In there, you’ll find:
- 3 medium potatoes
- At least a cup of leftover quinoa
- Close to a cup of steamed broccoli
- Thinly sliced raw red onions (because I like those in and on everything)
- Chili powder, salt & pepper
- Pace picante
Low fat, very filling, nutritionally diverse, and yummy.
Just make sure you don’t skimp on the salsa.
It’s the one on the right. The one on the left is a skillet of low-fat white bean burgers.
This has a yummy Southwestern flavor, but is mild enough for the most heat-averse palate.
- 4 medium potatoes
- 1 can great northern beans, rinsed
- 1/2 large onion
- 2-3 cloves garlic
- 2 cups broccoli
- 1-2 cups salsa or picante, to taste
- Steam broccoli (I used the microwave)
- While the broccoli is streaming, wash & perforate potatoes
- And finely chop the onion and garlic
- Microwave the potatoes
- While the potatoes are cooking, soften half the onion bits and all the garlic in a little water in a skillet on high heat
- Cut the potatoes into chunks and put them into the skillet. Turn the heat down to medium
- Add the cooked broccoli and the beans
- Stir in the salsa and cook for a few (2- 5) minutes. Taste as you go to see how much salsa you want to add.
- Add the raw onions and cook for a few minutes more.
This is hearty, filling, and low in fat. And delicious!
What can be both burgers and fries? Round Two Purple Potatoes.
Actually, any color sweet potato will work, but the purple ones have a wonderfully complex flavor.
- baked sweet potatoes (leftovers are good. that’s why I call them”round two” potatoes)
- fresh cut red onion
- olive oil
You’ll also want your favorite condiments and possibly some good bread or hamburger buns.
The directions are as simple as the ingredients:
- Thickly coat a medium skillet with olive oil, and turn it onto medium heat (about 6).
- Slice the red onion and put it into the oil. Do this first, because the onions will take longer than the potatoes
- Cut the potatoes about 1/2 inch (1 cm) thick.
- Place the potato slices into the oil with the onions and cook for about two minutes per side.
- Take them out and eat them.
You can eat these like round French fries (they’re especially good with a mix of ketchup and mayo) or you can toast some bread and eat them with your favorite toppings, including the sauteed onions.
As usual, I got no pictures, because we devoured them all before I even thought about reaching for my phone. Oops.