Post by Loupy on Mar 24, 2013 15:35:06 GMT -7
Loaded Baked Sweet Potato “Healthified”
www.skinnytaste.com/
Recipe is from Anjali Shah. She is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog.
pickyeaterblog.com/
Good meal for meatless Monday.
Makes: 4
Ingredients:
4 medium sized sweet potatoes
1/2 cup fat free Greek yogurt (or light sour cream)
1 tsp taco seasoning
1 tsp olive oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro
Directions:
Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).
If you don't have a microwave, bake about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat.
Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
Add black beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
Enjoy!
Nutritional Information
Size: 1 potato
Calories: 307
Fat: 5 g
Carb: 53 g
Fiber: 10.5 g
Protein: 15 g
Sugar: 1 g
Sodium: 312 mg (without salt)
Old Points: 6 pts
Points+: 8 pt
www.skinnytaste.com/
Recipe is from Anjali Shah. She is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog.
pickyeaterblog.com/
Good meal for meatless Monday.
Makes: 4
Ingredients:
4 medium sized sweet potatoes
1/2 cup fat free Greek yogurt (or light sour cream)
1 tsp taco seasoning
1 tsp olive oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro
Directions:
Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).
If you don't have a microwave, bake about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat.
Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
Add black beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
Enjoy!
Nutritional Information
Size: 1 potato
Calories: 307
Fat: 5 g
Carb: 53 g
Fiber: 10.5 g
Protein: 15 g
Sugar: 1 g
Sodium: 312 mg (without salt)
Old Points: 6 pts
Points+: 8 pt
