Hungry Girl's Healthy Greek Bell Pepper Nachos Recipe

Greek Bell Pepper Nachos  

1/4th of recipe (6 loaded nachos): 114 calories, 6g total fat (3g sat fat), 353mg sodium, 8g carbs, 1.5g fiber, 4.5g sugars, 7.5g protein

Freestyle™ SmartPoints® value 3*

Prep: 15 minutes 
Cook: 15 minutes

Ingredients:

12 sweet mini bell peppers (each about 2 1/2 inches long)

1/2 cup shredded part-skim mozzarella cheese

1/4 cup crumbled feta cheese

2 tbsp. chopped red onion

1/4 cup fat-free plain Greek yogurt

1 tbsp. chopped fresh mint, or more for topping

1/2 tsp. chopped garlic

1/8 tsp. salt

1/2 cup seeded and chopped tomato

1/4 cup sliced black or Kalamata olives

Directions:

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Slice off and discard stem ends of bell peppers. Remove and discard seeds. Slice peppers in half lengthwise. Place them on the sheet, cut sides down. Bake for 10 minutes or until soft, flipping halfway through.

Blot away excess moisture. Move pepper halves toward the center of the sheet. Top with mozzarella, feta, and onion. Bake until mozzarella has melted, about 3 minutes.

In a medium bowl, combine yogurt, mint, garlic, and salt. Mix well. Spoon over pepper halves, and top with tomato and olives.

MAKES 4 SERVINGS

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                           Crispy Chicken Salad with Honey Mustard Dressing  [Print]

Entire recipe: 345 calories, 7g total fat (2.5g sat fat), 786mg sodium, 25.5g carbs, 4g fiber, 13g sugars, 41.5g protein

Freestyle™ SmartPoints® value 4*

Prep: 15 minutes 
Cook: 20 minutes

Ingredients:

Salad

2 tbsp. panko breadcrumbs

1/2 tsp. garlic powder

1/2 tsp. onion powder

Dash salt

4 oz. raw boneless skinless chicken breast, sliced into strips

2 tbsp. liquid egg whites or fat-free liquid egg substitute

3 cups roughly chopped romaine lettuce

1/3 cup cherry tomatoes, halved

2 hard-boiled egg whites, roughly chopped

2 tbsp. shredded reduced-fat cheddar cheese

 

Dressing

1 tbsp. Dijon mustard

1/2 tbsp. honey

1/2 tsp. apple cider vinegar 

Directions:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

In a wide bowl, mix breadcrumbs with garlic powder, onion powder, and salt.

Place chicken in another wide bowl. Top with liquid egg whites/substitute, and flip to coat. One at a time, shake chicken strips to remove excess egg, and coat with seasoned breadcrumbs. Place on the baking sheet, and top with any remaining breadcrumbs.

Bake for 8 minutes. Flip chicken, and bake until slightly browned and crispy, about 8 more minutes.

Meanwhile, place lettuce on a large plate or in a large bowl, and top with tomatoes, hard-boiled egg whites, and cheese.

In a small bowl, whisk dressing ingredients until uniform.

Add chicken to the plate/bowl and drizzle with dressing, or serve it on the side.

MAKES 1 SERVING

Air Fryer Alternative! Set air fryer to 392 degrees (or 400 degrees, depending on your air fryer). Cook chicken until golden brown and crispy, about 10 - 12 minutes, flipping halfway.    

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