Stud Spud
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And if you find that you are always on the go, zap some spuds in your microwave, seal and place into the fridge after cooling thoroughly and while the spuds are cooking, prepare the frozen veggies in a deep non-stick skillet.
Store the cooled veggies in a sealed container in your fridge with your potatoes.
With everything 'ready to go', your Stud Spud is never more than a few seconds away from Yum for a little less than 300 calories when using the no calorie butter.
Let's get started!
1 small baked potato
2 cups of your favorite frozen veggie mix, prepared
1 slice of 70 calorie (or less) cheese (optional)
No calorie OR Light Butter OR Margarine
1 teaspoon of Olive Oil OR cooking spray
Salt & Pepper as desired
To prepare, simply top the hot baked potato with the veggies and cheese. Salt and pepper if desired - and add a dab of butter.
To prepare veggies, place one teaspoon of olive oil in a deep pan.
One teaspoon of olive oil contains only a skinny 60 extra calories extra - plus you'll be getting a tasty dose of olive oil which is connected to some pretty awesome health benefits. Cook until veggies are tender - about 7 minutes.
As a note, there are all different concoctions of frozen veggies at your local market these days - from asparagus mixed with tiny broccoli trees and julienne carrots TO water chestnuts mixed with baby corn.
Therefore, this easy diet recipe can taste different each time it is prepared.
You can even choose to add low calorie sauces to the veggies and skip the yellow stuff.
A bit of House of Tsangs Szechwan Sauce makes the Stud rock! One serving equals 40 tiny calories loaded with flavor.
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