Recipe: Light and Lean Nachos (microwave)

LIGHT 'N' LEAN NACHOS

1 1/2 lbs potatoes (large), scrubbed and sliced 3/8" thick
1/2 cup defatted chicken stock
1 1/3 cup salsa
1 cup rinsed and drained canned pinto or white beans
1/2 tsp hot pepper sauce
2/3 cup shredded low-fat Monterey jack cheese

In a 4-cup glass measuring cup, combine half of the potatoes and 1/4 cup stock. Cover with vented plastic wrap and microwave on high for 5 to 7 minutes, or until the potatoes are just tender. Let stand for 5 minutes, or until cool enough to handle. Drain the potatoes and pat them dry with paper towels.

Layer the potatoes on a large microwave-safe serving plate. In a small bowl, mix the salsa, beans and pepper sauce. Spoon half of the mixture over the potatoes. Sprinkle with 1/3 cup Monterey Jack. Loosely cover with wax paper.

Microwave on medium (50% power) for 2 minutes, or until the cheese has melted. Serve immediately.

Makes 8 servings
Source: Prevention Magazine, Quick and Health Low-Fat Cooking