Veggie-Stuffed Twice-Baked Potato Boats

Ingredients:

Serves 4

• 4 well-cleaned potatoes
• 2 Tbsp. olive oil
• 1/2 cup grated low-fat cheese , such as sharp cheddar or Parmesan
• 1 tsp. Italian herb seasoning
• 1/2 cup frozen broccoli florets
• 1/2 cup shelled frozen peas , thawed
• 1/2 cup sliced frozen carrots , thawed
• 1/2 cup chopped tomatoes
• 2 Tbsp. chopped olives
• Kosher salt and freshly ground black pepper to taste
• 2 slices turkey bacon , cooked until crispy and crumbled

Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create "boats."

In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheese and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.

Pop back into oven and cook for about 10 minutes, or until cheese is fully melted. Top with salsa or crumbled turkey bacon if desired, or enjoy straight from oven, serving 2 potato boats per person.

Baked Nacho's

Ingredients:

Serves 4

• 8 corn tortillas , torn into large pieces
• 8 ounces cooked kidney beans
• 2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
• 6 ounces mozzarella , torn into small pieces
• 6 ounces grated Monterey Jack , shredded
• 1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
• Low-fat sour cream or low-fat yogurt to serve

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

Summer time salsa

• 3 (15 oz) cans black beans, drained and rinsed
• 1 (11oz) can Mexican-style corn, drained
• 2 (10 oz) cans diced tomatoes with green chile peppers, partially drained
• 2 bunches green onions, chopped

Directions:

1. In a large bowl, mix together black beans, corn, and diced tomatoes with green chile peppers.
2. Add freshly diced tomatoes and onion. Mix gently, cover, and refrigerate for at least 8 hours before serving.

Serving Suggestion: Garnish with cilantro leaves and lemon wedges. Reduced fat or baked chips optional.

Fried Rice

What you will need:

Cooked Rice

½ pkg bacon- chopped up

½ onion- chopped up

About 4 tbls sugar

2 or 3 tbls of soy sauce

This can all be adjusted as to how much you want to make.

Cook onion in bacon, Then mix in cooked rice and add sugar to taste.

Twice Baked Potatoe Casserole

• 4-5 Baked Potatoes
• butter
• bacon
• chives
• salt and pepper
• butter
• cheese
  

1. Bake the baked potatoes without tin foil for 1 hour @ 400

2. Take the insides out of the potatoes skin, either mix with mixed to make smooth, or leave more chunky. Mix all ingredients with the potatoes.

3. Put mixture in a greased 8x8 casserole dish. Mostly do to taste, you can add cheese on top if desired.