Recipes ~


Super-Stuffed Potatoes

Dig in to these overflowing spuds


From Eat Up, Slim Down Annual Recipes 2003 (I looove potatoes and this one is my fav)


  • 4 russet potatoes
  • 1 tablespoon unbleached all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • Pinch + ¼ teaspoon salt
  • 1 2/3 cups 1 percent milk
  • 1 cup (4 ounces) shredded low-fat Cheddar cheese
  • 1 package (10 ounces) frozen chopped broccoli, thawed
  • 3 strips turkey bacon, chopped and cooked until crisp

1. Preheat the oven to 425 degrees F.
2. Pierce the potatoes several times with a fork. Place in the oven and bake for 1 hour, or until tender when pierced with a fork. Remove and leave the oven on.
3. Meanwhile, in a small saucepan, combine the flour, nutmeg, and the pinch of salt. Gradually whisk in 1 cup of the milk until the flour dissolves. Cook, stirring, over medium heat for 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until smooth. Set aside.
4. Holding the potatoes with an oven mitt, cut in half lengthwise. Scoop the flesh out into a bowl, leaving a ¼" shell. Place the shells on a baking sheet. Mash the flesh with a potato masher.
5. Stir in the remaining 2/3 cup milk and 1/4 teaspoon salt until smooth. Spoon the potato mixture into the shells. Top with the broccoli, bacon, and cheese sauce. Bake for 10 minutes, or until heated through.
Makes 8 Servings
Per Serving: 166 cal, 11 g pro, 31 g carb, 2 g fat, 10 mg chol, 230 mg sodium, 4 g fiber
Diet Exchanges: 0 milk, ½ vegetable, 0 fruit, 1½ bread, ½ meat, ½ fat
This and all of the recipes featured in the Eat Up, Slim Down Annual Recipes 2003 came from submissions to the Prevention Recipe Sweepstakes.


Read more: http://www.prevention.com/food/cook/super-stuffed-potatoes#ixzz2Ze54RY65


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WeekEnd Food Ideas!

No I never really post on the weekends but I was wanting to share some cool easy "Weekend Food Recipes". I thought that would be pretty cool, because a lot of us eat out on the weekends and then come Monday you feel like you wrecked your diet...so for those that are trying to eat home more on the weekends, I pulled ya some recipes....



Saturday Night you could always make....


Gourmet Whole Grain Pizza
Makes 2 pizzas
1 1/4 cup warm water
2 Tablespoons dry yeast
1 1/2 Tablespoon raw sugar
1 teaspoon salt
4 cups whole wheat flour
1 cup ground oats 
2 Tablespoons olive oil

Mix the ingredients above in a bread maker (on a "dough" setting), in a kitchen mixer, or by hand, if you want a really good upper-body workout. :) Add more or less water if needed to get the consistency right...you can always "dry it up" a bit with some extra flour.

Flour a cutting board by dusting some whole-wheat flour on top. Knead the dough until it is even in texture and consistency, then cut the dough in half. Roll out one half into a circle to fit your greased pizza pan (or cookie sheet). Do the same with the other half of the dough. 

Let the two pans of pizza crust rise in your preheated oven for about 20 minutes.

After the dough has risen, top each pizza with the following:
Tomato sauce (about 3/4 cup)
Sprinkling of mozzarella cheese
Cut up vegetables of your choice (tomatoes, onions, peppers, etc)
Fresh herb leaves (basil, oregano, rosemary, etc)

Let the pizzas bake at 350F for 16 - 20 minutes (switching pizzas from top/bottom and vice versa, halfway through the baking), or until the bottom of the crust is crispy. You can check this by lifting up the side of the pizza with a spatula. 

A serving size of 2 slices, with a side of greek salad & spinach greens, makes a delicious Nutritarian dinner treat! Enjoy! 


On Sunday you could make! Turkey/Lean Ground meat/Sweet italian sausage Meatballs! The original recipe was an idea from Rachael Ray, but over time I've made it my own and it's a winner to my family! * I make enough so we can freeze them *But here is the Rachael Ray Recipe

INGREDIENTS

  • 1 cup torn pieces of stale, good-quality white bread, packed
  • Milk
  • 1 pound ground beef, or Lean (extra) ground beef
  • 2/3 pound ground pork, I use Turkey, and Sweet Italian sausage instead of pork
  • Salt and pepper
  • 2 cloves garlic, grated or minced
  • 1/2 cup grated Pecorino Romano cheese (a couple of handfuls) I use Parmesan Cheese or Bleu Cheese, or you can do Feta or Goat cheese
  • A pinch of freshly grated nutmeg (about 1/8 teaspoon)
  • 1 egg
  • A generous handful flat leaf parsley, finely chopped
  • A generous drizzle of extra virgin olive oil (EVOO)
* To make all my meatballs the same size, which is about an inch or so around, I use an ice cream scooper, you can find at Walmart*

PREPARATION

In a small bowl, soak the bread pieces in milk to soften.
Place the meats in a mixing bowl and season with salt and pepper. Add the garlic and cheese. Squeeze the excess liquid from the bread pieces and crumble them into the bowl. Add the nutmeg, egg, parsley and olive oil and mix well to combine. 



I hope this helps!!!  Have a Great Weekend!