If you enjoy Mojo potatoes but hate all the calories that come with them, then you will enjoy this week's recipe served with fat-free sour cream just as I do.
I served these potatoes one evening along with Crispy Baked Chicken and fresh green beans. It was a very tasty, low-fat meal.
Low Fat Chicken
Serving size: 2
1 1/2 ounces cornflake crumbs
2 teaspoons sesame seeds
1 teaspoon paprika
Salt and pepper
2 3-ounce chicken breasts
2 tablespoons skim milk
4 teaspoons reduced calorie margarine (or I sprayed the chicken with I Can't Believe It's Not Butter spray)
Combine the first four ingredients; set aside. Brush chicken with skim milk, coat with corn flake mixture and place on a nonstick baking pan. Dot chicken with margarine or spray and bake for 30 minutes or until chicken is done.
Makes 2 servings. One serving is 7 Weight Watchers points if you use the margarine and 5 points with the spray.
Low Fat Mojos
Serving size: 4
3 cups cornflake crumbs
6 tablespoons chili powder
2 tablespoons garlic salt
4 medium potatoes, cut into wedges
1 teaspoon parsley flakes
Lightly beat eggs in a shallow bowl. In another bowl, combine crumbs, chili powder, parsley flakes and garlic salt. Dip potatoes into eggs and then into the crumb mixture; coat completely. Arrange potatoes in one layer on baking sheets coated with vegetable cooking spray. Bake at 375 degrees for 20 minutes. Turn potatoes, bake 10-15 minutes longer, until potatoes are brown and crisp and the insides are tender when tested with a fork. Serve immediately with low-fat or fat-free sour cream.
One serving is 207 calories, 2 g fat, 6 g protein, 44 g carbohydrate, 996 mg sodium and 4 Weight Watchers points.
(Not exactly low-fat, but very tasty)
1 pound margarine (not butter) at room temperature
3/4 pound sharp cheddar cheese, grated
1/4 pound Romano cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon paprika
Mix all ingredients together until fluffy, using the electric mixer on low speed. Spread on sourdough French bread and toast under the broiler. This spread keeps very well in the refrigerator in an airtight container.
I also have spread the mixture over the French bread, wrapped and froze it -- very handy when time is short and you need a hot bread to serve with a meal or as an appetizer.
FOOD FOR THOUGHT: Always leave something to wish for; otherwise you will be miserable from your very happiness. -- Baltasar Gracian
GARY'S TIP: Pour a little vegetable oil over the top of leftover tomato paste. It will keep for a long time in the refrigerator. Pour off when ready to use.
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