Cheesy Stuffed Potatoes

Cheesy Stuffed Potatoes (compliments of Sparkpeople.com)

6 medium baking potatoes
1 tsp reduced-calorie margarine
1/4 cup 1% milk
2 tbsp lowfat cream cheese
3 tbsp fat free sour cream
3 tbsp chopped fresh chives
1/2 tsp black pepper
1/4 cup shredded lowfat cheddar


Remove the skin off the top of each cooled, baked potato. Carefully remove the flesh of the potatoes and place in a medium sized bowl. (Be sure to keep the shells!) Mash slightly using a potato masher. Add margarine, milk, cream cheese and sour cream. Mash thoroughly until the potatoes are nice and smoother, and there are no lumps in the mixture. Stir in black pepper and chives. Carefully return the mixture to the potato shells. Place the potatoes on a baking sheet, and top them with the shredded cheddar. Return the potatoes to the oven and bake at 350*F for 20-25 minutes. Serve.


Number of Servings: 6
Fat: 1.9 g
Carbohydrates: 38.8g
Calories: 194.8
Protein: 6.7g

Classic Layered Salad

Classic Layered Salad (compliments of sparkpeople.com)

1/2 cup light mayonnaise
2 tablespoons grated Parmesan cheese
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 large ripe tomato, cut into 8 wedges
4 cups torn iceberg lettuce
2 cups small cauliflower florets
1/2 cup thinly sliced red onion
1 tablespoon bottled real bacon bits


Combine first 5 ingredients; stir well with a whisk. Arrange tomato wedges in bottom of a 2-quart serving bowl. Top with lettuce and cauliflower. Spread the mayonnaise mixture over cauliflower. Top with onion and bacon bits. Cover with plastic wrap, and chill 8 hours or overnight. Toss gently before serving.

Yield: 7 servings (serving size: 1 cup)
Fat: 6.5 g
Carbohydrates: 6.7g
Calories: 89.5
Protein: 2.2g

Greek Breakfast Wraps

compliments of Sparkpeople.com


Greek Breakfast Wraps

1 cup hard boiled egg, chopped
1 cup red peppers, chopped
1 thin slice of onions, raw
1 oz feta cheese
100 grams jumbo black olives
3 tbsp fat free mayonnaise
1 tsp oregano, ground
1 thin slice red ripe tomato
Small whole-wheat pita,(4" dia)


Combine all ingredients except black olives, onion slices, and tomato slices in a covered container. Refrigerate for later use. When you want a wrap put 1/3 of the filling on a warm pita and add slices of onion, tomato and black olives. Add a leaf of lettuce if you want a more salad-like wrap.


Number of Servings: 3
Fat: 10.4 g
Carbohydrates: 24.1g
Calories: 223.9
Protein: 10.6g