Weight Watchers Take Out Tonight: Nachos Supreme

Cover recipe-

Cover recipe- Weight Watchers Take Out Tonight, Nachos Supreme, Copyright 2002

I’ve been on the Weight Watchers diet program many times over the years, and I’ve had this cookbook for a long, long time. I’ve tried quite a few of the recipes in Take Out Tonight, but oddly enough never the cover recipe. Divided into ethnic chapters, the cookbook features 150+ restaurant favorites to make at home.   I can recommend this cookbook for purchase, without reservation, even if you’re not on the WW program.  The recipes are family-friendly, healthy choices.  Weight Watchers did a terrific job of replicating restaurant favorites, without skimping on flavor.

Nachos Supreme and Kung Pao Shrimp are the two recipes featured on the cover.   I went for the Nachos Supreme.  Traditional nachos display a plateful of tortilla chips smothered with gobs of melty cheese, beans and sour cream.  In the Weight Watchers’ version, the nacho goodies are piled onto individual bites for easier portioning.  Quartered corn tortillas are sprayed with cooking spray and crisped in the oven.  They’re then topped with a spiced up ground turkey-black bean mixture, sprinkled with reduced-fat cheddar cheese and returned to the oven for melting.   They’re finished off with chopped jalapeno, scallions and a sprinkle of cilantro.

Read my notes below to see what I thought of this recipe…

Weight Watchers Take Out Tonight Nachos Supreme

Print Print Recipe

Nachos Supreme

Yield: 6 servings (serving size- 1/6 of the nachos)

Prep Time: 25 min

Cook Time: 25 min

Ingredients:

1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, minced
1/2 pound ground skinless turkey breast
2 tablespoons taco seasoning mix
One 15.5-ounce can black beans, rinsed and drained
8 ounce jar taco sauce
Six 6-inch corn tortillas, cut into quarters
1/2 cup shredded reduced-fat cheddar cheese
1 tablespoon sliced pickled jalapenos, chopped
1 tomato, diced
2 scallions, chopped
2 tablespoons chopped fresh cilantro

Directions:

1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion and garlic. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add the turkey and the seasoning mix. Cook, breaking up the turkey with a wooden spoon, until browned, about 6 minutes. Stir in the beans and taco sauce. Cook, stirring occasionally, until the flavors are blended, about 5 minutes. Remove from the heat and set aside.
2. Preheat the broiler. Arrange the tortilla pieces in one layer on the broiler rack; spray the tortillas lightly with nonstick spray. Broil 4 inches from the heat, turning frequently, until crisp and golden, about 4 minutes.
3. Transfer the tortilla chips to a 9x13-inch broiler proof baking pan. Spoon the turkey mixture evenly over the chips. Sprinkle with the cheddar and jalapenos. Broil 4 inches from the heat until the filling is hot and the cheese is melted, about 2 minutes. Top with the tomato, scallions, and cilantro. Serve at once.

Tips:

*If you tend to cook Mexican frequently, you might find it convenient to buy taco seasoning mix in a 6 to 7 ounce container. Otherwise, it's available in individual packets.
*I didn't find the method of placing the cut tortillas directly onto the oven rack very easy to do.  They wanted to fall through the rack & I lost a couple that burned to a crisp on the bottom of the oven.  It was much easier to just place them on a parchment-lined baking sheet.
*Reduced-fat cheese doesn't melt very well at all, especially if it's a generic brand.  If you mix a small amount of real cheddar in with the reduced-fat, it melts better.

Nutritional Information per serving:
Serving size: 1/6 of the nachos
Calories per serving: 215
Fat per serving: 4g
Saturated Fat per serving: 1g
Sodium per serving: ,span class="sodium">620mg
Fiber per serving: 5g
Protein per serving: 18g
Cholesterol per serving: 32mg
Carbohydrates per serving: 28g

WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 4

The results:

If you’re on the Weight Watchers’ program, these nachos are going to taste like you’re cheating.  They’re every bit as good as the traditional kind (especially if you sneak in a dribble of reduced-fat sour cream). The spiced-up turkey mixture was a tad spicy, even with using mild taco sauce.  I wouldn’t say it was very “kid-friendly.

Did this recipe deserve the cover spotlight?

Yes.  It shows the Weight Watchers’ members that even comfort food like fat-laden nachos can be properly lightened up and eaten on their program.  Larger, more appetizing pictures of the dish might be more of a draw for me if I were a consumer looking to buy the cookbook.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

8 Responses to “Grapefruit- Pecan Bread”

  1. 1

    Jenny Flake — April 8, 2011 @ 7:44 am

    Yummy! I bet this is sooooo good Lori! Looks great :)

  2. 2

    Maria — April 8, 2011 @ 7:54 am

    I love grapefruit. Lovely loaf!

  3. 3

    Amanda — April 8, 2011 @ 11:28 am

    Gorgeous! Love reading your notes on these cover recipes :)

  4. 4

    Samantha M — April 9, 2011 @ 11:54 am

    I think by “peel and section”, they mean that you peel the grapefruit with a knife, and then slice out the sections from the membranes. This video illustrates it nicely: http://www.youtube.com/watch?v=l_CxxTnOyJw

    That recipe does sound delicious! I have several large grapefruits, I’m going to have to make this.

  5. 5

    kelly — April 9, 2011 @ 11:57 am

    Nice job on this one. Always enjoy seeing you match up those covers :) Plus, I like the idea of a poundcake made with grape fruit. I have TONS right now, and can only make so much curd or marmalade, right?

  6. 6

    The Teacher Cooks — April 9, 2011 @ 12:01 pm

    I like your take on this bread. I never would put grapefruit in a bread, lbut no different than lemon.

  7. 7

    Erica Julson — April 17, 2011 @ 7:06 am

    haha wow, talk about a throwback! My mom was in Weight Watchers when I was younger, and she gifted me these magazines when I got my first apartment. I’ve held on to them for years as well. They do contain a lot of great simple recipes! I’ve never tried this recipe, but I recognize the cover! PS I love the concept of this blog.

  8. 8

    Weight Watching Baker — February 11, 2014 @ 2:42 pm

    Grapefruit-pecan bread recipe…I gotta tell ya…I made this bread when recipe was first published and HATED IT (bitter/hated peeling the grapefruit)…I was looking for something else the other day and happened on this cover again and thought, after rereading the recipe — “there has to be a better way with the grapefruit”– I had a jar of pink grapefruit sections in fridge so I drained them (saved the liquid) and followed the recipe from there without the 1 tsp of rind–baked it for one hour, glazed it — it is DELICIOUS. Now you have a bteer way to make without peeling grapefruit. Hope this owrks for you as well as it worked for me.

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