(Crock Pot Ribs) – Barbecue Rib Nachos
July 12, 2017 at 5:15 PM | Posted in Crock Pot, Nachos, Pork, ribs | 4 CommentsTags: Cooking, Crock Pot Ribs, Crock Pots, Dinner, Food, Jalapeno Peppers, JB's Fat Boy Haug Waush BBQ Sauce, Nachos, Pork Back Ribs, recipes, Sargento Shredded Mozzarella Cheese, Tostitos Multi-Grain Scoops
Today’s Menu: (Crock Pot Ribs) – Barbecue Rib Nachos
Had a toasted Healthy Life English Muffin, lightly buttered, and a cup of my Bigelow Decaf Green Tea. Right after Breakfast Me and Mom headed to Jungle Jim’s Market in Fairfield. The most amazing grocery store you could ever be in! It’s tough going in and leaving with what you wanted, you always end up with more! We didn’t stay long though, we can’t leave Dad alone too long. Outside it is miserable! It’s sunny and 92 degrees with the humidity at 88%! So no outdoor activities today. Did a few things around the house and watched a couple of shows I had recorded. For Dinner tonight a new recipe, and one I was looking forward to try. Tonight its Barbecue Rib Nachos.
I came across this recipe on Facebook and could not wait to try it, Barbecue Rib Nachos! This has no choice but to be good, Ribs and Nachos, no choice! I purchased the Pork Back Ribs at Meijer yesterday. I’m using Meijer Pork Back Ribs. The Meijer Pork products always turn out great, very moist and tender. I’m preparing them the same way I always do Ribs, in the Crock Pot.
I started by Marinating the Ribs in JB’s Fat Boy HaugWaush BBQ Sauce. My favorite BBQ Sauce, I purchase this at Kroger. I Ribs came packaged as 1/2 Racks. First time I’ve seen 1/2 Racks like that, good idea though if you are just cooking for one. Plus it saves me time by not having to cut the Ribs, which I have to do to fit in the Crock Pot. So I put the Ribs into a gallon Hefty Bag, added the BBQ Sauce to them, sealed the bag, and let them Marinate overnight in the fridge.
Next day to prepare them I first got out the Crock Pot and put the plastic liner in. I love these liners, they make clean up a breeze. I then sprayed the liner with Pam Cooking Spray, added a 1/2 cup of Water, and turned the Crock Pot on to low and put the lid on. Got the Ribs out of the fridge and let them sit for about 20 minutes before adding them to the Crock Pot. I shook off the excess Sauce before putting them in the Crock Pot. The Ribs are in and I put the lid on and let them cook for 7 hours. In about the 4th hour the you can start to smell the aroma of the Ribs!
Ready to bake!
As the Ribs were cooking I gathered my Ingredients to make the Nachos. I’ll need Ribs (which were already coking), JB’s Fat Boy HaugWaush BBQ Sauce (Some for the Ribs and extra for the Nacho Dish), Sargento Shredded Mozzarella, Tostito’s Whole Grain Scoops , Litehouse Spring Onions, Lettuce, and Jalapeno Slices.
After 7 hours of Slow 
Cooking the Ribs are fall off the bone Ribtastic! I removed the Rib Meat from the bones, which was very easy as the bones just pulled out, and set aside. I got out the large Cast Iron Skillet and gave it a light coat of Pam Cooking Spray. Set the oven to Broil. Layer 1/3 of the Scoops with 1/3 of the cheese and BBQ Sauce into the Skillet. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the Cheese is melted and bubbly. I garnished with some Litehouse Spring Onions, Lettuce, and some Jalapeno Slices.
…and ready to eat!
