vnast's chicken nachos

grocery list/see if you have it:

-extra virgin olive oil cooking spray

-1 bag of shredded lettuce

-1 can rotel (diced tomatoes and green chiles) if you’re gonna make queso you need 3 cans!

-1 big bag (or 2 smaller bags) reduced fat shredded Mexican (or taco) cheese blend

-1 can diced jalapeno peppers

-1 big bag restaurant style tortilla chips (any brand you prefer, just make sure they’re not bite size or small, i've also used Fritos scoops because some people like Fritos!)

-1 container light sour cream

-1 bigger container of salsa (i like old el paso chunky or newman’s own farmer’s garden (both medium) but choose based on your heat and chunkiness preference)

-1 pkg boneless skinless chicken breast or (even better!) boneless skinless chicken breast tenderloins (about 1.5-2 lbs)

-2 packets taco seasoning

-1 container taco sauce (get heat level based on preference)

-1 small hot sauce (for those who like the heat!)

-1 packet Mexican rice (the kind that you can just microwave to make it more like a meal)

-1 block of 2% milk velveeta if you’re making queso for dipping

whatcha do:

-thinly slice defrosted chicken into strips or chunks
(i've also done this recipe with shredded chicken. this can be done super easily by baking chicken breasts in a 13x9 baking pan sprayed with the extra virgin olive oil cooking spray and set the oven at about 400 degrees checking about every 10 mins and turn a few times. then when it is completely cook through, make sure you know it's done, shred the chicken with 2 forks and you're good to go!)

-spray a skillet with the cooking spray

-add chicken to skillet and cook until fully cooked (will be white throughout)

-drain fat and add taco seasoning packets according to instructions on packet (you’ll have to add water)

-allow to simmer until sauce thickens

while preparing chicken:

-preheat oven to 350 degrees

-get 2 cookie sheets out, cover with aluminum foil, and spray both with the cooking spray

-spread a thin layer of chips to cover both sheets, they can overlap just not a lot

-cover both chip sheets GENEROUSLY with shredded Mexican cheese blend (save a little for topping at end!)

-sprinkle hot sauce over one pan after the cheese (for heat lovers!)

-place in oven and set timer for about 10 mins (all you’re looking for is cheese to melt completely)

if you’re making queso:

-start before putting nachos in oven by cutting up velveeta into cubes

-put in saucepan and add 2 cans of rotel (DON’T drain the cans!) if you got the big block, 1 can if you got the small block

-stir constantly at medium heat until melted (you REALLY have to watch it and keep stirring it or cheese will burn to bottom of saucepan)

-allow to cool a bit before serving but keep stirring or it will congeal

if you bought Mexican rice:

-read instructions on packet and prepare in microwave according to packet

once cheese is melted:

-remove pans from oven with mitt and let cool for a little bit on oven

-meanwhile, drain remaining can of rotel and set aside, stir chicken a few times and remove from heat

-in a bowl mix about ½ cup taco sauce, ½ cup light sour cream, 1 cup salsa, a couple sprinkles of hot sauce together, you’re looking for a creamy mixture to drizzle over the top, add more taco sauce, light sour cream, salsa and/or hot sauce based on taste

-start building nachos by piling shredded lettuce on top of cheese, then chicken evenly over chips and lettuce, then a thin layer of lettuce and cheese blend over chicken, cover with a thin layer of the rotel, then jalapenos (omit if you don’t want heat), finally drizzle above mixture over the top of both

-serve with sour cream, salsa, and/or queso guess what? you just made nachos and the GAME IS STARTING so grab a corona, your lucky koozie, some plates and napkins. now: park it, chow down, and GO TEAM GO!

warm up your tummy!

vnast’s yummy tummy-warming protein-packed crock chili:

this makes a solid full crockpot of chili, more than 6 servings at least.

pregame notes:

it needs to be in the crockpot for at least 3 hrs on low, crank it up for the last 45 mins to high so it’s nice and piping hot when you serve it.

i found a “pillsbury simply rustic french bread” that is good for you and goes GREAT as a dipping bread for this chili! i sprayed the bread with fat-free extra virgin olive oil cooking spray, a sprinkle of garlic powder,  oregano, and baked according to instructions on container.

ingredients & measurements:

-1 lb lean ground turkey (browned on stovetop and drained)

-2 pkgs of oscar mayer oven roasted chicken chunks (found in the lunch meat area of most grocery stores)

 -6-8 baby carrots chopped into bite-size pieces

-3 celery stalks chopped into bite-size pieces

-1/4 of a cucumber chopped into bite-size pieces (i cut out the seeds in the middle)

-½ a large onion minced

-1 can tomato juice

-12 oz can tomato paste

-2 small cans diced green chiles

-3 cans stewed tomatoes (or ‘chili ready diced tomatoes’ work too)

-1 can drained diced jalaps (leave these OUT if you don’t like the heat!)

 -½ block of light cream cheese

-3 packets of chili seasoning mix (whichever kind you like the best, i used the slow cooker version, one spicy )

-1/3 cup brown sugar (i use this instead to decrease sugar, also makes it diabetic friendly!)

-½ cup light sour cream

(for extra heat…hit it with a few splashes of hot sauce, add a few sprinkles of paprika, crushed red pepper flakes, and a clove of minced garlic!)

(for extra creaminess you can throw in a ¼ block of light cream cheese! there are several fun flavored versions out there to try also!)

this sits in the crockpot for 2 hrs and 15 mins on low (because all the meat is PRE-COOKED. then when you to turn it up to high, liberally sprinkle garlic powder, oregano, a few pinches of kosher salt, and a hearty sprinkle of ground black pepper over whole chili and stir in. also blend in a few sprinkles of reduced fat shredded mild cheddar.

serve in bowls with the bread, or scoop with organic tortilla chips! serve with a side salad, Mexican rice, or light refried beans!

chili is SUCH a versatile dish, that is why i make it so often. this is a tex-mex inspired version. you can use ANY meat your heart desires! you can even make a fishy version!! i’ve also made this recipe with chorizo, hot Italian sausage, many types of beans, lentils, scallops, etc! if you adapt this dish in these fun ways, just make sure you properly prepare the meat or fish first! or crank up the heat in the crock sooner to cook the meat properly, you don’t want to give yourself and/or your family food poisoning! enjoy!

he forgot to mention me...

...but i'm pretty sure lil' wayne wrote this jam for me :-). enjoy...CAUTION!!! NOT the sensored version!!! my rap isn't as good but i still think he'll like it :-).