Baked Potato Toppings from Healthy Diabetic Recipes

Baked Potato Toppings Recipe

Recipe Ingredients:

5.00 oz Baked potato

Recipe 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 dill week.
PER SERVING: Calories - 182, protein - 6 g,
carbohydrated - 38 g, fat - 1 g, calories from fat -
6%, dietary fiber - 5 g, cholesterol - 3 mg, sodium -
52 mg, potassium - 749 mg. Joslin Exchanges: 2
bread/starch and 1 vegetable. CHEESE AND CHIVES...Fill
an opened hot baked potato with 1/4 cup low-fat (1%)
low-fat cottage cheese, 1 tbsp. snipped fresh chives,
and 1 tsp. toasted sesame seeds.
PER SERVING: Calories - 214, protein - 11 g,
carbohydrated - 38 g, fat - 2 g, calories from fat -
9%, dietary fiber - 4 g, cholesterol - 3 mg, sodium -
241 mg, potassium - 664 mg. Joslin Exchanges: 2
bread/starch and 1 vegetable. ROASTED GARLIC
POTATOES...Cut the bottom off a medium-size head of
garlic, place head on a square of aluminum foil, and
drizzle 1/2 tsp. olive oil over it. Seal and bake
along with the potato at 375 F for 30 minutes, until
the garlic is very soft. Squeeze the pulp out of one
or more garlic cloves, to taste, into the opened hot
potato.
PER SERVING: Calories - 148, protein - 2 g,
carbohydrate - 34 g, fat - trace, calories from fat -
less that 1%, dietary fiber - 3 g, cholesterol - 0 mg,
sodium - 11 mg, potassium - 568 mg. Joslin Exchanges:
2 bread/starch. ITALIAN POTATO...Top an opened hot
baked potato with 1/2 cup Italian Mushroom Sauce.
Sprinkle with 1 tbsp. chopped fresh basil or parsley.
PER SERVING: Calories - 167, protein - 4 g,
carbohydrate - 38 g, fat - trace, calories from fat -
less than 1%, dietary fiber - 4 g, cholesterol - 0 mg,
sodium - 16 mg, potassium - 718 mg. Joslin Exchanges:
2 bread/starch and 1 vegetable.
ONIONS AND MINT...Lightly spray a nonstick saute pan
with butter-flavored cooking spray. Place over low
heat, add 1/2 cup thinly sliced onion, and saute for 4
to 5 minutes, until soft but not browned. Add 1 tsp.
balsamic vinegar, 1 tsp. chopped fresh mint (or
flat-leaf parsley), and a generous grinding of pepper.
Spoon into a opened hot baked potato.
PER SERVING: Calories - 190, protein - 4 g,
carbohydrate - 44 g, fat - trace, calories from fat -
less than 1%, dietary fiber - 5 g, cholesterol - 0 mg,
sodium - 15 mg, potassium - 725 mg. Joslin Exchanges 3
bread/starch. TIJUANA SPUD...Spoon 1/2 cup Microwave
Mexican Vegetable Stew into an opened hot baked
potato. Sprinkle with 1 tsp. fresh chopped cilantro
(fresh coriander) and 1/2 tsp dry-roasted sunflower
seeds.
PER SERVING: Calories - 208, protein - 5 g,
carbohydrate - 44 g, fat - 2 g, calories from fat -
10%, dietary fiber - 2 g, cholesterol - 0 mg, sodium -
100 mg, potassium - 885 mg. Joslin Exchanges - 3
bread/starch. YOGURT PRIMAVERA...Combine 2 tbsp. plain
nonfat yogurt, 1/4 tsp. Dijon mustard, 3 tbsp. mixed
diced dred, green, and yellow bell peppers, and 1
minced scallion, white part and 1 inch green. Spoon
into an opened hot baked potato. Sprinkle with hot
red pepper flakes to taste.
PER SERVING: Calories - 189, protein - 6 g,
carbohydrate - 42 g, fat - trace, calories from fat -
2%, dietary fiber - 5 g, cholesterol - 1 mg, sodium -
52 mg, potassium - 785 mg. Joslin Exchanges - 3
bread/starch.

Servings: 1

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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