Sunday, June 30, 2013
BBQ Meatball Sliders
Photo by: foodfamilyfinds
| Cooking Time: | 40 Minutes | |
| Recipes Makes: | 12 Servings | |
| Calories: | 340 | |
| Carbs: | 28 Grams | |
| Fat: | 14 Grams | |
| Protein: | 24 Grams |
Ingredients
1 pound ground beef
1/2 cup bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
1/4 cup BBQ sauce
3 slices cheddar cheese
12 Rolls
1/2 cup bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
1/4 cup BBQ sauce
3 slices cheddar cheese
12 Rolls
Directions
1 - Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.
2 - Combine the bread crumbs, shredded cheese, ground beef and egg until evenly distributed.
3- Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4-While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5-Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6- Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.
7-On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8-Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9-Top the meatballs with the rolls and serve.
- See more at: http://myfridgefood.com/viewrecipe.aspx?recipe=20975#sthash.jVuxg1XP.dpuf
2 - Combine the bread crumbs, shredded cheese, ground beef and egg until evenly distributed.
3- Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4-While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5-Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6- Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.
7-On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8-Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9-Top the meatballs with the rolls and serve.
Strawberry grapefruit salad with ginger lime dressing
Serves 2
Ingredients
1 jalapeno, finely sliced
10 strawberries, quartered
1 tbsp sunflower seeds
1 large pink grapefruit
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
2 tbsp fresh grapefruit juice
1 tsp honey
1/2 tsp kosher salt
1 bag pre-washed mixed greens
Instructions
Segment the grapefruit and reserve the extra juice by squeezing the membrane. You can click on the following link for detailed pictures on how to segment a grapefruit.
Make the dressing by mixing grapefruit juice, lime juice, honey, extra-virgin olive oil and salt. Stir until oil and juices have emulsified.
On each plate (or bowl) make a bed with the mixed greens and add strawberries, grapefruit, and jalapenos. Sprinkle sesame seeds on top and pour dressing. Season with salt and pepper and serve immediately.
Dog Approved People Food
By Nicole Pajer
We try to keep our dogs on their canine diets but sometimes we just can’t resist slipping them an occasional human morsel. If you’d like to reward your pet with a table scrap, make sure that you choose people foods that are safe for canine tummies.
Here are a few “dog-approved” people foods:
1. Peanut butter. A favorite treat of many canines. Not only is it a good source of protein, but it also contains heart healthy fats, vitamin B, niacin, and vitamin E. Stuff peanut butter into a Kong to keep your dog busy for hours. Choose raw, unsalted peanut butter.
2. Cooked chicken. Can be slipped into the bowl along with your dog’s regular food to add a spice and extra protein to its diet. This also makes a good meal replacement if you’re in a pinch and out of dog food.
3. Cheese. A great treat for a dog as long as she isn’t lactose intolerant, which a small percentage are. Make sure to monitor your dog’s reaction. Opt for low or reduced fat varieties and don’t overfeed, as many cheeses can be high in fat. Cottage cheese is typically a good choice.
4. Baby carrots. Good for a dog’s teeth, carrots are low calorie and high in fiber and beta carotene/vitamin A.
5. Yogurt. High in calcium and protein. But make sure to only choose yogurts that do not contain artificial sweeteners or added sugars. Yogurts with active bacteria can act as a probiotic and are good for your dog’s digestive system.
6. Salmon. A good source of omega 3 fatty acids, which are responsible for keeping your dog’s coat healthy and shiny, as well as supporting your dog’s immune system. Feed your dog cooked salmon, add salmon oil to her food bowl, or slip him some of your unwanted fish skins.
7. Pumpkin. Good source of fiber as well as beta-carotene/vitamin A. It can help keep the GI tract moving and can aid with digestive issues.
8. Eggs. Scrambling up an egg for your pup is a great way to give her diet a protein boost. Eggs are also a source of easily digestible riboflavin and selenium, making them a healthy snack.