All I can say is INCREDIBLE! Hats off to the Seasoned Sprinkle website, nothing less than excellent recipe! The Ribs, BBQ Sauce, Cheese, and Scoop Chips all blend together to make this one delicious dish. Ribs and Nachos, go figure! The original recipe and web link is at the end of the post. The original recipe has a recipe for the BBQ Sauce, where i used the JB’S Fat Boy Sauce. Also they used Spare Ribs and I used Pork Back Ribs. It all turned out to be a winning recipe! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
BARBECUE RIB NACHOS
Barbecue Rib Nachos make the perfect summer party food
Ingredients
For the Sauce:
3 cans peaches
2 adobe peppers
5 teaspoons chili powder
3 teaspoons paprika
1 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
4 teaspoons cumin
1/2 cup molasses
3 teaspoons vinegar
1/3 cup brown sugar
For the Rub:
1/4 cup evoo
Salt and pepper
1 T garlic powder
2 T paprika
1 t cayenne pepper
2 T chili powder
1 T cumin
1/4 cup brown sugar
For the nachos
3-4 pounds Smithfield extra tender ribs, cut from the bone and shredded
1 large bag of tortilla chips
4 cups of cheddar cheese
the reserved barbecue sauce
Instructions
For the sauce
Drain about half of each can of peaches and add remainder to blender with peppers and garlic.Blend them until smooth.
Combine all sauce ingredients in pot and cook over low heat for 1-2 hours. This sauce gets better the longer it cooks.
For the ribs
Combine all rub ingredients in bowl. Rub directly on to ribs. Brush sauce on over ribs. Cook over indirect heat of coals for 4-6 hours or until the meat is falling off the bone, brushing with more sauce periodically.
For the nachos
Remove the rib meat from the bones and set aside. Layer 1/3 of the chips with 1/3 of the cheese and reserved barbecue sauce. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the cheese is melted and bubbly. Garnish with green onions and jalapenos if desired. Enjoy!
Notes
* If desired substitute 2 bottles of your favorite barbecue sauce
Chili and Cheese Nachos
March 10, 2017 at 5:51 PM | Posted in Nachos | Leave a commentTags: Baking, Chili and Cheese Nachos, Cooking, Dinner, Food, Hormel: Turkey w/ Beans 98% Fat Free Chili, Olives, recipes, Sargento Reduced Fat Cheese, Tostitos Multi-Grain Scoops
Today’s Menu: Chili and Cheese Nachos
For Breakfast this morning I prepared Turkey Sausage and Hash Browns. I had a package of Eckrich Smoked Turkey Links in the freezer, so I put the package in the fridge to thaw overnight. They are very easy to prepare, just heat in a 
skillet for 6 minutes and done. For the Hash Browns I used Simply Potatoes Shredded Hash Browns. Had a very bad night of dealing with Phantom Pains. These were almost violent pains I had to deal with. I just pray that one day they come up with a cure for these! Then last night we got a call from the rehab center where Dad is at and they told us he has Shingles! So now he is under quarantine for 3-5 days! What else can happen!! Weather wise we hit about 75 degrees yesterday afternoon and the temps dropped quickly and we had snow flurries in the early morning, this weather is crazy! After Breakfast I headed up the road to the local Kroger for a few items we needed. Didn’t do a whole lot today but rest, didn’t get a lot of sleep last night. For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.
We love Chili and Cheese Nachos and I haven’t had them in a while! Ingredients; I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives, sliced up some sliced Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good Nachos! Especially love the Jalapenos, nice mild heat!
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I 
first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or until the Cheese had started to melt and everything heated. I love Nachos, nothing better than a big plate of Chili Cheese Nachos! Also had a Diet Dr. Pepper to drink. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
Hormel: Turkey w/Beans 98% Fat Free Chili
* Since 1891
* NO preservatives
Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.
Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g
Tostitos Multigrain Scoops! Tortilla Chips
Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.
The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a 
variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.
Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties
Ingredients:
Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.
Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 G
Protein 2 G
Chili and Cheese Nachos
November 27, 2016 at 5:38 PM | Posted in chili, Hormel, Nachos | Leave a commentTags: Baking, Chili and Cheese Nachos, Cooking, Dinner, Food, Hormel: Turkey w/ Beans 98% Fat Free Chili, Olives, recipes, Sargento Reduced Fat Cheese, Tostitos Multi-Grain Scoops
Today’s Menu: Chili and Cheese Nachos
For Breakfast this morning I prepared Turkey Sausage and Hash Browns. I was out of the Jennie – O Turkey sausage Links, I haven’t found any at Meijer lately, and Meijer is the only store I can find Jennie – O products. So I had a package of Eckrich Smoked Turkey Links in the freezer, so I put the package in the freezer to thaw overnight. They are very easy to prepare, just heat in a skillet for 6 minutes and done. For the Hash Browns I used Simply Potatoes Shredded Hash Browns. Not a bad day out today, partly sunny and in the 50’s. After Breakfast I got the leaf blower out and cleaned our deck and driveway, lot of leaves. After that I cleaned the house, vacuum and dusted. Everything done and this afternoon its NFL Football, love Football! For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.
