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.

Quinoa Enchilada Casserole

Do you ever have those days where you wake up and realize your day is going to be so busy that you already know you won't want to cook dinner? Well, we did the other day. We knew we were going to be gone all day exploring some new to us places in San Francisco that we knew we didn't really want to come home and cook. Our solution? This recipe right here. While Kev cooked the quinoa, I got everything else ready in a big bowl and we had it ready in no time. After everything was mixed, we just put it in the pan (omitting the cheese on top) with some foil and stored in the refrigerator until we were ready to cook. Once we were ready to cook, we put it in without the cheese for about 5 minutes since we were starting from a colder state than it would normally be in if you did it from beginning to end in one shot. It ended up turning out amazing! The only thing I would change (which is my personal preference, but feel free to try) is subtracting the cilantro (yuck) and doubling the green chilies (yum). It is such an easy, healthy take on Mexican food that you can't not try it! Enjoy!

Quinoa Enchilada Casserole

Ingredients
1 cup quinoa
1 (10-ounce) can mild enchilada sauce
1 (4.5-ounce) can chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro (I opted out)
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided

Optional
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

Preheat oven to 375 degrees. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.

In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

Serve immediately, garnished with avocado and tomato, if desired.

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. 

Spicy Apples

So I am starting off our recipes with something so incredibly simple that it hardly deserves a full post, but I had never thought to try it before (I'm a granny smith apple lover and this called for a red apple so I wasn't sure if I would like it). But, as I stated earlier, it was too easy not to give it a shot. I found this recipe in Women's Health Magazine a few months back and quickly tossed it together. Needless to say, I was/am a huge fan. The combination of spices with the subtle sweetness of the apple made it so amazing. And besides that, we all know the old saying, "An apple a day keeps the doctor away," plus chili powder is supposed to boost your metabolism. That's a win-win in my book. It's great for a quick snack, a side to your upcoming picnics, or even a not too sweet dessert. Feel free to add as much, or as little of the spices as you want! Enjoy!




Spicy Apples

1 Apple, sliced (I prefer a red variety for this)
Fresh Lemon Juice
Chili Powder
Paprika
Pinch of Salt

Toss together you apple slices with the spices and lemon juice in a bowl, or sprinkle it on, whatever works for you and gets your apples slices coated.

Cheesy Chicken and Avocado Wonton Wraps

This is a great healthy recipe for when you don't want to spend a lot of time in the kitchen. Once everything is prepared, all it takes is a few minutes of assembly and approximately ten minutes to bake. Plus, with the ingredients I used, they came in at just 81 calories a piece! You can't really beat that! The sauce I used was just 40 calories and I barely used any of it. So all in all, it was a very filling and low calorie meal! You can use the chicken I do, make your own chicken breast and use different seasonings on it, or even shred up a rotisserie chicken and use that. Also, feel free to use a different cheese. I used Mozzarella, but a Cheddar would also be quite tasty! The wonton wrappers are great because they are very versatile, 16 calories each, and they don't take away from the flavor of your fillings. Enjoy! 

Cheesy Chicken and Avocado Wonton Wraps

Ingredients

1 Chicken Breast, shredded (I use Tyson grilled chicken breast fillets, but you can use any type of chicken)

1/2 of an Avocado

6 wontons

1/4-1/2 cup Mozzarella cheese, shredded 

Optional

Low calorie Honey Mustard 

Cook your chicken as directed or as desired and shred. Preheat oven to 375 degrees and line a baking sheet with foil. While preheating, assemble your wonton wraps. Lay a wonton wrap out, top with a little shredded chicken, a couple small slices of avocado, and a little shredded cheese. Wet the two corners that will wrap around the fillings and place together. Place on prepared baking sheet and cook approximately 10 minutes or until edges are brown and cheese is melted.   

