New Recipe Tuesday ~~ Twice-Baked Potatoes

Well, this New Recipe Tuesday is just going splendidly; three for three with today's addition:

Twice-Baked Potatoes

Now I know your probably wondering what is so great about these. Well, let me just tell you, I have not always been a big fan of the TBP. Sometimes there a little dry and have a weird consistancy. Well not these. This is a fab recipe that I tweaked to fit our liking. So please give this one a try ... you will not be sorry!!!

3 Large Baking Potatoes
1/4 - 1/2 cup butter, softened (I use Fleishman's Butter with Olive Oil ~~ delish)
1/2 - 3/4 cup milk (I use skim)
5 pieces bacon, cooked and cumbled
1/4 of a sweet yellow onion
1 Tbl minced chives (more or less to your liking)
salt and pepper to tast
1 -2 cups shredded cheddar cheese (I use monterey and cheddar blend)

Scrub and pierce potatoes. Bake at 400 degrees for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. This is an important step and one I had never done before. It gives you more room to scoop and fill. Scoop out hte pulp, leaving thin shells.

In a large bowl, mash the pulp with butter. Stir in the milk, mix. Add the bacon, onion, chives, salt pepper and 1/2 cup or so of cheese.
Spoon into potato shells about half full and add a bit of cheese. Fill to the top and add a little more cheese to cover the top.

Bake, uncovered, at 375 degrees for 20 minutes and enjoy. YUMMEE!!!!!

Happy Eating,
Dawn

New Recipe Tuesdays.....Baked Yummee Onion Rings!!!

So these were delish and we are two for two on New Recipe Tuesday keepers!!!

Baked Yummee Onion Rings

1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
coarse salt and ground pepper
1 medium sweet onion, quartered crosswise and broken into rings
2 tablespoons olive oil

Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour and season with salt and pepper.

Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 14 minutes. Season with salt. Serves 4


Per Serving:
Calories: 241
Fat: 9.2 grams
Protein: 6.8 grams
Carbs: 33.7 grams
Fiber: 2.4 grams


Happy cooking ~~ Dawn =)

New Recipe Tuesdays......What in the Wide World Stuffed Chicken

~~ New Recipe Tuesdays ~~

What in the Wide World Stuffed Chicken

4 (4-oz) chicken breast halves

salt

pepper

dried basil

green bell pepper, minced

red onion, minced

4 part-skim mozzarella cheese stilcks

fat-free Italian dressing

1/8 tsp paprika

1/4 cup dry breadcrumbs

Cooking Spray

Preheat oven to 400 degrees.

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4" thickness using a meat mallet or rolling pin.

Sprinkle chicken breast half with bell pepper and onion, and sprinkle with salt and pepper. Place 1 cheese stick length wise down center. Roll up jelly roll fashio. Brush rolls evenly with Italian dressing.

Combine paprika and breadcrumbs; dredge chicken breast rolls in breadcrumb mixtrue, turning to coat. Place on a baking sheet coated with cooking spray seam side down. Lightly coat chicken rolls with cooking spray.

Bake for 20-30 minutes until done.

Cal 221

Protein 32.6 g

Carb 7.0

Fat 6.5

I served these on a bed of angel hair pasta with red sauce......delish.

Happy eating,

Dawn