See all 30 recipes
Table of Contents
- How Many Appetizers You Need
- Cold on Ice: Chilled Platters and Bites
- Hot From the Slow Cooker
- Oven Bites for the Turkey’s Rest Window
- Stovetop and Air Fryer Bites
- Crunchy Snacks That Sit on the Counter
- Hot, Cold, and Out Too Long
- Your Thanksgiving Appetizer Game Plan
- Diet and Allergy Finder
- Time and Protein at a Glance
- How I Counted Protein
- Where These Cards Differ From Typical Versions
- FAQ
- Recipe Cards
Most appetizer lists sort by format. This one sorts by how each dish stays safe and tasty on the table, because the turkey isn't ever ready when you expect it, and you'll want a plan.
You'll find 30 recipes, five tables, and USDA holding rules. Each card has exact weights and protein per serving, from 2 to 14 grams, and the serving is a small piece or scoop.
For the main menu, see our easy Thanksgiving recipes.
Our Take
Keep hot food hot, keep cold food cold, and put the dry snacks out first.
How Many Appetizers You Need
When a full dinner follows, plan on 4 to 6 pieces per guest, according to The Takeout. America's Test Kitchen suggests 3 to 4 pieces for a cocktail hour of an hour or less, and 4 to 6 if it runs longer. Large dishes like dips need less: about a quarter cup per guest.
| Guests | Pieces at 4 to 6 each | Dip at a quarter cup each | Types (my suggestion) |
|---|---|---|---|
| 8 | 32 to 48 | 2 cups | 3 |
| 12 | 48 to 72 | 3 cups | 3 |
| 16 | 64 to 96 | 4 cups | 3 to 4 |
| 24 | 96 to 144 | 6 cups | 4 |
Pick a mix of hot and cold, since that'll spread out the last minute work. Heavy items such as stuffed pastries go faster in twos, while light items such as shrimp don't last long, so they're worth doubling. For a longer menu of bites, see our Friendsgiving appetizers.
Cold on Ice: Chilled Platters and Bites
Cold food has the easiest rule: keep it at 40°F or below. These 6 appetizers sit on a bowl of ice or come out of the refrigerator in small batches, and none needs the oven.
For full platters, see our Thanksgiving snack boards sorted by guest problem.
Greek Yogurt Deviled Eggs
Deviled eggs are a staple of holiday spreads, so it pays to make two dozen halves. Greek yogurt replaces some of the mayonnaise and adds a tang.
Host move: Pipe the filling from a zip bag. It's quick, and you won't dirty a piping tip.
Cool them fast.
Moving the eggs into ice water right after the twelve minute rest stops the cooking, which keeps the yolks yellow instead of green at the edge, and cold whites peel more cleanly. Hard boiled eggs keep a week in the refrigerator, per FoodSafety.gov.
The nutrition: About 3 g protein per half (1 of 24). The eggs carries the most, and the Greek yogurt comes next.
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Caprese Skewers With Balsamic Glaze
The nutrition: Each skewer has about 2 g protein, and the batch makes 24. Most of that comes from the mozzarella, with the tomato adding more.
Caprese on a pick turns a sit down salad into a one bite appetizer. Mozzarella pearls save you the slicing.
Dry the tomatoes.
Pat the cherry tomatoes dry before threading, because moisture slides the basil off the pick and thins the glaze, and drizzle the balsamic only when the platter goes on the table. Ripe tomatoes matter more than anything else here.
Host move: Use sturdy picks. They'll hold a pearl without tearing it.
Poached Shrimp Cocktail With Horseradish Yogurt
Host move: Count on about two shrimp per guest. People take more if they're good.
Shrimp cocktail is the classic cold appetizer, and shrimp deliver a lot of protein with few calories. A yogurt based sauce adds a bit more.
Chill it hard.
The nutrition: Count on roughly 12 g protein per serving of 2 shrimp, from 16 equal servings. The shrimp leads, followed by the Greek yogurt.
Cooking the shrimp for just two to three minutes keeps them tender, and the ice bath stops the heat so they don't toughen, which is the difference between plump shrimp and rubbery ones. Set the bowl on ice at the party.
Cranberry Turkey Cream Cheese Pinwheels
These roll ups taste like a Thanksgiving sandwich in one bite. The cranberry sauce brings the sweet and tart notes.
Chill before slicing.
The nutrition: One pinwheel comes to about 2 g protein, with 32 in all. The turkey carries the most, and the tortillas comes next.
A rolled tortilla needs an hour in the refrigerator to firm up, since the cream cheese acts like glue once it's cold, and a serrated knife then cuts through without squashing the spiral. Trim the ends and keep them for snacking.
Host move: Roll the tortillas tight. Loose rolls fall apart on the platter.
Smoked Salmon Cucumber Rounds
Smoked salmon on a cucumber round is crisp, cool, and light. It's a good first bite for guests who plan to eat a lot later.
The nutrition: Per round, it's about 3 g protein (24 servings). Most of that comes from the salmon, with the cream cheese adding more.
Host move: Slice the cucumber thick. It's less likely to droop under the fish.
Keep it cold.
The cream cheese base is thick enough to hold the salmon in place, and a little lemon juice keeps the fish from tasting heavy, so the round feels fresh even though the salmon is cured and salty. Assemble within a couple of hours of serving.
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Prosciutto Pear Bites With Ricotta and Honey
Host move: Choose firm pears. Soft ones turn mushy, and they won't hold the wrap.
The nutrition: About 2 g protein per bite (1 of 24). The prosciutto leads, followed by the ricotta.
Salty prosciutto with sweet pear is a pairing that works every fall. A dab of ricotta ties them together.
Cut the pear at the end.
Cut firm pears just before assembling and coat them in lemon juice, because cut pears brown in minutes, and the ricotta underneath the prosciutto gives the bite a creamy center. The honey goes on at the last moment.
Hot From the Slow Cooker
A slow cooker is the host's best friend, because it holds food hot while you work on everything else. These 6 dips and bites cook on low and wait on warm.
For more dips, see our holiday dips sorted by what you dip.
Buffalo Style Chicken Dip With Yogurt
Buffalo chicken dip is the highest protein dip here, and the slow cooker keeps it warm for hours. Greek yogurt cuts the richness.
Host move: Offer celery and carrots. They're sturdy enough to scoop thick dip.
Stir it once.
Keeping the dip at 140°F or above on the warm setting of the cooker holds it in a safe zone, and the USDA says warming equipment is for holding, not for reheating cold food. Stir halfway through the cooking time so the cheese blends evenly.
