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Posts Tagged ‘potatoes’

Healthy Loaded Baked Potatoes

I made it to 6am spinning this morning despite to 20 degree weather. I was happy I went even though I didn’t work out as hard as usual.

School went well today – we did a day on Kwanzaa, tomorrow is Hanukkah and next week (Mon. and Tues) we are learning about Christmas!

After school I picked up the house and worked on Christmas cards. When Brady got home, we made a quick dinner that sounded really good: Healthy Loaded Baked Potatoes. I don’t usually eat white potatoes because I always choose a different grain before a potato, or I have a sweet potato but this sounded like a good change for tonight.

Healthy Loaded Baked Potatoes

(this recipe is really just anything you have in the fridge that sounds good on a potato)

  • baking potatoes – baked in the oven or microwave, whatever you prefer
  • broccoli
  • avocado, chopped
  • tomatoes, chopped
  • black beans, drained and rinsed
  • feta
  • salsa
  • chicken (Brady added BBQ chicken to his)

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I was happy the plate turned out like a colorful rainbow! Lots of great nutrients, too.

Healthy fat from the avocado

Protein from the beans

Vitamin C and K from the broccoli

Lycopene from the tomatoes and salsa

Then there was a problem….

I took one bite of the potato with the fixings and I couldn’t eat it. I spit the potato back out (TMI, sorry) and ate the veggies and feta around it. I don’t know why but the potato made me want to puke. I know the potatoes weren’t rotten as I watched Brady chow down. It must have been the baby.

So after a plate full veggies, which I was not upset about, I needed some carbs. I decided to make popcorn to go with our TV/Christmas movie night. I used the air popper, which I absolutely love!

The popcorn turned out perfect, like usual. As we each got a bowl, Brady’s with just a little butter and salt and mine the same way until I added chocolate chips. I thought this would be a great addition to my snack but I was wrong. One taste of the chocolate chip and I spit it out. My whole bowl went into the garbage and I had to make another batch of popcorn so I could have it sans chocolate chips. Again, blaming the baby.

The last weird food thing that happened was while I was making cookies. I made my usual sugar cookie recipe and proceeded to make fun holiday cookies for a party we are going to this weekend. After I finished making the dough in my Kitchen Aid, I tasted it to be sure it was safe. As far as I was concerned, it was not safe. I spit it out. I then had Brady taste it and he assured me that it was just me – the cookie dough tasted fine. The potato, chocolate and cookie dough all tasted like normal tonight.

So…long story about the weird food aversions I had tonight. Has anyone else had this problem? I have only had it a few times before tonight but this was by far the worst!

I will have to try the potato again sometime because the picture just reminded me how good it should have been. 🙂 Happy Friday!

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I had a few questions about my lower fat cheese potatoes recipe and I thought I would do a comparison between the original cheese potatoes recipe and my new and improved recipe!

Original – Full of fat and calories

  • 1 can condensed cream of chicken soup
  • 1 1/2 cups Sour Cream
  • 1 (32 ounce) package frozen Southern-style hash browns, thawed
  • 1 (8 ounce) package Shredded Sharp Cheddar Cheese
  • 2 tablespoons butter, melted
  • 1/2 stick of butter, melted
  • 2 cups of corn flakes

  1. Preheat oven to 350 degrees F. Mix soup, 2 T butter and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
  2. Spoon mixture into 13×9-inch baking dish. Combine corn flakes and 1/2 stick butter; sprinkle over potato mixture.
  3. Bake 50 minutes or until heated through.   

Made-over, New and Improved Cheesy Potaotes

  • 1 can 98% fat free condensed cream of chicken soup
  • 1 1/2 cups fat free Sour Cream
  • 1 (32 ounce) package frozen Southern-style hash browns, thawed
  • 1/2 cup 2% Shredded Sharp Cheddar Cheese
  • omit butter
  • 1 Tbsp. butter, melted
  • 2 cups of corn flakes

  1. Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
  2. Spoon mixture into 13×9-inch baking dish. Combine corn flakes and butter; sprinkle over potato mixture.
  3. Bake 50 minutes or until heated through

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Comfort Needed

Monday is done, and it was a rainy dreary one in Columbus. The rain meant indoor recess and no outdoor run that I was planning. When I left school I ran to the grocery store to stock for the week. I hadn’t been to the store in almost two weeks so we desperately needed the basics. I also made a meal plan for week and loaded up so I wouldn’t have to run to the store everyday. Let’s see how it works.

Tonight I was in the mood for warm comfort food that reminded me fall and winter. I wanted something creamy and cozy so I decided on:

Soupy Potatoes (otherwise known as Cheese Potatoes or Party Potatoes)

Green Bean Mushroom Casserole

Baked Tofu

Salad

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It totally hit the spot and we have tons leftover for lunch. Brady made some grilled chicken to go with his creamy sides and we dug in.

Light and Simple Green Bean Casserole

  • 2 cans of French style green beans – drained
  • 1 can 98% fat free cream of mushroom soup
  • 1 can mushrooms – drained

Cook at 400 until bubbly – 25 minutes and top with Fried Onions for the last 5 minutes!

*This is great on top of brown rice for a quick easy vegetarian meal!

I just finished watching Gossip Girl and it is past my bed time!