I love have my Chili and Cheese Nachos! Ingredients; I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives, sliced up some sliced Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good Nachos!
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I 
first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or until the Cheese had started to melt and everything heated. I love Nachos, nothing better than a big plate of Chili Cheese Nachos! Also had a Diet Dr. Pepper to drink. For dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.
Hormel: Turkey w/Beans 98% Fat Free Chili
* Since 1891
* NO preservatives
Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.
Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g
Tostitos Multigrain Scoops! Tortilla Chips
Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.
The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.
Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties
Ingredients:
Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.
Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 G
Protein 2 G
Chili and Cheese Nachos
October 21, 2016 at 5:05 PM | Posted in Hormel, Nachos | Leave a commentTags: Baking, Chili and Cheese Nachos, Cooking, Dinner, Food, Hormel: Turkey w/ Beans 98% Fat Free Chili, Olives, recipes, Sargento Reduced Fat Cheese, Tostitos Multi-Grain Scoops
Today’s Menu: Chili and Cheese Nachos
Started this rainy morning off with a Gouda Egg White Omelet with Turkey Sausage Links and Toast. The Shredded Gouda worked perfect as the Cheese filling in the Omelet. For the Omelet I used Meijer Brand Egg White Substitute. My Sausage was Jennie – O Turkey Breakfast Sausage Links along with toasted Healthy Life Whole Grain Bread. And not forgetting, my morning cup of Bigelow Decaf Green Tea.
We went from being very dry out to very wet, with flooding! A whole lot of rain yesterday evening through the morning. It finally slowed and cleared up somewhat as the day went on. When we finally got a break I headed out to Meijer and Kroger. Purchased the majority of the items at Meijer. Then at Kroger a few items I needed and all of Mom’s items she needed. Noticed a most of the trees have turned to their Fall Colors throughout the area now. Lot of bright colors this year. For Dinner tonight a real Comfort Food, Chili and Cheese Nachos.
Got to have my Chili and Cheese Nachos every so often, and tonight’s the night! Ingredients; I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives. Anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab About time! For my other toppings I sliced up some sliced Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good!
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. I love Nachos, nothing better than a big plate of Chili Cheese Nachos! Also had an ice-cold Diet Dr. Pepper to drink. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Hormel: Turkey w/Beans 98% Fat Free Chili
* Since 1891
* NO preservatives
Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.
Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g
Tostitos Multigrain Scoops! Tortilla Chips
Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.
The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.
Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties
Ingredients:
Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.
Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 G
Protein 2 G
Chili and Cheese Nachos
September 18, 2015 at 6:07 PM | Posted in Hormel, Nachos | 1 CommentTags: Baking, Chili and Cheese Nachos, Cooking, Dinner, Food, Hormel: Turkey w/ Beans 98% Fat Free Chili, Olives, recipes, Sargento Reduced Fat Cheese, Tostitos Multi-Grain Scoops
Today’s Menu: Chili and Cheese Nachos
They moved my dad from the hospital to a rehab center, his breathing is getting worse and we are all fearing the worst. He’s come back before but he’s never been this bad. Just hope he pull through! Went to Meijer early this morning for Mom and myself. Excellent buy on Hefty Zip Freezer and Stoirage Bags, 50% off! Stocked up on some Jennie O Turkey Products also. Back home put everything away and off the see Dad at the rehab center. Got back and did some much needed straightening up and organizing of the kitchen cabinets. For dinner tonight Mom requested some Chili and Cheese Nachos. So guess what we are having, Chili and Cheese Nachos!
Make a bed of Tostito’s Multi Grain Scoops, Hormel Turkey Chili with Beans, Black Olives, Green Olives, Sliced Jalapenos, all covered up with a blanket of Sargento Shredded Mozzarella. That’s Dinner Tonight!
Add the cheese and bake!
I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives. Anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab About time! For my other toppings I sliced up some Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good!