The nutrition: Each scoop has about 11 g protein, and the batch makes 16. The chicken carries the most, and the cheddar comes next.
Turkey Cocktail Meatballs in Cranberry Chili Sauce
The nutrition: Count on roughly 9 g protein per serving of 2 meatballs, from 20 equal servings. Most of that comes from the turkey, with the eggs adding more.
Cocktail meatballs are the appetizer that carries a crowd. Ground turkey keeps them lean, and the cranberry sauce makes them taste like the holiday.
Bake, then hold.
Baking the meatballs first browns them without a pan of splattering oil, and a thermometer at 160°F confirms they're safe before they go into the sauce, where they stay warm and soak up flavor for the rest of the afternoon. Put toothpicks beside the pot.
Host move: Make them small. They're easier to eat with one hand.
Black Bean and Chorizo Queso
Host move: Stir in a splash of milk if it thickens. It'll loosen right up.
Queso with chorizo and black beans eats like a meal. The beans add fiber and stretch the sausage.
Drain the fat.
The nutrition: One scoop comes to about 8 g protein, with 16 in all. The chorizo leads, followed by the cheddar.
Draining the chorizo after browning keeps the queso from separating into an oily layer, and the cream cheese helps the cheddar melt smoothly so the dip stays creamy while it waits on the warm setting. Warm tortilla chips make the best scoops.
Lighter Spinach and Artichoke Dip
Spinach artichoke dip is a party staple. This version uses Greek yogurt for part of the cream cheese, so each scoop has more protein.
Squeeze the spinach.
The nutrition: Per scoop, it's about 6 g protein (16 servings). The mozzarella carries the most, and the Greek yogurt comes next.
Wringing the thawed spinach in a clean towel removes the water that would otherwise thin the dip, and a mix of Parmesan and mozzarella gives it salt and stretch. After two hours on low it's hot, melted, and ready to scoop.
Host move: Pair it with thick crackers. Thin ones snap in a heavy dip.
Maple Mustard Chicken Sausage Bites
Sausage bites in a maple mustard glaze are sweet, tangy, and easy to spear. Fully cooked sausage only needs to heat through.
The nutrition: About 5 g protein per serving of 3 slices (1 of 20). Nearly all of that comes from the sausage.
Host move: Stir them now and then. The sauce settles to the bottom.
Slice them thick.
Cutting the links into half inch coins gives each bite a browned edge and enough body to hold the glaze, and the slow cooker brings them to 165°F in about an hour and a half while the sauce thickens. Keep a small bowl of picks nearby.
Warm Rosemary White Bean and Parmesan Dip
Host move: Taste before adding salt. Parmesan is already salty.
The nutrition: Each scoop has about 4 g protein, and the batch makes 12. The white beans leads, followed by the Parmesan.
A warm white bean dip gives vegetarian guests a hot option with real protein. Rosemary and garlic carry the flavor.
Mash with texture.
Leaving some beans partly whole gives the dip a rustic texture, and the Parmesan melts in as it warms, adding salt and body, so you don't need cream. Serve it with toasted pita, bread, or raw vegetables.
Oven Bites for the Turkey's Rest Window
The oven frees up when the turkey comes out to rest for 20 minutes or so. These 6 bites bake in that window or sit in the oven right after, so there's no scramble.
For game day crowds, see our Thanksgiving football snacks sorted by crowd size.
Ham and Swiss Poppy Seed Sliders
Sliders bake as one tray, which is the secret to feeding a crowd without fuss. Ham and Swiss are a reliable pair.
Host move: Slice the rolls as one sheet. It saves a lot of time.
Cover, then crisp.
Baking under foil for the first fifteen minutes melts the cheese and warms the ham without burning the tops, and uncovering for the last few minutes lets the butter and the poppy seeds turn golden. Build the tray early in the day and keep it cold.
The nutrition: Count on roughly 14 g protein per slider, from 12 equal servings. The Swiss carries the most, and the ham comes next.
Sausage Stuffed Mushrooms
The nutrition: One mushroom comes to about 3 g protein, with 24 in all. Most of that comes from the italian sausage, with the mushroom raw adding more.
Stuffed mushrooms are a two bite appetizer that smells great in a warm kitchen. Browned sausage supplies the flavor.
Dry the caps.
Wipe the mushrooms clean with a damp towel rather than rinsing, since waterlogged caps release liquid and turn soggy, and brown the sausage fully to 160°F before it goes inside. Fill the caps a night early and bake once guests arrive.
Host move: Save the stems. They're good chopped into soups or scrambled eggs.
Chicken Sausage Pastry Bites
Host move: Chill the wrapped bites for ten minutes. They'll keep their shape.
Sausage wrapped in pastry is a party staple. Using chicken sausage and a mustard spread gives it more flavor than the plain kind.
Seam side down.
The nutrition: Per bite, it's about 3 g protein (24 servings). The sausage leads, followed by the pie crust.
Rolling the pastry snugly around each piece and baking with the seam underneath keeps it from opening, and an egg wash gives the surface a deep golden shine in a hot oven. The mustard cuts through the buttery crust.
Mini Crab Cakes With Lemon Yogurt
Mini crab cakes feel special, and they bake instead of fry. Lump crab keeps the texture sweet and flaky.
Handle gently.
The nutrition: About 4 g protein per crab cake (1 of 24). The crab carries the most, and the Greek yogurt comes next.
Folding the crab in with a light hand preserves the lumps, and a small amount of panko and yogurt binds the cakes without making them heavy, while a thermometer reading of 160°F confirms the center is hot. Make the sauce while they bake.
Host move: Chill the mixture for twenty minutes. It'll hold together better.
Prosciutto Ricotta Mini Pepper Boats
Mini peppers come with their own shape, so they make an easy edible bowl. Ricotta and prosciutto turn them into something rich.
The nutrition: Each boat has about 3 g protein, and the batch makes 24. Most of that comes from the prosciutto, with the ricotta adding more.
Host move: Buy peppers of similar size. They'll all finish together.
Seed them well.
Cutting the peppers lengthwise and scooping out the seeds leaves a small boat that holds the filling without spilling, and about twelve minutes in a 400°F oven softens the peppers while warming the ricotta. The thyme adds a gentle herb note.
Baked Chicken Parmesan Bites
Host move: Warm the marinara first. It'll keep the bites hot longer.
The nutrition: Count on roughly 10 g protein per serving of 2 bites, from 20 equal servings. The chicken breast raw leads, followed by the Parmesan.