9. Green Beans.Make a great treat for your dog since they are filling and low in calories. Select beans that have no added salt.
10. Apple Slices. Help to clean residue off a dog’s teeth, which helps to freshen her breath. Apples are a good source of fiber as well as vitamin A and C. Make sure to take out the seeds and the core before feeding to your dog, as these can be choking hazards.
11. Oatmeal. A great source of soluble fiber, which can be especially beneficial to senior dogs with bowel irregularity issues. It is also a great alternate grain for dogs allergic to wheat. Make sure to cook oatmeal before serving it to your dog. Do not add any sugar or flavor additives.
These are just a few of the human foods that you can toss your dog’s way. Remember to try them in small amounts. If your dog experiences any sort of reaction, immediately consult a veterinarian. Before giving your dog any people food, do your research to make sure it’s safe. Never feed your dog toxic human items such as: chocolate, onions, grapes, raisins, yeast dough, artificial sweeteners, macadamia nuts, avocadoes, alcohol, or coffee. Consult your veterinarian with any questions on what is safe and what is harmful.
Read more: http://www.cesarsway.com/dog-care/dog-nutrition/Dog-Approved-People-Food?utm_source=CMI_FB&utm_medium=Post&utm_campaign=6.30.13#ixzz2XjB3baCU
How to NOT Get Scammed By Food Labels
Food marketers are clever.
In the quest for the almighty dollar, companies continually find new ways to make you feel like buying their product is the best possible choice. For a while, it was all about bigger, better, greasier, more delicious.
But as our country became bigger and bigger, the topic of conversation turned to “how can we get healthier?”
So marketers had to change up their tactics. Instead of promoting the unhealthy, they started rebranding and repackaging their products with healthy buzzwords to make you THINK you’re eating healthier, while still making incredibly unhealthy products that keep you addicted to them.
That Lucky Charms Leprechaun is full of sh**! If anybody thinks that sugary cereal is healthy because the box says “made with heart healthy whole grains” they’re kidding themselves. But making the healthy choice isn’t always so obvious:
- Is buying organic really that much better for me?
- Does “no sugar added” mean it’s automatically better than the ones with sugar?
- What’s the difference between free range, grass-fed, vegetarian fed?
Today, I’m gonna teach you how to not get scammed by food labels so you can make healthier decisions when you go shopping…with the added bonus of being able to stick it to the Empire.
This is a monster article, and is meant more of a resource for reference, rather than a quick “hey that’s cool!” skim before moving onto videos of cats.
What does organic Mean?
“Organic, so hot right now.” – Jacobim Mugatu
Everybody and their mother is rushing out to buy organic things these days. Organic means natural. Nature is healthy. Therefore Organic is healthy, yes?
…to an extent, but not necessarily.
In order for something to be considered “organic”, it must pass a series of government checklists:
Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and diary products do not take antibiotics or growth hormones.
Along with that, there are three different “tiers” of Organic Labels:
1) 100% Organic: Made with 100% organic ingredients.
2) Organic: Made with at least 95% organic ingredients.
3) Made With Organic Ingredients: Made with a minimum of 70% organic ingredients with strict restrictions on the remaining 30%, including no GMOs (genetically modified organisms).
So, if you see something labeled “100% organic,” then you can be sure you’re getting ingredients that are naturally occurring, or if it’s from an animal then it did not take antibiotics or growth hormones.
[Side note: Don't confuse this with "All Natural" - there's no regulation behind this term, and thus means diddly squat]
Back to organics! Organic doesn’t automatically mean healthy. I mean, you can buy organic cookies and organic cereal, but that doesn’t mean they’re good for you. Sure, they don’t have High Fructose Corn Syrup (a big no-no), but they can still contain a ton of sugar and empty calories.
When it comes to fruits and vegetables, I try to buy organic whenever possible, especially if it’s with a fruit with a soft outside.
