Yam Chips!

Alright folks... I made these last week and I ate them so fast I ended up making a 2nd batch 5 minutes later. AND THEN... I just made some more tonight and ate them in about 30 seconds.

Yam Chips

1 organic yam
2 tbsp coconut oil
Sea salt and Pepper to taste

Cut yams into desired shape. I did the chip style. Keep them the same size so they cook evenly. I'm sure the french fry style would work perfectly too!

Place on parchment paper, lightly brush with coconut oil, add salt & pepper and any desired spices. (I used olive oil and added seasoning salt as well.) 

Cook for 30 min at 400f. Tada!

   

Lettuce Wraps

I have made these lettuce wraps numerous times.. and the few times I did, everyone asked me for the recipe! Can be an appetizer or a full meal depending on how many people you need to feed ;)

Super easy. Super tasty. Super healthy!

Ingredients:

Sauce
3/4 cup hoisin sauce
1 1/2 tsp. rice vinegar
1 Tbsp. liquid honey
2 Tbsp. water

1 Tbsp. fresh lime juice

2 tsp. sesame oil

1 large garlic clove, minced

1 tsp. freshly grated ginger

Wraps

2 boneless chicken breasts

1/3 cup grated carrot

2 green onions, diagonally sliced

1 cup dry steam-fried noodles (fine, crunchy cooked noodles)
1/2 cup unsalted peanuts, chopped
1 head iceberg lettuce, separated into whole leaves, core removed

Instructions:

In a small saucepan, over medium-low heat, blend sauce ingredients. Set aside to cool. Poach chicken in a small amount of water until no longer pink. Cool. Cut each breast in half horizontally and then dice to about 1/4". In medium bowl, toss chicken, carrots and onion with enough sauce to coat. Let stand for 15 minutes. Add noodles and peanuts, gently toss with more sauce to coat.

To serve: Set out lettuce and chicken mixture. Let guests wrap their own. Serve extra sauce on the side.

All Veggie Nachos

 Healthy Party Appetizer

Ingredients
   
15 oz canned pinto beans
8 oz cooked corn kernels  
2 Tbsp chopped green chilies, from an 8 oz. can  
1 Tbsp chili powder  
1/2 cup(s) shredded fat-free cheddar cheese, sharp  
16 oz baked low-fat tortilla chips  
2 cup(s) romaine lettuce, shredded  
1 medium tomato(es), chopped  
1/4 cup(s) light sour cream  
1/4 cup(s) salsa, mild  
1 oz olive(s), chopped, pitted, ripe  
2 Tbsp cilantro, chopped, fresh (optional)  

Instructions

    * Combine the beans, corn, chiles, chili powder, and cumin in a medium nonstick saucepan. Cook over medium heat, stirring frequently, until hot. Stir in the cheese until melted.

    * Arrange the tortilla chips on a large plate. Spoon the bean mixture over the chips, then top with the lettuce, tomato, sour cream, salsa, olives, and cilantro (if using). Serve at once.

Notes

    * Substitute black beans for the pinto beans if you prefer. For a spicier version, add some minced jalapeños and use hot salsa instead of mild.