Popchips

Ever since I’ve started making pizzas with Flatout Bread, I’ve considered making a mexican pizza.

There’s something awesome about taco meat, cheddar cheese, topped with veggies. When I received a case of Popchips to create recipes with, I knew that it was prime time to create this Mexican pizza I’d been thinking about, and the recipe I wanted to use to launch my giveaway!

*** Scroll to the very bottom for Popchips giveaway details ***

This pizza is going to knock your socks off… it’s got the spicy taco meat and yummy pepperjack cheese. Then, it’s topped with cool veggies and crunchy Popchips – - Yum-O!

When I made this dish a week or so ago, I challenged my Instagram friends to help me devise a name for it. Ashley came up with Fiesta Flatbread… and it was PERFECT!

Now, about your case of Popchips Tortilla Chips…. I’ve showed you a few different recipes that you can use with these tasty tortillas (PopChip-Topped Taco Soup and today’s Fiesta Flatbread, of course), but mostly… they’re just amazing to snack on! I absolutely love the ones I’m offering today because they’re in snack-sized (AKA portion-controlled) bags, and you’ll get a chance to try all the flavors: Chili Limon, Nacho Cheese, Ranch, and Salsa!

Enter the Rafflecopter below to win! I’ll be drawing a winner next week… Maybe it will be you!

Fiesta Flatbread

Serves 1

INGREDIENTS

1/8 lb. lean ground turkey or beef

1-2 tsp. taco or fajita seasoning

2 slices Kraft 2% Pepperjack singles

1 wedge Laughing Cow Queso Fresco & Chiptole cheese

shredded lettuce

scallions

diced tomatoes

sliced olives

1 Tbsp. Kraft Light Ranch Dressing

3-4 Popchips Nacho Cheese flavor

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Brown ground meat in a skillet.

2. Move browned, fully cooked ground meat to the food processor and add taco or fajita seasoning. Note: I prefer to use taco seasoning, but I only had fajita seasoning… that worked too!

3. Spray a pizza pan with cooking spray and place the Flatout Bread on the pan. Spread the wedge of Laughing Cow cheese on the flatbread.

4. Top your flatbread with seasoned ground meat.

5. Add two slices of Kraft Pepperjack. Place in oven and bake for 14 minutes, or until cheese is melted and edges are browned.

6. Prepare your toppings by chopping them.

7. Place lettuce and tomatoes in a bowl and toss the veggies with Light Ranch.

8. Remove pizza from oven once ready, and top it with salad mixture.

9. Top pizza with scallions and a few olive slices. Then crumble 3-4 Popchips on top of the pizza.

10. Slice and serve this masterpiece.

Per Entire Recipe Serving:

CAL 375; CARB 28g; FAT 20g; PROT 27g; FIB 20g

Here’s your chance to win your very own case of Popchips!

a Rafflecopter giveaway

What a Wonderful Week

Dr. Weil's Tuscan Kale Salad

Skinny Taco Dip

A few weeks ago, TWO cases of chips arrived at my front door. Oh, the delicious horror of it all…

Being a HUGE fan of their products and a self-proclaimed chipaholic, I was nervously excited to see this package of single-serving sized Popchips, but afraid that I would sit down and have a complete chip fest. Proudly, they’ve lasted several weeks now… and I still have some left! That’s what I call a NSV (Non-Scale Victory!)

Inside of that glorious box of chips, they sent me all four flavors of their brand-new tortilla chips. I had a chance to preview these at Fitbloggin this year and instantly became a fan. They taste like those chips that rhyme with Schmoritos, only packed with so much crunch, so much flavor, and so many less calories!

Popchips challenged me to use their chips in a few recipes, and that is exactly what I’ve done. Over the next few weeks, you’ll see what I came up with… and you’ll have a chance to win that second case that the company sent to me!

The first recipe I used the Popchips with was a no-brainer. It’s one of my all-time favorite soups. You’ll notice on NTTC that I like hearty chili-like soups… and that’s exactly what this one is…

I picked it up in a Weight Watchers meeting back in Franklin, TN about 10 years ago and I’ve been making it consistently ever since. When the weather gets cooler outside, I start to crave it and pull the ingredients together. This recipe contains items that you really should have on hand, and most of the items you can find in your cupboard. You simply dump all the ingredients in the pot and simmer… in the end you end up with an amazing mexi-treat.

Taco Soup

From Weight Watchers

Serves 5

INGREDIENTS

1/2 lb. ground turkey
1/2 – 3/4 lg. onions, diced
1/2 green or red pepper, diced
1 can Rotel tomatoes
1 can diced tomatoes
1/2 cup water
1 pkg taco seasoning
1 pkg Hidden Valley Ranch Dressing Mix
5 Kraft 2% Sharp Cheddar Cheese Slices
20 Ranch Tortilla Popchips

Optional:

1 can kidney beans, drained
1 can corn, drained

INSTRUCTIONS

1. Brown ground turkey, and drain excess grease. Place turkey in a food processor and pulse. Set meat aside.

Note: This is a trick I’ve learned from my sister-in-law Beth, who likes her ground meat to be finely ground when put into recipes. I think it is really good this way. Try it!

2. Place the onions and peppers in a deep skillet/non-stick pot sprayed with Pam. Cook until tender.

3. Re-add the ground turkey to the skillet.

4. Add tomatoes and rotel to the pot.

5. Add taco seasoning and ranch mix, as well as optional corn and beans, if desired. Note: I am not a bean fan, so I never add beans, and I left the corn out this round.

6. Cook for 10 mins on the stove until done and serve in your favorite bowl. Top with one slice of Kraft 2% Cheddar, and pop it in the microwave for about 20 seconds (more or less) to melt.