3 Easy & Balanced Meals - To Keep You Feeling Full and Satisfied!

Looking for meals that keep you satisfied without leaving you hungry an hour later?

In today’s post, I’m sharing three delicious and balanced recipes designed to fuel your day and keep you feeling full and energized. Whether you're after a hearty breakfast, a fulfilling lunch, or a nourishing dinner, these recipes are packed with the right balance of protein, fiber, and healthy fats to keep your cravings in check.

1. Deconstructed Chicken Pot Pie

This is one of my go-to recipes when I’m craving a comfort meal. It’s flavourful, filling, and the best part - it leaves you with leftovers!

Ingredients:

1 Full Rotisserie Chicken

2 Large Carrots

4-5 stalks celery

1-2 c. Frozen Peas

1 Large White Onion

4 Garlic Cloves

Handful of Salt & Pepper (to taste)

1 tbsp. Extra Virgin Olive Oil

1 c. Chicken Stock

½ c. Lactose-free Half-and-Half (for my dairy-free friends!)

Thyme (desired amount)

1-2 slices Sourdough Bread, croissant, or biscuit

Directions:

1. In a saucepan, add olive oil and bring to medium heat.

2. Finely dice carrots, celery, garlic, and onion. Add to the pan and add a generous handful of salt and pepper. Cover with a lid, and leave to steam and simmer until fragrant and the onions are translucent (approximately 15-20 minutes)

3. On a new cutting board, dice the chicken into small cubes, or your desired size. Option to pull the chicken as well.

4. Add the half-and-half, chicken stock, and thyme to the pan. Continue to let simmer for 5-10 minutes.

5. In a small pot, bring 2 cups of water to a boil. Add peas and let cook until desired texture.

6. Once the liquid has been reduced, add the rotisserie chicken and cooked peas, and turn the heat to medium-low. Remove the lid and let all ingredients simmer for another 5 minutes.

7. Scoop 1-2 cups into a bowl, pair with a slice of sourdough bread, and enjoy!

2. Creamy Dill Tuna Pasta Salad

I didn’t think I liked canned tuna until I created this recipe! This dish is absolutely packed with protein, and will absolutely leave you feeling satisfied. Give it a try, and let me know what you think!

Ingredients:

1 Can of Tuna (I use the skipjack in olive oil, but your choice!)

2 tbsp. Low-fat Mayonnaise (option to swap with cottage cheese or plain greek yogurt for added protein)

1 c. Pasta of choice (2 cups if you’re looking for leftovers)

2 Bunches of Fresh Dill

½ Red Onion

1 c. Frozen Peas

Salt and Pepper to taste

1 tbsp. Garlic Powder or 2 Cloves Fresh Garlic

Directions:

1. In a medium-size pot, bring 3-4 cups of salted water to a boil. Add pasta shells and let cook until they’ve reached the desired texture.

2. On a small cutting board, finely chop dill and red onion. Add to a large mixing bowl and set aside.

3. In a small pot, bring 2 cups of water to a boil. Add peas and let cook until desired texture.

4. Once the pasta is ready, strain and let cool for approximately 10 minutes. Once cooled, add to the mixing bowl and stir thoroughly.

5. Add the cooked peas, mayo, and tuna (drained if it was in water) and stir until all ingredients are mixed. Add salt, pepper, and garlic (powder or pressed cloves) and stir to taste.

6. Scoop into a small bowl, and enjoy!

3. Balanced Breakfast Sandwich

I am a lover of all-things savoury, so this savoury breakfast sandwich is a consistent staple in my morning routine. The best thing about breakfast sandwiches is that you can add as many vegetables as you’d like and ‘hide’ them between a runny yolk and salty piece of bacon. This recipe is what I normally make, but you are the creator! Use this as a canvas and design away! The more vegetables, the better!

Ingredients:

2 p. Sourdough Bread

2 large eggs (option to add an ezra egg white for more protein)

2 Slices Turkey Bacon

½ of a Tomato, sliced

½ Avocado

¼ Cucumber, sliced

2 Lettuce Leaves

1 tbsp. Butter

1 tsp. Extra Virgin Olive Oil

Directions:

1. In a small saucepan, add 1 tsp. extra virgin olive oil and bring to medium-high heat. Add eggs and cook until desired texture (I made sunny-side up).

2. Toast your bread and spread butter across both slices.

3. On a small cutting board, slice tomato, cucumber, and avocado. Add to the bread as you see fit, along with the lettuce.

4. In a separate saucepan on medium-high heat, add 2 slices of turkey bacon and let cook until slightly crispy.

5. Add the turkey bacon to the sandwich, then the egg, and top with salt and pepper. Option to spice it up with some hot sauce or sriracha, and enjoy!