It all started when my local grocery store put a whole sack of potatoes on sale for $1.50. I couldn't pass that up. I also wasn't sure what I was going to do with all those tubers. Now, white potatoes have certainly gotten a bum rap in the last few years. Why? Essentially for two reasons.
One, white potatoes hit fairly high on the glycemic index. Simply put - they have a strong impact on blood sugar which can be a concern for diabetics or for those who eat tons of white potatoes. Secondly, potatoes are most often prepared in unhealthy ways: deep fried or gobbed with sour cream, butter, and cheese. Consider this, despite the bad reputation, potatoes are a low-calorie source of fiber, potassium, protein, vitamin C and iron. Couple that with some vegetables and lean protein in my stuffed potato recipe and you've got an inexpensive, healthy and hearty dinner for the winter.
One, white potatoes hit fairly high on the glycemic index. Simply put - they have a strong impact on blood sugar which can be a concern for diabetics or for those who eat tons of white potatoes. Secondly, potatoes are most often prepared in unhealthy ways: deep fried or gobbed with sour cream, butter, and cheese. Consider this, despite the bad reputation, potatoes are a low-calorie source of fiber, potassium, protein, vitamin C and iron. Couple that with some vegetables and lean protein in my stuffed potato recipe and you've got an inexpensive, healthy and hearty dinner for the winter.
STUFFED POTATOES
4 medium baking potatoes
1 lb boneless, skinless chicken breasts; cooked and chopped
1 bag mixed vegetables (steam in the bag)
1 can low-sodium cream of chicken soup
1 tsp. black pepper
1 tsp. garlic powder
4 medium baking potatoes
1 lb boneless, skinless chicken breasts; cooked and chopped
1 bag mixed vegetables (steam in the bag)
1 can low-sodium cream of chicken soup
1 tsp. black pepper
1 tsp. garlic powder
Scrub potatoes and pierce each several times with a fork. Cook in the microwave until tender - about 10 minutes. Set aside to cool for ½ hour. In the meantime, steam the vegetables in the microwave according to package directions and preheat the oven to 350º F. Cut the potatoes in half and scoop out the insides into a large bowl. Add the soup, chicken, cooked vegetables, and seasonings. Stir until combined. Place the potato halves on a cookie sheet. Scoop the mixture evenly into the 8 halves. Bake 15 minutes until heated through.
Nutritional information for each ½ potato
calories: 200
saturated fat: 1 g
fiber: 3.5 g
protein: 17 g
calories: 200
saturated fat: 1 g
fiber: 3.5 g
protein: 17 g
Betsy McGuire invites you to visit http://www.chickpeawellness.com/ and sign up to receive her mind, body, and spirit blog the day entries are made. You can also "like" Chickpea Wellness on Facebook and receive new articles on your wall.
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