Turkey Enchilada Loaded Nachos

I am so excited to share that I am officially training for my first Half Marathon. It’s an exciting feeling but I know what lies ahead of me. It’s not going to be easy but it is certainly going to be rewarding and thrilling. I feel as if this is the beginning of something new. A beginning of a new addiction and hopefully many more races will follow. I am a week into my training, feeling great and having a sense of accomplishment. Excitement and exhaustion lies ahead.

Turkey Enchilada Loaded Nachos

Let’s talk about these loaded nachos. Ground turkey simmered in enchilada sauce makes an excellent addition and is much healthier too. I layered the nachos so that there is flavor in every bite. Refried beans, enchilada turkey and habanero cheddar cheese layered in whole grain tortilla chips, then topped with avocado, corn, tomato and jalapeño is football food made in heaven. This is a dish that will surely make your guests happy during the big game.

Turkey Enchilada Loaded Nachos

Being insane hot sauce addicts we can handle some pretty spicy sauces so naturally this entire skillet got smothered in one of our favorites. Hot sauce is a must with any nacho dish. I added hot sauce to the enchilada turkey and the refried beans as well. Of course you can adjust to your liking.

Turkey Enchilada Loaded Nachos

Turkey Enchilada Loaded Nachos

Have a delicious week! Eat, smile and be happy!

Turkey Enchilada Loaded Nachos

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 5 oz multigrain tortilla chips
  • 1 lb ground turkey
  • 1 tsp dry oregano
  • 10 oz can enchilada sauce (msg free and preferably organic or home made)
  • a few good dashes of your favorite hot sauce
  • ¾ cup habanero cheddar cheese
  • 7 oz (1/2 can) refried black or pinto beans
  • 7 oz (1/2 can) canned corn, drained
  • ½ avocado, cut into chunks
  • 1 medium tomato, chopped
  • handful cilantro, chopped
  • 1 jalapeño, sliced
  • 2 tbsp olive oil
Instructions
  1. Turn the oven on to broil.
  2. Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano, cook covered until the sauce reduces by third. Season with hot sauce. Remove from heat.
  3. Pour refried beans into a small sauce pot, allow to come to a simmer. Remove from heat.
  4. At the bottom of a cast iron skillet arrange half of the tortilla chips. Top with half of the turkey mixture, half of the refried beans and half the cheese. Arrange the rest of the tortilla chips on top. Once again top with the rest of the turkey, refried beans, corn and cheese.
  5. Broil until the cheese is melted, about 5 minutes. Keep an eye on it.
  6. Before serving top with jalapeño, avocado, tomato and cilantro.
  7. Enjoy with hot sauce.

Be Sociable, Share!
Share

Asparagus & Peas Made Simple

 “Positive thoughts generate positive feelings and attract positive life experiences”

Asparagus & Peas Made Simple

I am a naturally happy person but life can deliver tests and challenges upon us. How we learn to overcome and manage those challenges is up to us and our attitude.

A positive outlook is a major step for a happy life. The same goes for our bodies. What you eat translates to  your body and the way you feel. What you put inside your body reflects on your skin, energy and overall outlook on life.  When I eat better I feel better so I try to eat better all the time limiting my intake of sugar, fried or processed foods and cooking as much at home as I can. That gives me satisfaction all on its own.

Asparagus & Peas Made Simple

What helps me achieve my goals is simple dishes. I love recipes like this asparagus. Topped with eggs, peas and herb dressing this is an easy dish to prepare and eat, especially when served with salmon. Have I mentioned that I love salmon?! But you just have to try it for yourself and let me know what you think.

Asparagus & Peas Made Simple

If you’re eating healthy this is a three for one kind of meal. Dinner, leftover lunch (because it’s really good cold for lunch) and breakfast snack with extra hardboiled eggs. Have you ever tried a hardboiled egg with either ranch dressing or hot sauce for a snack? If you haven’t then here is your chance.

