Saving Scott's Sanity
I found a recipe, in the new weight watchers cookbook that I just bought, that I thought that you would really enjoy. Sorry Krista i don't know what any of your favorites are. I do know that Scott has Whined many times about not being able to eat this favorite.
NACHOS GRANDE
1 tsp canola oil
1 cup cooked or rinsed drained canned red kidney beans
1/4 lb lean ground turkey breast
1 small onion, finely chopped
1 (14oz) can diced tomatoes with chillies
2 tsp mexican seasoning mix
1/4 tsp salt
6 oz reduced fat restaurant style tortilla chips
3/4 c shredded reduced-fat cheddar cheese
12 pitted small black olives, sliced
1/4 c sliced pickled jalapeno peppers, drained
1/2 c fat free sour cream
1. Preheat oven to 4508F. Spray baking sheet with non stick spray.
2. In a large nonstick skillet over medium-high heat, heat the oil. Stir in the beans, turkey and onion. Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, mexican seasoningg, and salt: cook until thickened, about 5 minutes. Remove from heat and keep warm.
3. Spread the tortilla chips on the baking sheet. Sprinkle with the sheese, olives and jalapeno peppers. Bake until the cheese just melts, about 5 min. Transfer the nachos to serving platter. Top with the turkey mixture and sour cream and serve at once.
Per serving ( 1 1/4 cups) 204 cal, 4 g Fat,2 g Sat Fat, 0 g Trans Fat, 17 mg Sod, 29 g carb, 4 g Fiber, 13 g Protein, 141 mg calcium
POINTS value: 4
Hopefully you enjoy!!!
NACHOS GRANDE
1 tsp canola oil
1 cup cooked or rinsed drained canned red kidney beans
1/4 lb lean ground turkey breast
1 small onion, finely chopped
1 (14oz) can diced tomatoes with chillies
2 tsp mexican seasoning mix
1/4 tsp salt
6 oz reduced fat restaurant style tortilla chips
3/4 c shredded reduced-fat cheddar cheese
12 pitted small black olives, sliced
1/4 c sliced pickled jalapeno peppers, drained
1/2 c fat free sour cream
1. Preheat oven to 4508F. Spray baking sheet with non stick spray.
2. In a large nonstick skillet over medium-high heat, heat the oil. Stir in the beans, turkey and onion. Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, mexican seasoningg, and salt: cook until thickened, about 5 minutes. Remove from heat and keep warm.
3. Spread the tortilla chips on the baking sheet. Sprinkle with the sheese, olives and jalapeno peppers. Bake until the cheese just melts, about 5 min. Transfer the nachos to serving platter. Top with the turkey mixture and sour cream and serve at once.
Per serving ( 1 1/4 cups) 204 cal, 4 g Fat,2 g Sat Fat, 0 g Trans Fat, 17 mg Sod, 29 g carb, 4 g Fiber, 13 g Protein, 141 mg calcium
POINTS value: 4
Hopefully you enjoy!!!
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