Not-So-Loaded Baked Potato Appetizer

Loaded baked potatoes can be a calorie disaster.  Excuse me, Outback Steakhouse, did you just put butter on top of the sour cream?  Both are already covering the 1/3 cup of cheese and 2 or 3 slices chopped bacon.  And that potato, how much does it weight!?  I really don't know how a loaded baked potato and 12oz steak can physically fit into one stomach in one sitting.  Ok, think I got a little off track in an Outback rant.

This appetizer is meant to taste like loaded baked potatoes, but be in smaller, more appropriate portions.  This can be served at a party, or on the side of a lean meat and green veggies for dinner.

Not-So-Loaded Baked Potato Slices

What you'll need:
- 1 large russet potato
- 1 large sweet potato, peeled
- 2 tbsp olive oil
- 1 tsp paprika
- 1/4 tsp salt
- 1/2 tsp pepper
- a pinch of cayenne (depending on how spicy you want it)
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 4 slices bacon, chopped and cooked until crisp
- 1/4 cup shredded sharp cheddar
- 1/4 cup sliced green onions
- salsa to top
- plain nonfat Greek yogurt to top

What to do:
1.  Preheat oven to 375*F.  Use a sharp knife to cut 1/4" thick round slices from each potato.  In a bowl, mix together the potato slices, and all ingredients through garlic powder.  Place potato slices in a single layer on a baking tray and bake for 12 minutes.

2.  Remove potato slices and top each with a few pieces of bacon and a pinch of cheese.  Return to oven for 4 minutes.  Remove, top with green onions.  Serve with salsa and plain Greek yogurt to top. Recipe makes 30 - 35 potato slices.

Nectarine & Caramelized Onion Mini Pizza Appetizer

Fruit on pizza started becoming popular when people realized they loved the sweet-savory combo.  Regular pizza is all savory.  It's fatty and salty from the cheese and meats.  But adding in some fruit gives it a whole different character.  It can also be a good option, health-wise.   Adding fruits adds flavor without lots of calories, no saturated fat, and no sodium

This is a super easy appetizer.  I didn't even bother to make my own pizza dough.  I just used sandwich thins, which easily act as thin crust for the pizza.  I used a little bit of two different cheeses: mostly colby jack and a little parmesan.  The colby jack was just a pre-sliced piece of cheese made for sandwiches.  I used half of it.  I just tore off pieces and put it on the bread.  I caramelized the onions over very low heat for about 25 minutes. Two most important things to remember when caramelizing onions: 1. Cut them all in uniform size; 2. Do not burn the onions.  I created the pizzas, then put them in the oven set to broiler for 4 minutes.  Our broiler sets to 550*F, which is pretty high.  I would recommend a little lower about 475*F.

Nectarine & Caramelized Onion Mini Pizza Appetizer

What you'll need:
- 1/4 cup chopped white onion
- 1 whole wheat sandwich thin
- 2 tsp olive oil, divided
- 2 tsp dijon mustard
- 0.5oz colby jack cheese, thinly sliced or shredded
- 1 small nectarine, thinly sliced
- 1/2 tsp parmesan cheese

What to do:
1.  Preheat the oven on a broiler setter (heat coming from the top) to 475*.

2.  Heat a skillet over medium heat; add 1 1/2 tsp olive oil.  Add onions and stir frequency.  Cook until onions are translucent, about 5 minutes.  Then lower the heat to low or simmer.  Continue to stir frequently for about 25 minutes, or until lightly browned.

3.  Separate the sandwich thin halves.  Spread the remaining olive oil over the the insides of each; then spread the mustard on each; top with colby jack cheese, then caramelized onions, then nectarines, and finally the parmesan cheese.

4.  Place each pizza on a baking dish.  Put in the top 1/3 of the oven (but not on the very top level) and cook for 3 to 3 1/2 minutes.  Watch these carefully because they will easily burn.  Recipe makes 2 servings.

Nutrition Information
140 calories, 19g carbs, 4g fiber, 5g protein, 6g total fat, 2g saturated fat, 225mg sodium

Egg Salads

Egg salad can be unhealthy because of the amount of mayonnaise used.  Mayonnaise can be made with healthy fat or less healthy fat, but you can pretty much guarantee the restaurant, or cafe or wherever, is using the unhealthy mayonnaise.

I made mayo with canola oil, which has a very low percentage of saturated fat.  Making mayo is simple, but requires some hard work.  To make mayo, mix 1 egg yolk, 1 tsp mustard, 1 tbsp white vinegar, a pinch of salt, a pinch of pepper.  Slowly add in vegetable oil as you whisk really hard and really fast.  Do not whisk unless you are adding oil, or it may turn green.  You may need 1/4 cup to 1/2 cup oil depending on how good your whisking skills are.  Pay attention to the consistency. Mayo should be thick enough to spread.

So I just wanted to make a  couple different kinds of egg salads for an Easter afternoon snack.  Ben says 'ew' every time I say 'egg salad' so I also wanted to see if I could make one that he likes.

Egg Salad
Mix together:
-1 hardboiled egg, peeled and chopped
- 2 1/2 tbsp mayo
- pinch of salt and pepper
-1 tsp paprika


Egg Salad with Sweet Pickles
Mix together:
- 1 hardboiled egg, peeled and chopped
- 2 1/2 tbsp mayo
- pinch of salt and pepper
- 6 sweet pickles, chopped

Dill Egg Salad
Mix together:
- 1 hardboiled egg, peeled and chopped
- 2 1/2 tbsp low-fat plain yogurt
- 1 tbsp low-fat cream cheese
- 1 tsp lemon juice
- 1/2 tbsp chopped fresh dill
- pinch of salt and pepper