Fitness Crazed Foodie
Lover of all things food and fitness related
Not going to lie... a massive pile of loaded nachos with all the fix-ins is one of America's finest restaurant offerings. Buuuut it's also a bomb to the stomach and doesn't leave you feeling the greatest. My version has all elements you would want in nachos, but it is healthier and won't leave you feeling gross. This recipe is the meal-prepped version that I made for the week days, so it has 3-4 servings. It's also great for family dinners or a make-your-own nacho bar with friends!
3 large regular potatoes
1 large white onion
1 lb of 99% fat-free ground turkey
1 cup cherry tomatoes, halved
Salsa (no-sugar added)
Fat-free plain greek yogurt
Salt, pepper, paprika, cumin, red pepper flakes
Optional: part-skim mozzarella cheese, jalapeños
Preheat oven to 425. Roughly peel the skin off the potatoes, leaving some on, and slice thin. Place potato slices on a baking sheet lined with aluminum foil and sprayed. Add sea salt and pepper on top. Bake in the oven for about 20-25 minutes, or until golden brown and crispy. Since they are thin, they may burn quickly, so keep an eye on them!
Chop the white onion. In a sauté pan over medium heat, spray with cooking spray and onion. Cook until brown and caramelized. Remove onion from the pan and set aside on a plate. Spray the pan again with cooking spray and add ground turkey. Once browned, sprinkle on equivalent amounts of salt, pepper, paprika, cumin and red pepper flakes. Cook the meat fully in the pan.
Time to assemble the nachos!
Fill the base of your plate with roasted potatoes and add onions on top.
Add 1/4 of the ground turkey (about 4 oz) on top.
Add a handful of halved cherry tomatoes, a scoop of salsa, 2 tbsp of greek yogurt, 1/3 of chopped avocado.
Enjoy with a fork and knife, or get messy and dig right in!
Meal prepping salads can seem bland and unsatisfying, especially if you are making multiple servings to eat throughout the week. However, it's probably because you haven't found the right salad that does the mid-day trick.
I have found that this Shredded Brussel Sprout Salad is the perfect big-batch option to make on Sundays and toss with different proteins all week. It is flavorful, sweet, savory, and fiber-filled! Your taste buds will thank you for the combination of salty from the almonds, sweet from the grapes, tangy from the lemon, and nutritious from the greens. You're welcome.
1 big bag of shredded brussel sprouts (should have about 4-5 servings)
1 head of broccoli
1/4 cup lightly salted almonds (my favorite are Trader Joe's dry roasted 50% less salt)
1/2 cup red grapes
1/2 lemon, juiced
2 tbsp olive oil
1/2 tbsp balsamic vinegar
Steam the bag of brussel sprouts in the microwave for 3 minutes. Chop the head of broccoli and steam in a microwaveable bowl for 4 minutes once the brussel sprouts are done. Roughly chop the almonds and halve the grapes. Combine steamed greens with the rest of the ingredients and toss until well combined. Let the salad cool down before serving and storing in the fridge.
- grilled chicken
- sautéed tofu
- baked salmon
- garlic sautéed shrimp
- roasted cubed sweet potatoes
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!