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added a about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. Nothing better than a big plate of Chili Cheese Nachos! Also had an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Hormel: Turkey w/Beans 98% Fat Free Chili
* Since 1891
* NO preservatives
Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.
Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g
Chili and Cheese Nachos
August 23, 2015 at 5:04 PM | Posted in chili, Hormel, Nachos, Sargento's Cheese | Leave a commentTags: Baking, Chili and Cheese Nachos, Cooking, Dinner, Food, Hormel Turkey Chili with Beans 99% Fat Free, Jalapenos, Nachos, Olives, recipes, Sargento Reduced Fat Cheese
Today’s Menu: Chili and Cheese Nachos
Benn a very quiet day around the house and really the neighborhood. For breakfast I had a single egg scrambled egg, 2 Jennie – O Turkey Sausage Links, and 2 slices of toasted Klosterman Wheat Bread. Did my morning workout and went in and cleaned the kitchen this morning. After that did a load of laundry for Mom and cleaned up around the house, in and outside. A little too hot to get the cart out so I hopped in the car and went over to a friend of mine, he just recently got out of the hospital with gallstones (ouch). Back home and watched television for a while. For dinner tonight Chili and Cheese Nachos.
Ready for the oven
I didn’t want anything real heavy so it was Nachos that sounded good! I used Tostios Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape better than most chips. For my toppings I used 1 can of Mario Sliced Black Olives. Anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab About time! For my other toppings I sliced up some Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes (or more) of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella. Put all that together and it’s nothing but good!
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I 
opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added a about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then added the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. Nothing better on a cold Winter’s Day than a big plate of Chili Cheese Nachos! Also had an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt. Mom and Dad went out for inner but will have some Nachos later tonight for a snack.
Hormel: Turkey w/Beans 98% Fat Free Chili
* Since 1891
* NO preservatives
Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.
Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45 mg 15%
Sodium 1250 mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g
Skillet Chicken Nachos
May 17, 2015 at 4:59 PM | Posted in chicken, Nachos | 2 CommentsTags: Beans, Cheese, Chicken, Cooking, Corn, Dinner, Food, Mission Tortilla Chips, Nachos, Olives, recipes, Skillet Chicken Nachos
Today’s Menu: Skillet Chicken Nachos
Up bright and early this morning. Had a light Breakfast and my morning workout and out the door. Already humid out 7:00 this morning! Went to Walmart for a few items and then to Kroger to pick up a few items for the dinner tonight and Mom needed a few items. Back home and finished up some cleaning in the kitchen, scrubbed down the cabinets inside and out. For dinner tonight a dish everyone loved the first time around. Tonight I prepared Skillet Chicken Nachos.
Came across this recipe from an email from Betty Crocker a while back. Another one of those recipes where you take 
one look at it and you have to try it! It turned out great when I last prepared it and Mom has been wanting me to fix it again, so that’s what I’m doing tonight. Love Chicken, Black Beans, Sweet Corn, and put it as Nachos. To prepare it I’ll need: 1 tablespoon Extra Virgin Olive Oil, 1 1/4 lb Perdue Perfect Portions Boneless Skinless Chicken Breasts (cut into 1/4-inch pieces), 1 package (1 oz) Old El Paso™ Taco Seasoning Mix, 1 can (8 oz) Hunt’s Tomato Sauce, 1 medium Red Bell Pepper (chopped 1 cup), 1 can (15 oz) Progresso Black Beans (Drained and Rinsed), 1 can (7 oz) Green Giant™ Niblets Whole Kernel Sweet Corn (drained), Sliced Jalapeno, 1 small Can Sliced Black Olives, Sliced Green olives, 2 cups Sargento Reduced Fat Shredded Mexican cheese Blend (8 oz), 6 oz tortilla chips (about 42 chips), and 1/4 cup chopped fresh Cilantro. The original recipe didn’t call for the Jalapeno Slices or Black Olives or Green Olives, I added that to mine. I think there’s an unwritten law that you have to Jalapenos if you’re having Nachos.
