Loaded "Nacho" Potato Skins

I've talked about recipes from some of our cookbooks, some healthy, some, well, you need to spend a year in the gym. Luckily for those of you watching your figure (though summer is about over so you can cheat a little) this is a heathy recipe from the Skinnytaste cookbook. Side note, they also have a website that has many healthy/vegetarian/gluten free/you name it recipes on it as well! This particular recipe is gluten free and comes in at 75 calories per skin (per the cookbook), though I somehow think ours are more than that because we never seem to have enough filling to fill all 16 halves. Now don't get me wrong, this recipe is quite delicious and really filling, but there is a thing I'm not too keen on, mainly dealing with waste. I hate wasting food, I'm not an eat until your sick because I won't leave food, but I try not to waste any if that makes sense. So I don't like how many of the ingredients aren't "used in full" (the turkey if you buy a package, tomatoes, beans, insides of potatoes). So it's just something to keep in mind when you're making it and maybe think of other useful ways to use them. A few other tips, like I said, we run out of filling usually so feel free to add a bit more of each ingredient in the filling if you find that's the case for you as well. Also, make sure your skins are nice and crisp, otherwise you'll end up with chewy instead of crunchy skins, and don't drain your tomatoes so you can really let the meat mixture come to a simmer with all the flavors melding together. These will be perfect for the upcoming football season! Go Colts! Enjoy!

Loaded "Nacho" Potato Skins

Ingredients
8 small russet baking potatoes

Quick Chili Filling
6 ounces extra lean ground turkey
1/4 teaspoon salt
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 garlic clove, minced
1/3 cup canned diced tomatoes with chiles
1/2 cup canned fat-free refrained beans *make sure gluten-free
3/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika

Potato skin toppings
Cooking spray or oil mister
1/8 teaspoon salt
Black pepper
1 cup shredded Monterey Jack or sharp cheddar cheese
1/4 cup pickled jalapeño slices
1/2 cup light sour cream
1/2 cup pico de gallo
1/4 cup chopped scallions

Pierce each potato several times with a fork. Microwave on high for about 12 minutes, or until the potatoes are cooked through. (Alternatively, bake them in a 400°F oven directly on the oven rack until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. *This is the way we did) Tranfer to a wire rack and let cool until cool enough to handle, about 10 minutes.

Preheat the broiler.

For the chili filling:
Heat a medium skillet over medium-high heat. Add the turkey and cook, breaking into small pieces, until no longer pink, 4-5 minutes. Season with the salt. Add the onion, bell pepper, and garlic and cook for 2-3 minutes. Add the tomatoes, retried beans, cumin, chili powder, and paprika. Reduce heat to low, cover, and simmer for 7-8 minutes to blend the flavors.

For the potato skin toppings:
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact. Lightly coat the insides and skin sides with salt and pepper. Arrange the potato shells on a baking sheet and broil until the skins start to crisp and brown, 2-3 minutes on each side. Preheat the oven to 400°F.

Divide the chili evenly among the potato skins and top with the cheese and jalapeño slices. Return to the oven and heat until the cheese is melted, 2-3 minutes. Remove from the oven and top with the sour cream, pico, and scallions.

*obviously you don't have to use the toppings or even the quantities of them listed. Also, we halved this and used the small golden potatoes in a sack instead of the russets.

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Sweet Corn and Green Chile Baked Flautas

Maybe you have, or maybe you haven't (are you living under a rock? j/k) heard of a cookbook by the name Thug Kitchen (the original, but there are at least two more). The cookbook, while using some very colorful language, encourages people to eat healthier and eating your veggies. Well, this recipe by Thug Kitchen is so easy and tastes so amazing that even a non vegetarian, dairy and gluten lover would eat it. Trust me, I know because that person is my husband. These are pretty quick to make (even faster if you have some extra hands) and are super filling. Literally, 2 is good, 3 is pushing it, but no judgements here.......stuff you face with as many as you want! I haven't tried this yet because we don't really have a need to freeze meals for just us two, but these could probably be made and frozen in advance. Then you could just take out how many you want and bake (keep in mind they are frozen so you'll need more time). Look out for more of their delicious recipes, or get the cookbook for yourself! Enjoy!

Sweet Corn and Green Chile Baked Flautas 

Ingredients

Cooking Spray

1 teaspoon olive oil

1 cup yellow or white onion, chopped

2 teaspoons chili powder

3/4 teaspoon ground cumin

1/2 teaspoon salt

4 to 5 cloves garlic, chopped

3 cups cooked pinto beans

1 (4 ounce) can green chilies

Juice of 1/2 lime

1 cup sweet corn kernels

12 flour tortillas (we used gluten free tortillas) 

Optional

lettuce

tomatoes

salsa

avocado/guacamole 
sour cream*
cheese* 

Preheat oven to 400 degrees. Line a baking sheet with foil or spray with cooking spray.

Heat oil in a large skillet over medium heat. Cook onion until it starts to brown, about 5 minutes. Add the chili powder, cumin, salt, and garlic. Cook for 30 seconds and turn off the heat.

In a big bowl combine the beans, chilies, and lime juice. Mash them with a potato masher or spoon until a paste forms (it can be chunky). Fold in the onion mixture and corn.

Warm your tortillas. Spread about 2 Tablespoons of your bean mixture in a line on the left (see below, or right if you're a rebel) side of the tortilla. Roll the tortilla up from left to right (right to left if you spread your mixture on the right). You can place a little of the mixture on the opposite end to help it stay closed if needed. Place the flauta seam side down on the baking sheet, leaving an inch or two between each one. Repeat until finished.