Here are 10 foods you should always buy organic (when possible), and 7 Foods where conventional is okay.
This might surprise you: a huge portion of “organic” food companies are owned by massive conglomerates (PDF)!
Best advice: Use your best judgment, eat real food, and buy what you can afford without driving yourself crazy. Don’t try to fool yourself when you are buying cookies and ice cream that are “organic.” They might beat the alternative, but that’s kind of like saying “I enjoy getting punched in the face because it’s better than being punched in the crotch.”
Bet you didn’t think you’d get a crotch analogy in an article about food labels, did ya?
Now, speaking of organics…
What about organic milk?
Here’s what is required of milk in order for it to receive the “Certified Organic” Certification:
- At least 30 percent of the food they eat must be grazed at pasture during a grazing season of at least 120 days;
- No antibiotics or growth hormones may be used;
- All feed must be organic;
- No meat or poultry by-products can be in the feed.
A note about the ”antibiotics or growth hormones” Almost all regular dairy cows these days are not treated with growth hormones. Though cows, especially cows that are fed grain-based diets, tend to get sick more frequently than grass-fed cows and thus are pumped full of antibiotics to keep them healthy.
Although some have determined there’s no difference between organic and regular milk, I still aim to buy organic should the price difference not be TOO drastic – to support farmers that take the time to get “Organic” certified. That being said, I’m not a stickler about it, as it may not be worth it (see below).
Why is organic milk so expensive? Yes, it requires more money to upkeep a farm for organic cows. However organic milk is also perceived as a higher quality and thus a premium price is placed on it. Due to the length of time required for a farm to receive organic certification (3 years!), supply of organic milk is small compared to regular, and thus the price is driven up.
A note from a farmer just came in: Here’s why you shouldn’t waste any money on organic milk. If the farm that produces the milk is certified organic, cool, what about the adjacent farm? Wind blows seed, artificial fertilizer and any other loose product, and if that is on an organic farm by result of wind, as far as the government is concerned it is still organic, but from a health stand point, technically, that is no longer organic, also the pasteurization is the same regardless of the branding. Just a word from a farmer.
What about raw milk? You’ve probably heard a lot about raw milk in the news recently, as government agencies are doing everything they can to shut down farms that sell unpasteurized dairy. Why? In a 2012 report on raw milk, the CDC stated that before pasteurization, dairy was dangerous, and “raw milk was a common source of the bacteria that cause tuberculosis, diphtheria, severe streptococcal infections, typhoid fever, and other foodborne illnesses.”
However, in the view of a health blogger that I have come to trust, raw milk has been proven to be safe and raw milk is the only REAL milk.
Final recommendation: Minimize dairy consumption to begin with, consider raw dairy if you are up for it, buy organic if it makes you feel better, understanding it might not be much better than the regular stuff.
Chicken Labels
It seems there are a million different labels for buying chicken these days…
- Free range!
- All natural!
- Pasture raised!
- Organic!
- Vegetarian fed!
I reached out to a family friend with 30 years of experience in the chicken industry to help cut through the crud and get the real answers on these:
Let’s break these down and decide which labels are worth checking out
Free Range: Ultimately, this only means that the chicken must have “access to the outside.” A.K.A., a door cut in the side of a house that has some area for the chicken to ‘range” should they so choose. Of course, most of these chickens are already raised in captivity and never once set foot outside. This is not regulated well and thus oftentimes there are no differences between a regular chicken and a free range chicken. If animal’s rights issues are important to you, a more strict classification below would better suit you.
All Natural: Virtually all chickens raised in America are “all natural” by USDA definition. No chicken company adds hormones or steroids to their chickens; it’s not allowed. The “all natural” label isn’t regulated and doesn’t mean anything.
