Protein Packed Nachos

Now that the new Quest Nutrition chips are in stores, I finally got my hands on a couple bags so I could try them out. First up: sea salt and sour cream and cheddar.

I’m not a giant chip eater– I really only grab a few chips if there’s a bowl sitting in front of me at a party. Other than that, they are something I could definitely live without (…and pretty much do). Because of this, I didn’t really feel like just eating the protein chips straight out of the bag.

Unfortunately Fortunately, I was starving and I needed to throw something together quickly. Quest Nachos it was!

To Make: (1 serving)

You Will Need:
1 bag of Sea Salt Quest Nutrition chips
4 oz. ground meat of choice (I used 99% lean ground turkey)
1 oz. cheddar cheese (shredded or chopped very small)
1/4 of a red bell pepper
1 slice onion
1/4 cup sliced mushrooms
Shredded lettuce
4 cherry tomatoes
Hot sauce
Seasonings of choice (I used garlic powder, chili powder and cayenne pepper)

Before cooking

Before cooking

To Make:
Begin by preheating oven to 400 degrees.

In a large skillet, sauté meat with seasonings until halfway cooked. Add peppers, onion, mushrooms and stir occasionally until fully cooked.*

Empty bag of chips onto a baking sheet lined with foil and spread so they are flat.

Sprinkle 1/4 of the cheese over the chips.

Spoon meat mixture over top of the chips, spreading evenly.

Top with lettuce, tomatoes and the remainder of the cheese.

Bake for 10 minutes or until all the cheese is melted.

IMG_4710

*To cook my meat, I use a cast iron skillet. I add the meat and cover the bottom of the pan with water. I then add spices and cook most of the way, add in extras and cook until no pink remains.

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Chicken Salad Sushi

There’s a sushi place near my house that’s All You Can Eat everyday. It’s actually the best restaurant in the area and not just because you can stuff your face with sushi, sashimi and all the accompaniments (seaweed salad and edamame, please) but because everything is fresh, beautiful and absolutely delicious.

The only thing about eating there is that you have to be hungry enough to make it worth it. While reasonably priced for lots of special rolls, it’s not exactly cheap for an all-the-time kind of thing. Also, the magical experience doesn’t happen if you don’t eat a few appetizers, eat a few rolls, then maybe decide you’re feelin’ some more miso soup.

I was craving sushi the other day but didn’t have anyone to dine with at the time and I wasn’t quite hungry enough anyway. My practical side also reminded me that I had prepped chicken for the week and I needed to save money and eat it.

This isn’t so much a recipe as it is a “throw everything together” kind of thing but it works, and it’s delicious so it’s happening.
IMG_3972Chicken Salad Sushi (makes 2 sushi rolls):

1 piece grilled/baked chicken (this week, I prepped my chicken by rubbing it with a tiny bit of mayonnaise, seasoned with Mrs. Dash salt free seasoning and baked in the oven for about 25 minutes)
1 stalk celery
1/2 slice onion
1 tsp. mayonnaise (I used Hellman’s Canola Mayonnaise)
1/2 TBL. Franks Hot Sauce Ketchup*
1/4 of a cucumber, sliced into thin sticks
1/2 cup baby spinach
2 sheets nori
Small bowl of water

Begin by cutting chicken, onion and celery into small chunks. Place in food processor with mayo and ketchup and process until ground and sticking together (add more mayo/ketchup to taste/consistency if needed).

On one sheet of nori, arrange spinach leaves across the sheet about 1 inch from the bottom. Using your fingers or a fork, gently spread chicken salad on top of spinach.

Place cucumber sticks on top of chicken salad and press down lightly.

Beginning from the bottom, tightly roll nori over the filling and wipe across the sheet with a little water on your finger tip.

Continue rolling to the top and seal with a bit of water.

Repeat with second sheet of nori.

Slice using a sharp, wet knife.

*If you cannot find/don’t have hot sauce ketchup, you could probably use a little more mayonnaise and regular hot sauce.