Healthy Nachos

Going low carb can be a real challenge. I find it especially hard to eat healthy during football or parties. We just love party snacks but you know as well as I do that they can be awful for you! I’m still adjusting but for now these nachos will work great in a pinch! Believe it or not, the bell peppers make a great substitute for a chip. Let’s be honest though – it’s still not a chip. I really liked the light and crisp taste though. Plus I could eat a lot more without feeling guilty about it! I did made my husband some with tortilla chips though – not everyone is excited about finding a low carb, clean, appetizer like I am : ). Makes enough for about 4-6 servings depending on if you are serving as an appetizer or a meal.

3-4 bell peppers, seeded and cut into 2” chunks

1 can beans, drained and rinsed (our favorites are black beans or cannellini beans)

2 medium tomatoes, diced

½ cup corn

½ cup jalapeno peppers, seeded and finely chopped

1 avocado, chopped

¼ cup green onions chopped

½ cup shredded cheese (we used dairy free)

Salsa, sour cream, etc for additional toppings

Heat oven to 400°F. On a large baking sheet sprayed with olive oil, line bell peppers in a single layer. Spread evenly over peppers the beans, corn, tomatoes, peppers. Top with cheese and bake for about 10 minutes or until cheese is melted. Remove from oven and top with avocadoes, green onions and additional toppings if desired. Serve immediately. 

Sweet Potato Skins

For Christmas this year, my mother-in-law made these great looking little potato skins for an appetizer. They were just potato skins, stuffed with bacon, cheese and onions. I of course couldn’t eat them because of the cheese and onions so I decided to make my own! We don’t eat a lot of white potatoes and I’m currently on a non-dairy diet so I modified this quite a bit. They turned out really great though. They would be perfect for a game day snack or party food. Plus they are made with more natural ingredients so you don’t have to feel as guilty for eating them! This makes 8 potato skins.

4 small sweet potatoes

1 Tbsp olive oil

5 slices of turkey bacon, diced

½ cup shredded cheese (I used Daiya DF cheddar)

1 Tbsp chives

1 Tbsp coconut sugar

Paprika

Garlic salt

Black pepper

• Bake sweet potatoes as desired, oven or microwave, until just cooked. Cut baked potatoes in half, lengthwise and carefully scoop out insides, leaving about ¼ inch layer of potato in shell. 
• In a large skillet, cook diced bacon pieces until cooked through. 
• On a large baking sheet, lay potato shells and brush with olive oil. Sprinkle coconut sugar, chives, paprika, salt and pepper onto potatoes. 
• Sprinkle turkey bacon inside potato shells and top with shredded cheese.
• Bake at 450°F for about 15 minutes or until shells are crispy and cheese is melted. Serve with ranch or sour cream. 

BBQ Turkey Meatballs

Looking for a game day appetizer or even a holiday appetizer?? Try these little meatballs. They are quick and easy to make plus contain less fat and sugar than typical BBQ meatballs. Using a homemade BBQ sauce is also a good switch if you are watching your nutrition. This makes about 24 meatballs

1 lb ground turkey

1/3 cup GF bread crumbs
1 tsp paprika
1 tsp garlic, minced
½ tsp sea salt
½ tsp black pepper
½ tsp cumin
1 cup BBQ sauce

• In a large bowl, combine turkey, bread crumbs, paprika, garlic, salt, pepper and cumin. Using your hands, mix together until ingredients are well combined. U
• sing a cookie scoop, scoop meat mixture into balls and place into a greased muffin tin. This helps the meatballs keep their shape and also makes it pretty easy.
• Bake meatballs at 350°F for about 20 minutes or until meat is cooked through. In a large saucepan, combine cooked meatballs and BBQ sauce and cook for about 10 minutes. You can also but the sauce and cooked meatballs in a crock pot to keep warm if serving for a large group. 

Smoked Chicken Antipasto

My husband hates olives – with a passion. Therefore, I don’t make many things with them but I love antipasto! Sometimes I just make a little bit for myself since I know no one else will eat it. This is a different take on the traditional version but it’s still delicious! Instead of using salami or pepperoni, I added some leftover smoked chicken and it worked great. Serve this as a side dish or it is also good on crackers or pita chips. Makes about 1 cup.

¼ cup cooked chicken, diced

¼ cup kalamata olives, sliced
¼ cup artichokes, chopped
¼ cup roasted red peppers, chopped
½ tsp white wine
1 tsp Italian dressing (I’ve used red wine vinaigrette also)

• In a small bowl, combine chicken, olives, artichokes, and peppers.
• Pour wine and dressing over mixture and stir until combined.
• Refrigerate at least 30 minutes before serving.

Shrimp Dip

This appetizer is my husband’s favorite. He requests it for every get together. It is so simple to make and actually tastes better the next day so it is a perfect make ahead dish. His step-mother actually gave me the original recipe, which I have modified quite a bit to fit our dietary needs. It is my go to dish for work parties or holiday get-togethers. Make this the night before, grab a box of crackers (or make your own gluten-free crackers J) and you will be set!

1 8oz package of cream cheese, softened (or use fat-free or dairy free)

1 cup sour cream or greek yogurt
½ cup mayonnaise (or more yogurt)
1 small can (5 oz) tiny shrimp
4 green onions, finely chopped
1 tsp garlic salt
1 tsp black pepper
½ cup shredded cheddar cheese (or soy cheese)

• Mix together cream cheese, sour cream and mayo.
• Add in shrimp, onions, salt, pepper and shredded cheese.
• Mix until well combined. Refrigerate at least two hours before serving.

Cold Veggie Ranch Pizza

This dish makes a perfect appetizer or even a light dinner/lunch. A girl that I work with makes this dish anytime we have a “food day” and I love it. She uses Pillsbury croissants for the crust and bottled ranch dressing but otherwise, my recipe is pretty much the same. Feel free to substitute the vegetables you like for the ones I’ve listed. My kids (and husband) love this plus it’s a good way to get the kiddos to eat their share of vegetables without too much fuss.

1 pizza crust dough (I made my own gluten free from a mix)

½ cup ranch dressing (You can use salad dressing, make your own or use those ranch “dip” mixes)
½ cup broccoli, finely chopped
½ cup carrots, finely chopped
¼ cup tomatoes, finely diced
½ cup romaine lettuce, finely chopped
¼ cup green onions, finely chopped
¼ cup shredded cheddar cheese (if desired or tolerated)

• Bake pizza crust according to package directions. If you are using croissants, just roll them out onto a baking sheet like a crust. You could also cut some time out and use a pre-made pizza crust. Let the pizza crust cool completely.
• Once cooled, spread the ranch dressing or dip over the pizza crust. Layer on the veggies as you wish. We don’t really care how pretty it is, we just threw everything together and put it on the crust.
• Sprinkle with cheese if you’d like and enjoy!