Tag: ranch dressing

(Leftover) Turkey Ranch Nachos

Here’s a little something to help get you through the rest of the Thanksgiving weekend.  These cheesy Turkey Ranch Nachos make use of every last crumb of leftover turkey, and they’re always a big hit.  Especially with the crowd that likes to hang out in their pj’s watching tv all weekend.  Leave them a try of these before you head out shopping and they’ll never know you’re gone.

What You Will Need

  • 1 bag of your favorite corn chips
  • 2 cups turkey meat, cut in small pieces, or shredded
  • 2 tsp ranch seasoning (from a packet)
  • ranch dressing
  • 1 8 oz bag (2 cups) shredded cheese (use Monterey Jack, Pepper Jack, Cheddar, or any mix you like)
  • 1 bunch scallions, thinly sliced (white and green parts)

Instructions

  1. Set oven to 375F
  2. Line a baking sheet with foil, and spread out an even layer of chips, overlapping them somewhat.
  3. Toss the turkey with the ranch seasoning, toss it well to get the seasoning evenly distributed and all the turkey coated.
  4. Sprinkle the turkey evenly over the chips. Then drizzle ranch dressing over the turkey.
  5. Scatter cheese over the entire pan, and the finish with the scallions.
  6. Bake until the cheese is melted and bubbling. Serve immediately.

Notes

Don’t be tempted to use more ranch seasoning…it is very salty. I like a few grinds of fresh black pepper on top of my nachos.

2.2

http://theviewfromgreatisland.com/2013/11/leftover-turkey-ranch-nachos.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

I don’t know if you’re ready or not for the big day Thursday, but at least now you’ve got something in your back pocket for the rest of the weekend.  It’s always astounding to me that, even after the huge meal and all the overeating, and drinking that goes on on Thanksgiving, we all wake up the next morning…hungry!

Skinny Grilled Buffalo Chicken Salad & Avocado Ranch

Buffalo chicken and avocado ranch dressing?

Uhm. Yes. Please. Anytime. Anyplace.

Generally when I do anything with buffalo chicken I like to use blue cheese and/or blue cheese dressing, but I really really  wanted to make an avocado ranch dressing this week. I am so  glad that I did.

This avocado ranch dressing is going into my normal rotation for sure. 

Divine, right? 

Skinny Grilled Buffalo Chicken Salad & Avocado Ranch
 
TheSkinnyFork.com

The Skinny:
Servings: 2 • Size: 1 Salad • Calories: 311.4 • Fat: 1.5 g • Carb: 13.6 g • Fiber: 5.1 g • Protein: 36 g • Sugar: 4.2 g • Sodium: 1385.9 mg

Ingredients:
Chicken:
2 Chicken Breasts, Boneless-Skinless & Trimmed of Fat
1/4 C. Hot Sauce (I used Frank’s Red Hot.)
1/2 Tbsp. Dry Ranch Seasoning

Salad:
4 C. Baby Spring Salad Mix
1 Medium Carrot, Grated
1/4 C. Reduced Fat Blue Cheese
12 Cherry Tomatoes, Halved or Quartered
Drizzle Hot Sauce (I used Frank’s Red Hot.), Optional

Avocado Ranch Dressing:
1/2 Recipe Prepared Skinny Ranch (Dressing)
1/2 Small Avocado, Mashed
 
1/2 Tbsp. Dry Ranch Seasoning

Directions: 
Prepare your chicken to marinate overnight or for at least two hours.

Place the chicken, 1/4 c. of hot sauce, and the dry ranch seasoning in a ziplock bag or shallow baking dish. Seal and allow to set in the fridge to marinate overnight or at least for two hours. If you can, flip it over halfway through so that all sides are evenly marinated.

Whisk it all together real well.

Place it into an airtight container and set aside in the fridge for now. 

Oh, no! It didn’t all fit in the container? …Guess that means you have to eat it. Darn.

When you’re done licking the bowl…  and the chicken is well marinated, remove it from the container and discard the remaining marinade.

Grill your chicken via whatever method you prefer. I used my handy-dandy counter top grill today.

While the chicken is cooking you can plate up the salad.

Top each with grated carrot, 2 tbsp. blue cheese, 1/2 c. tomatoes and avocado ranch dressing.

Once the chicken is cooked through, allow to cool slightly and slice. Place the chicken atop each salad and give a little drizzle of hot sauce if desired. 

EASY APPETIZER! VEGGIE CUPS W/ SPINACH DIP

Man, I love easy things that look cute.
My grandma used to make this spinach dip all the time- it’s so easy, and is super delish.
(Also, it’s a nice variation from plain ol’ ranch dressing if I do say so myself!)
Add some veggies…
Voila.
So easy, I’m nearly speechless (rare occurrence, I know).
Knorr Spinach Dip
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream or nonfat plain Greek yogurt
1 cup light mayo
1 package Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine & chill 2+ hours. Serve with veggies and/or chips! 
 (The cups are from Orson Gygi here in Salt Lake. Similar online here.)

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