The big game is coming up and you are having a party – what to serve? How about some healthier snack options?
Lori’s Healthified Chicken Nachos
Serves 2 (just double or triple recipe for more servings)
2 boneless, skinless chicken breast halves
2 tab. Fajita seasoning
1 ounce lime juice
1 cup shredded romaine lettuce
2 roma tomatoes, seeded and diced
½ bell pepper, chopped
½ cup cheese sauce
½ cup guacamole
½ cup of salsa (I use salsa from a local favorite restaurant)
2 Servings Organic Corn Tortilla Chips (baked) I love the Fresh Market brand
Slice chicken breast in strips and put into a skillet lightly sprayed with olive oil. Add lime juice and fajita seasoning, stirring to coat chicken. Cook until chicken is done.
Layer chips on individual plates. Next, layer on chicken strips, drizzle with cheese, dollop on guacamole and salsa. Then top with tomatoes, green peppers and lettuce. (Really, you can add the layers in any order you like)
2 small (or 1 medium) sweet potatoes
1/2 cup red-wine vinegar
Stevia or honey to taste
2 black peppercorns
1 medium onion, sliced
4 whole wheat tortillas
2 small (or 1 medium) chicken breasts, cooked and cubed
2-3 cups baby spinach
1/2 cup shredded part-skim mozzarella
2 teaspoons olive oil
Microwave potatoes on high until tender (about 10 minutes). Split cooked potatoes open with a knife and allow to cool.
In a small saucepan, combine vinegar, sweetener, and peppercorns; bring to a boil and stir.
Place onion slices in a medium bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
Remove flesh from sweet potatoes, transfer to a bowl, and mash with a fork, adding salt and pepper to taste. Divide potato filling between 2 tortillas. Top each tortilla evenly with spinach, pickled onions, cooked chicken, and 1/4 cup cheese.
Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadilla.
Cut into quarters and serve with salsa and plain Greek yogurt.
1 skinless, boneless chicken breast half, shredded or cubed
2 tablespoons diced red bell pepper
1/4 cup frozen corn kernels
1/3 cup black beans, rinsed and drained
2 tablespoons julienned spinach, ( I use fresh)
2 tablespoons diced jalapeno peppers
1/2 tablespoon cumin
1 tablespoon minced cilantro (more or less to taste)
1/2 cup shredded lite Monterey Jack cheese
4-5 (6 inch) whole wheat tortillas
Mix ingredients in a bowl, spoon mixture into warmed tortillas, fold ends in and roll, place folded side down on baking sheet, mist with sunflower oil (I have an pump sprayer), bake in a 425 deg. oven for 15 min. or until crisp.
I didn’t dip these into anything. However, if you want to make a version of their Avocado Ranch dipping sauce, try this recipe from Favorite Copycat Recipes
Buffalo Chicken Meatballs
Recipe donated by Clean Living Recipes
1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped I used some dried parsley
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
Favorite wing sauce
Preheat oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total. I used my scoop and got more.
Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, heat your favorite wing sauce in a large skillet over medium heat. Toss the baked meatballs in the hot sauce to coat. Use toothpicks to pierce the center and place on a serving tray with raw veggies and healthy dip.
2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut oil, melted
1/2 cup agave nectar or honey
1 tablespoon vanilla extract
1/2 cup dark chocolate chips
1 tbsp orange zest
Preheat oven to 350F
In a large bowl, combine almond flour, salt and baking soda. In a medium bowl combine oil, agave and vanilla. Stir wet ingredients into the almond flour mixture until thoroughly combined. Fold in chocolate chips and orange zest.
Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten. Bake for 7 to 10 minutes, until lightly golden. Cool cookies on the baking sheets for 20 minutes, then serve.
Chocolate Peanut Butter Protein Brownies
1 cup Oat Flour (I ground oats finely in a food processor)
2 scoops Chocolate Whey Protein Powder
½ tsp. Baking Soda
¼ tsp. Salt
3 tbsp. Baking Cocoa
4 Egg Whites
¼ cup all natural peanut butter
½ cup Splenda (I used 1/4 cup real sugar)
¼ cup applesauce
4 oz non sweetened almond milk
1 tsp. espresso powder (optional)
I also added chopped walnuts in half after pouring into the pan.
Preheat oven to 325 degrees.
Mix ingredients together in a large bowl.
Spray cooking dish (I used an 8×8 glass pan) with a non-stick butter spray or olive oil spray and add batter to dish.
Bake for 20-25 minutes.