To start in a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in the taco seasoning mix, tomato sauce, bell pepper, beans, corn, olives and 1 cup of the cheese. Reduce the heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Serve with the tortilla chips. Took some Tortilla Chips and spread them at the bottom of a plate and spooned the chicken mixture evenly over the chips. Sprinkle with remaining cheese and the cilantro. Fairly easy dish to prepare. You can also have Daisy Reduced Sour Cream as a dip and add a little Frank’s Red Hot Sauce to add a little heat! Everything blended together and mad one Excellent Nacho Dish, a true keeper recipe! The only problem with these are, it’s hard to stop eating them! As far as the Tortilla Chips, just use your favorite, I used Mission Tortilla Rounds. The original recipe and web link is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Skillet Chicken Nachos
Dinner ready in 20 minutes! Enjoy these delicious nachos spooned with chicken mixture sprinkled with cheese and cilantro – perfect for Mexican cuisine.
Ingredients
1 tablespoon olive or vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (7 oz) Green Giant™ Niblets® whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz)
6 oz tortilla chips (about 42 chips)
1/4 cup chopped fresh cilantro
Directions
1 – In a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2 – Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3 – Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
Expert Tips
* This recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.
* For Skillet Beef Nachos, substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
Chili and Cheese Nachos!
December 7, 2014 at 6:03 PM | Posted in Nachos | Leave a commentTags: Baking, Black Olives, Chili and Cheese Nachos, Cooking, Dinner, Food, Green Olives, Hormel Turkey Chili with Beans, Jalapenos, Nachos, recipes, Sargento Reduced Fat Shredded Cheese
Today’s Menu: Chili and Cheese Nachos
Another night and another round of not a lot of sleep, fighting with Phantom Pains for a second night in a row. I sure wish the medical world would come up with a treatment or drug that could control these. Well the weather finally broke, we actually have some sunshine! Beautiful sunny but cold Winter’s Day. Breakfast, a quick workout, and a load of laundry and my day was done. The afternoon will be the remote and my easy chair watching Football! Not a lot of sleep again last night so I wanted to prepare something that didn’t require a lot of effort, but still a hot meal. So tonight it’s one of my favorites, Chili and Cheese Nachos.
Add the cheese and bake!
I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape real good. For my toppings I used 1 can of Mario Sliced Black Olives. Before I go any further a bit about these Olives, anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab! About time. For my other toppings I used some Sliced Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella.
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I first opened up 2 cans of the Hormel Chili with Beans and heated them up in a sauce pan, as it was heating I added a about 6 shakes of Frank’s Hot Sauce to it and mixed. After the Chili was ready I added 4 tablespoons of Chili to the baking dish, then I added my Scoops (Chips). I then add the Sliced Black Olives and Sliced Green Olives, the remainder of the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. Nothing better on a cold Winter’s Day than a big plate of Chili Cheese Nachos! Also had an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Hormel: Turkey w/Beans 98% Fat Free Chili
Turkey with beans 98% fat-free favorites: Hormel chili in a layered dip! Hormel chili in a rice CASSEROLE!Hormel Turkey Chili w Beans
* Since 1891
* NO preservatives
Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.
Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45mg 15%
Sodium 1250mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g
Skillet Chicken Nachos
November 7, 2014 at 6:19 PM | Posted in chicken, Nachos | 4 CommentsTags: Black Beans, Black Olives, Chicken, Cooking, Corn, Dinner, Food, Mission Tortillas, Nachos, recipes, Sargento Reduced Fat Shredded Cheese, Skillet Chicken Nachos
Today’s Menu: Skillet Chicken Nachos
About 35 degrees with a wind chill of about 28 this morning as I was leaving the house. Stopped by the bank and then to Kroger for a few items for myself and Mom. It’s amazing when store coupons or brand coupons come out how most stores all of a sudden are out of the items or they’ll have the smaller size of something and out of the larger size! It’s all stores that do it, none quite as bad as Kroger does sometimes though. They’ll have Nature Made vitamins and supplements in the large size bottles until it goes on sale, Buy One and Get One Free. Bam, nothing but the small size bottles. Oh the life of grocery shopping! Anyway for dinner tonight a new recipe, Skillet Chicken Nachos, and a warning these are addictive!.
