Ten- Minute Tortilla Soup

Serves 4

 

Ingredients:

 

1 can (14.5 oz.) Meijer Naturals Mexican Style Stewed Tomatoes, chopped (NuVal Score 41)

 2 Cups Meijer Naturals Chicken Stock (NuVal Score 3)

1 can (4 oz.) diced jalapeños, optional

1 cup shredded cooked chicken breast (rotisserie chicken), optional (NuVal Score 31)

2 Hass avocados from Chile (NuVal Score 89)

8 to 12 Meijer multigrain tortilla chips (NuVal Score 25)

 ½ cup Meijer reduced fat cheddar cheese  (NuVal Score 23) or Mexican flavored cheese

Cilantro for garnish  (NuVal Score 99)

Meijer non-fat sour cream for garnish, optional (NuVal Score 35)

 

Instructions:

 

In medium saucepan or microwaveable bowl, combine tomatoes, chicken broth, jalapeños and chicken, if used.

Over medium high heat, heat to simmering or microwave on high 3 minutes. 

Meanwhile, rinse avocados, cut in half and spoon out pit. 

Cut into slices or chunks. 

Spoon broth/tomato mixture into bowls and add avocado slices or chunks. 

Top with tortilla chips and sprinkling of cheese.

Garnish with cilantro and dollop of sour cream.

 

Recipe source: www.chileanavocados.org

 

 

Nutritional Information (per serving):  200 calories, 14g fat, 2.5g  saturated fat, 5mg cholesterol, 575mg sodium, 17g carbohydrate, 4g fiber, 7g protein

 

Potato Nachos

Serves 4

 

Ingredients:

 

1 ½ lbs. russet potatoes

1 ½ tbsp. Meijer Canola Oil

½ tsp. McCormick Garlic Salt

1 tsp. McCormick Mexican seasoning

1 cup Mexican blend shredded reduced fat-cheese

¼ cup Meijer Organics Black Beans, rinsed and drained

¼ cup tomatoes, diced

¼ cup Meijer Sliced Black Olives

¼ cup green onions, sliced

3 tbsp. canned diced green chilies

Salsa, guacamole, nonfat- plain Greek yogurt (optional toppings)

                                

Instructions:

 

1.     Preheat oven to 425 degrees F.  Scrub potatoes and cut into ½-inch thick wedges. 

2.     Place potatoes into a medium size bowl with the oil, garlic salt, and Mexican seasoning and stir to coat. 

3.     Transfer to a large baking sheet and spread into a single layer.

4.     Bake until crisp and golden brown.  Top with cheese, beans, and tomatoes, olives, onions, and chilies. 

5.     Bake for 5 minutes more or until cheese is melted.  Serve with salsa, guacomole, and non-fat plain Greek yogurt (in place of sour cream). 

 

Recipe source: www.potatogoodness.com

 

 

Nutritional Information (per serving):  280 calories, 12g fat, 3.5g saturated fat, 20mg cholesterol, 560mg sodium, 36g carbohydrate, 2g fiber, 13g protein