Apple Carrot Juice

Today I bring you a very basic juice recipe. It is great if you are a newbie to juicing (which I am) and aren't quite sure what all to put in your juices yet. I am planning on getting into more intricate juices, but for now, this one is great. It tastes just like apple juice and you have the added benefit of 2 servings of carrots. You know how the saying "An apple a day.....". If you are a newbie like me, or want to do a cheap and easy juice, try it out. You can always add more to it the next time! Enjoy!  

Apple Carrot Juice

Ingredients 

2 Apples, cut into a few wedges

6 ounces baby carrots (2 servings)

Juice all your ingredients together. :)

Banana and Peanut Butter Ice Cream

Do you have a sweet tooth but are trying to be healthy? Or, do you love bananas and are looking for another way to enjoy them? If you answered yes to either of these questions, than you must try this recipe from Two Peas & Their Pod. Whenever Kev goes out of town, I take advantage of it and make recipes that I know he won't eat (and are usually healthier too) and this was definatly one of them. Although it isn't his cup of tea, I absolutely loved it! It had the sweetness of ice cream, but far fewer calories, making it great for the waistline! The recipe listed is indicated to yield 4 servings. I served myself a serving and froze the rest for about a week. It was still amazingly perfect! This would be great to make in the spring or summer especially in a large batch for parties. For a more decadent treat, you could try adding cocoa powder or chocolate syrup of you like! Enjoy now or wait until it warms up!

Banana and Peanut Butter Ice Cream

Ingredients
4 large very ripe bananas
2 Tablespoons peanut butter

Peel bananas and slice into 1/2 inch slices. Arrange the banana slices in a single layer on a baking sheet. Freeze for at least 1-2 hours.

Once the bananas are frozen, place them in a blender and puree, scraping down the sides as needed, until the mixture is creamy and smooth. Add the peanut butter and pulse a few times to combine. Serve immediately for soft-serve ice cream consistency, but if you prefer harder ice cream, place in the freezer for a few hours and then serve.

*The "ice cream" will melts quickly so I prefer to put it in the freezer for a little bit.

A Few More Smoothie Recipes

You may recall last Thursday I posted some of the smoothie recipes I cycle through on a daily basis. Well, here are a few more to give you more of a variety! I usually have my smoothie packs pre-made in a freezer bag with everything but the protein powder and liquid. It makes it super convienient when you are in a hurry. Plus, it is helpful for those fruits (like bananas) that are very ripe to the point you need to eat it or throw it away. Just pop half or the whole banana into one of your smoothie packs and it will save it! If you don't like your fruits and veggies frozen, you can assemble your smoothie the night before in your blender and place it in the refrigerator the night before. The best part is there are endless possibilities. You can use numerous fruits, veggies, and liquids in your smoothies! Enjoy!

This smoothie is a no brainer. Strawberry and banana combinations have been around for quite some time, but I still thought I would share. Sometimes we don't see the easiest things in front of us to make. It tastes like strawberry with a hint of banana. Adjust the flavors to your liking! 

Strawberry Banana

1 cup strawberries

1 banana

2 handfuls kale

scoop of protein powder

8-12 ounces unsweetened almond milk

Blend all ingredients in your blender!

I had extra apples on hand and had never tried them in a smoothie before. I figured with the strawberries I wouldn't really taste it, but it tasted just like I was drinking my Granny Smith apple and I couldn't taste the strawberry at all. I didn't mind though, I love apples!

Apple Strawberry

1 apple, fresh

1/2 cup strawberries

2 handfuls kale

8-12 ounces unsweetened almond milk

scoop of protein powder

Blend all ingredients in your blender!

This smoothie (in the corner there) is my go to smoothie. It was the first one I ever tried to start my green smoothie kick. I buy bags of frozen blueberries and strawberries and assemble my packs in one sitting so they are really easy to grab and go. Some of the others you need the ingredients fresh, but not this one!

Strawberry, Blueberry, and Banana

1/2 cup strawberries

1/2 cup blueberries

1/2 banana

scoop protein powder

2 handfuls kale

8-12 ounces unsweetened almond milk

Blend all ingredients in your blender!