Patricia's Classic Kitchen, 3239 Counts Lane, Cincinnati, OH (2026)

09/10/2026

32g of protein in one satisfying avocado salad.

This dish is packed with grilled chicken, shrimp, and tuna, making it a hearty post-workout option that won't leave you hungry. Whether you're meal prepping or need a quick dinner after training, these salads bring the protein without the fuss.

Here's how it comes together:
- 2 grilled chicken breasts, sliced
- 1 lb large shrimp, peeled and deveined
- 2 cans tuna, drained
- 4 cups mixed greens
- 2 ripe avocados, sliced
- 1/2 cup creamy yogurt dressing or ranch dressing
- Salt and black pepper to taste

1. Grill or prepare your choice of protein, seasoning as desired.
2. In a large bowl, combine mixed greens, sliced avocados, and any chosen vegetables.
3. Add the cooked protein on top of the salad.
4. Drizzle with dressing and season with salt and pepper.
5. Garnish with fresh herbs, seeds, or cheese if you like.
6. Serve immediately or pack for meal prep.

Double the batch; it keeps well for busy weeks.

Save this for meal-prep Sunday.

09/10/2026

32g of plant protein in these Peach Fritters. Who said desserts can't fuel your gains? The protein here comes from the eggs and milk, making them a surprisingly satisfying treat to enjoy post-workout or as a recovery snack.

Here's how it comes together:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups peeled and finely diced fresh peaches
- Vegetable oil, for frying
- 1 1/2 cups powdered sugar
- 3-4 tbsp peach puree or juice
- 1/2 tsp vanilla extract
- 1-2 tbsp milk, as needed

1. Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
2. In another bowl, whisk eggs, milk, melted butter, and vanilla.
3. Combine wet and dry ingredients, then fold in diced peaches.
4. Heat vegetable oil to 350°F (175°C).
5. Drop spoonfuls into hot oil, frying for 3-4 minutes until golden.
6. Drain on paper towels.
7. For the glaze, mix powdered sugar, peach puree, vanilla, and enough milk for consistency. Drizzle over fritters.

Double the batch; they reheat better than they cook fresh.

Save this for meal-prep Sunday.

09/09/2026

20g of plant protein packed into these sweet buns.

These little guys are not just a treat – they pack a punch thanks to the protein from eggs and milk. Perfect for post-workout fuel or as a satisfying snack while you're on the go.

Here's how it comes together:
- 2¼ tsp active dry yeast
- ¼ cup warm water (105–115°F)
- ¾ cup warm milk
- 2 large eggs
- ¼ cup melted butter
- 1 tsp salt
- ½ cup sugar
- 4 cups all-purpose flour
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)

1. Combine warm water, yeast, and 1 tsp of sugar. Let it foam for 5 minutes.
2. Add warm milk, eggs, salt, and melted butter; stir well.
3. Incorporate 3 cups of flour, one cup at a time.
4. Add another ½ cup flour until sticky dough forms.
5. Knead with a dough hook for 12–15 minutes until smooth.
6. Let rise in a greased bowl for 1–1½ hours.
7. Shape into balls, place in a baking pan, and let rise again before brushing with egg wash and baking at 350°F for 15–20 minutes.

Double the batch; they freeze beautifully for a quick snack later.

Save this for meal-prep Sunday.

09/09/2026

32g of plant protein in this meal prep dish. Packed with protein from tender chicken and paired with fiber-rich broccoli and filling white rice, this recipe is a go-to for post-workout recovery. Cook it up for a week’s worth of delicious lunches or dinners that keep you fueled.

Here's how it comes together:
- 2 chicken breasts, cut into small pieces
- 2 cups cooked white rice
- 2 cups broccoli florets
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley

1. Season the chicken with paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet and cook the chicken until golden and fully cooked.
3. Add butter and minced garlic, stirring until the chicken is coated.
4. Steam the broccoli until tender.
5. Pack the chicken with rice and broccoli in meal-prep containers.
6. Garnish with parsley.

Double the batch; it reheats better than it cooks fresh. Save this for meal-prep Sunday.

09/09/2026

32g of plant protein in a chilled dessert.

This Easy Pineapple Delight is not just a treat; it's packed with protein from cream cheese and whipped topping, making it a solid post-workout option. Perfect for meal prep, it keeps well in the fridge and tastes amazing after a workout or as a refreshing snack.

Here's how it comes together:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 20 oz can crushed pineapple, well drained
- 8 oz whipped topping, thawed
- 1/2 cup whipped topping for topping
- 1/4 cup toasted shredded coconut (optional)
- Pineapple chunks or maraschino cherries (optional)

1. Mix the graham cracker crumbs, melted butter, and sugar for the crust.
2. Press the mixture into the bottom of a 9-inch pie dish.
3. Beat cream cheese, powdered sugar, and vanilla until smooth.
4. Fold in crushed pineapple and whipped topping until combined.
5. Pour filling into the crust and spread evenly.
6. Refrigerate for at least 2 hours to set.
7. Top with extra whipped topping, toasted coconut, and fruit if desired.

Don't skip draining the pineapple well, or it'll make your filling too watery.

Save this for meal-prep Sunday.

09/09/2026

32g of protein in a slice of cake does exist.

This Strawberry Velvet Cake packs a protein punch with the richness of cream cheese and a solid helping of eggs. Whether you're enjoying a post-workout treat or meal-prepping for the week ahead, this recipe quietly boosts your nutrition without sacrificing flavor.

