Twice Baked Potatoes, Healthy Style.

I wont lie and say this recipe is quick or easy, but it is absolutely fantastic! I had broccoli in my fridge that I needed to use up, so a search on food gawker brought me to this recipe for Twice Baked Potatoes with broccoli.  With a little revamping I also realized I still had a number of Sweet Potatoes that needed eating. Mr. Gaunt LOVES Sweet Potatoes (especially Sweet Potato Fries) and they are so full of good nutrients, why not add them to my Twice Baked Potatoes?

I’ve never made Twice Baked Potatoes before, but I did know that baking a potato in the oven takes a million years, that’s why man invented the microwave! 2 Large potatoes in the microwave for about 10 minutes (make sure you poke them with a fork). After they were soft I took them out and rubbed em down with a little olive oil and Kosher Salt, then threw them in the oven at 400 for about 20 minutes.

While they are baking in the oven I cut up 4 small Sweet Potatoes and boiled them, drained them, and set them aside. When the potatoes are done (they are freaking HOT!) I used an oven mit to hold them while I sliced the top off and threw it (the top) in with the Sweet Potatoes. Then gently scoop out all the potato and throw that in with the Sweet Potatoes too. Add 2 cups of raw cut up broccoli, a tablespoon of butter, milk, salt, sour cream, cream cheese (really whatever you usually use to make mashed potatoes) and mix A LOT with a hand mixer. Because the broccoli is raw you really have to give it a good mixing.  When it’s all nice and blended (yet chunky with broccoli) I put it in a gallon zip lock bag and cut the corner off so I could pipe it into the shells of the baked potatoes. Sprinkle the top with a little cheddar cheese and throw it back in the oven for another 10 minutes or so. Serve with a dollop of low-fat Sour Cream…yum!

Mr. Gaunt and I have been practicing Softball a lot lately getting ready for our first game on Wednesday (if it doesn’t snow) today we went to the batting cages which is uber fun! When we first started I couldn’t even make contact with the ball, now two years later I would say I’m an ok hitter.

Curry Meatballs and Garlic Sweet Potato Fries

Tonight’s menu is an array of yummy flavors. All things I have made before, with a twist! I’m trying really hard not to run out and buy ingredients when I find a recipe I like, instead I’m finding recipes that work with what I have. On the table tonight is: Garlic Sweet Potato Fries, Curry Turkey Meatballs, Avocado Dip and Salad. Ok the salad is boring but the rest is fun.

The Meatballs are based off of this recipe, only I got a little carried away and didn’t realize they wanted me to pan fry them, and I do NOT pan fry meatballs. Too much of a pain in the ass getting them evenly cooked, or round for that matter. So I put my oven at 375 and baked them for about 25 minutes (until lightly browned). I used just regular Curry (not sure what Madras is) and I only did about half the cumin they asked for because cumin often overpowers other flavors. I also put the olive oil in the mix because I didn’t read that it was more for the pan frying, there were super moist though so I might do that again…lol! Oh and the Turkey is Jennie Oh Lean Turkey. These are AMAZING! They are a mix between american and indian deliciousness. So good if you like curry, drool I will make these many more times.

The Sweet potatoes are from my Door to Door Organics box. I got a ton of them so I’m trying to use them up in interesting ways. Tonight I made oven fries, sliced up the Sweet potatoes and tossed them in a bowl with Olive Oil, minced garlic, salt and pepper and Parmesan. Then lay them flat on a foil lined pan and bake at 425 for 20 ish minutes.

The sauce is a low-fat Avocado Dip (obviously the Avocado is what makes it not Fat Free) the recipe is from here, and is made to dip Sweet potatoes in it. The Sweet Potato recipe that goes with it looks pretty good too. Oh and I made it with Fat Free Cream Cheese and Mayo.

Mr. Gaunt looked adorable doing this while I cooked. Can I just say that despite my AWFUL sleep last night I am THRILLED with Daylight Savings! I mean it is 7:20 and it is still light out! I love it! I even got to take pictures of my dinner by daylight instead of with my light box (oh, did you not know I drag my dinner into the spare room and stick it in a light box? Well I do.) One more sign that Summer is on its way! Now if the pool would just open…76 days!

Oh and on the off-chance that you are still reading this, I am thinking of quitting Weight Watchers. I will be doing a lengthy post on this in the next day or so, but I need advice on this decision, so think about it.

Yukon Gold and Sweet Potato Au Gratin

gratin 1

I bought  a big bag of Yukon gold potatoes at Costco last week so Im trying to use them before they grow eyes. While searching FoodGawker for Potato recipes I found this yummy looking Sweet Potato and Yukon Gold Gratin, which is PERFECT because I also had a large sweet potato that I had yet to decide what to do with. Of course this recipe uses heavy cream and major cheese, to things I dont do. To revamp this into a healthier recipe I used Fat Free Half and Half instead of Heavy Cream, and I Low Fat Margarin instead of butter (and I only did about 2 tablespoons). I also used Mozzarella cheese and only about a cup (not packed like they say). Overall yes it is still a cheesey potato concoction, but it’s not too bad for you, especially if you watch your serving size. I also think this will keep pretty well to take for lunches over the week.

gratin soaked

Thin sliced potatoes soak in water

Layer potatoes with cheese and seasoning

Layer Potatoes and cheese

Mix your own salt and seasoning to sprinkle on each layer of potatoes

Sprinkle each layer with salt and seasonings

gratin raw

Pour boiling garlic cream over layers. Bake!

gratin cooked

Let cool and enjoy!