Recipe of the Week: It's a Fiesta!

I am always looking for new, healthy recipe ideas that will satisfy me, my somewhat picky husband and a my 3 year old. I am never afraid to experiment or try a new recipe. Through lots and lots of trial and error, I have found many recipes that are "keepers" and are archived in my family recipe book. I will try and post a new healthy, family-friendly recipe each week. As you try them, feel free to let me know how your family liked them--especially the little ones!



Homemade Low-Fat Tortilla Chips and Guacamole in the Bag

Oven Baked, Low Fat Tortilla Chips
Since we have been making these chips, we can never go back to the store brand tortilla chips. They have 7 grams less fat than regular tortilla chips per serving and A LOT less sodium if you go easy on the salt.

20 small corn tortillas
Olive oil spray
Sea Salt

- Preheat oven to 375
- Spray baking sheets with olive oil spray
- Cut tortillas in triangles (quarters)
- Arrange tortillas in an even layer on baking sheets. Spray with olive oil spray and sprinkle with sea salt.
- Bake at 375 about 10-15 minutes until golden brown and crispy.
- Chips can be made ahead and stored a week or more in an airtight container or resealable plastic bag.

Guacamole in the Bag
** I know this one is kid friendly because Brooke would eat the whole bowl if we let her!

- 2 ripe avocados
- Juice of half a lime
- 2 tablespoons minced cilantro (or to taste)
- 2-4 tablespoons of canned, diced tomatoes, well drained (i know, canned tomatoes sounds weird but it really works! Of course you can use fresh, too)
- 1 teaspoon of sea salt (or to taste)
- 1-2 teaspoons store-bought guac mix

- Combine all ingredients in a large Ziploc bag; seal.
- Mash together with your hands until completely combined and desired consistency; transfer to serving bowl; taste;reseason
- Refrigerate about an hour to allow flavors to marry or serve immediately with your homemade chips!