What I Eat in a Day Pt. 65

Three more high-protein favorites to save and make again.

Ham & Cheese Hot Pocket Hack

Serves 1.

• 2 small soft high-protein tortillas, about 50 cal each
• 6 tbsp cottage cheese, less watery style
• 30g cheddar cheese, shredded
• 2 slices deli ham
• Olive oil spray

1. Lay both tortillas flat on a cutting board.
2. Spread 3 tbsp cottage cheese onto one half of each tortilla, leaving a small border around the edge.
3. Sprinkle 15g cheddar cheese over the cottage cheese on each tortilla.
4. Add 1 slice of ham to each tortilla, folding or tearing it slightly so it fits inside.
5. Fold each tortilla in half into a half-moon shape.
6. Lightly wet the inside edge of each tortilla with water.
7. Press the edges together, then use a fork to crimp and seal all the way around.
8. Spray both sides lightly with olive oil spray.
9. Air fry at 375°F / 190°C for 6 to 8 minutes, flipping halfway, until golden and crisp.

Hot Honey Ritz Chicken Bites Bowl

Serves 1.

• 5 oz raw chicken breast, cubed
• 50 to 60g Ritz crackers, crushed (nutrition calculated with 35g used)
• 1 whole egg, beaten (nutrition calculated with 1/2 egg used)
• Spray oil
• Salt, to taste
• Chili flakes, to taste

• 1/2 cup low-fat cottage cheese
• 1/4 avocado
• 2 tsp honey
• Salt, to taste
• Chili flakes, to taste

1. Preheat the air fryer to 400°F.
2. Crush the Ritz crackers in a bowl and beat the egg in a separate bowl.
3. Dip the chicken pieces into the beaten egg, then coat in the crushed Ritz crackers.
4. Spray the air fryer basket with spray oil, add the chicken bites, then lightly spray the tops.
5. Air fry for 10 to 12 minutes, flipping halfway, until golden and cooked through.
6. Blend cottage cheese, avocado, honey, salt, and chili flakes until creamy.
7. Add the creamy sauce to a bowl, top with the Ritz chicken bites, and finish with extra chili flakes.

One-Pan Bang Bang Salmon Potato Bake

Serves 1.

• 150g potato, cooked until soft
• 4 oz salmon, cubed
• Cooking spray
• 1/4 tsp garlic salt
• 1/4 tsp paprika
• 1/8 tsp red chili flakes
• 1/8 avocado, cubed
• 1–2 tbsp green onion, sliced
• 1–2 tbsp cilantro, chopped
• 1/2 tsp sesame seeds

• 1/4 cup Greek yogurt
• 2 tbsp sweet chili sauce
• 1/2 tsp garlic powder
• 1 tbsp water
• 1 tsp sriracha
• 1/8 tsp salt

1. Preheat the oven to 220°C / 425°F.
2. Cut the cooked potato into small 1/2-inch cubes.
3. Add the cubed potato and cubed salmon to a baking dish.
4. Spray lightly with cooking spray, then season with garlic salt, paprika, and red chili flakes.
5. Bake for 10 minutes, then broil for 2–4 minutes until the salmon is lightly browned and the potatoes are golden and crispy.
6. Mix Greek yogurt, sweet chili sauce, garlic powder, water, sriracha, and salt in a bowl until smooth.
7. Let the salmon and potatoes cool slightly, then drizzle the bang bang yogurt sauce over the top.
8. Top with avocado, green onion, cilantro, and sesame seeds.