April 28, 2017

Guilt Free Fajita Seasoned Nachos #RecipeMakeover

It's nacho night tonight but I decided to make these nachos guilt free by changing some unhealthy ingredients to cut calories and fat! For these Guilt Free Fajita Seasoned Nachos I use lean ground turkey, black bean hummus, low fat cheese and sour cream, and I make my own flavor packed Fajita Seasoning.  The flavor and taste is still there but it is much healthier! You are going to love this #RecipeMakeover meal! 
It's the last day of Recipe Makeover week!
I have enjoyed sharing my healthy versions all week of some of my favorite comfort food recipes. 
Scroll down to see today's Recipe Makeover recipes posted by all the participating food bloggers.

Ingredients:

  • 20-24oz pkg ground lean turkey
  • 10oz bag whole wheat or baked tortilla scoops style chips
  • 1 cup black bean hummus {or sub black bean dip}
  • 1/2 cup salsa
  •  1 1/2 cups low fat cheddar cheese, shredded
  • 1/2 cup sliced black olives
  • 1/2 jalapeno pepper, thinly sliced
  • 2 tbsp cilantro, chopped for garnish
  • 1/4 c fat free sour cream {or sub plain Greek yogurt}
  • 1 tbsp Fajita seasoning
For the Fajita seasoning: 
  • 1 tbsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/2 tsp salt
  •  1 tsp paprika
  • 1 tsp brown sugar
  • 1/4 tsp cayenne {optional}

Directions:

  1. Preheat oven to 425 degrees.
  2. Line a large baking sheet with aluminum foil.
  3. Pour the bag of tortilla chips on top and spread out on the baking sheet. 
  4. Meanwhile, add ground turkey to a large skillet over medium heat.
  5. Cook and crumble until no longer pink.
  6. Add 1 tbsp Fajita seasoning and toss to coat. Remove from heat.
  7. Spoon the cooked turkey over the chips.
  8. Next drizzle black bean hummus, I used Bush's brand, on top.
  9. Then sprinkle on sliced olives.
  10. Sprinkle shredded cheese evenly on top.
  11. Bake for 5-6 minutes, until everything is warmed through and the cheese is melted. 
  12. Remove from oven and drizzle with salsa, sour cream and top with chopped cilantro.
  13. If you like heat, add thinly sliced fresh jalapenos on top too!
  14. Serve right away potluck style or scoop on to plates.

For the Fajita seasoning: 
  1. Add all ingredients to a small bowl and stir to combine. 
  2. Reserve 1 tbsp seasoning for the nachos and pour the remaining in a mason jar or container with a lid. 
  3. Seal and store for up to 3 months. 
 Add ground turkey to a large skillet over medium heat.
Cook and crumble until no longer pink.
I use multigrain scoops style tortilla chips or baked tortilla chips
 instead of the fried white corn tortilla chips. 
Line a large baking sheet with aluminum foil.
Pour the bag of tortilla chips on top and spread out on the baking sheet. 
I mix up my own homemade fajita seasoning.
 You use basic spices in your pantry and cut out all those additives!
Add 1 tbsp Fajita seasoning to the cooked ground turkey. 
Toss to coat and then remove from heat.
Spoon the cooked turkey over the chips.
Next drizzle black bean hummus {or black bean dip} on top.
 My whole family, especially my kids, loves hummus. I like to make this 
black bean hummus by Bush's brand. 
Now sprinkle sliced olives on top. 
Sprinkle with cheese. I use between 1 cup and 1 1/2 cups. 
Bake at 425 degrees. Bake for 5-6 minutes, 
until everything is warmed through and the cheese is melted. 
Drizzle the nachos with salsa.
Then add fat free sour cream .
I like to add chopped cilantro and thinly sliced jalapeno too.
 Serve right away potluck style or scoop on to plates.