Organic: USDA has the following requirements for labeling “organic” chicken: The number of birds raised in a house is about half of “normal” chicken houses. Only organic feed is allowed (chicken feed is 65% corn, and 30% soymeal. The other 5% of normal chicken feed is bonemeal, feather meal, blood meal and vitamins. Organic chicken cannot receive the vitamins or medicine that normal chickens do. Normal chickens are also vaccinated as day old-chicks, while organic chickens are not. Therefore the mortality rate for organic is 2-3 times normal chickens, hence the increased costs.
Pasture Raised: Ultimately, these birds are raised outside, as chickens would have existed back in the day. They are allowed to eat whatever falls on the ground, be it bugs, worms, grubs, grass, bonemeal from previously decayed animals, and more. They are not confined to a cage. This would probably be your best bet, as the chickens get to spend the most time outdoors exploring compared to the other options.
How do you know for sure what your best bet is? Try to find a local chicken farmer or visit your local farmer’s market and have a discussion with the people selling chicken. Find out how their chickens are raised and get to know them (the farmers, not the chickens, unless you’re in Portlandia).
Egg Labels
Now, if you’re looking to purchase the eggs from chickens rather than chickens themselves, you have an entire new set of labels to check out.
A lot of the definitions and descriptions from above remain, but there are a few other differences.
The below definitions are from the Humane Society:
Certified Organic: The birds are uncaged inside barns or warehouses, are required to have outdoor access, but the amount, duration, and quality of outdoor access is undefined. They are fed an organic, all-vegetarian diet, free of antibiotics and pesticides (as required by the U.S. Department of Agriculture’s National Organic Program). Beak cutting and forced molting through starvation are permitted.
Free-range: Like above, the birds need access to outdoors to be considered “free range,” but there’s no regulation as to how much time (if any) is spent outdoors.
Certified Humane: The birds are uncaged inside barns but may be kept indoors at all times. They must be able to perform natural behaviors such as nesting, perching, and dust bathing. There are requirements for stocking density and number of perches and nesting boxes. Forced molting through starvation is prohibited, but beak cutting is allowed.
Animal Welfare Approved: As the highest animal welfare standards of any third-party auditing program, the birds are cage-free and continuous outdoor perching access is required. They must be able to perform natural behaviors such as nesting, perching and dust bathing. There are requirements for stocking density, perching, space and nesting boxes. Birds must be allowed to molt naturally. Beak cutting is prohibited.
Cage-Free: Hens laying eggs labeled as “cage-free” are uncaged inside barns, but they generally do not have access to the outdoors. They can engage in many of their natural behaviors such as walking, nesting, and spreading their wings. Beak cutting is permitted.
Vegetarian-Fed: These birds’ feed does not contain animal byproducts, but this label does not have significant relevance to the animals’ living conditions. This only means they’re not outside eating non-vegetarian things…like bugs and remains of old animals (you know, like free animals do).
So, once again it looks like we have mostly 80% hype and 20% legit labeling. Your best bet at a store? “Animal Welfare Approved” eggs if you care about the wellbeing of the chickens who lay the eggs…though I haven’t seen many of these on labels at my local grocery store. ”Free range” and “organic” aren’t necessarily indicative of the conditions the birds might have been brought up under.
Want to go even further?: Get your eggs from a local farmer or local farmers market that has a solid reputation. Here’s the best recommendation from Food Renegade: Find a local egg supplier on sites like www.eatwild.com or www.localharvest.org, or check Craigslist!
Meat Labels
Ahhhh, the most confusing of them all.
Is organic meat worth it?
What is grass fed?
What the heck does “Vegetarian-fed” mean?
It seems like there’s 18,000 types of meat labeling out there, so I’m gonna simplify the heck out of this for you.
Regardless of what the label says, unless it’s 100% “Grass-fed,” it’s not optimal. Cows are ruminants, meaning they are meant to eat grass. Unless specifically labeled as “grass-fed beef,” then that cow was likely forced to eat foods its stomach cannot handle (grains among other things) in order to fatten it up as quickly as possible for slaughter.
