Winter Wonders: Loaded Apple Nachos for Two

With only 5 ingredients, this sweet variation on nachos is a great snack or dessert to share with a friend.

Loaded Apple Nachos for Two

A sweet take on nachos with apples?  I'm all in!  I love apples, so when I cam across this Weight Watcher's recipe for apple "nachos" I knew I had to make this right away.  And it's not about being diet food, it's really about healthy food.  Just let me say this is really easy to pull together.  5 ingredients, and about 15 minutes and you have a wonderful dish.  MGG and I had this as a snack and it was gobbled up in no time.

Thinly sliced apples (use your favorite) are arranged on a platter and doused with some softened peanut butter.  Then comes the toppings of mini chocolate chips, sliced almonds, and coconut flakes.  Heaven!  Don't walk, RUN and make this now!  You can thank me later.

Enjoy!

What Ingredients do I need?

• an apple - choose your favorite

• peanut butter - smooth works best here

• sliced almonds - make it easy on yourself and buy sliced almonds. I keep them in the house all the time for salads, yogurt toppings etc.

• mini chocolate chips - for just a hint of chocolate

• unsweetened coconut flakes  - Bob Mills makes a great product

Substitutions and Variations

• try pear nachos

• drizzle on a different nut butter, almond or cashew are good choices

• Shaved chocolate works instead of chips

• sprinkle on some granola

Kitchen Tips and Notes

• Watch the almonds closely when toasting, they burn quickly.

• Microwave the peanut butter in 30 second increments until pourable.  Watch closely.

• Don't let the sliced apples sit too long or they will turn brown.

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Loaded Apple Nachos for Two

serves 2
WW Points: 7-9

2 Tablespoon sliced almonds
1 apple, cored and sliced into about 1/8" thick slices
1 1/2 Tablespoons peanut butter
1 Tablespoon mini chocolate chips
2 Tablespoons unsweetened coconut flakes

In a small skillet over low heat add almonds and toast, stirring often for about 3-4 minutes.

Arrange apple slices on a serving platter or plate.  Add peanut butter to a small microwave-safe bowl or cup and microwave on high for 30 seconds or until pourable.

Drizzle the peanut butter over the apple slilces.  Sprinkle the chocolate chips, coconut and slice almonds over the apples.  Serve.

adapted from: WW Easy Everday Cooking

Pre-Holiday Easy Meal: Slow Cooker Arroz con Pollo

This one-pot dinner is inspired by the traditional dish of Spain and Latin America.  Slow Cooker Arroz con Pollo comes together easily, using your crock pot!

Slow Cooker Arroz con Pollo

What can be better than a one-pot meal?  One that features chicken and rice!  Arroz con Pollo is one of my all time favorite dishes.  When it's holiday time I don't have the time or the inclination to fix complicated meals.  With all the work to be done to get ready for Christmas I'm always looking for simple and tasty dishes for dinner.  When I came across this recipe on EatingWell's site I knew that this would be the perfect fit for this hectic week.  

Ingredients bell pepper, onion, garlic, tomatoes, and chicken are laced with Latin spices to create a sumputious saucy mix that cooks away in your slow cooker.  Brown rice is added later and gives this a healthy spin.  Latin flavored juicy and tender chicken with veggies served over a sauce soaked rice is mouth-waterningly good!  It's a dump and go meal that you can start around noon and 6 hrs later you have one heck of a dinner to serve.  

Enjoy!

What Ingredients do I need?

• red, orange, and/or yellow bell pepper

• onion

• fresh garlic

• low sodium tomato sauce

• low sodium diced tomatoes

• reduced sodium chicken broth

• Spices: chili powder, paprika, cumin, tumeric

• boneless, skinless chicken breasts

• instant brown rice

• frozen peas

• cilantro

Substitutions and Variations

• Use white rice instead of brown

• Chicken thighs would work great

• Add additional veggies like chopped carrots, corn, or mushrooms

Kitchen Tips and Notes

• Chicken can be removed to a cutting board and shredded and returned to the slow cooker.

• Instant rice is used for it's quick cooking ability.

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Slow Cooker Arroz con Pollo

serves 8

3 large red, orange, and/or yellow bell peppers, chopped

1 small onion, chopped

3 cloves of garlic, minced

1 15oz can low sodium tomato sauce

1 15oz can low sodium diced tomaroes, with juice

1 1/2 cups reduced sodium chicken broth

2 tablespoons chili powder

1 tablespoon paprika

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cumin

1/4 teaspoon tumeric

2 lbs. boneless, skinless chicken breasts

2 cups instant brown rice

1 cup frozen peas

1/4 cup cilantro, chopped

In a 6qt. slow cooker, combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, and all the spices.  Submerge the chicken into the mixture.  Cover and cook on low for 5 1/2 hours.

Stir in rice and peas.  Cover and cook 30 minutes more, until rice is tender.  There may stll be a little liquid in the pot.

Using two forks, shred the chicken.  Serve garnishing with cilantro.

source:  eatingwell.com

Asparagus Multi Rice Blend Pilaf

Asparagus Multi Rice Blend Pilaf is loaded with 4 types of rice, asparagus, cranberries, and almonds.  Doused in the most deletcable vinaigrette this is a delicious side dish perfect for Christmas!

Asparagus Multi Rice Blend Pilaf

Who doesn't love a good side dish?  This one is full of deliscious flavors and is perfect alongside your chosen entree for Christmas dinner.  The base is a blend of four types of rice (texmati white, red, brown, and wild) so you get a wonderful array of colors, textures, and tastes.  Added to that are the mix-ins to make it a pilaf.  I've added sauted asparagus, toasted almonds, and cranberries.  The whole dish is then doused with a fabulous vinaigrette.  

This is one hearty, elegant, and flavorful side dish.  Worthy of your Christmas dinner and any other winter meal.  Make sure to put this one on your "to make" list, it's that good!

Enjoy!

 What Ingredients do I need?

• RiceSelect Royal Blend Texmati White, Brown, Red, & Wild Rice

• Asparagus - 1 bunch

• dried cranberries

• sliced almonds

• extra virgin olive oil

• white wine vinegar

• Dijon mustard

Substitutions and Variations

• Use walnuts or pecans instead of almonds

• Add chopped kale or spinach to the bowl for more greens

• Add dried cherries instead of cranberries

• Don't like asparagus? Add sliced zucchini, mushrooms or broccoli instead

• Make this a bowl meal by adding bite sized cooked chicken pieces

Kitchen Tips and Notes

• Cook the rice first as it takes the longest.

• Serve warm for the best flavors.

• Leftover may be kept in the refrigerator for 2-3 days and may be reheated or eaten at room temperature.

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Asparagus Multi Rice Blend Pilaf

serves 4-6

1 cup RiceSelect Royal Blend Texmati White, Brown, Red, & Wild Rice
1 bunch of Asparagus stems
1/3 cup dried cranberries
1/4 cup sliced almonds
Dressing:
2 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
1 teaspoon Dijon mustard
salt & pepper

Cook rice according to package directions.  Once cooked place rice in a large bowl.
Trim the wood ends off the asparagus and cut the asparagus in to 2 inch pieces.  In a large skillet over medium heat add 1 tablespoon of olive oil, saute asparagus for about 3 minutes, stirring ocassionally.  Add sliced almonds and stir constantly for 1 minute, making sure not to burn the almonds.  Add the asparagus and almonds to the large bowl of rice.

Make the dressing in a small bowl.  Add olive oil, vinegar, mustard, a pinch of salt & pepper and which until combined.

Add the cranberries to the bowl of rice and drizzle on the vinaigrette, tossing to coat,  Serve right away.