Asparagus & Peas Made Simple

Happy almost weekend my friends. Thank you for all your support, thank you for reading my blog but most of all, thank you for making my dishes. Love ya’ll!

Asparagus & Peas Made Simple

Rating 

Ingredients
  • 1 bunch of asparagus, end trimmed
  • 2 hardboiled eggs, chopped
  • a few shavings of parmesan
  • ½ cup frozen, thawed peas (or steam in a packet peas)
  • ⅓ cup fresh parsley
  • ½ cup fresh cilantro
  • 1 tbsp vinegar
  • pinch of salt
  • ⅛ cup olive oil plus 2 tbsp more for roasting
  • 1 garlic clove
Instructions
  1. In a blender combine parsley, cilantro, garlic, salt, vinegar and ⅛ cup of olive oil. Blend until chunky smooth.
  2. Preheat over to 400 degrees.
  3. Spread asparagus on a baking sheet, top with 2 tbsp olive oil and season with salt. Roast for 15 min. Cool and cut into 1 inch pieces.
  4. Stir in thawed peas. If using steamed peas prepare according to the microwave instructions.
  5. Add a little dressing, stir to coat. Top with eggs and parmesan cheese. Serve with extra dressing on the side.

 

Be Sociable, Share!
Share

Gorgonzola & Kale Chopped Salad with Green Goddess Dressing


SONY DSC

A good salad is an essential side to a well balanced dinner and I prefer mine with some substance to it. Lot’s of flavor with each bite is a must but the star is always the dressing. Green goddess dressing is my absolute favorite. The combination of herbs, garlic and creaminess from the sour cream and mayo is super. I can eat the stuff by the spoon full all on its own.

SONY DSC

Smooth, creamy and vibrantly green this dressing is a recipe each cook should have in their recipe box. There are so many variations, my favorite includes parsley, cilantro and lots of dill. Ever since discovering the Grape Seed Oil Vegenaise I have abandoned mayo all together. It’s so delicious and takes this dressing to another level.

SONY DSC

The creamy gorgonzola crumbles and spicy-salty pepperoncini peppers compliment the coolness of the cucumber and the sweetness of cherry tomatoes. Topped with green goddess dressing it is just out of this world good.

If you prefer to make this salad into a meal of its own I suggest pairing it with shrimp like my Simply Succulent Grilled Shrimp or grilled thinly sliced steak. For a vegetarian version roasted chickpeas make a wonderful addition.

SONY DSC

I’m sad the weekend is over. I seriously enjoyed the lazy Sunday of lounging on the couch.

Green Goddess Dressing

Rating 

Prep time: 

Total time: 

Ingredients
  • ¼ cup fresh italian parsley
  • ¼ cup fresh cilantro
  • ¼ cup fresh dill
  • 1 garlic clove
  • ¼ cup light sour cream
  • ¼ cup Grapeseed Oil Vegenaise (or mayo)
  • 1 tsp lemon juice
  • ¼ tsp salt (or more if needed)
Instructions
  1. Blend all ingredients in a blender until well combined.
  2. Refrigerate until ready to use.

Gorgonzola & Kale Chopped Salad with Green Goddess Dressing

Rating 

Prep time: 

Total time: 

Ingredients
  • 3 kale leaves, washed and chopped
  • 1 cup romaine, chopped
  • ¼ cup sliced pepperoncini, drained
  • ¼ cup gorgonzola
  • ½ english cucumber, chopped
  • ¼ cup cherry tomatoes, halved
  • 1 carrot, julienned (subsequently you can use the vegetable peeler to create thin ribbons)
  • green goddess dressing, recipe above
Instructions
  1. In a large salad bowl gently massage chopped kale to slightly soften. Combine with romaine.
  2. Top with pepperoncini, cucumber, tomatoes, julienned carrot and gorgonzola crumbles.
  3. Serve with green goddess. Enjoy!

 

 

Be Sociable, Share!
Share