Easy Bell Pepper Nachos

As I've said before I can eat tacos, nachos, taquitos, burritos...... etc every single night of the week if I could. However, I know that those things aren't always the healthiest choices. If you're looking for a healthy nacho recipe, look no further. These are loaded with veggies, and you won't even miss the chips (and if you do, I have a hack for that at the end of the recipe). 



Bell Pepper Nachos

Ingredients
  • Olive oil cooking spray
  • 1 medium onion, chopped 
  • 8 oz (½lb) lean, ground turkey 
  • 1 ½ cup cauliflower rice
  • ½ cup black beans
  • 3 tsp taco seasoning blend 
  • ¼ cup water
  • 2 medium bell peppers (orange and yellow are our favorites), sliced into one-inch wide slices. 
  • ½ cup salsa 
  • ¼ cup cheddar
  • 4 tbsp greek yogurt, divided (optional) 
  • 2 tbsp cilantro, chopped & divided (optional)
Instructions
  • Slice bell peppers into one-inch wide slices and arrange them on a plate. These will be your "chips".
  • Heat large skillet over medium-high heat. Spray evenly with cooking spray. 
  • Add ground turkey and onion and cook through, until meat is browned. 
  • Add in cauliflower rice and black beans, stir to combine 
  • Season with taco seasoning and stir until well seasoned. 
  • Add taco seasoning blend and water. Mix well; cook, stirring frequently, until water evaporates.
  • Make sure everything is heated through 
  • Transfer meat, cauliflower rice, and beans to the top of your bell pepper "chips". 
  • Divide salsa, cheddar, greek yogurt, and cilantro and top each nacho dish. 
  • Enjoy!

We love this meal, it's a great and healthy alternative to super cheesy nachos. IF you can't live without the crunch of chips. Cut two six inch corn tortillas into triangles, spray with olive oil cooking spray, and bake in a 425°F oven for 7-10 minutes (flipping at 5 minutes in). These chips are a little more friendly than the ones you'll find in the store. 

Spaghetti Squash Lasagna Bowl

This dinner is to die for! I am not a huge lasagna lover in general, but I love this. There is no meat and it swaps out big noodles with spaghetti squash. Veggies, sauce, and cheese. Yes, yes, yes!



Ingredients
  • Nonstick cooking spray (olive oil spray is great!) 
  • 1 tbsp olive oil
  • 2 tsps minced garlic 
  • salt and pepper to taste
  • 1 large or 2 small spaghetti squashes 
  • 3 cups natural marinara sauce
  • 2 1/2 cups of part-skim ricotta cheese
  • 1 cup grated parmesan cheese
  • chopped basil, to taste 
Instructions
  • Preheat oven to 425°F 
  • Line a large baking sheet with parchment paper 
  • Cut spaghetti squash in half lengthwise and remove seeds
  • Drizzle inside of spaghetti squash with olive oil and season with salt, pepper, and minced garlic 
  • Place spaghetti squash, cut side down on parchment paper. Bake for 45 minutes, until tender
  • Remove cooked spaghetti squash and reduce oven temperature to 350°F
  • Scrape spaghetti squash into "noodles" 
  • Lightly coat 9x13" baking pan with cooking spray
  • Evenly layer half of the spaghetti squash in the bottom of the pan, layer with half marinara sauce and half of the ricotta cheese. Repeat with a second layer 
  • Evenly top with parmesan cheese
  • Bake for 30 minutes, until bubbly and golden brown around the edges 
  • Scoop into a bowl and garnish with chopped basil 

Sinfully good without weighing you down. Can't wait to hear your thoughts!

Simple Pear Salad

This pear salad is easy, filling, and cravable. It's been on our menu since we whipped it up for our family over the holidays. It's also now a quick and go-to lunch option for both Nate and me since we're teachers and pack our lunches daily. I love it and could definitely eat it every day! 


Simple Pear Salad, Serves 2
Ingredients

  • 6-8 cups of spring mix 
  • 1 large pear, chopped
  • 1 large cucumber, sliced
  • 1 grilled chicken breast, chopped
  • 4 tbsp feta cheese
  • 4 tbsp dried cranberries 
  • 4 tbsp raw sunflower seeds
  • 4 tbsp dressing of choice (we love Trader Joe's Champagne Pear Vinaigrette!)

Instructions

  • Place 3-4 cups of spring mix in a large salad bowl
  • Chop pear into cubes and add it to the spring mix 
  • Slice and chop cucumber (I chop the slices into quarters), and add to the bowl 
  • Chop grilled chicken breast and add to the salad
  • Top with feta, dried cranberries, and sunflower seeds
This salad honestly couldn't be easier to throw together. You can substitute rotisserie chicken for the grilled chicken breast, which makes it even easier! The recipe above is for two people. I normally divide the ingredients as I go because it makes it easier to keep track of what I'm eating. The Champagne Pear Vinaigrette from Trader Joe's is delicious and only has 50 calories per serving. I usually dilute my 2tbsp serving with a splash of water. This allows the dressing to cover more surface area of the salad and it doesn't take away from the flavor. Enjoy friends!