These bites deliver the flavor of chicken Parmesan without a plate or fork. The marinara is for dipping.
Cut them even.
One inch cubes of chicken cook through in about thirteen minutes at 425°F, so the crumb coating crisps right as a thermometer hits 165°F, and the olive oil drizzle replaces the frying. Bake them close to serving time.
Stovetop and Air Fryer Bites
When every rack is taken, a skillet or an air fryer picks up the slack. These 6 appetizers cook in 30 minutes or less and go straight to the table.
For more protein packed meatballs, see our meatball dinners.
Air Fryer Sesame Chicken Meatballs
Air fryer meatballs cook in a dozen minutes and don't heat the whole kitchen. Ginger and soy sauce give them a different taste from the usual Italian ones.
Host move: Wet your hands to shape them. They'll roll without sticking.
Don't crowd them.
Leaving space between the meatballs in the basket lets hot air reach every side, so they brown evenly and reach 165°F, and a final toss in honey and soy sauce gives them a sticky shine. Cook them in two batches if your fryer is small.
The nutrition: One serving of 2 meatballs comes to about 9 g protein, with 15 in all. The chicken carries the most, and the eggs comes next.
Air Fryer Lemon Pepper Wings
The nutrition: Per piece, it's about 8 g protein (24 servings). Nearly all of that comes from the wing.
Wings are a crowd favorite, and the air fryer makes them crisp without a pot of oil. Lemon and pepper add a bright finish.
Dry them first.
Patting the wings very dry before they go in the basket is what makes the skin crisp, because moisture creates steam, and 400°F for 25 to 30 minutes gets them golden with a thermometer reading of 165°F. Toss in the butter at the end.
Host move: Shake the basket twice. It keeps the pieces from sticking.
Smashed Potato Bites With Bacon and Chive Yogurt
Host move: Smash gently. They'll crack and crisp, but they shouldn't fall apart.
Smashed potatoes have a crisp edge and a soft middle, and bacon and chive yogurt make them taste like a loaded baked potato. They're one of the lowest in protein, so serve them with the meatballs.
Dry before frying.
The nutrition: About 2 g protein per bite (1 of 24). The Greek yogurt leads, followed by the potatoes.
Letting the boiled potatoes steam dry for a minute before smashing helps the surface brown in the hot oil, and pressing them flat with the bottom of a glass gives you more crisp edges. Add the toppings just as the platter heads to the table.
Seared Salmon Bites With Dill Yogurt
Seared salmon bites are a tidy way to put fish on an appetizer table. A dill yogurt sauce cools them down.
Sear hot and quick.
The nutrition: Each serving of 2 bites has about 9 g protein, and the batch makes 18. The salmon carries the most, and the Greek yogurt comes next.
Salmon cubes need only two to three minutes a side in a hot pan, and a thermometer reading of 145°F tells you they're done, which keeps the pieces moist instead of dry. Serve them warm with a pick in each one.
Host move: Remove the skin first. It's faster than trying to cut around it.
Crispy Chickpea Fritters With Lemon Yogurt
These fritters are crisp outside and soft inside, and they work for vegetarian guests. Chickpeas bring plant protein.
The nutrition: Count on roughly 3 g protein per fritter, from 24 equal servings. Most of that comes from the chickpeas, with the Greek yogurt adding more.
Host move: Keep them small. They flip easily, and they cook fast.
Mash roughly.
Keeping the chickpea mixture a little chunky gives the fritters a better crust, and frying them in shallow oil until golden on both sides cooks the egg all the way through. Lemon yogurt on the side adds a tangy note.
Seared Halloumi With Hot Honey and Pecans
Host move: Serve right away. It gets chewy as it cools, so don't wait.
The nutrition: One cube comes to about 4 g protein, with 24 in all. The halloumi leads, followed by the pecans.
Halloumi is a firm cheese that browns without melting, which makes it ideal for a hot appetizer. Honey and chili add a sweet and spicy edge.
Dry it well.
Patting the halloumi cubes dry before they hit the pan lets them form a golden crust, and a short sear is enough because the cheese is already ready to eat. Warm the honey with the pepper flakes so it drizzles easily.
Crunchy Snacks That Sit on the Counter
Not every appetizer needs a temperature plan. These 6 dry snacks hold up on the counter, so they're the ones to put out first.
For more grazing ideas, see our high protein snack plates.
Smoked Paprika Roasted Chickpeas
Roasted chickpeas give you a crunch that doesn't come from a bag. They hold on the counter without refrigeration, which frees the fridge.
Host move: Store them loose. A sealed lid traps steam and softens them.
Dry them well.
Rolling the chickpeas in a towel until no moisture remains is the step that decides whether they crisp, and cooling them on the hot pan afterward finishes the crunch. Season while they're still warm so the spices stick.
The nutrition: Per scoop, it's about 5 g protein (8 servings). Nearly all of that comes from the chickpeas.
Maple Rosemary Almonds
The nutrition: About 6 g protein per scoop (1 of 16). Nearly all of that comes from the almonds.
Maple rosemary almonds smell like the holidays and double as a gift. A small bowl lasts through the whole afternoon.
Cool them flat.
Spreading the nuts on parchment to cool lets the maple glaze harden into a thin shell instead of clumping, and a moderate 325°F oven toasts them without scorching the sugar. Label the bowl clearly, since tree nuts are a common allergen.
Host move: Stir once while baking. It's the secret to even color.
Garlic Chili Pan Roasted Edamame
Host move: Start with thawed beans. They'll brown rather than steam.
Pan roasted edamame is a savory, salty snack with surprising protein. Garlic and chili turn a plain bean into party food.
Get it blistered.
The nutrition: Each scoop has about 7 g protein, and the batch makes 8. The edamame leads, followed by the garlic.
Cooking the edamame over high heat for several minutes in a dry skillet with just a little oil blisters the skins, and the garlic goes in at the end so it doesn't burn and turn bitter. Finish with flaky salt for crunch.
Baked Parmesan Crisps With Black Pepper
Parmesan crisps are just cheese, baked until crunchy. They are naturally crisp, and they replace crackers on a platter.
Space them out.
The nutrition: Count on roughly 3 g protein per crisp, from 24 equal servings. Nearly all of that comes from the Parmesan.
Leaving two inches between the mounds gives the cheese room to spread into thin lacy rounds, and watching the oven closely for the last two minutes matters, because Parmesan goes from golden to bitter quickly. Let them firm up on the pan.
