Anyonw Know Some High Protein Recipes?

It is impossible to lose mass while gaining mass. To gain muscle, you need to train heavily and eat at a surplus. Then you do a cut to lose the fat you accumulated during the bulk.

If your profile ticker is correct, you're 5 pounds from your goal weight, you may want to increase calories (to maintenance) and try to recomp (loss fat, gain muscle, stay about the same weight.
http://community.myfitnesspal.com/en/discussion/10177803/recomposition-maintaining-weight-while-losing-fat/p1
It is possible to lose mass (fat) and gain mass (muscle), it's just slower than bulk/cut cycles.
Not sure why you are looking for high protein recipes though. You generally want more protein while in a calorie deficit in an attempt to preserve muscle while losing weight.

tuna made with non fat plain greek yogurt instead of mayo

Beef Enchilada Quinoa Bake

yield: 8 (1 CUP) SERVINGS

INGREDIENTS:
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1.25 lb 95% lean ground beef
3 cups cooked quinoa
1 cup frozen corn kernels, thawed
1 (15 oz) can black beans, drained and rinsed
2 (10 oz) cans red enchilada sauce
½ cup fat free sour cream
4 oz (about 1 cup shredded) shredded 50% reduced fat sharp cheddar, divided
Optional toppings (not included in nutrition calculations): scallions, cilantro, black olives, avocado, sour cream, guacamole, peppers, etc.

DIRECTIONS:
Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
Combine the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper in a dish and stir together to make your own taco seasoning. Set aside.
Bring a large nonstick skillet over medium heat and add the ground beef. Cook while breaking up with a wooden spoon until beef is completely browned and broken into small pieces. Drain grease from the pan. Add the taco seasoning from step 2 and stir together until well combined. Transfer the mixture to a large mixing bowl and add the quinoa, corn and black beans. Stir until well combined. Add the enchilada sauce, sour cream and 2 ounces (half) of the shredded cheddar and stir until thoroughly combined.
Transfer the contents of the mixing bowl to the prepared baking dish and spread evenly. Sprinkle the remaining 2 ounces of cheese over the top. Bake for 35 minutes until the bake is bubbly and heated throughout and the cheese is melted.


NUTRITION INFORMATION:
317 calories, 32 g carbs, 9 g fat, 27 g protein, 6 g fiber (from myfitnesspal.com)