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
- 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 🙂
- 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
- Scrub potatoes, pierce with fork and place in 350 degree oven for 1.5 hours or until tender.
- heat butter/margarine over med high heat and saute onion for 2-3 minutes until translucent
- add broccoli and stir frequently until tender 4-5 minutes (I added 2-3 tbs water at this point to help broccoli to soften)
- remove potatoes from oven and cut in half
- score flesh of potatoes in a “criss cross” pattern and scoop out flesh, leaving skin intact
- mash potatoes, broccoli and onion mixture with milk.
- add cheese and stir
- stuff potato halves and place on baking sheet
- top with remaining 1/4 cup cheddar
- 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.