Host move: Use real grated Parmesan. Powdered kinds won't melt into crisps.
Turkey Day Trail Mix With Pumpkin Seeds
This trail mix is a no cook snack for anyone who needs something to nibble on while the turkey roasts. Pumpkin seeds are a strong plant protein source.
The nutrition: One scoop comes to about 7 g protein, with 16 in all. Most of that comes from the pumpkin seeds, with the peanuts adding more.
Host move: Use roasted seeds. They're crunchy, and they won't taste raw.
Label the nuts.
Peanuts and almonds are common allergens, so a small card next to the bowl keeps guests safe, and the dried cranberries add sweetness that ties the mix to the holiday. It keeps well, so make it a few days ahead.
Crispy Salami Chips With Whole Grain Mustard
Host move: Use a parchment lined pan. It's easier to clean, and the chips lift off.
The nutrition: Per chip, it's about 3 g protein (24 servings). Nearly all of that comes from the salami.
Baking salami turns it into a crisp chip with a rich, salty flavor. They need only one ingredient and a few minutes.
Watch the edges.
Thin slices curl and crisp in about eight to ten minutes at 375°F, and draining them on paper towels removes the extra fat so they stay crunchy instead of greasy. Whole grain mustard gives them a tangy partner.
Hot, Cold, and Out Too Long
Bacteria multiply fastest between 40°F and 140°F, doubling about every 20 minutes, per the USDA. The agency's safe temperature chart lists 165°F for poultry and reheated leftovers, and the same limits apply to party food.
| Food | Keep it at | Best tool | Throw it away after |
|---|---|---|---|
| Hot dips, meatballs, sausage bites | 140°F or above | Slow cooker on warm or a warming tray | 2 hours out, or 1 hour above 90°F |
| Cold platters, shrimp, deviled eggs | 40°F or below | A bowl of ice under the platter | 2 hours out, or 1 hour above 90°F |
| Reheating anything | 165°F | Oven or stovetop, not the warmer | Not applicable |
| Dry crunchy snacks | No strict limit | An airtight bowl | 2 hours for pieces with meat or cheese |
Warming equipment holds food, and it shouldn't be used to reheat cold food, because it doesn't get hot enough fast enough. Replace an empty platter with a fresh one from the refrigerator instead of topping off a dish that has been sitting out.
Your Thanksgiving Appetizer Game Plan
Spreading the work across three days keeps the morning calm, and you won't be rushing. Turkey needs about 20 minutes of rest before carving, and that gap is when the oven opens up.
| When | Task | Recipes |
|---|---|---|
| 2 or 3 days before | Roast and mix the dry snacks and store them airtight | Roasted chickpeas, maple almonds, trail mix |
| The day before | Bake the meatballs, stuff the mushrooms, assemble the sliders, poach and chill the shrimp | Cranberry meatballs, sausage mushrooms, ham sliders, shrimp cocktail |
| Morning of | Boil and fill the eggs, thread the skewers, start the slow cooker dips on low | Deviled eggs, caprese skewers, buffalo dip, spinach artichoke dip |
| During the turkey rest | Bake the oven bites and keep the rest warm | Crab cakes, pepper boats, chicken parmesan bites |
| Last 15 minutes | Sear the quick bites on the stovetop | Halloumi, salmon bites |
For sides you can also make ahead, see our Thanksgiving sides you can make ahead.
Diet and Allergy Finder
Use this table to spot the dishes that fit a guest's diet. It's based on the ingredients I listed, so check the labels on packaged items such as sausage, crust, and sauces.
| Appetizer | Vegetarian | Fish or shellfish | Nuts or peanuts | Wheat | Egg |
|---|---|---|---|---|---|
| Greek Yogurt Deviled Eggs | Yes | No | No | No | Yes |
| Caprese Skewers With Balsamic Glaze | Yes | No | No | No | No |
| Poached Shrimp Cocktail With Horseradish Yogurt | No | Yes | No | No | No |
| Cranberry Turkey Cream Cheese Pinwheels | No | No | No | Yes | No |
| Smoked Salmon Cucumber Rounds | No | No | No | No | No |
| Prosciutto Pear Bites With Ricotta and Honey | No | No | No | No | No |
| Buffalo Style Chicken Dip With Yogurt | No | No | No | No | No |
| Turkey Cocktail Meatballs in Cranberry Chili Sauce | No | No | No | Yes | Yes |
| Black Bean and Chorizo Queso | No | No | No | No | No |
| Lighter Spinach and Artichoke Dip | Yes | No | No | No | No |
| Maple Mustard Chicken Sausage Bites | No | No | No | No | No |
| Warm Rosemary White Bean and Parmesan Dip | Yes | No | No | No | No |
| Ham and Swiss Poppy Seed Sliders | No | No | No | Yes | No |
| Sausage Stuffed Mushrooms | No | No | No | No | No |
| Chicken Sausage Pastry Bites | No | No | No | Yes | Yes |
| Mini Crab Cakes With Lemon Yogurt | No | Yes | No | Yes | Yes |
| Prosciutto Ricotta Mini Pepper Boats | No | No | No | No | No |
| Baked Chicken Parmesan Bites | No | No | No | Yes | Yes |
| Air Fryer Sesame Chicken Meatballs | No | No | No | Yes | Yes |
| Air Fryer Lemon Pepper Wings | No | No | No | No | No |
| Smashed Potato Bites With Bacon and Chive Yogurt | No | No | No | No | No |
| Seared Salmon Bites With Dill Yogurt | No | Yes | No | No | No |
| Crispy Chickpea Fritters With Lemon Yogurt | Yes | No | No | Yes | Yes |
| Seared Halloumi With Hot Honey and Pecans | Yes | No | Yes | No | No |
| Smoked Paprika Roasted Chickpeas | Yes | No | No | No | No |
| Maple Rosemary Almonds | Yes | No | Yes | No | No |
| Garlic Chili Pan Roasted Edamame | Yes | No | No | No | No |
| Baked Parmesan Crisps With Black Pepper | Yes | No | No | No | No |
| Turkey Day Trail Mix With Pumpkin Seeds | Yes | No | Yes | No | No |
| Crispy Salami Chips With Whole Grain Mustard | No | No | No | No | No |
Time and Protein at a Glance
Times include prep, cooking, and chilling, so they're the full clock. Protein is per serving, and the serving is listed.