Came across this recipe from an email from Betty Crocker. Another one of those recipes where you take one look at it and you have to try it! Love Chicken, Black Beans, Sweet Corn, and put it as Nachos, I’m in! To prepare it I’ll need: 1 tablespoon Extra Virgin Olive Oil, 1 1/4 lb Perdue Perfect Portions Boneless Skinless Chicken Breasts (cut into 1/4-inch pieces), 1 package (1 oz) Old El Paso™ Taco Seasoning Mix, 1 can (8 oz) Hunt’s Tomato Sauce, 1 medium Red Bell Pepper (chopped 1 cup), 1 can (15 oz) Progresso Black Beans (Drained and Rinsed), 1 can (7 oz) Green Giant™ Niblets Whole Kernel Sweet Corn (drained), Sliced Jalapeno, 1 small Can Sliced Black Olives, 2 cups Sargento Reduced Fat Shredded Mexican cheese Blend (8 oz), 6 oz tortilla chips (about 42 chips), and 1/4 cup chopped fresh Cilantro. The original recipe didn’t call for the Jalapeno Slices or Black Olives, I added that. I think there’s an unwritten law that you have to Jalapenos if you’re having Nachos.
To start in a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in the taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce the heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Serve with the tortilla chips. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro. Fairly easy dish to prepare. You can also have Daisy Reduced Sour Cream as a dip. Everything blended together and mad one Excellent Nacho Dish, a keeper recipe! The only problem with these are, it’s hard to stop eating them! As far as the Tortilla Chips, just use your favorite.I used Mission Tortilla Rounds. The original recipe and web link is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Skillet Chicken Nachos
Dinner ready in 20 minutes! Enjoy these delicious nachos spooned with chicken mixture sprinkled with cheese and cilantro – perfect for Mexican cuisine.
Ingredients
1 tablespoon olive or vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (7 oz) Green Giant™ Niblets® whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz)
6 oz tortilla chips (about 42 chips)
1/4 cup chopped fresh cilantro
Directions
1 -In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2 – Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3 – Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.
Expert Tips
* This recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.
* For Skillet Beef Nachos, substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.
Nutrition Information
Serving Size: 1 Serving Calories520 ( Calories from Fat220), Total Fat24g (Saturated Fat9g, Trans Fat0g ), Cholesterol95mg Sodium1320mg Total Carbohydrate38g (Dietary Fiber5g Sugars4g ), Protein36g ; % Daily Value*: Vitamin A25%; Vitamin C25%; Calcium30%; Iron20%; Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat; Carbohydrate Choices:2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Chili and Cheese Nachos!
August 9, 2014 at 5:16 PM | Posted in Hormel, Jalapenos, Nachos, turkey chili | 4 CommentsTags: Baking, Black Olives, Chili and Cheese Nachos, Cooking, Dinner, Dutch Gouda Cheese, Food, Green Olives, Hormel Turkey Chili, Jalapeno Peppers, Sargento Reduced Fat Shredded Cheese, Tostitos Multi-Grain Scoops
Today’s Menu: Chili and Cheese Nachos
Today was our Community Annual Yard Sale, Fred Stanford would have a field day today around here! Taking a tour of the Park it looks as though neighbors bought their neighbor’s junk from last year and now are reselling it this year. Only in the eye of the beholder! It was little hotter out and bit more humid out today, nothing too bad though. Really didn’t want a big meal tonight so I went with a family favorite, Chili and Cheese Nachos!
I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape real good. For my toppings I used 1 can of Mario Sliced Black Olives. Before I go any further a bit about these Olives, anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab! About time. For my other toppings I used some Sliced Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella and some fresh grated Murray’s Dutch Gouda.
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I start with a couple of tablespoons of Chili then I add my Scoops (Chips). I then add the Sliced Black Olives, the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese Blend. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. For the Chili I warm it up in a sauce pan, adding a few shakes of Frank’s Red Hot Sauce, before I top the Scoops with it. Nothing better than a big plate of Chili Cheese Nachos! Also had an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Hormel: Turkey w/Beans 98% Fat Free Chili
Turkey with beans 98% fat-free favorites: Hormel chili in a layered dip! Hormel chili in a rice CASSEROLE!
* Since 1891
* NO preservatives
Directions:
Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.
Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45mg 15%
Sodium 1250mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g
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