19
1
cup (250 ml) sliced black olives [These can be purchased
pre-sliced in a 2.25-ounce (64 g) can. Be sure to drain them
first.]
Salsa, guacamole and sour cream for serving
Lime wedges, for serving
1. Line the baking pan with foil. Evenly distribute half of the chips in the
prepared pan. Cover with about ½ cup (125 ml) of the cheese, then the
remaining chips. Top with the remaining ingredients, as evenly as
possible, finishing with the remaining cheese.
2. Adjust the rack to position 4 and place the filled tray in the oven. Set
oven to Broil for 10 minutes. Keep an eye on the nachos while they are
cooking – some cheeses melt and brown more quickly than others.
3. Serve immediately with salsa, guacamole sour cream, and lime
wedges.
Nutritional information per serving (based on 10 servings):
Calories 168 (50% from fat) • carb. 14g • pro. 7g • fat 9g • sat. fat 4g
• chol. 15g • sod. 345mg • calc. 166mg • fiber 2g
Potato Skins
We use the leftover potato skin tops from our Twice-Baked Potatoes on
page 31, but if you want to skip that and go straight to the skins, bake the
potatoes as instructed in the first step of the Twice-Baked Potatoes, and
then reserve those for another use.
Makes 6 servings
6
potato skin tops (from Twice-Baked Potatoes, page 31)
2
tablespoons (30 ml) unsalted butter, melted and kept warm
Pinch kosher salt
Pinch freshly ground black pepper
1
cup (250 ml) shredded Cheddar
4
slices bacon, cooked and crumbled
Sour cream, to taste
2
tablespoons (30 ml) chopped chives
1. Line the baking pan with foil. Set the potato skins on the prepared
baking pan and brush the tops of with the melted butter and season
with salt and pepper. Evenly distribute the cheese on top of each half,
and then top with the bacon.
2. Adjust the rack to position 4 and place the potatoes in the oven. Set to
Broil for 8 minutes. Allow to cook until cheese is melted and just
browned.
3. Top with the sour cream and chopped chives. Serve immediately.
Nutritional information per serving:
Calories 293 (56% from fat) • carb. 21g • pro. 12g • fat 18g • sat. fat 11g
• chol. 55mg • sod. 313mg • calc. 254mg • fiber 3g
Classic Herb-Roasted Chicken
A combination of dried and fresh herbs dress up this classic bird.
Makes 4 to 6 servings
1
whole chicken (3½ to 4 pounds)
1
tablespoon (15 ml) olive oil
1
tablespoon (15 ml) chopped fresh rosemary
1
teaspoon (5 ml) dried basil
1
teaspoon (5 ml) dried thyme
1
teaspoon (5 ml) kosher salt
1
teaspoon (5 ml) freshly ground black pepper
1
lemon, halved
2
garlic cloves, smashed
1. Coat the chicken with the olive oil, and then rub with the herbs, salt
and pepper. Squeeze the lemon all over the chicken and then stuff in
the cavity of the bird along with the garlic cloves. Truss the chicken
well with butcher’s twine and then fit onto the spit so the chicken is in
