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Monday’s Meals

April 26, 2011

Yesterday’s Food Journal:
  • Breakfast: 2 slices wheat toast, 1 tbs smart balance, 1 tbs honey = 380
  •                  1 cup coffee with 2 tbs half and half
  • Gym: 1 hour with trainer. Legs/abs
  • Lunch: Amy’s frozen tortilla casserole with black beans = 425
  •             carrots
  • Snack: 1/2 cup salad with dressing = 100 calories
  • Diet Coke
  • Dinner: broccoli and cheese stuffed potato: 250
  •             salad: 300
  • Dessert: Diana’s Bananas: 1 frozen banana covered in milk chocolate: 130
  • Total: 1585
Not a bad day! Full of veggies and fiber–I never felt hungry. I made sure to drink a lot of water and actually woke up two pounds lighter this morning. I’m sure it is just a fluid fluctuation, but it does help me to feel like I am back on track!
WordPress ate my post last night–so I have to redo the recipe for the potatoes…grrrrr….
I am cleaning out the fridge and pantry this week and found a head of broccoli and a bag of organic russet potatoes that needed to be used. We had some cheese left over from last week’s Meatless Monday “Mac and Cheese”…and voila! Dinner is stuffed baked potatoes 🙂
Ingredients:
  • 4 medium baking potatoes
  • 2 tbs butter/margarine
  • 1/4 sweet onion, finely chopped
  • 3 broccoli crowns, finely chopped
  • 2/3 cup milk (we used 2%)
  • 1 cup cheese (shredded) plus 1/4 c  for topping
  1. Scrub potatoes, pierce with fork and place in 350 degree oven for 1.5 hours or until tender.
  2. heat butter/margarine over med high heat and saute onion for 2-3 minutes until translucent
  3. add broccoli and stir frequently until tender 4-5 minutes (I added 2-3 tbs water at this point to help broccoli to soften)
  4. remove potatoes from oven and cut in half
  5. score flesh of potatoes in a “criss cross” pattern and scoop out flesh, leaving skin intact
  6. mash potatoes, broccoli and onion mixture with milk.
  7. add cheese and stir
  8. stuff potato halves and place on baking sheet
  9. top with remaining 1/4 cup cheddar
  10. return to oven 15-20 minutes until heated through and cheese bubbles
**Morgan was thrilled with his “tato skins” as he called them. Leighton happily chowed down on the filling mixture.  We served this with a huge leftover salad from Easter.
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2 Comments leave one →
  1. April 27, 2011 12:25 am

    Yummy! I always forget about the option of having stuffed bakers for dinner!

  2. April 27, 2011 5:19 am

    Great balance diet , delicious , less calories and testy too

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