Taylorsville NCAA fans will be enjoying March Madness on the big screen. You can induldge and avoid the guilt of overeating by making some healthy, low fat, snacks to enjoy and share with friends. Living with a digestive disease such as Diabetes, Pancreatitis, IBS, or Acid Reflux often leave you at a disadvantage when you check out the buffet table. Adversely, introducing your friends and family to your new lifestyle will often result in a resounding vote of confidence as they try this delicious offering and shock when they learn that it is low fat and healthy!
March Madness Macho Nacho Dip
Ingredients:
• 8 oz yogurt cheese
To make yogurt cheese-drain 8-10 oz plain low or non-fat yogurt in the refrigerator for at least 4 hours use a strainer lined with cheese cloth placed over a bowl to catch the whey.
• 8 oz reduced fat or fat free sour cream
• 16 oz jar salsa (mild to hot depending on your taste buds)
• 1 packet taco seasoning (again, mild to hot depending on your taste buds)
• 1 cups frozen corn kernels (thawed)
• 2 large tomatoes, diced
• 1 cup reduced fat or fat free shredded cheese (Cheddar or Monterey Jack work well)
• 1-14 oz can black beans, drained (if you don’t have black beans use pintos)
• Optional toppings: 1 avocado (very thinly sliced), ½ cup sliced black olives, 3 chopped green onions
• Lime juice and zest (sprinkle over the top to add a bit of zing and preserve the avocados if using)
Directions:
In a large bowl combine yogurt cheese, sour cream, salsa and taco seasoning and mix well by hand or with an electric mixer. Stir in the drained beans. Spread on the bottom of a large shallow glass dish. Top with thawed corn kernels, tomatoes, shredded cheese and very thinly sliced avocados, sliced black olives chopped green onions and lime zest and juice. Serve with baked tortilla chips and extra lime wedges.
Macho Nacho Chips
Ingredients:
• 4 7-inch corn or flour tortillas (be careful to check the fat content some brands are not figure friendly)
• cooking spray
• 1/8 tsp salt
• 1 packet taco seasoning (mild to hot depending on your taste buds)
Preparation:
1. Preheat the oven to 375°F. (Your oven temperature may vary so adjust as needed.
2. Slice each corn tortilla into 8 triangles. I like to use a chef’s knife and slice through 4 at a time.
3. Apply cooking spray to a baking sheet and spread the tortilla triangles out in a single layer. Lightly spray the triangles with the cooking spray, and sprinkle the salt and taco seasoning mix evenly over all of the "chips".
4. Bake for 5 minutes, flip over and back another 5 minutes or until crisp. Keep a close eye on these as they can go from crisp to burnt in a matter of seconds!
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