Pepper Archives - Domestic Fits

I’m not going to sit here and pretend that these are as good as the real thing. Those potato skins loaded up with bacon, sour cream and cheese that are somewhere around 62 calories per bite. But these make a great lunch durring my "I am GOING to lose those final 3 pounds" week. And they reheat really well, so you can make a batch on Sunday, and reheat them through out the week for lunch. With a side of this salad.

I’ve run the numbers and have come up with 62 calories each potato half, but that completely depends on the size of your potato and the amount of flesh you scoop out of it.

My Husband added fat free sour cream and shredded cheese. If you add a tbs of fat free sour cream and a tsp of shredded part skim mozzarella cheese, it will about double the calories in the potato. But, if you like it more and that will make you eat less, it may be worth it.

Also, this dish is:

Gluten Free

Vegan

Kosher for Passover

Skinny jeans friendly

Skinny Potato Skins

4 large red potatoes

1 large red bell pepper, thinly sliced, stem removed

1 large yellow bell pepper, thinly sliced, stem removed

2 cups sliced crimini mushrooms

2 cloves of garlic, chopped

olive oil cooking spray

2 tbs Smart Balance Light, melted

1 1/2 tbs or Fajita Seasonings

(Or: 1 tsp salt, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp chili powder)

1/2 cup Pico De Gallo (or you fav salsa)

Preheat oven to 400.

Pierce the potatoes a few times with a fork and microwave on high for 5-7 minutes or until cooked through. Remove and allow to cool until enough to handle. Cut in half and scoop out most of the insides, leaving about 1/4 inch of the walls in tact. You can save the potato middles for mashed potatoes or potato cakes.

Place thinly sliced bell peppers, mushrooms, and garlic on a baking sheet. Spray lightly with olive oil cooking spray and sprinkle with fajita seasoning (or the homemade blend) and toss to coat.

Roast the vegetables in the oven for 15 minutes or until soft and the mushrooms have browned, tossing every 5-8 minutes with a heat safe spatula.

Place the skins on a baking sheet and brush the insides with melted smart balance light, sprinkle with salt. Bake at 400 for 10 minutes, allow to cool slightly.

Fill each potato skin with fajita veggies and top with Pico De Gallo.

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This was my breakfast this morning. Even if you aren’t a make-it-from-scratch kinda guy, biscuits should be the exception to that rule. A homemade biscuit tastes so wonderful, and it takes only about 10 minutes to throw these babies together. Plus, the leftovers are great for sandwiches.

Lemon Pepper Biscuits

2 cups of flour

1/2 tsp sea salt

1 1/2 tsp black pepper

1 1/2 tsp lemon zest

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1 stick (8 tbs) butter, cut into small cubes

1/4 cup whole milk

1/4 cup of carbonated water

1 tbs lemon juice

Preheat oven to 450.

I’ve mentioned this before, a time or 12, but overworking dough makes it tough. The less you work with dough the better the texture. BUT, when making biscuits it’s important to make sure that all the butter is distributed evenly or you’ll get pockets of butter that will cook differently. Your goal is to distribute the butter as quikly and evenly as possible. To do this, cut the butter into small cubes and have a food processor do the quick work for you.

Put the flour, salt pepper, zest, baking powder, baking soda and sugar in your food processor and pulse until combined. add your butter cubes and process until the butter is evenly distributed, about 1-2 minutes. Then add the milk, lemon juice and carbonated water and process until the liquid is well combined with the dry ingredients, about a minute.

Dump the dough onto a floured surface. Squish together with your hands to form a ball and then flatten into a rectangle about 6 -8 inches long and 2 inches high. Use a sharp knife to cut the biscuits into squares. You can make them as big or small as you want, but this recipe will make 4-6 average sized biscuits.

Place the biscuits on a baking sheet covered with parchment paper. Sprinkle the top with a bit of sea salt and pepper.

Bake for 12-15 minutes or until light golden brown.

Pepper

Skinny Potato Skins: 62 Calories

Lemon Pepper Biscuits