by Jyl Steinback “America’s Healthiest Mom
Chili Potato Skins:
6 medium baking potatoes, baked and cooled
1 cup cornflake crumbs
1 tbsp. chili powder
1 ½ tsp. ground cumin
¾ cup nonfat sour cream
Preheat oven to 425 degrees F. Line baking sheet(s) with foil and spray with cooking spray. Cut potatoes lengthwise into quarters and scoop out pulp, leaving ¼-inch-thick shells. (Save pulp for later use if desired). Combine cornflake crumbs, chili powder, and cumin on paper plate and mix well. Carefully dip each potato skin in sour cream, coating lightly; roll in crumb mixture to coat on both sides and arrange on baking sheet in a single layer. Bake 20 minutes, turn potato skins over and bake 10 to 15 minutes, until crisp. Serve with salsa.
Chocolate Chip Cookies:
Easy- Do Ahead
18.25-oz. pkg. French vanilla cake mix
¼ cup egg substitute
¼ cup packed light brown sugar
¾ cup unsweetened applesauce
¾ cup miniature chocolate chips
Preheat oven to 350 degrees F. Line baking sheet(s) with foil and spray with cooking spray. Combine cake mix, egg substitute, brown sugar and applesauce in a medium bowl; mix by hand until blended. Fold in chocolate chips. Drop dough by tablespoons onto baking sheet(s); bake 5 to 7 minutes. Cool on baking sheet 10 to 15 minutes before carefully removing.
Chocolate Waffle Sundae Treat:
6 frozen nonfat waffles
3 cups chocolate nonfat frozen yogurt, sorbet or ice cream
¾ cup nonfat chocolate syrup or ice cream topping
3 tsp. chopped nuts
Bake or toast waffles according to package directions. Place a waffle on each dessert plate; top each waffle with ½ cup of frozen yogurt, 2 tablespoons of the chocolate syrup and ½ teaspoon chopped nuts. Serve immediately.
4 large baking potatoes, scrubbed
2 (6-oz.) cans tuna packed in water, drained well
2 tbsp. chopped red onion
½ cup nonfat sour cream and onion salad dressing
1 cup shredded nonfat cheddar cheese
Pierce potatoes with a fork in several places. Microwave on High 8 to 9 minutes per potato. Preheat oven to 400 degrees F. Place potatoes in oven 15 minutes to crisp the skins. Remove potatoes from oven; slice potatoes open and fluff potato flesh. Combine tuna, onion and salad dressing in a medium bowl; toss to mix. Divide mixture among potatoes; top with cheddar cheese and bake 6 to 7 minutes, until cheese is melted and browned.
Three Ingredient Meat Loaf:
1 cup seasoned bread crumbs
2 cups roasted tomato and garlic pasta sauce
1 ½ lbs. extra-lean ground beef
Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with cooking spray. Combine bread crumbs and 1 ½ cups of the pasta sauce in a large bowl. Add beef and mix until ingredients are well combined. Press mixture into loaf pan; bake uncovered 1 hour. Spread remaining pasta sauce over top and cook 30 minutes, until meat loaf is completely cooked through.