What I Eat in a Day Pt. 67

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

Apple Pie Tortilla Cinnamon Rolls

Makes 1 serving.

• 2 large high-protein, low-carb tortillas, around 80 calories each
• 2/3 cup low-fat cottage cheese
• 1 medium apple, peeled and diced small
• 1 tbsp water
• 1 tsp cinnamon, divided
• Granulated stevia, to taste
• Pinch of salt
• Cooking spray

• 2 tbsp nonfat Greek yogurt
• 1–2 tsp water
• Stevia, to taste
• 1/4 tsp vanilla extract

1. Add the apple, water, half the cinnamon, a pinch of salt, and stevia to a small pan. Cook over medium heat until soft, or microwave for 2–3 minutes. Let cool slightly.
2. Blend the cottage cheese with stevia until smooth.
3. Lay one tortilla flat and spread half the cottage cheese mixture evenly over it. Sprinkle with cinnamon and stevia, then place the second tortilla on top.
4. Spread the remaining cottage cheese over the second tortilla and top evenly with the cooked apples.
5. Roll tightly into a log and slice into 8 pieces.
6. Arrange the rolls cut-side up in a small lined baking dish and lightly spray the tops with cooking spray.
7. Air-fry at 175°C for 8–10 minutes or bake at 190°C for 12–15 minutes, until golden and crisp around the edges.
8. Mix the Greek yogurt, water, stevia, and vanilla until smooth. Drizzle over the warm cinnamon rolls.

Crab Rangoon Roll

Serves 1.

• 3 rice paper sheets
• 1 egg, beaten (for dipping)
• 120g imitation crab, finely chopped
• 90g plain 0% Greek yogurt
• 2 tbsp panko bread crumbs
• 1 tsp soy sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 2 tbsp green onion, sliced
• 1 tbsp sweet chili sauce
• 1 tsp sriracha
  
• 1 oz cheddar cheese (optional)

1. In a bowl, combine imitation crab, Greek yogurt, panko, soy sauce, Worcestershire sauce, garlic powder, green onion, sweet chili sauce, and sriracha. Mix until fully combined.
2. Beat the egg in a shallow bowl. Dip each rice paper sheet into the egg, then lay all 3 sheets out side by side on a clean surface, overlapping slightly to form one long rectangle.
3. Spoon the filling in a long line down the center of the rice paper. Top with cheddar cheese. Roll it up tightly into one long log.
4. Gently coil the log into a spiral shape, like a little snail. Press lightly to help it hold its shape.
5. Air fryer: Cook at 390°F for 12–14 minutes, until golden and crispy. No need to flip.
6. Oven: Preheat to 425°F. Place on a wire rack over a baking sheet and bake for 18–22 minutes until golden and crispy.

Chicken Pot Pie Stuffed Sweet Potato Boat

Serves 1.

• 1 baked sweet potato, about 300g baked weight
• 90g cooked shredded chicken breast
• 1/2 cup frozen mixed vegetables, thawed
• 80g plain 0% Greek yogurt
• 1/2 tsp chicken stock powder
• 1/4 tsp dried thyme
• Salt to taste
• Black pepper to taste
• 10g panko breadcrumbs
• Cooking spray

1. Preheat the air fryer to 375°F.
2. Cut a slit across the top of the baked sweet potato and gently open it up.
3. Scoop out part of the inside to create a boat, leaving enough sweet potato around the edges so it holds its shape.
4. Weigh the sweet potato boat with some of the inside left in. Use about 200g total baked sweet potato for the recipe. Save or discard the extra scooped sweet potato.
5. In a bowl, mix the shredded chicken, thawed mixed vegetables, Greek yogurt, chicken stock powder, dried thyme, salt, and black pepper until creamy.
6. Spoon the chicken pot pie filling into the sweet potato boat.
7. Top with panko breadcrumbs and spray lightly with cooking spray.
8. Air fry for 6 to 8 minutes, until the filling is warm and the panko is golden.