Lightly coat with cooking spray and bake for 10 minutes or until golden. Turn over and bake “seam side” an additional 5 to 7 minutes or until golden. Serve warm with your toppings of choice.

*Keep in mind it won't be dairy free if that's what you're going for.

Buffalo Chicken Melts

This past weekend Kevin and I decided to make Buffalo Chicken Melts.  We had made these before and really liked them so we thought we would share.  This is a healthy and very flavorful recipe from the Skinnytaste Cookbook.  It is a gluten free recipe (yes, even the bread) that the anti-anti gluten people in your life will even enjoy! Just ask Kev, he loves them! We have experimented with both the cheese (sliced pepper jack vs. shredded) and the chicken (the slow cooker version below and rotisserie) and every way has turned out amazing! If pepper jack is too spicy, try a cheddar or Monterey jack cheese. And if you're pressed on time, just use the rotisserie, it will be fast and still healthy and full of flavor! Kevin and I did this on our second time making this and it was excellent.  Enjoy!

Buffalo Chicken Melts

Ingredients

1 1/2 cups (7 ounces) convenient slow-cooker shredded chicken (recipe below) or breast meat from a store bought rotisserie chicken

1/4 cup carrots, finely chopped

1/4 cup celery, finely chopped

1 tablespoon red onion, finely chopped

1 tablespoon gluten free mayonnaise

2 1/2 tablespoons Frank's RedHot sauce

Pinch of cayenne pepper (optional)

4 slices multigrain bread, lightly toasted (I used Udi's whole grain bread)

8 thin slices tomato (we did 4, 1 on each)

4 slices pepper jack cheese

Preheat the broiler. 

In a medium bowl, combine the chicken, carrots, celery, red onion, mayo, hot sauce, and cayenne (if using). 

Arrange the toast on a baking sheet and put 2 slices of tomato on each (see ingredient list). Divide the chicken salad evenly among the slices and top with 1 slice of cheese. Broil until the cheese is golden and bubbling, about 2 minutes. 

Convenient Slow-Cooker Shredded Chicken

3 boneless, skinless chicken breasts (1 1/2 pounds)

3 cups chicken broth or water

1 onion, quartered (optional *I used)

1 celery stalk (optional *I used)

1 sprig fresh parsley (optional * I did not use)

In a slow cooker, combine the chicken, just enough broth or water to cover, and any remaining ingredients you're using. Cover and cook on high 4 hours. 

Remove the chicken and shred it with two forks. Discard the remaining liquid and vegetables. Refrigerate for up to 3 days. 

Mint Chip Smoothie

Ok so I know calling this a smoothie is a bit of a stretch, but whenever I am craving something sweet for lunch I often make this because it curbs my sweet tooth and is extremely low-cal (180 calories to be exact.....side note, the nutrition information for the Mint Chip Dessert says 170 on the website, but my carton says 150). Bonus! You could also make it in lieu of a regular milkshake for dessert if you want something less caloric or you are going dairy-free. Now I am not fully dairy-free and as of right now I don't know that I ever will be, but I am somewhat being more mindful about the things I eat. Not always, obviously, but for the most part. I use Silk Unsweetened Almond Milk in most of my smoothies and recently discovered their Cashew Milk which I am excited to try. I also discovered this So Delicious brand as I was looking for a dairy-free alternative to traditional ice cream. I am a huge fan of anything Mint Chocolate Chip and this dairy-free dessert is nothing short of amazing! And for everyone else with certain dietary needs or healthy lifestyles, it is also soy and gluten free! Yay! They have so many products, especially desserts, that I can't wait to try! Even if you aren't dairy-free, if you love mint chip, I guarantee you will love this product and this smoothie/shake! Enjoy!        

Mint Chip Smoothie

Ingredients

1/2 cup Mint Chip COCONUT MILK DAIRY-FREE FROZEN DESSERT

1 cup Unsweetened Almond Milk

Handful of ice cubes

Optional

Scoop of protein powder

Place all ingredients in a blender and blend until desired consistency. 

Crockpot Jambalaya

Happy Friday everyone! We made it through another week! As one holiday just finished and others are quickly approaching, you may not have a ton of time to spend in the kitchen. The solution.........throw everything in a crockpot so it will be ready when you are! This recipe was so flavorful and filling plus, it's gluten free for those of you with certain dietary needs or that follow a gluten free diet. There are quite a few members of my family that require a gluten free diet, so I decided to dabble a bit. I must admit, I'm pretty ignorant when it comes to diets and their requirements (or what you aren't supposed to have for that matter), though I'm trying to expand and learn more not only for me, but for those that will use it! Now while I don't follow a gluten free diet myself, I would eat this recipe over and over! You can omit the shrimp if you want, try other meats besides sausage, or leave both out all together. Also, spice it up a little more if you prefer your jambalaya spicy! Gluten free or not, you won't want to pass up on this recipe! Enjoy!    

Crockpot Jambalaya

Ingredients
1 large onion, chopped

1 medium green bell pepper, chopped
2 celery ribs, chopped
8 ounces smoked sausage, sliced
28 ounce can diced tomatoes in juice, not drained
2/3 cup gluten-free chicken broth
6 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
2 teaspoons dried parsley
1 cup uncooked Minute brown rice or quinoa
1 pound shrimp, peeled, deveined raw or cooked medium-sized or larger

Mix all ingredients EXCEPT the last three, shrimp, parsley, and rice, in a 3½-qt or larger crockpot. Cover and cook on low 6 to 8 hours, or until vegetables are tender. The mixture will still look a bit soupy, but the rice will thicken it up in the next step.

Stir in rice. Cover and cook 15 minutes more or until done. Stir in the parsley and shrimp (uncooked shrimp will cook in about 5 minutes).