Crispy Potato & Poblano Tostadas

Crispy Potato & Poblano Tostadas
From: Chow Locally 71

Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 4 tostadas


Ingredients

1 poblano pepper
2 tablespoons vegetable oil
1/2 yellow onion, finely diced
1/2 teaspoon kosher salt
2 red potatoes, small diced
Pepper, to taste
1/4 cup shredded cheddar cheese
4 corn tostadas
1 avocado, cut into cubes
1 tablespoon lime juice

Preparation

  1. Preheat oven to 400°F. Place poblano pepper on a baking sheet and cook for 20 minutes,rotating pepper halfway through cooking time to ensure even browning. Remove from oven and place in a plastic bag. Set aside.
  2. Heat oil in sauté pan over medium high heat. Add onions and cook for 2-3 minutes. Add red potatoes and salt. Cook for 8-10 minutes, stirring frequently, until potatoes are tender and crispy. Season with pepper and set aside.
  3. Remove poblano from plastic bag and peel off skin. Remove seeds and finely chop. Add to potato mixture and fold in cheddar cheese.
  4. Evenly divide mixture among corn tostadas. Toss together lime juice and avocado and place on top of each tostada. Serve immediately.

Nutrition Facts for one serving (1 tostada): 310 calories; 20g total fat (4.5g saturated fat); 6g protein; 30g carbohydrates (6g fiber); 5mg cholesterol; 340mg sodium

Fish Tacos with Carrot-Fennel Slaw

Fish Tacos with Carrot-Fennel Slaw
From: Chow Share 70

Prep Time: 25 minutes
Cook Time: 8 minutes
Yield: 2 servings (4 tacos)


Ingredients

1 teaspoon white wine vinegar
2 teaspoons lime juice
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/2 small fennel bulb, thinly sliced
1/2 cup shredded carrots
2 tablespoons minced red onion
1 teaspoon Old Bay seasoning
2 (4 ounce) tilapia filets
Olive oil
4 corn tortillas


Preparation

  1. Whisk together vinegar, lime juice, olive oil and salt. Pour over fennel, carrots and red onion. Toss to combine. Set aside.
  2. Season tilapia filets on each side with Old Bay seasoning. Heat 2 teaspoons olive oil in a pan over medium high heat. Add tilapia to pan and cook for about 3-4 minutes on each side.
  3. Warm corn tortillas in the microwave for 10-15 seconds to soften. Divide fish evenly among tacos. Top each taco with 1/4 cup slaw and serve immediately.

Nutrition Facts for one serving (2 tacos): 360 calories; 15g total fat (2.5g saturated fat); 27g protein; 32g carbohydrates (5g fiber); 55mg cholesterol; 350mg

Baked Beet Chips

Baked Beet Chips
From: Chow Share 70

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 2-4 servings

Ingredients

2 medium beets
2 teaspoons olive oil
1/2 teaspoon kosher salt


Preparation

  1. Preheat oven to 350°F. Cut off stems and roots from beets. Peel beets and then thinly slice beets paper thin, about 1/16th inch, using a mandolin.
  2. Toss beets with olive oil and place in a single layer on a baking sheet lined with parchment. Place another baking sheet on top of the beets in order to keep the beet chips flat.
  3. Bake for 20 minutes. Remove top baking sheet and sprinkle chips with salt. Bake for another 20 minutes, uncovered until beets are lighter in color and begin to crisp on the edges. Remove from oven and transfer to a wire rack to cool. Chips will become crispier as they cool.

Nutrition Facts for one serving: 40 calories; 2.5g total fat (0g saturated fat); 1g protein; 4g carbohydrates (1g fiber); 0mg cholesterol; 270mg sodium

 

Minted Grapefruit & Cucumber Sparkling Water

Minted Grapefruit & Cucumber Sparkling Water
From: Chow Share 70

Prep Time: 20 minutes
Yield: 4-8 servings


Ingredients

1 grapefruit, cut into 1 inch wedges
1 cucumber, seeded & thinly sliced
1/2 cup fresh mint leaves
2 liters sparkling water
Ice cubes

Preparation

1. Place grapefruit, cucumber and mint leaves in the bottom of a pitcher. Add carbonated water and refrigerate for 30 minutes prior to serving. Serve over ice.

Nutrition Facts for one serving (1 cup): 15 calories; 0g total fat (0g saturated fat); 0g protein; 4g carbohydrates (1g fiber); 0mg cholesterol; 0mg sodium

 

Roasted Scallopini Squash with Basil-Ricotta Stuffing

Roasted Scallopini Squash with Basil-Ricotta Stuffing
From: Chow Share 70

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 2-4 servings


Ingredients

4 small scallopini or patty pan squash
1 tablespoon olive oil
1/2 cup ricotta cheese
3 tablespoons grated parmesan cheese
1/4 cup Italian breadcrumbs
1/4 teaspoon kosher salt
1/4 cup thinly sliced basil


Preparation

  1. Preheat oven to 400°F. Coat squash with olive oil and place on baking sheet. Bake for 30 minutes. Remove from oven and cool.
  2. Mix together ricotta cheese, parmesan, breadcrumbs, salt and basil. Set aside.
  3. Once squash are cool enough to handle, cut off the top of the squash to create a flat surface. Use a spoon to scoop out seeds and to create a bowl for the filling. Scoop out about 1/3 of the top of the squash.
  4. Fill each squash with about 1/4 cup of filling. Place squash back on baking sheet and bake for another 10 minutes until heated through. Remove from oven and serve.

Nutrition Facts for one serving (1 squash): 140 calories; 9g total fat (4g saturated fat); 7g protein; 9g carbohydrates (0g fiber); 20mg cholesterol; 320mg sodium