| Appetizer | Time | Protein | Serving |
|---|---|---|---|
| Greek Yogurt Deviled Eggs | 27 min | 3 g | half |
| Caprese Skewers With Balsamic Glaze | 20 min | 2 g | skewer |
| Poached Shrimp Cocktail With Horseradish Yogurt | 1 hr 20 min | 12 g | serving of 2 shrimp |
| Cranberry Turkey Cream Cheese Pinwheels | 1 hr 25 min | 2 g | pinwheel |
| Smoked Salmon Cucumber Rounds | 20 min | 3 g | round |
| Prosciutto Pear Bites With Ricotta and Honey | 20 min | 2 g | bite |
| Buffalo Style Chicken Dip With Yogurt | 2 hr 10 min | 11 g | scoop |
| Turkey Cocktail Meatballs in Cranberry Chili Sauce | 1 hr 25 min | 9 g | serving of 2 meatballs |
| Black Bean and Chorizo Queso | 1 hr 45 min | 8 g | scoop |
| Lighter Spinach and Artichoke Dip | 2 hr 15 min | 6 g | scoop |
| Maple Mustard Chicken Sausage Bites | 1 hr 40 min | 5 g | serving of 3 slices |
| Warm Rosemary White Bean and Parmesan Dip | 1 hr 10 min | 4 g | scoop |
| Ham and Swiss Poppy Seed Sliders | 37 min | 14 g | slider |
| Sausage Stuffed Mushrooms | 50 min | 3 g | mushroom |
| Chicken Sausage Pastry Bites | 40 min | 3 g | bite |
| Mini Crab Cakes With Lemon Yogurt | 40 min | 4 g | crab cake |
| Prosciutto Ricotta Mini Pepper Boats | 35 min | 3 g | boat |
| Baked Chicken Parmesan Bites | 34 min | 10 g | serving of 2 bites |
| Air Fryer Sesame Chicken Meatballs | 32 min | 9 g | serving of 2 meatballs |
| Air Fryer Lemon Pepper Wings | 40 min | 8 g | piece |
| Smashed Potato Bites With Bacon and Chive Yogurt | 40 min | 2 g | bite |
| Seared Salmon Bites With Dill Yogurt | 23 min | 9 g | serving of 2 bites |
| Crispy Chickpea Fritters With Lemon Yogurt | 30 min | 3 g | fritter |
| Seared Halloumi With Hot Honey and Pecans | 18 min | 4 g | cube |
| Smoked Paprika Roasted Chickpeas | 35 min | 5 g | scoop |
| Maple Rosemary Almonds | 25 min | 6 g | scoop |
| Garlic Chili Pan Roasted Edamame | 13 min | 7 g | scoop |
| Baked Parmesan Crisps With Black Pepper | 18 min | 3 g | crisp |
| Turkey Day Trail Mix With Pumpkin Seeds | 5 min | 7 g | scoop |
| Crispy Salami Chips With Whole Grain Mustard | 15 min | 3 g | chip |
How I Counted Protein
I multiplied typical USDA FoodData Central values by the weights on each card, then divided by the number of pieces or scoops. Appetizer servings are small, so the protein per serving is low, but it'll add up across a plate.
Brands vary for sausage, deli turkey, and cheese, so check your label if you're counting closely.
Where These Cards Differ From Typical Versions
Most appetizer lists show the dish and skip the holding plan, which isn't much help at 3 o'clock. Here the sections follow the equipment, and the tables cover quantities, safety, and timing. For the dessert table, see our Thanksgiving desserts sorted by how you serve them.
Questions About Thanksgiving Appetizers
Which appetizer has the most protein?
Ham and Swiss Poppy Seed Sliders leads at about 14 grams per serving, followed by Poached Shrimp Cocktail With Horseradish Yogurt at about 12 grams and Buffalo Style Chicken Dip With Yogurt at about 11. The lowest's the Cranberry Turkey Cream Cheese Pinwheels at about 2 grams.
How long can appetizers sit out?
No more than 2 hours, or 1 hour above 90°F, per the USDA. Keep hot dishes at 140°F or above and cold ones at 40°F or below.
Can I make appetizers ahead?
Many can, and it's the smart way to host. Cooked meatballs, stuffed mushrooms, and poached shrimp keep in the refrigerator for 3 to 4 days, and hard boiled eggs keep a week, per FoodSafety.gov.
What can I freeze?
Cooked meatballs and poultry dishes freeze for 2 to 6 months, per FoodSafety.gov. Dips with mayonnaise and hard boiled eggs don't freeze well, so they're best made fresh.
How many appetizers should I make before a big dinner?
Plan 4 to 6 pieces per guest when a full dinner follows, per The Takeout, and fewer if the dinner is close.
1. Greek Yogurt Deviled Eggs
Approx. 3g ProteinIngredients: 12 large eggs (600 g); 1/3 cup (80 g) plain Greek yogurt; 2 tbsp mayonnaise (28 g); 2 tsp Dijon mustard; 1 tbsp lemon juice; 1/2 tsp smoked paprika; 1/2 tsp salt; Water to cover the eggs, plus ice water.
Step 1: Cover the eggs with cold water, bring to a boil, cover, and remove from the heat for 12 minutes. Move to ice water to cool, then peel and halve.
Step 2: Mash the yolks with the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, and salt until smooth and creamy.
Step 3: Pipe or spoon the filling into the whites and dust with the smoked paprika. Keep it cold at 40°F or below, nested in a bowl of ice, and replace the platter rather than topping it off. Throw away anything left out more than 2 hours, and refrigerate leftovers up to 3 to 4 days.
2. Caprese Skewers With Balsamic Glaze
Approx. 2g ProteinIngredients: 8 oz (227 g) fresh mozzarella pearls; 24 cherry tomatoes (about 360 g); 24 fresh basil leaves (10 g); 2 tbsp balsamic vinegar; 1 tbsp olive oil; 1/4 tsp salt.
Step 1: Thread a mozzarella pearl, a basil leaf, and a cherry tomato onto each pick.
Step 2: Whisk the balsamic vinegar and olive oil with the salt and drizzle over the skewers.
Step 3: Arrange on a platter set over ice. Keep it cold at 40°F or below, nested in a bowl of ice, and replace the platter rather than topping it off. Throw away anything left out more than 2 hours, and refrigerate leftovers up to 3 to 4 days.
3. Poached Shrimp Cocktail With Horseradish Yogurt
Approx. 12g ProteinIngredients: 2 lb (907 g) large shrimp, peeled with tails on; 1/2 cup (120 g) plain Greek yogurt; 3 tbsp ketchup; 1 tbsp prepared horseradish; 2 tbsp lemon juice; 1 tsp salt; Water for poaching, plus ice water.
