Food recipes
Baked Potato Toppings Recipe
Baked Potato Toppings Recipe Ingredients: potatoes, raw, skin Directions: Each of the following makes 1 serving and uses a 5 ounce. baked potato. BROCCOLI AND MELTED CHEESE...Fill an opened warm baked potato with 1/2...
Baked Potato Toppings Recipe
Ingredients:
potatoes, raw, skin
Directions:
Each of the following makes 1 serving and uses a 5 ounce.
baked potato.
BROCCOLI AND MELTED CHEESE...Fill an opened warm baked potato with 1/2 c. steamed broccoli florets, 1 tbsp.
grated nonfat morrzrella cheese, and 1 teaspoon minced fresh dill or possibly 1/4 teaspoon dry dill week.
bread/starch and 1 vegetable.
CHEESE AND CHIVES...Fill an opened warm baked potato with 1/4 c. low-fat (1%) low-fat cottage cheese, 1 tbsp.
snipped fresh chives, and 1 teaspoon toasted sesame seeds.
bread/starch and 1 vegetable.
ROASTED GARLIC POTATOES...Cut the bottom off a medium-size head of garlic, place head on a square of aluminum foil, and drizzle 1/2 teaspoon extra virgin olive oil over it.
Seal and bake along with the potato at 375 F for 30 min, till the garlic is very soft.
Squeeze the pulp out of one or possibly more garlic cloves, to taste, into the opened warm potato.
potato with 1/2 c. Italian Mushroom Sauce.
Sprinkle with 1 tbsp.
minced fresh basil or possibly parsley.
ONIONS AND MINT...Lightly spray a nonstick saute/fry pan with butter-flavored cooking spray.
Place over low heat, add in 1/2 c. thinly sliced onion, and saute/fry for 4 to 5 min, till soft but not browned.
Add in 1 teaspoon balsamic vinegar, 1 teaspoon minced fresh mint (or possibly flat-leaf parsley), and a generous grinding of pepper.
Spoon into a opened warm baked potato.
Mexican Vegetable Stew into an opened warm baked potato.
Sprinkle with 1 teaspoon fresh minced cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds.
bread/starch.
YOGURT PRIMAVERA...Combine 2 tbsp.
plain nonfat yogurt, 1/4 teaspoon Dijon mustard, 3 tbsp.
mixed diced dred, green, and yellow bell peppers, and 1 chopped scallion, white part and 1 inch green.
Spoon into an opened warm baked potato.
Sprinkle with warm red pepper flakes to taste.
bread/starch.
Ingredients:
potatoes, raw, skin
Directions:
Each of the following makes 1 serving and uses a 5 ounce.
baked potato.
BROCCOLI AND MELTED CHEESE...Fill an opened warm baked potato with 1/2 c. steamed broccoli florets, 1 tbsp.
grated nonfat morrzrella cheese, and 1 teaspoon minced fresh dill or possibly 1/4 teaspoon dry dill week.
bread/starch and 1 vegetable.
CHEESE AND CHIVES...Fill an opened warm baked potato with 1/4 c. low-fat (1%) low-fat cottage cheese, 1 tbsp.
snipped fresh chives, and 1 teaspoon toasted sesame seeds.
bread/starch and 1 vegetable.
ROASTED GARLIC POTATOES...Cut the bottom off a medium-size head of garlic, place head on a square of aluminum foil, and drizzle 1/2 teaspoon extra virgin olive oil over it.
Seal and bake along with the potato at 375 F for 30 min, till the garlic is very soft.
Squeeze the pulp out of one or possibly more garlic cloves, to taste, into the opened warm potato.
potato with 1/2 c. Italian Mushroom Sauce.
Sprinkle with 1 tbsp.
minced fresh basil or possibly parsley.
ONIONS AND MINT...Lightly spray a nonstick saute/fry pan with butter-flavored cooking spray.
Place over low heat, add in 1/2 c. thinly sliced onion, and saute/fry for 4 to 5 min, till soft but not browned.
Add in 1 teaspoon balsamic vinegar, 1 teaspoon minced fresh mint (or possibly flat-leaf parsley), and a generous grinding of pepper.
Spoon into a opened warm baked potato.
Mexican Vegetable Stew into an opened warm baked potato.
Sprinkle with 1 teaspoon fresh minced cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds.
bread/starch.
YOGURT PRIMAVERA...Combine 2 tbsp.
plain nonfat yogurt, 1/4 teaspoon Dijon mustard, 3 tbsp.
mixed diced dred, green, and yellow bell peppers, and 1 chopped scallion, white part and 1 inch green.
Spoon into an opened warm baked potato.
Sprinkle with warm red pepper flakes to taste.
bread/starch.