Sweet Potato Nachos

Recently I saw a picture on Pinterest of nachos that used sweet potato chips instead of tortilla chips...but there was no recipe.  So I decided to try and create my own!

First, I made some sweet potato chips.  I don't have a mandolin so it was quite a difficult task.  Plus the potatoes I bought were gigantic and basically impossible to cut.  So my chips were a little uneven/oddly shaped.  

I thinly sliced the potatoes and laid them in a single layer on baking sheets lined with parchment paper.  Then I sprayed them with olive oil and sprinkled with salt & paprika.  

I put them in a 400 degree oven for 12 minutes, then flipped them and cooked for another 12 minutes.  After 24 minutes some of the potatoes were turning brown so I took those out and set them aside, and let the bigger pieces cook for about 10 more minutes.  (Next time I make these I will probably cook them longer at a lower temperature- I had a few chips burn and a lot of chips that didn't get crispy enough.)

While the chips cooked I cooked 1/2 lb of ground turkey.  

I seasoned it with homemade taco seasoning (recipe via The Girl Who Ate Everything).

To make the nachos, I put the chips on a plate and topped them with the ground turkey and a little bit of reduced fat Mexican style shredded cheese.

My sister also made Chipotle's Guacamole recipe to go with our nachos.  It was fantastic!

Despite the half-burned, half-soggy sweet potato chips, it was a perfect Friday night dinner!

Comfort Food Cravings

I have been craving comfort food the past few days.  It probably has something to do with the snow storm we had yesterday.  Cold weather always makes me want a bowl of something cheesy and full of carbs.  Lucky for me it was my day to make the meal plan and shop for the week, so I could pick something to satisfy my craving.  I chose Spaghetti Squash Alfredo from Food Doodles.  This is one of my favorite dinners to make.  At one point it was on my menu every week!  I love it because it feels so indulgent but I don't feel guilty since the vehicle is a vegetable instead of pasta!

Look at that beauty!

A few things I do differently with the recipe:
1. I cook my spaghetti squash at 450 degrees for 35-45 minutes.  After cutting it in half, I spray it with some olive oil and sprinkle with some salt and pepper (using my new Misto set I got for Christmas, thanks Mom!).  

Then I place it cut side down on a baking sheet, no water needed.

2. I leave out the cream cheese.  Even though I used to add it, I forgot to buy it once.  When I left it out and didn't notice any difference, so I decided not to add it anymore. 

3. Instead of pouring the sauce into the spaghetti squash halves, I just scoop the squash right into the pot with the sauce.  The first time I made this I didn't cut the squash evenly so I decided just to combine it all together and then divide.  Also, since I'm not a patient person, I didn't want to pour it back into the boats and then broil, so I just served it as is.

Served with a side of broccoli and a sprinkle of garlic salt...heaven! 

In other news, I have been keeping up with the BodyRock 30 Day Challenge.  I have completed every day so far and I am super proud of myself.  I'm starting to feel stronger, though the workouts are still kicking my butt!  I can't wait to see what the next week brings! :)

Pizza Night!

Ah, another pizza recipe.  I do love pizza. :) Tonight I made a pepper and mushroom pizza on a cauliflower crust.  I like making a cauliflower crust for a few reasons.  First, it's a great way to get in some extra veggies.  Second, homemade pizza dough is a lot of work and I don't have the right equipment (like a rolling pin or pizza stone).  And third, it's a great way to save on some calories if you do it the right way.  Most recipes for cauliflower crusts have like 2 cups of cheese which sort of defeats the purpose of making it healthier.  However, I found this recipe from The Detoxinista that only uses 1/3 cup of goat cheese and an egg to hold the crust together.  This is the second time I've followed this particular recipe, and it is definitely better than the first one I tried (that had way more cheese).

Here's what you'll need:

1 Cauliflower Pizza Crust (via The Detoxinista)
10 tablespoons pizza sauce
1/2 cup part-skim mozzarella cheese
1 teaspoon olive oil
4 to 5 baby portabello mushrooms, sliced
1/2 red pepper, sliced

1. Make the pizza crust.

Making the cauliflower rice

The "dough"

The key to making this crust so good is definitely ringing out the water.  The first time I made this, I burned my hands when ringing out the water.  So I learned from my mistakes.  After draining the cauliflower, lay it out on a towel and let it cool for a few minutes.  This way, when you squeeze out the water and it gets all over your hands, it won't still be boiling hot.  You're welcome. :)

2. While the crust cooks, heat the olive oil in a pan over medium high heat.  Add the mushrooms and sautee until golden, about 5 minutes.
3. Remove the crust from the oven.  Top with the sauce, cheese, and vegetables.
4. Put the pizza back in the 400 degree oven for 5 to 10 minutes, until the cheese is melted.  Slice and serve immediately.




























I served with a salad (romaine, fat free feta, organic italian dressing) to round out the meal. 

English Muffin Pizzas!

I made some delicious english muffin pizzas for dinner last night!

Here's what I used:

2 Ezekial Sprouted Grain English Muffins
1/2 cup tomato sauce (I use Muir Glen brand pasta sauce)
1/2 cup part-skim shredded mozzarella cheese
Turkey pepperoni
Sliced onions and peppers

1.  Split the english muffins in half and toast until crispy.
2.  Spread 1/8 cup of sauce on each english muffin half.
3.  Sprinkle 1/8 cup of cheese on top of the english muffins.
4.  Top with pepperoni slices, peppers, and onions.
5.  Place under the broiler for a few minutes, until the cheese melts.

This recipe is super easy to adapt to any tastes.  I (accidentally) bought finely shredded mozzarella cheese but it ended up working out really well.  The Ezekial english muffins were really good as a pizza crust.  We ate them with a Caesar salad.  

A perfect Sunday meal :)