Healthwise Nutrition

Loaded Sheet-Pan Nachos
These have been referred to as "the best nachos people have ever had." They have easy ingredients and an optional pop of tang and spice from the pickled jalapeños.

Ingredients

2 teaspoons extra-virgin olive oil
1 medium green bell pepper, diced
1 medium red onion, diced
½ teaspoon salt
1 (13 ounce) package tortilla chips
1 (8 ounce) package shredded Mexican blend or Cheddar cheese
¼ cup pickled jalapeños, chopped (Optional)
¼ cup sliced scallions
¼ cup roughly chopped fresh cilantro
1 medium avocado, diced
Salsa verde and sour cream for serving

Directions

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add bell pepper, onion and salt; cook, stirring, until just tender, about 3 minutes.

Layer half the chips in a single layer on a sheet pan. Top with about half of the cooked vegetables and about 1/3 of the cheese.

Scatter the remaining chips on top of the first layer. Sprinkle with the remaining cooked vegetables, cheese and jalapeños (if using). Bake until the cheese is melted and just starting to turn golden brown, 8 to 10 minutes.

Top with scallions, cilantro and avocado. Serve with salsa and sour cream, if desired.

Try this Sheet Pan Chicken Fajita Bowl. Great evening dinner for you or your family! Let us know what you think. The chicken, beans and vegetables are all cooked on the same pan, so this healthy dinner is easy to make and the cleanup is easy too.

Ingredients
2 teaspoons chili powder
2 teaspoons ground cumin
¾ teaspoon salt, divided
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground pepper
2 tablespoons olive oil, divided
1 ¼ pounds chicken tenders
1 medium yellow onion, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
4 cups chopped stemmed kale
1 (15 ounce) can no-salt-added black beans, rinsed
¼ cup low-fat plain Greek yogurt
1 tablespoon lime juice
2 teaspoons water

Directions
Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.

Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.

Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.

Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.

Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.

Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

Take sloppy Joes to a new level with tender sweet potatoes standing in for the bun. Sweet potatoes pair perfectly with the tangy, flavorful filling of ground beef, black beans and spices. Chopped dill pickle sprinkled on top adds crunch to this quick weeknight dinner the whole family will love.

Ingredients
2 sweet potatoes (about 1 pound each)
1 tablespoon extra-virgin olive oil
12 ounces lean ground beef
1 cup chopped onion
1 cup reduced-sodium black beans, rinsed and drained
1 tablespoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup tomato sauce
3 tablespoons ketchup
1 tablespoon reduced-sodium Worcestershire sauce
2 teaspoons spicy brown mustard
1 teaspoon light brown sugar
3 tablespoons chopped dill pickle (Optional)

Directions
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon, until lightly browned but not completely cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the beef to a medium bowl, reserving drippings in the pan.

Add onion to the pan; cook, stirring often, until softened, about 5 minutes. Add beans, chili powder, garlic powder and onion powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato sauce, ketchup, Worcestershire, mustard and brown sugar. Return the beef to the pan. Bring to a simmer and cook, stirring often, until the beef is just cooked through and the sauce has thickened slightly, about 5 minutes.

Cut the sweet potatoes in half lengthwise. Press open to make a well in the center of each half. Divide the mixture between the halves. Top with chopped pickle, if desired.

Rosemary Roasted Salmon with Asparagus & Potatoes

Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic
1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 pound asparagus, trimmed
4 (5 ounce) skinless salmon fillets, preferably wild
1 medium lemon
2 tablespoons balsamic glaze
½ teaspoon whole-grain mustard

Directions
Preheat oven to 425 degrees F.

Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.

Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.

Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.

Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges