Chances are, you've heard about the obesity epidemic in the nation. But, did you know…
Celebrating National Hispanic Heritage Month
A common misconception is that Cinco de Mayo (the 5th of May) is Mexico’s Independence Day. However, Sept. 16th actually marks the day when Mexico declared their fight for independence against Spanish rule. This coincides with the start of National Hispanic Heritage month, celebrated Sept. 15th to October 15th. To commemorate, we are sharing a healthy (and low carb) nacho recipe, courtesy of CTH’s Registered Dietitian, Bridget Henderson!
1 package mini sweet peppers, halved and seeds removed
1 lb ground turkey or lean ground beef
Less sodium Taco Seasoning (or homemade)
Nonfat Greek Yogurt (for topping)
Low Sodium Black Beans
Salsa (for topping)
Shredded Mexican Blend Cheese
Corn Salsa (optional, for topping)
Cilantro (for garnish)
(This recipe uses mini sweet peppers instead of tortilla chips as a fun way to get in more veggies!)
1. Wash and dry package of mini sweet peppers. Halve and remove seeds. Place on a plate as you would the tortilla chips.
2. Cook the ground meat in a skillet and break into crumbles. Drain oil if present. Season with taco seasoning.
3. Top “nachos” with ground meat and cheese. If not melted, microwave for 30 seconds.
4. Top with various toppings. I used plain nonfat Greek yogurt as a replacement for sour cream.
5. Garnish with cilantro and ENJOY!