-
1
Each of the following makes 1 serving and uses a 5 ounce.
-
2
baked potato.
-
3
BROCCOLI AND MELTED CHEESE...Fill an opened warm baked potato with 1/2 c. steamed broccoli florets, 1 tbsp.
-
4
grated nonfat morrzrella cheese, and 1 teaspoon minced fresh dill or possibly 1/4 teaspoon dry dill week.
-
5
bread/starch and 1 vegetable.
-
6
CHEESE AND CHIVES...Fill an opened warm baked potato with 1/4 c. low-fat (1%) low-fat cottage cheese, 1 tbsp.
-
7
snipped fresh chives, and 1 teaspoon toasted sesame seeds.
-
8
bread/starch and 1 vegetable.
-
9
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.
-
10
Seal and bake along with the potato at 375 F for 30 min, till the garlic is very soft.
-
11
Squeeze the pulp out of one or possibly more garlic cloves, to taste, into the opened warm potato.
-
12
potato with 1/2 c. Italian Mushroom Sauce.
-
13
Sprinkle with 1 tbsp.
-
14
minced fresh basil or possibly parsley.
-
15
ONIONS AND MINT...Lightly spray a nonstick saute/fry pan with butter-flavored cooking spray.
-
16
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.
-
17
Add in 1 teaspoon balsamic vinegar, 1 teaspoon minced fresh mint (or possibly flat-leaf parsley), and a generous grinding of pepper.
-
18
Spoon into a opened warm baked potato.
-
19
Mexican Vegetable Stew into an opened warm baked potato.
-
20
Sprinkle with 1 teaspoon fresh minced cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds.
-
21
bread/starch.
-
22
YOGURT PRIMAVERA...Combine 2 tbsp.
-
23
plain nonfat yogurt, 1/4 teaspoon Dijon mustard, 3 tbsp.
-
24
mixed diced dred, green, and yellow bell peppers, and 1 chopped scallion, white part and 1 inch green.
-
25
Spoon into an opened warm baked potato.
-
26
Sprinkle with warm red pepper flakes to taste.
-
27
bread/starch.
