I don’t want to get ahead of myself here by saying this, but lately I have been having pretty good luck with getting my little one to eat. Even my husband, who is a bacon loving, Dorito snacking, non veggie eating kinda guy has been enjoying our healthy creations.
I was starting to get accustomed to making separate dinners for all of us because I didn’t want to force my dietary restrictions on the rest of the family. Lucky for them, most of the low fat recipes that I have found, have been delicious on top of nutritious.
My husband loves nachos. My daughter, well, she just likes what daddy eats & I love them too but can’t eat them, unless you count scraping an olive or two off the top. Whenever we go to a restaurant that has them, my husband wants to order them. This just so happened to happen last weekend. It left me craving nachos.
Enter tonight’s Pinspiration from Not Without Salt
Healthy Greek nachos
This is a simple recipe.
Whole wheat pita wedges are used in place of tortilla chips. I salted and bake my pita wedges at 375 for about 10-15 minutes, until they were a little crispy.
For my nachos I topped with ground turkey, cucumbers, tomatoes, olives, feta cheese and yogurt sauce(tzatziki). You may just use greek yogurt topping alone as well, but I just love tzatiki sauce. See the recipe for tzatziki sauce below.
Greek yogurt sauce (tzatziki)
3 cups Greek yogurt(also called Yogurt Cheese, see below for alternative)
3 tablespoons lemon juice (or juice of one lemon)
1 garlic clove, minced
1 large English cucumber, diced (the long, skinny ones)
1 tablespoon salt (for salting cucumbers)
1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon fresh mint, chopped (or both, depending on preference)
salt & freshly ground black pepper
Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
You can skip this draining process, if you want, but you will have a moderately messier, runnier result.
For dessert we went with Greek lemon rice pudding. I was skeptical about this at first, but this was indeed my favorite part of the meal. It was delicious.
1 cup uncooked white rice
1 tablespoon butter
1/2 teaspoon salt
2 eggs, well beaten
1/3 cup brown sugar
1/4 teaspoon grated lemon, rind of
2 tablespoons lemon juice
1/2 teaspoon vanilla
Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
Bring to a boil and lower the heat to a mild simmer.
Cover and cook until rice is tender, approximately 20 minutes.
Remove from stove and beat in the eggs.
Continue to beat 1-2 minutes.
Stir in sugar, lemon juice and peel, and vanilla.
Transfer to a serving bowl.
Sprinkle top generously with cinnamon.
Cool to room temperature.
Cover tightly and refrigerate until cold
Mai loved the nachos. She actually said the word yummy. Mommy is happy. The rice pudding she was not as crazy about, but that just means more for mommy.
Up next- Treasure hunt bottles