{"id":10807,"date":"2011-12-21T12:43:53","date_gmt":"2011-12-21T12:43:53","guid":{"rendered":"http:\/\/www.fitzness.com\/blog\/?p=10807"},"modified":"2014-10-26T22:43:50","modified_gmt":"2014-10-27T03:43:50","slug":"ranch-hand-nachos-yummy-and-low-fat","status":"publish","type":"post","link":"https:\/\/www.fitzness.com\/blog\/ranch-hand-nachos-yummy-and-low-fat\/","title":{"rendered":"Ranch Hand Nachos – Yummy and Low Fat"},"content":{"rendered":"

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Ingredients<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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  • 1 lb. small red bliss potatoes, skins on<\/li>\n
  • 3 seconds cooking oil spray<\/li>\n
  • 8 oz. extra lean ground turkey breast<\/li>\n
  • \u00bd teaspoon chili powder<\/li>\n
  • 2\/3 cup reduced-fat cheddar cheese, shredded<\/li>\n
  • 1 cup iceburg lettuce, shredded<\/li>\n
  • 1 medium tomato, diced<\/li>\n
  • \u00be cup cucumber, peeled and diced<\/li>\n
  • 1 tablespoon cilantro, chopped<\/li>\n
  • \u00be cup salsa, mild<\/li>\n<\/ul>\n

    Preparation time: 40 minutes<\/p>\n

    Directions<\/h3>\n

    Slice potatoes into small circles. Coat them with cooking oil spray for 3 seconds. Bake in the oven at 450\u00b0F for 25-30 minutes, depending on desired darkness. Brown ground turkey breast with chili powder in pan over MEDIUM heat for 8-10 minutes. Remove potatoes from the oven and turn off. Place the potatoes on a small oven safe platter or long dish. Top with cheese and turkey, put back in the oven to melt, about 2 minutes. Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.<\/p>\n

    Serves: 5
    \n1 Cup of Vegetables per Serving
    \nFruit and\/or Veggie Color(s): Red,White,Green<\/strong><\/p>\n

    Nutrition Information per serving:<\/strong> calories: 178, total fat: 2.8g, saturated fat: 0.7g, % calories from fat: 14%, % calories from saturated fat: 3%, protein: 18g, carbohydrates: 22g, cholesterol: 21mg, dietary fiber: 4g, sodium: 441mg<\/p>\n

    Each serving provides:<\/strong> An excellent source of vitamin C, and a good source of vitamin A, potassium and fiber.<\/p>\n

    Recipe was developed for Produce for Better Health Foundation by Chef Mark Goodwin, CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.<\/em><\/p>\n

    Recipe from the Cool Fuel for Kids<\/em><\/a> cookbook.<\/p>\n

    Courtesy of Produce for Better Health Foundation<\/small>\"\"<\/p>\n<\/div>\n