or jar, whisk together all dressing ingredients until well emulsified.
Pour the dressing over the salad and toss gently to coat everything evenly.
Let sit for 10–15 minutes for flavors to develop, or refrigerate for later.
Serve chilled or at room temperature.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Kcal: 320 per serving
Servings: 3–4 servings..~

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