RECIPE: David's Savory Sausage Party Dip

David's Savory Sausage Party Dip

Ingredients:

1 lb. hot sausage

2 (8-oz.) packages cream cheese, softened

1 (15-oz.) can green chili and tomatoes, drained

1 bag of tortilla chips

Directions:

In a medium skillet, crumble and cook the sausage until brown; drain the grease. Add the softened, room temperature cream cheese and the drained can of chili/tomatoes. Mix thoroughly with a large spoon. Transfer to a serving dish and place the dish on a larger platter. Surround the serving dish with the tortilla chips and enjoy.

*Note: This dip is best served warm. It can also be made ahead of time and refrigerated. Be sure to warm it before serving.

Healthier Chicken Nachos

Ingredients:

Chicken:

4 (5-oz.) boneless, skinless chicken breasts

1 Tbsp. olive oil

1 Tbsp. chili powder

2-1/2 tsp. paprika

2-1/4 tsp. ground cumin

1-1/4 tsp. onion powder

1-1/4 tsp. garlic powder

3/4 tsp. cornstarch

1-1/2 tsp. dried oregano

1 tsp. kosher salt

Nachos:

1 (14.5-oz.) bag baked or trans fat-free tortilla chips

1 (8-oz.) package reduced-fat sharp cheddar cheese, shredded

4 scallions, sliced into rings

1 (2.5 oz.) can sliced olives, drained

1 cup frozen corn, defrosted

1-1/2 cups canned black beans, drained and rinsed

1-1/2 cups fresh tomato, chopped

Fat-free or reduced-fat sour cream, for garnish

Salsa, for garnish

Directions:

Preheat the grill to medium to prepare the chicken. Pour the oil into a shallow mixing bowl; set aside. Combine the cornstarch and spices in a separate shallow mixing bowl; set aside. Dredge the chicken in the oil, coat it in the spices, then place it on the preheated grill, grilling for 8 – 10 minutes on each side, or until no longer pink. Remove the chicken from the grill and set it aside to cool. When cool, shred the chicken into pieces and refrigerate until you're ready to build nachos. Preheat the oven to 350°F to prepare the nachos. Spread the tortilla chips out in an even layer on a baking sheet. Sprinkle 1/2 the shredded cheese over the chips, then sprinkle the scallions, olives, corn, beans, tomatoes and shredded chicken evenly over the cheese and chips. Top with the remaining cheese and bake for 20 – 25 minutes, or until the cheese is melted. Serve with the salsa and fat-free or reduced-fat sour cream.

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