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!

Turkey Burger Saturday!

It's turkey burger day again!

I tried something a little different today.  After making meatballs on Thursday, I had a bunch of leftover shredded zucchini.  I saved it because I didn't want it to go to waste, but I wasn't sure how to use it.  Then I had a stroke of genius- add it to the turkey burgers!  The meatball recipe used the zucchini to help keep the turkey moist, so I figured it would do the same in a burger.  

I mixed two turkey burger patties with about 1/2 cup of the shredded zucchini and some garlic powder, paprika, and cumin.  The zucchini definitely made the burgers juicy.  It also gave the burgers some more volume (aka bigger burgers) for not many added calories, which is always a plus. 

We had them with my new favorite side, a baked sweet potato with butter and garlic salt.  YUM!

Thai Style Meatballs

I realized that I haven't had Thai food since I moved in August, which is crazy.  My sister and I used to get takeout from our favorite Thai restaurant at least once a month.  Specifically chicken panang curry.  Yummm.  I haven't found a recipe for that yet, but I did stumble across this recipe for Thai Turkey Meatballs from iFoodReal.  

I halved the recipe for the meatballs but kept the same amount of sauce, mostly because I didn't want to waste the coconut milk.  Instead of making 14 meatballs, I made 16 slightly smaller ones so I could divide the recipe evenly into four servings.

I finally used the plate attachment on my food processor to shred the zucchini, and it actually worked really well!  Now I am going to have to find other ways to use it.

This recipe was absolutely delicious.  The meatballs were moist and the sauce was creamy.  What more could I ask for?

P.S. Check out this adorable bowl

I got for Christmas...

Love!