Step 1: Bring a pot of salted water to a boil, add the shrimp, and cook 2 to 3 minutes, until pink, opaque, and firm.
Step 2: Move the shrimp to ice water, drain, and chill at least 1 hour.
Step 3: Stir the Greek yogurt, ketchup, horseradish, and lemon juice into a dipping sauce and serve with the shrimp. Keep it cold at 40°F or below, nested in a bowl of ice, and replace the platter rather than topping it off. Throw away anything left out more than 2 hours, and refrigerate leftovers up to 3 to 4 days.
4. Cranberry Turkey Cream Cheese Pinwheels
Approx. 2g ProteinIngredients: 4 large flour tortillas (60 g each, 240 g); 8 oz (227 g) deli turkey; 8 oz (227 g) cream cheese, softened; 2 cups (60 g) baby spinach; 1/2 cup (120 g) cranberry sauce.
Step 1: Spread each tortilla with the cream cheese and the cranberry sauce.
Step 2: Layer on the turkey and spinach and roll tightly, wrapping each roll and chilling 1 hour.
Step 3: Slice each roll into 8 pinwheels. Keep it cold at 40°F or below, nested in a bowl of ice, and replace the platter rather than topping it off. Throw away anything left out more than 2 hours, and refrigerate leftovers up to 3 to 4 days.
5. Smoked Salmon Cucumber Rounds
Approx. 3g ProteinIngredients: 10 oz (284 g) smoked salmon; 4 oz (113 g) cream cheese, softened; 2 cucumbers, sliced in 24 rounds (600 g); 2 tbsp chopped fresh dill; 1 tbsp lemon juice; 1/4 tsp black pepper.
Step 1: Stir the cream cheese with the lemon juice and half the dill.
Step 2: Spoon onto the cucumber rounds and top each with a fold of smoked salmon.
Step 3: Finish with the remaining dill and the pepper. Keep it cold at 40°F or below, nested in a bowl of ice, and replace the platter rather than topping it off. Throw away anything left out more than 2 hours, and refrigerate leftovers up to 3 to 4 days.
6. Prosciutto Pear Bites With Ricotta and Honey
Approx. 2g ProteinIngredients: 6 oz (170 g) thinly sliced prosciutto; 3 firm pears, cut in 24 wedges (540 g); 1/2 cup (120 g) ricotta cheese; 2 tbsp honey; 1 tbsp lemon juice; 1/4 tsp black pepper.
Step 1: Toss the pear wedges with the lemon juice so they stay pale.
Step 2: Top each wedge with a small spoonful of the ricotta cheese and wrap in a strip of prosciutto.
Step 3: Drizzle with the honey and finish with the pepper. Keep it cold at 40°F or below, nested in a bowl of ice, and replace the platter rather than topping it off. Throw away anything left out more than 2 hours, and refrigerate leftovers up to 3 to 4 days.
7. Buffalo Style Chicken Dip With Yogurt
Approx. 11g ProteinIngredients: 3 cups (420 g) shredded cooked chicken; 8 oz (227 g) cream cheese, softened; 1 cup (113 g) shredded cheddar cheese; 1 cup (240 g) plain Greek yogurt; 1/2 cup hot sauce; 4 celery stalks, cut in sticks (160 g); 4 carrots, cut in sticks (240 g).
Step 1: Stir the chicken, cream cheese, Greek yogurt, half the cheddar cheese, and hot sauce in a slow cooker.
Step 2: Cover and cook on low for 2 hours, stirring once, until hot and bubbling at 165°F, then top with the remaining cheddar cheese.
Step 3: Serve with the celery and carrot sticks. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
8. Turkey Cocktail Meatballs in Cranberry Chili Sauce
Approx. 9g ProteinIngredients: 2 lb (907 g) ground turkey; 2 large eggs (100 g); 1/2 cup panko bread crumbs (30 g); 1/4 cup (4 g) chopped fresh parsley; 1 can (14 oz) whole berry cranberry sauce (397 g); 1/2 cup chili sauce; 1 tbsp brown sugar; 1 tsp salt.
Step 1: Heat the oven to 400°F. Mix the turkey, eggs, panko, parsley, and salt, shape into 40 small meatballs, and bake 18 to 20 minutes, until a thermometer reads 160°F.
Step 2: Stir the cranberry sauce, chili sauce, and brown sugar in a slow cooker.
Step 3: Add the meatballs, cover, and keep on warm. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
9. Black Bean and Chorizo Queso
Approx. 8g ProteinIngredients: 8 oz (227 g) fresh chorizo, casings removed; 1 can (15 oz) black beans, drained (255 g); 8 oz (227 g) shredded cheddar cheese; 4 oz (113 g) cream cheese; 1/2 cup (120 g) milk; 1 jalapeño, minced.
Step 1: Brown the chorizo for 8 minutes, until no pink remains and a thermometer reads 160°F, and drain.
Step 2: Add the chorizo, black beans, cheddar cheese, cream cheese, milk, and jalapeño to a slow cooker.
Step 3: Cook on low for 90 minutes, stirring now and then, until smooth and melted. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
10. Lighter Spinach and Artichoke Dip
Approx. 6g ProteinIngredients: 10 oz (283 g) frozen chopped spinach, thawed and squeezed dry; 1 can (14 oz) artichoke hearts, drained and chopped (240 g); 1 cup (240 g) plain Greek yogurt; 8 oz (227 g) cream cheese, softened; 1/2 cup (50 g) grated Parmesan; 1 cup (113 g) shredded mozzarella cheese; 3 garlic cloves (9 g).
Step 1: Stir the spinach, artichoke, Greek yogurt, cream cheese, Parmesan, half the mozzarella cheese, and garlic in a slow cooker.
Step 2: Top with the remaining mozzarella cheese and cook on low for 2 hours, until hot and melted.
Step 3: Stir well before serving. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
11. Maple Mustard Chicken Sausage Bites
Approx. 5g ProteinIngredients: 1 1/2 lb (680 g) fully cooked chicken sausage, sliced 1/2 inch; 1/4 cup maple syrup; 1/4 cup whole grain mustard; 1 tbsp apple cider vinegar.
Step 1: Whisk the maple syrup, whole grain mustard, and apple cider vinegar in a slow cooker.
Step 2: Stir in the sausage slices and cook on high for 90 minutes, until steaming and a thermometer reads 165°F.