Here's how it comes together:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- 1 cup strawberry puree
- 2 tsp vanilla extract
- 2 tsp strawberry extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- optional: 1-2 drops pink or red gel food coloring
- Frosting: 8 oz cream cheese, softened, 1/2 cup unsalted butter, 4 cups powdered sugar, 1 tsp vanilla extract, 2-3 tbsp heavy cream or milk, fresh strawberries, crushed freeze-dried strawberries

1. Preheat the oven to 350°F (175°C) and prepare cake pans.
2. Cream together butter, oil, and sugar until fluffy.
3. Add eggs one at a time, then mix in buttermilk and pureed strawberries.
4. Combine dry ingredients and gradually add to the wet mixture until mixed.
5. Divide batter and bake for 25-30 minutes.
6. For frosting, beat cream cheese and butter, add powdered sugar and heavy cream until smooth.
7. Layer frosting between cooled cake layers and top with fresh strawberries.

Don't skimp on the cooling time for the cakes; it makes frosting so much easier.

Save this for meal-prep Sunday.

09/09/2026

32g of plant protein in one bowl.

This Classic Creamy Blackened Chicken Pasta delivers a satisfying punch thanks to the chicken and a rich creamy sauce. It’s a great post-workout meal, fueling your muscles with every bite while keeping you in the plant-based lane.

Here's how it comes together:
- 2 chicken breasts
- 12 oz fettuccine or linguine
- 1 tbsp blackened seasoning
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- Salt and black pepper to taste
- Fresh parsley

1. Season chicken with blackened seasoning.
2. Heat olive oil in a pan and cook the chicken until golden and fully cooked.
3. Remove chicken and slice it.
4. Cook the pasta according to package directions.
5. In the same pan, melt butter and sauté garlic.
6. Add heavy cream, parmesan, salt, and pepper, mixing well.
7. Combine pasta until creamy, then top with chicken, parsley, and extra parmesan.

Use freshly grated parmesan for the best flavor.

Save this for meal-prep Sunday.

09/09/2026

31g of plant protein in each satisfying serving.

This fried chicken recipe is loaded with protein from textured vegetable protein and garnished with a savory garlic butter sauce. It's an excellent post-workout meal that's just as good for meal prep—delicious and fulfilling any day of the week.

Here's how it comes together:
- 1 kg chicken pieces
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Oil for frying
- Additional seasonings and sides (fries, ranch, broccoli, rice, etc.)

1. Season chicken with salt, pepper, paprika, and garlic powder.
2. Dip each piece in beaten eggs, then coat with seasoned flour.
3. Fry in hot oil until golden and cooked inside.
4. Mix honey, soy sauce, and minced garlic; toss with cooked chicken.
5. Serve with your favorite sides, like rice and steamed broccoli.
6. Enjoy the crispy goodness!

Don’t skip marinating; it’ll flavor the chicken beautifully.

Save this for meal-prep Sunday.

09/09/2026

32g of plant protein in one delicious serving. These tostones pack a punch with protein-rich toppings like shredded chicken, beef, and shrimp, making them an excellent post-workout meal or a satisfying snack. Perfect for sharing or meal prep, they won’t let you down on your nutrition goals.

Here's how it comes together:
- 3 green plantains
- Oil for frying
- Salt, to taste
- 3 tbsp mayonnaise
- 1 garlic clove, grated
- 1 tbsp lime juice
- 2 tbsp grated parmesan cheese
- 500 g cooked shredded beef
- 1/2 onion, sliced
- 1/2 bell pepper, sliced
- 2 garlic cloves, minced
- 120 ml tomato sauce
- 1 tsp oregano
- Black pepper, to taste
- Fresh cilantro, chopped
- 450 g cooked shredded chicken
- 2 tbsp butter
- 120 ml heavy cream
- 120 g shredded mozzarella cheese
- 1 tbsp ketchup
- Chopped green onions
- 500 g shrimp, peeled and deveined
- 3 tbsp butter
- 4 garlic cloves, minced
- Juice of 1/2 lemon
- 1/2 tsp paprika
- Fresh parsley or cilantro
- Lemon wedges

1. Peel and slice plantains, then fry until golden.
2. Flatten the fried plantains and fry again, seasoning with salt.
3. For shredded beef tostones, sauté onion and peppers, add beef and sauce, and serve on tostones.
4. For cheesy chicken, sauté garlic in butter, mix in chicken with cream and cheese, and serve.
5. For garlic shrimp, sauté garlic and shrimp, add lemon juice, and serve on tostones with parsley.

Use the freshest ingredients for the best flavor and texture.

Save this for meal-prep Sunday.

09/09/2026

This vibrant kale and quinoa salad brightens up any table.

I love this salad because it’s fresh, filling, and a delightful mix of textures. My kids love the sweetness from the cranberries, and sometimes they even help chop the kale. I remember the first time I made it; I overcooked the quinoa. It turned into a mushy mess, but it still tasted good!

Here's how I make it:
3 cups cooked quinoa (1 cup dry quinoa)
10 cups chopped raw kale, stems removed
1 cup dried cranberries
3/4 cup slivered almonds
3 tablespoons balsamic vinegar
1/4 cup apple c***r vinegar
1/4 cup extra virgin olive oil
1 heaping tablespoon of honey
1/2 teaspoon salt

1. Cook the quinoa according to package instructions and let it cool.
2. Remove the stems from the kale and chop it into bite-sized pieces.
3. In a large bowl, combine quinoa, kale, cranberries, and almonds.
4. In a separate bowl, whisk together the dressing ingredients until well combined.
5. Pour the dressing over the quinoa mixture and toss to coat.
6. Taste and adjust for seasoning as needed.
7. Serve immediately or refrigerate for later.

Keep this one for a busy night. 🌱🥗

Patricia's Classic Kitchen

09/10/2026

09/10/2026

09/09/2026

09/09/2026

09/09/2026

09/09/2026

09/09/2026

09/09/2026

09/09/2026

09/09/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request