I just got some to try for the first time and I’m so excited. :-)
Everybody feels the need to indulge every now and then, well now you can with this yummy nacho recipe and get rid of the guilt that you’d normally feel afterwards!
Inspired by: Skinny Taste
- 4 oz. baked tortilla chips (I recommend Sage Valley Organic Tortilla Chips)
- 8 oz. 99% lean ground turkey or chicken
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 cup fat free cheddar cheese
- 1 cup mild salsa
- 1/2 cup fat free sour cream
- Preheat oven to 425 degrees. Spread out all of your tortilla chips as evenly as possible onto a cookie sheet (doesn’t matter if they overlap a little).
- Heat a large nonstick saute pan over high heat. Add turkey or chicken. Season with cumin, garlic powder, salt and pepper and saute until cooked evenly, breaking up meat into small pieces with a wooden spoon.
- Spoon the turkey/chicken mixture over the chips and sprinkle the cheese on top. Bake until cheese melts, about six minutes.
- Remove from the oven, evenly disperse among four plates and top with salsa and sour cream. Serve immediately.
Nutritional info per serving (serves 4): Calories- 294; Fat- 9.1g; Saturated- 1.2g; Cholesterol- 39.3mg; Sodium- 625.7mg; Carbs- 33.1g; Fiber- 1.2g; Sugars- 2.2g
One of my favorite snacks that my mom would randomly make sometimes when we would have leftover mashed potatoes is potato pancakes, definitely feeling nostalgic here! Anyways, I found this recipe and now I’ve got to make them for her so that the tables can be turned :-) I haven’t made these yet, so I may be posting a different recipe later on once I try it out, but this is how I would make them.
Inspired by: Chocolate-Broccoli
- 2 cups prepared mashed potatoes
- 1/2 cup reduced fat cheddar cheese
- 1/4 cup diced onions
- 2 tbsp all purpose flour
- pinch of salt
- 1 tbsp minced garlic
- 2 tbsp Country Crock
- cooking spray
- Place potatoes in a large bowl. Add onion, cheese, flour, salt, and garlic and then mash with a fork. Cover and chill for 20 minutes.
- Divide potatoes into 16 even portions. Flatten each portion into a 2-inch round patty.
- Heat a large non-stick skillet over medium-high heat. Add Country Crock to pan, swirling until it melts down. Add potato pancakes to pan, reducing heat to medium and cook for 3 minutes. Carefully turn over and cook for another 3 minutes or until browned.
Nutritional info per serving (serves 8, 2 pancakes each): Calories- 138; Fat- 9.3g; Saturated- 3.4g; Cholesterol- 8mg; Sodium- 507.9mg; Carbs- 22g; Fiber- 1.1g; Sugars- 0.2g
Adapted From: SkinnyTaste
- 2 medium potatoes (russet, skin on), washed and dried
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- coarse salt and fresh cracked pepper
- 2 slices of turkey bacon
- 1/3 cup reduced fat cheddar cheese
- 2 tbsp diced scallions
To make it a little hotter:
- 1/4 tsp chili powder
- 1/8 tsp cumin
- 1 tbsp sliced pickled jalapeno
- Preheat the oven to 450 degrees. Line the baking sheet with tinfoil, lightly coated with cooking spray.
- Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
- In a large bowl combine cut potatoes and oil, toss well. Add seasoning, toss to coat.
- Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once halfway through.
- Remove from oven, place fries into two small oven safe dishes (or one for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until cheese melts. Serve.
Nutritional info per serving (serves 2): Calories- 192; Fat- 6.0g; Saturated Fat- 3.0g; Cholesterol- 25mg; Sodium- 295.3mg; Carbs- 26.5g; Fiber- 2.1g; Sugar- 1.2g