Step 3: Switch to warm and set out toothpicks. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
12. Warm Rosemary White Bean and Parmesan Dip
Approx. 4g ProteinIngredients: 2 cans (15 oz each) white beans, drained (510 g); 1/2 cup (50 g) grated Parmesan; 4 garlic cloves (12 g); 3 tbsp olive oil; 1 tbsp chopped fresh rosemary; 2 tbsp lemon juice; 1/2 tsp salt.
Step 1: Mash the white beans with the Parmesan, garlic, olive oil, lemon juice, and salt, leaving some texture.
Step 2: Stir in the rosemary and spread in a compact slow cooker.
Step 3: Cook on low for 1 hour, until hot and steaming at 165°F, and serve with crackers or vegetable sticks. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
13. Ham and Swiss Poppy Seed Sliders
Approx. 14g ProteinIngredients: 12 soft slider rolls, uncut sheet (40 g each, 480 g); 12 oz (340 g) sliced ham; 8 oz (227 g) sliced Swiss cheese; 4 tbsp butter; 2 tbsp Dijon mustard; 1 tbsp poppy seeds.
Step 1: Heat the oven to 350°F. Slice the rolls in half as one sheet, spread the bottoms with the Dijon mustard, and layer on the ham and Swiss cheese.
Step 2: Replace the tops, brush with the melted butter, and sprinkle with the poppy seeds.
Step 3: Bake covered with a baking sheet for 15 minutes, uncover, and bake 5 to 7 minutes more, until the cheese is melted and golden. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
14. Sausage Stuffed Mushrooms
Approx. 3g ProteinIngredients: 1 1/2 lb (680 g) mushrooms, stems removed; 8 oz (227 g) Italian sausage, casings removed; 2 oz (57 g) cream cheese; 1/4 cup (25 g) grated Parmesan; 2 garlic cloves (6 g); 1 tbsp olive oil.
Step 1: Heat the oven to 375°F. Brown the sausage for 6 minutes, until no pink remains and a thermometer reads 160°F, add the garlic for 1 minute, and stir in the cream cheese and Parmesan.
Step 2: Brush the mushroom caps with the olive oil and fill with the sausage mixture.
Step 3: Bake 18 to 20 minutes, until the mushrooms are tender and golden. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
15. Chicken Sausage Pastry Bites
Approx. 3g ProteinIngredients: 12 oz (340 g) fully cooked chicken sausage links; 2 refrigerated pie crusts (130 g each, 260 g); 1 large egg (50 g); 2 tbsp whole grain mustard; 1 tbsp water for the egg wash.
Step 1: Heat the oven to 400°F. Cut the pie crusts into rectangles, spread with the whole grain mustard, and wrap around the sausage pieces.
Step 2: Brush with the egg beaten with the water and set seam side down on a baking sheet.
Step 3: Bake 15 to 18 minutes, until golden and crisp and a thermometer reads 165°F. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
16. Mini Crab Cakes With Lemon Yogurt
Approx. 4g ProteinIngredients: 1 lb (454 g) lump crab meat, drained; 1 large egg (50 g); 1/2 cup panko bread crumbs (30 g); 1/4 cup (60 g) plain Greek yogurt; 1 tbsp Dijon mustard; 2 scallions, sliced (30 g); 1/2 cup (120 g) plain Greek yogurt for the sauce; 2 tbsp lemon juice; 2 tbsp vegetable oil.
Step 1: Heat the oven to 425°F and oil a baking sheet with the vegetable oil. Fold the crab, egg, panko, 1/4 cup of the Greek yogurt, Dijon mustard, and scallions together gently.
Step 2: Shape into 24 small cakes and bake 12 to 15 minutes, until golden and a thermometer reads 160°F.
Step 3: Stir the remaining Greek yogurt with the lemon juice and spoon on top. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
17. Prosciutto Ricotta Mini Pepper Boats
Approx. 3g ProteinIngredients: 12 mini sweet peppers, halved and seeded (300 g); 1 cup (240 g) ricotta cheese; 4 oz (113 g) prosciutto, chopped; 1/4 cup (25 g) grated Parmesan; 1 tsp fresh thyme leaves; 1 tbsp olive oil.
Step 1: Heat the oven to 400°F. Brush the pepper halves with the olive oil and set on a baking sheet.
Step 2: Mix the ricotta cheese, prosciutto, Parmesan, and thyme and spoon into the peppers.
Step 3: Bake 12 to 15 minutes, until the peppers are tender and the filling is steaming at 165°F. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
18. Baked Chicken Parmesan Bites
Approx. 10g ProteinIngredients: 1 1/2 lb (680 g) chicken breast, cut in 1 inch cubes; 1 cup panko bread crumbs (60 g); 1/2 cup (50 g) grated Parmesan; 2 large eggs (100 g); 1 cup (250 g) marinara sauce; 1 tsp Italian seasoning; 2 tbsp olive oil.
Step 1: Heat the oven to 425°F. Mix the panko, Parmesan, and Italian seasoning, dip the chicken in the beaten eggs, and coat in the crumbs.
Step 2: Set on an oiled baking sheet, drizzle with the olive oil, and bake 12 to 14 minutes, until golden and a thermometer reads 165°F.
Step 3: Warm the marinara sauce for dipping. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
19. Air Fryer Sesame Chicken Meatballs
Approx. 9g ProteinIngredients: 1 1/2 lb (680 g) ground chicken; 1 large egg (50 g); 1/3 cup panko bread crumbs (20 g); 3 scallions, sliced (45 g); 2 tbsp soy sauce (32 g); 1 tsp grated fresh ginger; 1 tbsp honey.
Step 1: Mix the chicken, egg, panko, scallions, 1 tablespoon of the soy sauce, and ginger and shape into 30 meatballs.
Step 2: Air fry at 380°F for 10 to 12 minutes, shaking once, until a thermometer reads 165°F.
Step 3: Toss with the honey and the remaining soy sauce. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F. Freeze up to 2 to 6 months for best quality.
20. Air Fryer Lemon Pepper Wings
Approx. 8g ProteinIngredients: 3 lb (1361 g) chicken wings, split into 24 pieces; 2 tbsp butter; 2 tbsp lemon juice; 2 tsp black pepper; 1 tsp salt.
Step 1: Pat the wings dry and toss with the salt.
Step 2: Air fry at 400°F for 25 to 30 minutes, shaking twice, until crisp and golden and a thermometer reads 165°F.
Step 3: Toss with the melted butter, lemon juice, and pepper. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F.
