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Nacho Normal Nachos
Low Carb Diets
Substitute fresh squash slices for nacho chips and you’ve got a healthier snack – pronto! If you love spicy food, add hot sauce on the side for extra kick. This is a great dinner side dish too, and you can personalize it with your favorite squash and cheeses. Don’t like jalapeño? Sprinkle some chopped chives or green onion on top instead.
Serves 4, about ¾ cup each.
Total Fat 5.1 g
Satfat 3 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 5 g
Carbohydrate 6 g
Fiber 2 g
Sugars 3 g
Cholesterol 15 mg
Sodium 213 mg
Iron 1 mg
Calcium 120 mg
1 lb. zucchini or yellow squash, cut into ¼-inch slices
2 oz. sharp cheddar cheese, shredded
2 tablespoons whole-wheat panko (Japanese breadcrumbs)
1 tablespoon fresh jalapeño, finely chopped
(more/less to suit your taste)
¼ teaspoon sea salt
- Preheat broiler to high.
- Line a baking sheet with foil and spray foil with non-stick cooking spray.
- Arrange squash slices in a single layer on the pan. Sprinkle evenly with cheese and panko.
- Broil 3 – 4 minutes or until cheese melts and squash begins to brown. Remove from oven and sprinkle with jalapeño and salt.
Total Fat 5.6 g
Satfat 1.6 g
Monofat 1.8 g
Polyfat 1 g
Protein 7 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 186 mg
Sodium 216 mg
Iron 1 mg
Calcium 38 mg
1 20-ounce package of refrigerated shredded hash brown potatoes
6 large eggs
Salt and pepper
- Preheat oven to 400 degrees. Coat each cup of a 6-piece muffin pan with cooking spray. Use a light-colored non-stick pan for best results.
- Press ¼ cup of hash browns into bottom and up the sides of each muffin cup to just above the rim.
- Bake 30 minutes until lightly browned.
- Crack one egg into each nest and return to 400 degree oven for 12-15 minutes or until eggs are set to your preference. Sprinkle each with salt and pepper before serving.
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