Here in the bustling city of Randburg (South Africa), Autumn is in full swing! All I want to do is hybernate and eat comfort food, not the best idea…
However, I am going to try *really hard* to not over indulge in all the warm delish foods, so to even things out, one high calorie and one low calorie supper idea!
Nachos with Chicken and Black Beans
12 g fat (6 g saturated)
500 mg sodium
We’ve never found a nacho worth recommending in the restaurant world. The sad truth is that the tortilla chips are rendered a helpless vessel for thousands of calories of cheese, sour cream, and oily ground beef. And besides, who wants to dig through soggy nacho detritus in search of a chip crisp enough to bring from plate to mouth? This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enough salsa and lime-spiked sour cream to keep your mouth watering.
6 oz tortilla chips (round chips are preferable)
1 can (16 oz) black beans, rinsed and drained
11/2 cups shredded Monterey Jack cheese (or Tussers)
1/2 red onion, diced
Juice of 2 limes
1/2 cup light sour cream
Chopped cilantro Salsa (either fresh or your favorite bottled salsa)
How to Make It:
* Preheat the oven to 425°F. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.
* Combine the lime juice, sour cream, and cilantro. Spoon over the nachos. Top with the salsa and jalapenos
Nachos with Chicken & Black Beans
BBQ Turkey Meatloaf Cupcakes, with Mashed Potato Frosting
Preheat oven to 400°F.
Line a mini-muffin pan with paper liners.
In a large pot of salted water, bring 2 potatoes, peeled and cut into 1-inch chunks, to a boil over medium-high heat. Cook potatoes until tender when pierced with a fork, about 20 minutes. Drain and return to pot, and mash until smooth.
In a skillet, heat 2 Tbsp olive oil over medium heat. Add 1/2 small onion, finely chopped, and cook until translucent, 2 to 3 minutes. Set aside.
In a large bowl, combine 3/4 cup coarsely crumbled corn bread and 2 Tbsp buttermilk. Let stand for 5 minutes, or until the liquid is absorbed.
Add the onion, 1 lb ground turkey, 1/4 cup barbecue sauce, 1 egg, and 2 Tbsp chopped fresh parsley and mix with clean hands.
Fill muffin cups with the turkey mixture.
Cut 2 thick-cut bacon slices crosswise into 1-inch strips. Top each cupcake with a bacon slice.
Bake until the bacon is crisp and the meat is cooked through, 20 to 25 minutes. Cool for 5 minutes.
Use a pastry bag or butter knife to “frost” each cupcake with the mashed potatoes.
Turkey Meatloaf Cupcakes with Mashed Potato Frosting