Check out more of today's #RecipeMakeover creations here: 



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April 27, 2017

Cauliflower Fettuccine Alfredo #RecipeMakeover

Today I am sharing another healthy Recipe Makeover creation. I found this recipe a few years ago in on of my cookbooks and can't get enough of it! This rich and delicious Fettuccine Alfredo is made with cauliflower in the sauce along with whole wheat pasta and low fat milk and cheese. Cauliflower Fettuccine Alfredo is a filling meal on it's own or top with sauteed chicken, shrimp, or veggies. 
You are going to love this healthy twist on a comfort food classic!
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April 25, 2017

Shredded Brussels Sprouts Salad with Maple Vinaigrette

Who said salads have to be plain and boring? 
I love using thinly sliced Brussels sprouts and flavorful toppings to make this Shredded Brussels Sprouts Salad then adding homemade Maple Vinaigrette to jazz it up!
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April 24, 2017

Healthy and Hearty Breakfast Casserole #RecipeMakeover

It's #RecipeMakeover Week! All week long I am sharing some of my favorite comfort food dishes- made over and made healthier! This Healthy and Hearty Breakfast Casserole features sweet potato, spinach, and lean turkey baked together with eggs and low fat cheese.
 It's a crowd pleaser for sure!

Scroll down for my recipe along with the other bloggers' #RecipeMakeover creations and a $200 prize giveaway!

Recipe Makeover Logo Square 
 This week, I've joined forced with 40+ of my food blogger friends to present #RecipeMakeover. During this week, we'll all be sharing our favorite better-for-you alternatives to unhealthy dishes. Follow along on any of the blogs below or with the hashtag on social media to find nutritious dishes that are packed with flavor.

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April 22, 2017

Fresh Strawberry Poke Cake

Poke Cakes are fun to make and a delicious chilled dessert for hot summer days!
 This version features fresh strawberries and creamy whipped topping.
All you need are 5 simple ingredients to make this crowd pleasing cake!

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April 20, 2017

Rainbow Fruit Platter with Marshmallow Cloud Dip

As a Mama with two kiddos under 5, I try to come up with clever way to get them to eat their fruits and veggies. We call broccoli "trees" and add spinach to our eggs and pasta. My girls like most fruit but I thought as a special treat I would make them this Rainbow Fruit Platter with Marshmallow Cloud Dip. 
No surprise here, it was a hit and they gobbled it right up. We first had it on St Patrick's Day and I have since made it again for a spring time treat. This would be fun served at a picnic, potluck, birthday party, and for a holiday appetizer platter. 

Ingredients:

  • 1 7oz. jar Marshmallow creme
  • 1 8 oz. package cream cheese, softened 
  • 1/2 tsp vanilla 
  • assorted colorful fruit, peeled and sliced

Directions:

  1. For the dip: add the marshmallow creme and cream cheese to a medium bowl.
  2. Using a mixer, mix until smooth. 
  3. Add vanilla and use a spatula to stir and incorporate.
  4. Chill until ready to serve.
  5. Place the cut fruit on a platter in the shape of a rainbow. I used ROYGBIV for the rainbow colors. My fruits of choice: strawberries, oranges, mangos, bananas, kiwi, blueberries, grapes.
  6. Add the chilled dip to two small bowls. I use a ice cream scoop to give the dip a rounded "cloud" shape. 
  7. Place the bowls of dip on either side of the fruit rainbow and serve. 


I love that this dip contains only 3 ingredients and can be whipped up in minutes!
For the dip: add the marshmallow creme and cream cheese to a medium bowl.
Using a mixer, mix until smooth. 
Add vanilla and use a spatula to  stir and incorporate.
Chill until ready to serve.
My favorite sous chef! 
Wash and prep all the fruit. 
Place the cut fruit on a platter in the shape of a rainbow. I used ROYGBIV for the rainbow colors. My fruits of choice: strawberries, oranges, mangos, bananas, kiwi, blueberries, grapes.
Add the chilled dip to two small bowls.
 I use a ice cream scoop to give the dip a rounded "cloud" shape. 
Place the bowls of dip on either side of the fruit rainbow and serve. 
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