A healthy nacho platter you can feel proud about serving on Super Bowl Sunday or anytime you want to entertain a hungry crowd. Festive gatherings are just as much about food as they are about the game. I’ve taken control of my health in 2018, on track from the Holiday Health Reset and feeling so great that I want to continue making better choices and stick to my resolutions!
But that doesn’t mean I have to sacrifice on Super Bowl Sunday, it just means I need to have a plan!
The Holiday Health Reset taught me to eat before the party, drink plenty of water, and limit sweets. In addition to that, I’m preparing a healthy version of my Super Bowl Sunday favorite – NACHOS– to share and enjoy so I can satisfy those cravings but stay on track. This recipe comes from our April 2014 Classic Plan Menu, and I’ve come back to it over and over throughout the years.
Our version includes home-made baked tortilla chips topped with cheese and tender slices of carne asada, and served with bright, fresh salsa that beats anything you can find at the store. It’s a great dish to prep ahead, making your salsa and marinating your steak 24 hours in advance.
2 medium tomatoes
¼ medium red onion, finely chopped
½ teaspoon olive oil
½ lime, juiced (1 Tablespoon)
- Remove core from tomatoes and chop into ½ inch dice.
- Place tomatoes in a medium container with a lid.
- Add onions, olive oil, and salt. Squeeze in lime juice. Combine all ingredients until well mixed.
- Cover and refrigerate for up to two days- salsa is best when made ahead.
For Carne Asada
1 pound flank or skirt steak
4 tablespoons olive oil
2 garlic cloves, minced
1 lime, juiced
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 cup fresh parsley leaves and stems, roughly chopped
1 Tablespoon olive oil (for cooking)
- Flatten out the steak and slice in half lengthwise (with a very sharp knife) to yield two long pieces.
- Make marinade by combining olive oil, garlic, lime juice and brown sugar in a small bowl.
- Season one side of the steaks with the salt, pepper and cumin and set in a large glass bowl or container. Cover with parsley and pour marinade over the steaks. Seal and let marinate in the refrigerator for up to 24 hours.
- Preheat grill pan over high heat and brush with olive oil. Remove the steak from the marinade (discard any remaining liquid) and remove any parsley bits so they do not burn.
- Arrange steak on hot grill pan and cook for 4 minutes each side. Cooking times is for ½” thick cuts of meat.
- Remove from grill pan and allow to rest, covered in foil,for a few minutes.
8 corn tortillas (for chips)
1 Tablespoon olive oil
½ teaspoon salt
1 cup white cheddar cheese, shredded
1 pound cooked steak, cut into bite sized cubes or shredded
¼ red onion, thinly sliced
1 cup salsa*
1 avocado, pitted and sliced
¼ cup flat leaf parsley, chopped
1 cup plain Greek yogurt *optional
- Preheat oven to 350 degrees.
- Brush tortillas with olive oil. Stack tortillas and cut into 6 wedges, yielding 48 pieces. Spread out onto a lightly greased baking sheet. Sprinkle with salt and bake for 5 minutes each side. Check frequently, careful not to burn.
- Remove from oven. Toss into a pile on the same baking sheet. Sprinkle with cheese. Top with steak and onion slices. Place back into oven for 5 minutes or until cheese is melted.
- Remove from oven and top nachos with salsa and avocado slices, sprinkle with parsley. Serve with a side of plain Greek yogurt (optional).