EatingWell: Game day chip swap
Swap tortilla chips for pita chips in this Mediterranean nacho recipe. For a party, create one large platter -- just be sure to serve with plates!
Pita Chip Nachos
Serves 4
Serving Size: 2 1/2 cups
Active Time: 30 minutes
Total Time: 30 minutes
1 pound 90 percent-lean ground beef or lamb
4 cloves garlic, finely chopped, divided
2 teaspoons ground cumin
1 1/2 teaspoons dried marjoram
1/2 teaspoon ground allspice
1/2 teaspoon salt, divided
1/2 cup whole-milk plain Greek yogurt
2 tablespoons lemon juice
1/4 teaspoon ground pepper
4 cups whole-grain pita chips
2 cups chopped romaine lettuce
1 cup halved cherry tomatoes
1/4 cup crumbled feta cheese
1/4 cup chopped fresh mint
1/4 cup slivered red onion
Cook beef (or lamb) in a large skillet over medium heat, crumbling with a wooden spoon, for 5 minutes. Add half the garlic; cook, stirring often, until the meat is no longer pink, 2 to 4 minutes more. Add cumin, marjoram, allspice and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Remove from heat.
Mash the remaining garlic and 1/4 teaspoon salt with a fork to form a paste. Mix it with yogurt, lemon juice and pepper in a small bowl.
Divide pita chips among four dinner plates. Top with equal portions of the meat, lettuce, tomatoes, feta, mint and onion. Drizzle with the yogurt sauce.
Recipe nutrition: Per serving: 420 calories; 21 g fat (9 g sat, 8 g mono); 87 mg cholesterol; 26 g carbohydrate; 1 g added sugars; 5 g total sugars; 31 g protein; 3 g fiber; 710 mg sodium; 630 mg potassium.
Nutrition bonus: Vitamin A (54 percent daily value), Vitamin B12 (44 percent dv), Iron (31 percent dv), Folate (24 percent dv), Vitamin C (20 percent dv)
1 1/2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 1/2 vegetable
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)