Tag Archives: #LowFat

Healthy Low Fat Mini Deviled Potatoes Recipe

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Healthy Low Fat Mini Deviled Potatoes

Little potatoes that taste like deviled eggs! Besides just one egg to two pounds of potatoes there is NO ADDED FAT…..no butter…no cheese…only healthy ingredients that taste really great! …….I was watching someone on TV making deviled potatoes. They made them in a way that I would never do….with lots of mayonnaise like real deviled eggs. They made the potato shells unseasoned and the potatoes didn’t get reheated. These Deviled Potatoes here on The Forking Truth are more like twice cooked potatoes but with healthy ingredients. ….I liked the idea of deviled potatoes but I would never prepare them the way I saw on TV so here is my version. They taste just like deviled eggs! Remember that they are deviled so that means spicy! ….but not TOO spicy……

Ingredients for around 8 servings

2 lbs small red potatoes (around 12 potatoes) – boiled till soft in water with about 2 Tablespoons sea salt)

1/4 cup + 2 Tablespoons dijon mustard (preferably Amora Brand)

1/2 teaspoon Worcestershire sauce

1 teaspoon cayenne pepper sauce (preferably Frank’s Red Hot Sauce)

1/2 teaspoon ground black pepper

1/4 teaspoon ground white pepper

1 egg beaten

non stick cooking spray

fresh ground sea salt to taste – to season both sides of potato shells

fresh ground black pepper to taste – to season both sides of potato shells

smoked paprika to taste – to finish potatoes

Directions

Set the oven to 350 degrees F and spray a baking sheet(s) with non stick spray and set to the side.

Remove and peel the 4 largest potatoes and put them in a large mixing bowl. Cut all the other potatoes in half. Scoop out the centers of the half potatoes. (a melon baller or a measuring teaspoon works well) The scooped out half potatoes are now potatoes shells for the filling. Sprinkle each side of potato shells with salt and pepper and place them on the non stick sprayed baking sheet and set to the side. Add the scooped potato halves to the peeled potatoes and either mash till smooth or rice if you don’t have a masher that gives smooth results. Add dijon, Worcestershire sauce, cayenne pepper sauce, black pepper, white pepper beaten egg and mix well.

Either spoon/scoop the filling into the potato shells or pipe the mixture into the potato shells. Sprinkle the deviled filled potatoes with smoked paprika. Place in a pre-heated 350 degree F oven for around 20 minutes or until they are hot.

Serve!

Low Fat Healthy Mini Deviled Potatoes

Most people will love them!

If you Love Deviled Eggs you will Love these Mini Deviled Potatoes!

The Forking Truth


Low Fat Vegetarian Refried Beans Recipe

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Low Fat Vegetarian Refried Beans on tostada with mixed cheese, salsa scrambled eggs, pickled jalapeño and scallions

These beans are easy to prepare but you need to soak the beans over night in the refrigerator before you start cooking them. The beans take all day to cook. After the overnight soak, beans get rinsed off and cooked with ONLY WATER till soft about two hours. DON’T even add salt or beans might not get soft……When you cook beans flavors can be added but not until they are almost done. Then the rest of the cooking happens and in 2 1/2 – 3 hours after that the beans will be done. I do warn you that the beans turn a weird muddy color when you start the last stretch of cooking but in the last hour of cooking turn the right bean color.

Ingredients for about 8 servings

1 lb dried pinto beans – soaked in a large tub of water over night in the refrigerator – Then rinsed.

6-7 cups of water (I started with 6 cups and it looked like it needed another cup 1/2 way)

6 1/2 oz sweet onion – minced

6 garlic cloves – minced

1 oz jalapeno – minced

2 Tablespoons canola oil

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon ground annatto

2 teaspoons paprika

1 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 teaspoon course sea salt

Directions

Put a sauce pot medium high heat and add the canola oil. When it’s hot add the onions, garlic , jalapeño, cumin, chili powder, annatto, paprika, smoked paprika, black pepper, oregano and salt and cook till everything is soft. Add beans mix and blend with a stick blender. You will slowly reduce the heat. You have to occasionally stir the pot so the beans don’t get stuck to the bottom of pot. You want the beans to bubble a bit but not too much or they will explode all over the oven. Loosely cover half the pot with foil and eventually turn down the heat too low. I will repeat that the beans might be an offensive color but change when they are close to done. Occasionally stir the pot so beans don’t stick. The beans will be done in 2 1/2 – 3 hours.

Enjoy!

Low Fat Vegetarian Refried Beans
The Forking Truth

Low Fat Kabocha Squash Muffin Top Cookies Recipe

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Low Fat Kabocha Squash Muffin Top Cookies 
These Kabocha Squash Muffin Top Cookies are tasty, high in potassium, and are low in fat. Only TWO Tablespoons of butter in about 28 cookies. The batter is made with bread flour and old fashioned oats. Once your squash is cooked this recipe is easy and fast to whip up. PLEASE roast your Kabocha Squash. Someone emailed me that they boiled their squash and a different recipe didn’t come out. NEVER BOIL YOUR SQUASH FOR ANY RECIPE PLEASE! I made these Kabocha Squash Muffin Top Cookies with leftover Kabocha Squash that I thawed from my freezer. This is a very easy one bowl recipe that you mix up with a “Fork!” I note that I don’t know if this recipe will work with other squash because I know that might be your next question. I’d say that two cookies might be a serving. It’s hard to tell because these cookies are seasoned just so and seem so light. You almost want to eat them like potato chips. They have a somewhat crusty exterior and a really light cake like interior. Lighter than the average cake and certainly lighter than a muffin. My husband usually hates sweets but he said these were very good and kept eating them. I have to also note that they are best the day you bake them because after you put them away in a ziplock bag or a tin the next day they lose that pleasing crust texture and turn all cake-ee. 

Ingredients for about 14 two cookie servings

1 cup kabocha squash – roasted and mashed
2 oz unsalted butter – melted
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 cup bread flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup old fashioned whole grain oatmeal – not the instant – also uncooked
1/2 teaspoon cinnamon
1/8 teaspoon course sea salt

Directions
Set oven to 350 degrees F.
Line sheet pans with preferably quilon coated liners (or parchment paper).
Get a large bowl and add the kabocha squash, butter and sugars and mix up with a fork. Next add egg and mix well. Dump in remaining ingredients flour, baking powder, baking soda, oatmeal, cinnamon and salt. Mix till combined.  
Use a small scooper and scoop out about 28 muffin top cookies and leave some spacing around the cookies. 
The cookies need to stay in the oven till done.
Ovens do differ and the size of your Muffin Top Cookies also may differ.
Timing is impossible to call
In my oven these 28 cookies took 11 minutes.


Kabocha Squash Muffin Top Cookies

Not too sweet and they have a pleasant flavor and seem heathy. I think some people might even enjoy them for breakfast.

The Forking Truth