Factories feed cows as much grain as possible to get them as fat as possible as quickly as possible, even if the grains make the cow sick. In order to keep the cow alive, they pump him/her full of antibiotics to keep them standing.
Not good.
Organic beef might be slightly better for you than regular beef (organic cows cannot be treated with antibiotics, they must have “access” to pasture (though for how long is not determined), but may still be fed organic grains.
If the beef is “grass fed” (but not specified as 100%), then it’s possible it was raised indoors with small access for a small amount of time to go out and “graze” – which oftentimes it chooses to ignore. This is tough to determine when purchasing meat at a grocery store.
So, what’s a Rebel to Do?
Final Answer: 100% Grass-Fed Beef. This stuff is the best possible option for you if you should choose to consume beef. Unfortunately, this can quite cost prohibitive if you chose to buy it from a place like Whole Foods, as they know people who want the best will pay for the best.
Instead, I recommend you check out EatWild and find a local farm in your area that raises grass-fed cows. Yep, it’s more work, but in the grand scheme of things, absolutely worth it. Too lazy for that? Have grass-fed meat delivered to your doorstep with Grassland Beef. Reasonably priced and delivered right to you.
“But Steve I’m on a budget!” Do the best you can, with what you have, where you are. If you are eating meat, eat the best available to you, and DON’T FREAK OUT.KEEP YOUR COMPOSURE! Any step in the right direction…is a step in the right direction. As you make more changes, or as your situation improves, then you can start considering switching to organic/grass-fed/100% grass fed.
Okay! That concludes our meat, dairy, eggs, and organic write-up!
IF YOU’RE LOOKING FOR INFORMATION ON PIGS AND BACON: I’ve got you covered there, too 
Let’s move onto the newest marketing term that’s blowing up.
Gluten-Free
The newest darling of the marketing game.
Thanks to an increase in people being diagnosed with celiac disease (and those who have learned they have general issues with digesting gluten), every food company is rushing to put out a gluten-free version of their best-selling unhealthy product.
What is gluten, you ask? It’s a protein composite found in foods processed from wheat, barley, rye, and other related species. Again and again, grains = bad.
So, all companies are creating “healthier” versions of their products that no longer contain gluten…or (my favorite), slapping a gluten-free label on things that never had gluten in them to begin with so they can jack up the price in the name of “health.”
For example, did you know you can buy gluten-free eggs?
Well, is gluten-free better for you? Provided the food is actually labeled properly, gluten free foods would be beneficial to people who struggle digesting gluten. However, just like with “organic,” just because it’s gluten free does NOT mean it’s necessarily healthy for you.
Gluten free cookies are still cookies. Gluten free waffles are still waffles. Gluten free pizza is still pizza. Don’t fool yourself into thinking those unhealthy foods are good for you; you’re still better off eating REAL foods whenever possible.
Instead of going on a “gluten free diet” to lose weight (and continuing to eat the same things), why not try a diet that will give you a better chance to succeed. Just like going on a vegetarian diet doesn’t necessarily mean “healthy” (donuts are vegetarian!) gluten-free in and of itself is can still be unhealthy!
Final verdict: Worth the label if you’re gluten-intolerant, but do the research before you run off eating bagfuls of ‘healthy’ food.
Made with Whole Grains
I love this one.
Ever since studies started popping up that whole grains were better for you than refined grains, marketing teams have gone out and slapped “Heart Healthy Whole Grains!” on everything they can.
Setting aside the fact that grains in general can wreak havoc on your dietary tract, and grains/sugar are the primary reason most people gain weight, whole grains might not be THAT much better than regular grains, and don’t necessarily help you live longer…
But that doesn’t matter. Marketers will do whatever they can to get their product in your hands, which is why these cereals are now labeled with “heart healthy whole grains!”
