Twice Baked Potatoes

twice baked potatoes

Twice baked potatoes is one of the 6 delicious recipes to lose weight and help digestion. This food is low in cholesterol and high in vitamin C.

To the mom’s there who love’s to cook here’s the recipe:

  • 2 russet (baking) potatoes (8 ounces each)
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons chia seeds
  • 1 large red bell pepper, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese

Just follow the direction below:

  1. Pierce the potatoes and microwave on high for 7 to 10 minutes (depending on the oven), or until firm-tender. Let sit for 2 minutes, then halve lengthwise and set aside until cool enough to handle.
  2. Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat. Add the chia seeds and cook for 1 minute to toast. Add the bell pepper, salt, and black pepper and cook for 3 to 5 minutes or until softened.
  3. Preheat the broiler.
  4. Scrape the potato flesh into a bowl, leaving a 1/4-inch shell behind. Add the bell pepper mixture and 1/4 cup cheese to the bowl and mash in.
  5. Place the potato shells on a baking sheet. Spoon the filling back into the potato shells. Sprinkle with the 2 tablespoons cheese and broil for several minutes to brown the cheese.

 

If you have gluten issues: Choose a gluten-free brand of chia seeds.

 

You may also Try Our 30 Day Detox Diet at http://ozslimmingtea.com/

 

Chicken and Sweet Potato with Shallots

Chicken and Sweet Potato with Shallots

Ingredients

  • 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces kosher salt and black pepper
  • 4 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (each 6 ounces)
  • 4 shallots, sliced into thin rings
  • 2 tablespoons roughly chopped fresh rosemary

 

How to Prepare

  1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.
  2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
  5. Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.
  6. Serve the chicken with the potatoes and drizzle with the shallot mixture.

 

Quick Tip:

Mashing sweet potatoes with some of their cooking water is a low-fat alternative to using butter, cream, or milk. You can do the same with white potatoes.

Shrimp Curry Rice

Shrimp Curry Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 cup long-grain white rice
  • kosher salt and black pepper
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1/2 cup fresh basil

How to Prepare

  1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
  3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
  4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.