Recipe of the Week: Bell Pepper Nachos




  • 1 lb. lean ground turkey
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. black pepper
  • 1/4 tsp. sea salt
  • 3/4 c. salsa, no sugar added
  • 1 c. grated cheddar cheese, reduced-fat
  • 3 bell peppers


  1. Remove seeds, core, and membrane from bell peppers then slice each one into 6 vertical pieces where they dip down. Set sliced bell peppers aside.
  2. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses its pink color and is cooked through. Drain off any fat.
  3. Preheat oven to 375 degrees.
  4. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.
  5. Remove from the oven and add additional toppings, if desired.
  6. Optional ingredients: sliced jalapeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.

Recipe of the Week: Bacon Cheddar Quich with Sweet Potato Crust

Bacon Cheddar Quiche with Sweet Potato Crust



  • Nonstick cooking spray
  • 2 med. sweet potatoes
  • 6 oz. center cut bacon, diced
  • 1/2 c. diced onion
  • 6 oz. baby spinach
  • 1/2 c. whole milk
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 6 lg. eggs
  • 1/2 c. (2oz. ) grated extra sharp white cheddar cheese
  • Chives for garnish, optional


  1. Preheat the oven to 350 degrees.
  2. Spray a 9-inch pie plate with nonstick cooking spray.
  3. Peel sweet potatoes and slice very thinly - using a mandoline if possible. Layer sweet potatoes into pie plate, overlapping to completely cover the bottom of the pie plate. To create side of crust, trim the sweet potato slices so they are flat on one side and continue to line the edges of the pie plate, overlapping slices. Continue this process until the pie plate is completely covered (you want it 5-7 layers thick). Spray again with nonstick cooking spray or olive oil spray.
  4. Bake sweet potato crust for 20 minutes.
  5. While crust is cooking, fry bacon pieces in a large skillet over medium heat until browned and crispy. Remove bacon pieces to a paper towel lined plate, reserving 1 tablespoon of bacon grease in pan. Keeping heat on medium, add onion to bacon grease and cook until translucent. Add spinach, cover for 1-2 minutes, and then stir until spinach is wilted.
  6. Whisk eggs and milk in a bowl with salt and pepper until combined.
  7. When crust is pre-baked, remove from oven, increase oven temperature to 400 degrees.
  8. Carefully fill crust with spinach mixture. Sprinkle bacon on top of spinach and cheese on top of the bacon. Pour egg mixture over spinach, bacon and cheese. If you have too much egg mixture, discard (this will depend on the size of your pie plate and how deep you made your crust).
  9. Bake for 25 minutes or until eggs are set in the middle.
  10. Cool slightly (5 minutes) before slicing and serving.

Curb Your Cravings


Even if you've followed a strict fitness and diet program for weeks, everyone gets hit with sudden food cravings. Whether you're a victim of late-night salt urges or post-workout sugar pangs, you don't have to destroy your progress by giving in. However, if you have the right snacks available, you can curb cravings and have the energy you need to stay strong all day.

Whether you're craving something sweet, or salty, you can find a snack that satisfies and helps whittle your middle. The secret to snacking is to not fight your cravings—become friends with them instead by trying to sneak in a little nutrition, too. Have what you love and crave, but think of a way to make it a little healthier.


Dark Chocolate & Oat Clusters
Place 2 tablespoons peanut butter, 2 tablespoons 1% low-fat milk, and 1/4 cup dark chocolate chips in a saucepan; cook over low heat until chips melt (about 3 minutes). Stir in 3/4 cup old-fashioned rolled oats; remove from heat. With a spoon or melon baller, drop 8 ball-shaped portions on a wax paper–lined baking sheet; let set in refrigerator 10 minutes before serving.

Choco-Nut Popcorn
Pop a small bag of natural popcorn and top with 1 tablespoon melted peanut butter and a dusting of cocoa powder. Crunchy and the perfect amount of sweetness! Not sweet enough? Try swapping peanut butter for Nutella.

All-Fruit Popsicle
There’s no added sugar in these sweet and cool treats. Simply puree watermelon chunks and some lime juice, freeze, and enjoy. If it’s not watermelon season, try any other juicy fruit: Pears, peaches, or berries with a touch of apple juice for base will all make great pops.

Warm Pear with Cinnamon Ricotta
Preheat broiler or toaster oven. Halve and core 1 pear; place on a baking sheet. Broil until tender (10–12 minutes). In a small bowl, combine 1/4 cup part-skim ricotta cheese and 1/4 teaspoon cinnamon. Top warm pear with ricotta mixture.


Spicy Roasted Chickpeas
There are as many ways to prepare roasted chickpeas as there are herbs and spices. Try making them with spices that you love from a favorite dish or cuisine, like curry powder for an Indian flavor or cumin and chili powder to for a Mexican variation. The recipe is simple: toss a can of chickpeas with a bit of oil and your chosen spices, and bake your chickpeas at 400C until they’re golden and crunchy.

Cottage Cheese & Red Bell Pepper On Multigrain Wasa Crispbread
Cottage cheese will satisfy your cravings and help you avoid overloading on salty carbs. Try two pieces of multi grain Wasa Crispbread with 6 tbsps fat-free cottage cheese topped with a half-chopped red bell pepper and sea salt to taste to keep it under 200 calories.

Crumbled Feta With Tomato & Olive Oil
Cut 1 cup of cherry tomatoes in half and mix with an ounce of crumbled feta, drizzled with 1 teaspoon of olive oil. If the feta doesn’t hit the spot, toss a little extra sea salt on top.

Garlic and Herb Yogurt Dip
In a small bowl, combine 3/4 cup plain 2% reduced-fat Greek yogurt, 1 minced garlic clove, 2 tablespoons chopped chives, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon dried dill, and 1 tablespoon lemon juice; serve with 4 ounces baked potato chips.