- Kix
- Trix
- Count Chocula
- Cinnamon Toast Crunch
- Lucky Charms
Sure, these cereals might have a grain in them that is “whole grain,” but they also possess a crazy amount of sugar and other ingredients that are NOT good for you.
So, be smart. Disregard the front of the label and check the ingredients and nutritional value on the back. I’m gonna go out on a limb and guess that if it came out of a box, it probably ain’t good for your heart.
No Sugar Added
This is another GEM of a marketing tactic.
In an effort to make their food appear more healthy to health conscious individuals, companies have resorted to slapping this absolutely WORTHLESS tag on foods, deserts, and drinks.
Ignore it.
If you look at ice cream or juice that says “no sugar added,” it just means that after the initial creation of the product (which contains probably a boatload of sugar already)…no extra sugar was added. It still means it contains approximately one boatload of sugar. It might have LESS sugar than other products in that category, and thus better for you (BOO SUGAR), but don’t delude yourself into thinking it’s actually GOOD for you.
Be smart. Read the back of the label. Understand that you’re eating something that probably isn’t healthy to begin with. Rather than eating buckets of the processed food that is promised to be ‘healthy,’ eat real food more often and then OCCASIONALLY go for the unhealthy stuff to stay on target.
What other SHADY labels have you seen?
That should get you started. Remember, this is a resource – don’t feel like you have to memorize it! And don’t freak out if you can’t afford the most expensive beef, eggs, and so on. Do the best you can and make small improvements when you have the means to do so.
Banana Ice Cream
Per serving: 105 calories, 2g fat
This creamy frozen treat is so good you'll never believe it's not real ice cream—and only 105 calories!
Ingredients:
2 frozen, ripe (but not too squishy) bananas, sliced (freeze for at least 3 hours, overnight is best)
2 tsp vanilla extract
2 frozen, ripe (but not too squishy) bananas, sliced (freeze for at least 3 hours, overnight is best)
2 tsp vanilla extract
Directions:
Put frozen sliced bananas in a blender, and blend for 2.5 minutes (you will need to scrape the frozen banana time to time). Add 2 teaspoons vanilla extract. Blend for another 2.5 minutes. The bananas will turn into a consistency similar to frozen custard. Scrape into a serving dish or cone, add a little chocolatesyrup, raw cacao chips, or fresh fruit (be sure not to overdo your toppings to stay under 200 calories), and enjoy!
Put frozen sliced bananas in a blender, and blend for 2.5 minutes (you will need to scrape the frozen banana time to time). Add 2 teaspoons vanilla extract. Blend for another 2.5 minutes. The bananas will turn into a consistency similar to frozen custard. Scrape into a serving dish or cone, add a little chocolatesyrup, raw cacao chips, or fresh fruit (be sure not to overdo your toppings to stay under 200 calories), and enjoy!
Makes 2 servings
Recipe provided by Kyra Mancine, QCI Direct
Raspberry S'Mores
Per serving (two squares): 185 calories, 3.6g fat, 35g carbohydrates, 2g fiber, 3g protein
S’mores are a must-have summertime treat, so go ahead and indulge in this decadent (but still relatively healthy) dessert . The raspberries add a little extra sophistication (and fiber) to this classic camping-trip treat.
Ingredients:
1 graham cracker sheet
2 marshmallows, full size
2 small squares of dark chocolate
6 raspberries
1 graham cracker sheet
2 marshmallows, full size
2 small squares of dark chocolate
6 raspberries
Directions:
Use ½ of the sheet for each s’more (2 pieces), top with a melted marshmallow and small piece of darkchocolate and three berries each.
Use ½ of the sheet for each s’more (2 pieces), top with a melted marshmallow and small piece of darkchocolate and three berries each.
Makes 1 serving
Recipe provided by Rania Batayneh, MPH, Nutritionist and America’s Eating Strategist™
Potato Skins
Per serving (4 skins): 117 calories, 1g fat, 20g carbohydrates, 3g fiber, 1g sugar, 7g protein
While traditional potato skins may never appear on any list of healthy recipes, you can easily whip up this lighter version and indulge without guilt. (They also make a great dish to bring to summer BBQs).
