Ingredients
1 potato
20 grams of lite butter, can be flavoured
Filling choices
1/4 of Low fat cheese
1 Table spoon, Lite sour cream
Coleslaw- recipe below
1 Teaspoon of Onion
2 tablespoons of Pineapple
4 slices of Mushroom
No more then 7 pieces of Sliced Capsicum
1/4 of Diced tomato
1 tablespoon of Feta
1/3 Ham
Reduced fat cheese
Chicken
1/3 cup, Corn
Salad
Method
1. Set oven to 200 degrees.
2. Get your potato, wash it thoroughly and then prick with a fork several times
3. Place potato on a microwaveable plate and bake in the microwave on HIGH for 4 minutes.
4. After it has been in the microwave, place potato on a tray and bake at 200 degrees for 15 minutes in the oven to crisp the skin.
5. Place cooked potato onto a plate and cut open.
6. Spread your potato with your choice of low fat or lite butter.
7. Use your choice of fillings.
8. Enjoy
Why is this potato healthy?
This potato recipe is a healthier choice then your regular fatty food recipe choices. This recipe has no fatty bacon unlike your usual recipe.
This recipes fillings are filled with low fat, fat reduced and lite ingredients, as well as a ton of healthy vitamins like tomato- vitamins, ham is a better choice then bacon because it doesn't have that much fat in it, and onions are full of healthy benefits. These ingredients I have chosen are like this because it will not give you those unhealthy choices and ideas you can put into.
Coleslaw recipe website by http://cookieandkate.com/2016/simple-healthy-coleslaw-recipe/
INGREDIENTS
Coleslaw
2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
¼ cup chopped fresh parsley
Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
Lemon dressing
¼ cup olive oil
2 to 3 tablespoons lemon juice, to taste
1 clove garlic, pressed or minced
½ teaspoon ground cumin
½ teaspoon salt
INSTRUCTIONS
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.