High-Protein Nacho Platter
Protein tortilla chips topped with taco-seasoned chicken and a quick queso made from blended cottage cheese, ready in about 15 minutes.
- Prep
- 10 minutes
- Cook
- 5 minutes
- Method
- Microwave
From the recipe box
Weeknight dinners, air fryer suppers, casseroles and sheet pans.
Protein tortilla chips topped with taco-seasoned chicken and a quick queso made from blended cottage cheese, ready in about 15 minutes.
The rectangle pizza from the school lunch line, with a pourable yeast crust, a dried-herb tomato sauce and a lot of mozzarella, scaled for five full sheet pans.
Taco-seasoned ground meat and tomatoes with green chiles, a layer of cheese, and a single layer of tater tots on top, baked for one.
Raw chickpea pasta, red sauce, water, mushrooms and peppers sealed in foil and baked in the air fryer, then finished under melted mozzarella.
A sheet of lavash cut in half, layered with sauce, mozzarella and turkey pepperoni, closed up and air fried until crisp on both sides.
New potatoes, smoked sausage and corn cooked in Old Bay broth all day, with the shrimp going in for the last ten minutes and a butter-parsley finish.
Taco-seasoned tilapia seared in a skillet and flaked into low-carb tortillas with a creamy cabbage and lime slaw.
Two skin-on salmon fillets pressed into Cajun seasoning and air fried skin-side down at 400°F for eight minutes.
Half a potato cut into fries gets a seven-minute head start, then a small seasoned patty joins it in the basket for seven more.
Pesto-topped chicken breasts baked right on top of rice and vegetables in one oven-safe skillet, so the rice cooks in the chicken's juices.
Shrimp, peppers, onion and a full pound of mushrooms stir-fried and pulled together with a soy and oyster sauce, served over rice.
Dry-rubbed wings air fried in two batches until crisp, then tossed in a warm hot sauce and butter mix with yogurt ranch and veggie sticks on the side.
Small turkey meatballs air fried for ten minutes and served over a half-and-half mix of zucchini noodles and spaghetti with warm marinara.
Shrimp, carrots, peas and day-old rice stir-fried in about ten minutes, with an optional egg scrambled right in the pan.
Eight tortillas, two cups of cheese, chicken and sautéed peppers and onions layered on a sheet pan and baked into one giant quesadilla you cut into squares.
Teriyaki-brushed salmon and a basket of vegetables air fried at 400°F, served over jasmine rice or cauliflower rice with a little extra sauce.
A baked potato turned into a whole meal with chicken or bacon, broccoli, Greek yogurt and a little queso.
Shrimp and asparagus tossed with garlic, lemon and olive oil and roasted together on one pan in about 12 minutes.
Lean ground beef, melted cheddar and dill pickles folded into tortillas and pan-fried crisp, with a mayo-ketchup-relish special sauce for dipping.
Taco-seasoned shrimp air fried for five minutes, piled into tortillas with shredded cabbage, and warmed in the basket for one more.
Baked sweet potatoes split open and filled with a quick skillet chili of ground meat, black beans, corn and tomatoes.
Canned tuna cakes bound with egg and crushed pork rinds, cooked in a waffle iron for crisp edges and no flipping.
Shredded chicken in a creamy buffalo-ranch sauce made from cottage cheese or Greek yogurt, rolled into a low-carb tortilla and seared in a hot pan until crisp.
A small-pan lasagna with protein pasta, a lean meat sauce and cottage cheese where the ricotta would go.
Frozen cauliflower gnocchi, sliced chicken sausage and chopped vegetables tossed with pesto and air fried together until the gnocchi crisp.
Salmon marinated in soy, a little maple and sriracha, air fried at 400°F, then spooned over with the marinade boiled down into a glaze.
Thin-sliced potatoes get a ten-minute head start in the air fryer, then two seasoned salmon fillets join them for the last ten.
Two thin patties and melted cheese stacked between thick grilled onion rounds instead of a bun, with a yogurt-based spread on the side.
Cooked chicken, a can of enchilada sauce, cheese and eight small tortillas, layered like lasagna instead of rolled one at a time.
Chicken or steak browned with onion, then simmered with black beans, diced tomatoes and taco seasoning and melted under cheese, all in one skillet.
Smoked chicken sausage, peppers, onion and Creole-seasoned shrimp roasted on one sheet pan, then tossed with cauliflower rice right on the pan.
A low-calorie tortilla or lavash crisped for a minute, topped with sauce, mozzarella and turkey pepperoni, and air fried until bubbly.
A salmon fillet spread with a spoonful of pesto and air fried with a cup of cherry tomatoes until they blister and burst.
Lean ground beef or turkey cooked down with onion, pickles and a lighter special sauce, then piled on toasted buns with shredded lettuce.
Ground meat, cauliflower rice, cherry tomatoes and olives in one skillet, finished with lemon, oregano and a handful of feta.
Parmesan-crusted chicken layered with chickpea pasta, marinara and mozzarella, so you get chicken parm without frying cutlets one at a time.
A lean turkey meatloaf held together with milk-soaked oats and packed with wilted spinach, cooked in the air fryer until the center hits 165°F.
Thin chicken breasts dredged lightly in flour, seared, then finished in a mushroom sauce made from broth and milk in the same skillet.
A herb-crusted salmon fillet and a pile of chopped vegetables sharing one air fryer basket at 400°F for about ten minutes.
Rice or cauliflower rice, a cup of whatever protein you've got, beans, a pile of vegetables and a couple of cold spoonfuls on top.
Seasoned shrimp air fried for six minutes, then tossed in a quick garlic butter with lemon and a pinch of red pepper flakes.
Oven-baked turkey meatballs with grated onion, served in marinara over chickpea spaghetti.
The classic chicken and broccoli bake, but the creamy part comes from a quick mushroom sauce and Greek yogurt instead of a can of soup.
Egg-dipped chicken tenders pressed into a mix of breadcrumbs and panko, sprayed well and air fried at 400°F until they crunch.
Chicken strips soaked in seasoned Greek yogurt, dredged in spiced flour and baked hot on a sheet pan instead of fried.
Air-fried chicken breast over Parmesan protein pasta, spread with pesto and crumbled crispy prosciutto, with broccoli and lemony arugula on the side.
Protein pasta and a pile of vegetables in a light sauce made from pasta water and cream cheese, with cooked chicken if you want it.
A lean burger patty with melted cheese on a pile of greens, with pickles, onion, tomato, and mustard and ketchup standing in for dressing.
Hollowed-out zucchini pieces air fried until tender-crisp, then stuffed with creamy buffalo chicken and sent back in for two minutes.
Lean ground beef, mushrooms and onion under a thin baking-mix batter that puffs into a crust while it bakes. A cheeseburger you eat with a fork.
Seasoned chicken and cheese folded into a pita and air fried until the shell goes crisp, then stuffed with whatever cold toppings you like.
Peppers, onions, mushrooms and lean beef tossed with protein pasta and melted cheese, with a splash of pasta water pulling it into a sauce.
A sauced chicken breast and a basket of sweet potato fries, cooked back to back in the air fryer with a scoop of coleslaw on the side.