Rice Cakes with Turkey Breast & Cheese
This snack has two lives. Cold, it is three layers stacked and eaten standing up: lean turkey, crisp rice cake, sharp cheddar. Warm, five minutes at 375°F melts that cheese into a golden cap that holds everything together.
150 calories, 11g of protein, and nothing to wash up.
This snack has two lives. Cold, it is three layers stacked and eaten standing up: lean turkey, crisp rice cake, sharp cheddar. Warm, five minutes at 375°F melts that cheese into a golden cap that holds everything together.
150 calories, 11g of protein, and nothing to wash up.
Ingredients
- turkey breast 2 slices
- rice cakes 2
- cheddar cheese, shredded 0.5 oz
Method
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Place the turkey breast on the rice cakes.
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Add the cheese on top of the turkey.
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Serve and enjoy!
Slide these under the broiler instead of using the oven. Ninety seconds on high heat melts the cheddar faster and browns the edges without drying out the turkey underneath.
Behind this recipe
Can I use a different cheese?
Yes. Mozzarella melts smoother, Swiss adds a nuttier bite, and pepper jack brings heat. The macros shift slightly , mozzarella runs about 1g less fat per 14g than cheddar, while Swiss is almost identical. Pick whatever you like on a cracker.
How do I turn this into a bigger meal?
Double the rice cakes and turkey, add sliced tomato or cucumber between the layers, and you are looking at roughly 300 calories with 22g protein. That puts it squarely into light-lunch territory without adding any prep time.