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Today was busy, as usual. I couldn’t get up for the morning workout since the paper did me in last night, so the workout was moved to the end of the day. Here is how it went:

Breakfast: Usual – fruit and oatmeal

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Lunch: leftover salad and popcorn

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Snack: low fat brownie treat (will post this weekend)

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Workout: 5 mile run with Katie and Heather! We had to bundle up to handle the 35 degree weather – yuck! Where did 77 go/

Dinner: Black Bean Chickpea Burgers with Kale Chips and Honey Dijon Fingerling PotatoesIMG_3110.JPG

Black Bean Chickpea Burgers

  • 1/2 can of black bean burgers
  • 1/2 can of chickpeas
  • 1/3 c. bread crumbs
  • 1/4 c. fresh salsa
  • cumin
  • salt and pepper

Blend all ingredients together in the mini food processor and cook in a non-stick pan!

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Fingerling Potatoes

  • 2 tbsp. dijon mustard
  • 1 tbsp. honey
  • 1 tso. olive oil

Cut potatoes into small pieces and mix with dressing. Bake for 25 min. at 430.

Brady wanted his burger, made with extra lean beef, showcased as well, so here it is! I put it on an Sprouted EZ. Grain Roll!


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Off to work on the paper! Yay for Friday!!


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After a relaxing day of working out, reading and getting ready for the week, we made Sunday Night Dinner #2. It was great because it felt like a Sunday, but it was actually Monday!  Brady’s parents came over and we had a nice relaxing dinner!  It was a great way to end the nice, long (5 day!!) weekend!

I wanted to try something different, so I made an easy, cozy, filling dinner that is similar to Shepard’s pie. I really don’t like the name Shepard’s pie which came from the lamb that is often used in this dish. Since this dish does not contain any lamb or beef only 99% fat free ground turkey, I will call it….Winter Pie. That seems to fit since this is a dish you would most likely only eat in the winter. We also had salad and homemade applesauce!

Winter Pie

  • 1 lb. of 99% fat free ground turkey (cooked and flavored with thyme)
  • 1 can of corn
  • 1 can of green beans
  • 1 c. cauliflower
  • 1 c. chopped carrots
  • 1 can chicken broth
  • 1 tbsp. flour (I tried whole wheat, but it doesn’t thicken the right way)
  • 1 c. spinach and arugula
  • 4 large potatoes (boiled and mashed)
  • roasted garlic
  • 1/4 c. Fage 0%
  • garlic salt and pepper
  • thyme to season meat
  1. Cook meat and stir in veggies, broth and flour. Let simmer to thicken
  2. Boil potatoes and mash with garlic and Fage.
  3. Place cooked turkey/veggie mix in the bottom of a oven safe serving dish.
  4. Cover veggies with arugula and spinach.
  5. Top with mashed potatoes
  6. Bake to keep hot at 350 for about 30 min. or until ready to eat.
  7. Top with 2% cheddar if you would like!

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It was pretty good.  I would maybe add some more flavor to the turkey next time.

For dessert:

  • 3 large apples
  • 1/2 c. cranberry, pineapple, orange relish
  • 3/4 c. oats
  • spray butter
  • 1/3 c. almonds
  • 1/4 c. oat bran

Slice apples and mix in fruit relish!  Cover with oats, almonds and oat bran and spray with butter!

🙂  Yum!  It tastes like and apple crisp with a tart kick!

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Workout of the Day:

  • 3.8 mile run on the treadmill
  • 20 min. on the stair climber
  • chest, bicep and tricep weights
  • 20 min. of swimming

Overall, it was a great workout!  I had the time so I did more that usual it felt great.

Also, don’t forget about the Honest Foods Giveaway at Oh She Glows!

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My parents were in town for the weekend so we had Brady’s parents over for dinner! We spent day shopping and running around so there was little thought given to dinner until soon before we wanted to eat. With so many cooks in the kitchen, we had some timing trouble. At one point….

  • the steak was burning on the grill
  • the potatoes were raw and cold, but seasoned 🙂
  • the squash was far from done
  • the salad was half-way done
  • the shrimp-feta dish was ready!

In order to get it all on track, we had to juggle and do tricks in the kitchen to get it to all come out like this!! It worked and it was sooo delicious! We had a great time chatting, drinking wine, and telling funny stories. Brady and I decided it was the perfect time to give our parents one part of their Christmas presents – Wedding Photo Albums! They loved them and we had fun e retelling wedding stories!

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Shrimp Tomato Feta Bake

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Butternut Squash

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Oven Roasted Potatoes

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Steak

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Salad with homemade Ciabatta croutons

I will be posting the recipes as well other great eats from the weekend!

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Tonight’s dinner came together fast because after a day of celebrating Ohio State’s win over their forever rival.. Michigan and then a nap, we were hungry and craving something warm! I wanted something filling and low-cal that would satisfy my need for comfort food. Brady was just hungry (so hungry in fact, that he began cooking some Gimme Lean Soy Sausage – fake meat is not his thing, but he did say it was “not so bad” 🙂 )

Anyways, I went to the cupboard and grabbed the following:

Potato-Vegetable-Lentil Soup

  • leftover kale and broccoli (about a cup total)
  • 1 can kidney beans
  • 1 cup steamed lentils (from TJ’s in the fridge pack…so good!)
  • 1 can mixed vegetables
  • 1 can Italian diced tomatoes
  • 3ish cups of water
  • 1 can Progresso chicken broth
  • 1 box of Trader Joe’s instant mashed potatoes WITHOUT the butter/garlic seasoning

Mix the water and broth together and add beans, kale, broccoli, lentils, mixed vegetables, and tomatoes. Bring to a boil. At the last minute, add the potatoes and stir well. The soup will immediately thicken and become creamy! Soo good!

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I added parmesan to my bowl!

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Nutrition Data:

8-10 servings. Data is based on 8 servings in whole pot.

Fat: 2.5

Calories: 180

Fiber: 12

Protein: 7




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