Ingredients:
6 large potatoes, washed, unpeeled
½ cup fat-free mozzarella cheese, shredded
½ cup fat-free cheddar cheese, shredded
¼ cup green onion, chopped
¼ cup bacon bits
18 tsp fat-free sour cream
salt and pepper (to taste)
6 large potatoes, washed, unpeeled
½ cup fat-free mozzarella cheese, shredded
½ cup fat-free cheddar cheese, shredded
¼ cup green onion, chopped
¼ cup bacon bits
18 tsp fat-free sour cream
salt and pepper (to taste)
Directions:
Heat the potatoes in the microwave until they are fork tender (if using the oven, cook at 375ยบ and cover them in aluminum foil, and bake until they are tender). Slice the potato in half and scoop the inside out, leaving ¼" of the flesh. Slice the halves into thirds (each potato should have 6 pieces). Repeat until all potatoes are done.
Heat the potatoes in the microwave until they are fork tender (if using the oven, cook at 375ยบ and cover them in aluminum foil, and bake until they are tender). Slice the potato in half and scoop the inside out, leaving ¼" of the flesh. Slice the halves into thirds (each potato should have 6 pieces). Repeat until all potatoes are done.
Mix the two cheeses together in a small bowl. Lay the potatoes flat on a
baking sheet and fill each shell with 1 heaping tsp of the cheese mixture.
Sprinkle the bacon bits and onion evenly on top of each shell. Bake at 400 degrees F for 10-15 minutes, or until cheeses are melted. Remove from heat and cool slightly. Add 1 tsp of sour cream to each skin. Serve immediately.
Makes 9 servings.
Recipe provided by Kim Bensen of KimBensen.com
Chicken Salad-Stuffed Peppers
Per serving (1/2 stuffed pepper): 92 calories, 1g fat, 8g carbohydrates, 1g fiber, 1g sugar, 13g protein
If you need something to hold you over until dinner (or still need to whip up lunch), these chicken saladstuffed peppers should do the trick. Stuffed with protein-packed (but light) chicken salad, this snack will curb your hunger without weighing you down.
Ingredients:
12 oz cooked boneless, skinless chicken breast, cubed
¼ cup scallions
¼ cup diced celery
½ cup Smart Beat® Mayonnaise (or your favorite light mayo)
1 tbsp fresh chives, chopped
1 tsp Dijon mustard
⅛ tsp salt
⅛ tsp black pepper
3 large bell peppers, any color, cut in half lengthwise with seeds and membranes removed
cayenne pepper (to taste)
12 oz cooked boneless, skinless chicken breast, cubed
¼ cup scallions
¼ cup diced celery
½ cup Smart Beat® Mayonnaise (or your favorite light mayo)
1 tbsp fresh chives, chopped
1 tsp Dijon mustard
⅛ tsp salt
⅛ tsp black pepper
3 large bell peppers, any color, cut in half lengthwise with seeds and membranes removed
cayenne pepper (to taste)
Directions:
In a large bowl, combine the chicken, scallions, and celery. In a separate bowl, combine the mayonnaise, chives, mustard, salt and pepper. Mix until ingredients are well-combined. Add to chicken mixture and toss to coat well. Season with cayenne pepper, if desired. Stuff each pepper half with the chicken salad mixture and garnish with extra chives, if desired.
In a large bowl, combine the chicken, scallions, and celery. In a separate bowl, combine the mayonnaise, chives, mustard, salt and pepper. Mix until ingredients are well-combined. Add to chicken mixture and toss to coat well. Season with cayenne pepper, if desired. Stuff each pepper half with the chicken salad mixture and garnish with extra chives, if desired.
Makes 6 servings
Recipe provided by Kim Bensen of KimBensen.com
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