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leaves potatoes in the dust

Here's a dish that makes potatoes the main attraction. It's adapted from
500 Fat-Free Recipes by S. Schlesinger. It is also quite filling depending
on the size of the potatoes.

Baked Potatoes with Baked Beans

 4 each warm baked potatoes, cut in half lengthwise
 1/2 cup nonfat cottage cheese or ricotta cheese
 1 cup vegetarian beans, drained if soupy
 1/2 cup grated nonfat mozzarella or cheddar cheese (or a mix)
 1/2 cup chopped scallions (optional)

1. Preheat oven to 375F

2. Spread 1 Tbs. cottage cheese over each potato half

3. Add 1/4 cup baked beans to each potato half

4. Top the baked beans on each potato half with 1 Tbs. grated cheese and 1
Tbs. scallions.

5. Bake until cheese melts, about 5 to 10 minutes.

Per Sv: 244 cal; 14g prot; 46g carb; 6.9g fiber; .4g fat; 255mg sod;

I usually serve this with what I call my Kitchen Sink Salad - everything in
it but the kitchen sink - lots of veggies (greens, corn and peas from the
freezer, radishes, jicama, etc.) or else I serve it with stir-fry veggies.
Hope this puts potatoes back on the menu.  Patty.