21. Smashed Potato Bites With Bacon and Chive Yogurt
Approx. 2g ProteinIngredients: 2 lb (907 g) baby potatoes; 6 slices bacon (about 85 g); 1 cup (240 g) plain Greek yogurt; 2 tbsp chopped fresh chives; 3 tbsp vegetable oil; 1/2 tsp salt; Water for boiling the potatoes.
Step 1: Boil the potatoes in salted water for 15 minutes, until tender, and drain. Cook the bacon until crisp and crumble.
Step 2: Smash each potato flat and fry in the vegetable oil for 4 minutes a side, until golden and crisp.
Step 3: Top with the Greek yogurt, bacon, and chives. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F.
22. Seared Salmon Bites With Dill Yogurt
Approx. 9g ProteinIngredients: 1 1/2 lb (680 g) salmon, skinned and cut in 1 inch cubes; 3/4 cup (180 g) plain Greek yogurt; 2 tbsp chopped fresh dill; 2 tbsp lemon juice; 1 tbsp vegetable oil; 1/2 tsp salt.
Step 1: Season the salmon with half the salt and sear in the vegetable oil over medium high heat for 2 to 3 minutes a side, until a thermometer reads 145°F.
Step 2: Stir the Greek yogurt, dill, lemon juice, and remaining salt into a sauce.
Step 3: Spear each bite with a pick and serve with the sauce. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F.
23. Crispy Chickpea Fritters With Lemon Yogurt
Approx. 3g ProteinIngredients: 2 cans (15 oz each) chickpeas, drained (510 g); 2 large eggs (100 g); 1/3 cup (40 g) all purpose flour; 3 scallions, sliced (45 g); 1 tsp ground cumin; 3/4 cup (180 g) plain Greek yogurt; 2 tbsp lemon juice; 1/4 cup vegetable oil.
Step 1: Mash the chickpeas roughly with the eggs, flour, scallions, and cumin.
Step 2: Fry spoonfuls in the vegetable oil for 2 to 3 minutes a side, until golden and cooked through.
Step 3: Stir the Greek yogurt and lemon juice and serve alongside. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F.
24. Seared Halloumi With Hot Honey and Pecans
Approx. 4g ProteinIngredients: 1 lb (454 g) halloumi, cut in 24 cubes; 1/4 cup (30 g) chopped pecans; 3 tbsp honey; 1/2 tsp red pepper flakes; 1 tbsp olive oil.
Step 1: Pat the halloumi dry and sear in the olive oil over medium high heat for 2 minutes a side, until golden.
Step 2: Warm the honey with the red pepper flakes for 30 seconds.
Step 3: Drizzle over the halloumi and sprinkle with the pecans. Hold at 140°F or above in a slow cooker or warming tray, and throw away anything left out more than 2 hours. Refrigerate leftovers in shallow containers for up to 3 to 4 days and reheat to 165°F.
25. Smoked Paprika Roasted Chickpeas
Approx. 5g ProteinIngredients: 2 cans (15 oz each) chickpeas, drained and dried (510 g); 2 tbsp olive oil; 2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt.
Step 1: Heat the oven to 425°F. Pat the chickpeas very dry and toss with the olive oil, smoked paprika, garlic powder, and salt.
Step 2: Roast 25 to 30 minutes, shaking the pan twice, until crisp.
Step 3: Cool completely on the pan so they stay crunchy. Store airtight at room temperature and enjoy within a few days. Throw away any perishable pieces left out more than 2 hours.
26. Maple Rosemary Almonds
Approx. 6g ProteinIngredients: 1 lb (454 g) raw almonds; 3 tbsp maple syrup; 1 tbsp chopped fresh rosemary; 1 tsp salt; 1 tbsp butter.
Step 1: Heat the oven to 325°F. Toss the almonds with the maple syrup, butter, rosemary, and salt.
Step 2: Spread on a baking sheet and roast 18 to 20 minutes, stirring once, until golden and fragrant.
Step 3: Cool on parchment so the coating turns crisp. Store airtight at room temperature and enjoy within a few days. Throw away any perishable pieces left out more than 2 hours.
27. Garlic Chili Pan Roasted Edamame
Approx. 7g ProteinIngredients: 1 lb (454 g) shelled edamame, thawed; 3 garlic cloves (9 g); 1/2 tsp red pepper flakes; 1 tbsp vegetable oil; 1/2 tsp flaky salt; 1 tbsp lemon juice.
Step 1: Pat the edamame dry and cook in the vegetable oil over high heat for 5 minutes, until blistered.
Step 2: Add the garlic and red pepper flakes for 1 minute.
Step 3: Finish with the flaky salt and lemon juice. Store airtight at room temperature and enjoy within a few days. Throw away any perishable pieces left out more than 2 hours.
28. Baked Parmesan Crisps With Black Pepper
Approx. 3g ProteinIngredients: 2 cups (200 g) shredded Parmesan; 1 tsp coarsely ground black pepper.
Step 1: Heat the oven to 400°F. Drop tablespoons of the Parmesan 2 inches apart on a parchment lined baking sheet and flatten slightly.
Step 2: Sprinkle with the pepper and bake 5 to 7 minutes, until golden and crisp.
Step 3: Cool for 2 minutes until firm. Store airtight at room temperature and enjoy within a few days. Throw away any perishable pieces left out more than 2 hours.
29. Turkey Day Trail Mix With Pumpkin Seeds
Approx. 7g ProteinIngredients: 1 cup (130 g) roasted pumpkin seeds; 1 cup (140 g) roasted almonds; 1 cup (145 g) roasted peanuts; 1/2 cup (80 g) dried cranberries; 1/2 tsp ground cinnamon.
Step 1: Combine the pumpkin seeds, almonds, and peanuts in a large bowl.
Step 2: Stir in the dried cranberries and cinnamon.
Step 3: Serve in small bowls and label that it contains nuts. Store airtight at room temperature and enjoy within a few days. Throw away any perishable pieces left out more than 2 hours.
30. Crispy Salami Chips With Whole Grain Mustard
Approx. 3g ProteinIngredients: 10 oz (284 g) thinly sliced salami; 3 tbsp whole grain mustard.
Step 1: Heat the oven to 375°F and lay the salami in a single layer on a parchment lined baking sheet.
Step 2: Bake 8 to 10 minutes, until crisp and browned at the edges.
Step 3: Drain on paper towels and serve with the whole grain mustard. Store airtight at room temperature and enjoy within a few days. Throw away any perishable pieces left out more than 2 hours.
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