Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

1 cup plain lowfat yogurt
1/2 tsp dill weed
1 1/2 tsp dried chives
1/4 tsp salt
1/8 tsp pepper
2 tsp imitation bacon bits

Instructions:
Combine all ingredients and mix well. Chill

Per serving: 2g protein, 1g fat, 2g carb., 111mg sodium, 2mg chol., 20
calories.
Servings: 8

5 oz baked potato

Instructions:
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph. D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-98760-6.
Formatted into MM by Ursula R. Taylor.
Each of the following makes 1 serving and uses a 5 oz. baked potato.
BROCCOLI AND MELTED CHEESE...Fill an opened hot baked potato with 1/2 cup
steamed broccoli florets, 1 tbsp. grated nonfat morrzrella cheese, and 1
tsp. chopped fresh dill or 1/4 tsp. dried

8 potato
8 tbsp oil
1 1/2 cup sour half and half
1 1/2 cup salt
1/8 tsp pepper
2 tbsp chives, snipped

Instructions:
Preheat oven to 450 degrees. Prick skins of potatoes with fork;
lightly oil your hands and rub oil onto the potatoes with fork;
lightly onto the potatoes. Place potatoes oven and bake until done
(about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove
potatoes from oven; cut a think slice from each and hollow out, being
careful to leave ...

1 lb 4 oz red new potatoes, scrubbed and, quartered
3/4 cup nonfat plain yogurt
1/4 cup minced scallions
2 tbsp +2 t low cal mayonnaise
1 tbsp cider or red wine vinegar
2 tsp dijon or spicy brown mustard
1 tsp basil
1/4 tsp salt
1/8 tsp white pepper
2 large hard cooked eggs, chopped
2 slice cooked turkey bacon crumbled

Instructions:
1. In a large saucepan, over high heat, bring potatoes and enough
water to cover to a boil. Reduce heat to low, and simmer 15-20 min.
D ...

1 lb 4 oz red new potatoes, scrubbed and, quartered
3/4 cup nonfat plain yogurt
1/4 cup minced scallions
2 tbsp +2 t low cal mayonnaise
1 tbsp cider or red wine vinegar
2 tsp dijon or spicy brown mustard
1 tsp basil
1/4 tsp salt
1/8 tsp white pepper
2 large hard cooked eggs, chopped
2 slice cooked turkey bacon crumbled

Instructions:
1. In a large saucepan, over high heat, bring potatoes and enough
water to cover to a boil. Reduce heat to low, and simmer 15-20 min.
D ...

1 1/2 cup coarsely chopped round red o
1 vegetable cooking spray
1 cup chopped tomato
1/4 cup chopped g. onion
1/2 tsp pepper
1/4 tsp salt
1 1/2 cup frozen egg substitute, thawd
1/2 cup shredded reduced-fat sharp e

Instructions:
Cook potato in boiling water 10 - 12 min. until tender. Drain well.

Coat a large nonstick skillet with cookiing spary; place over
med-high heat until hot. Add potato, tomato, g. onion, and spices
until onion is tender.

Pour egg substitute

1 cup skim milk
1/2 tsp dry mustard
3/4 cup shredded american cheese
4 med baking potatoes,baked **
1 tbsp cornstarch
1/8 tsp pepper
10 oz pkg frozen mixed vegetables*

Instructions:
* cooked and drained ** (6-8 oz each), baked ** To bake potatoes,
scrub thoroughly and prick with a fork. Bake in 425 deg F oven for
40-60 minutes or till done. (or, prick skin of potatoes; place in
microwave oven. Cook on 100% power [high] for 14-17 minutes or till
done, rearranging ...

4 servings potato flakes
1 1/2 tbsp minced onions
8 oz cottage cheese, 1/2% fat
1 paprika

Instructions:
Prepare potatoes as directed, adding oniion and using 1/2 cup less
liquid. Mix in cheese. Put into 1 quart casserole. Sprinkle with
paprika. Bake about 30 min. at 350.

Recipe By : My files

From: Date:
Servings: 4

6 medium russet potatoes, peeled, and
cut into 2" pieces
3 tbsp stick margarine
1/2 cup low-fat (1%) buttermilk

Instructions:
In a large saucepan, simmer the potatoes in enough water to cover until
tender, about 15 minutes. Drain well.

Add the margarine to the hot potatoes. When melted, 30 to 60 seconds, mash
the potatoes with a potato masher or with an electric mixer until fluffy,
2 to 3 minutes. Pour the buttermilk on the potatoes and continue mashing
until ...

CURRIED POTATO CHOWDER

1 olive oil cooking spray
2 large onions, about a lb thinly sliced
1 cl garlic, minced
1/8 tsp sugar
3 cup beef stock
2 large russet potatoes, about 2 lbs peeled diced
1/4 cup dry white wine
1 tbsp dry english mustard
1 cup plain nonfat yogart
1 grated lemon zest of garnish
1 thin cucumber slices for garnish

CORN CHOWDER VARIATION

1/2 cup corn kernels, fresh or deforsted
1 tbsp turkey bacon, chopped cooked

Instructions:
CUR ...