Breakfast Huevos Rancheros

(makes 4 servings)

Ingredients:

• 1 tsp. ground cumin
  
  


• 1 can (15 oz) no-salt-added pink beans, rinsed and drained
  
  


• 4 scallions, sliced
  
  


• 1 small red bell pepper, cut into thin strips
  
  


• ½ cup reduced-sodium chicken broth
  
  


• 2 minced cloves garlic
  
  


• 4 eggs
  
  


• 1 cup sliced avocado
  
  


• 4 Tbsp. fat-free Greek yogurt
  
  


• 4 Tbsp. salsa
  
  


• 8 corn tortillas (6-inch diameter), toasted
  
  


• dash of hot-pepper sauce (optional)
  
  

Preparation:

• Heat a 10-inch nonstick skillet over medium-high heat. Add cumin and cook, stirring occasionally, until fragrant (about 30 seconds). Add beans, scallions, bell pepper, chicken broth and garlic. Bring to a boil then reduce heat so the mixture simmers. Cook until the vegetables are tender and most of the broth is evaporated, 8 minutes. Smash beans with back of a large spoon until lumpy.
  
  


• Use back of spoon to make 4 indentations in beans mixture. Working one at a time, break each egg into custard cup and pour in each indentation. Cover and until the eggs are cooked to the desired doneness (about 8 minutes).
  
  


• Scoop each portion of egg-topped bean mixture onto plate. Scatter avocado slices over and around beans. Top each serving with 1 Tbsp. of yogurt and 1 Tbsp. of salsa. Serve with tortillas and hot-pepper sauce, if desired.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving : 331 Calories, 16 g Protein, 42 g Carbohydrates, 10 g Dietary Fiber, 12 g Fat, 3 g Saturated Fat, 245 mg Sodium

Breakfast Huevos Rancheros

(makes 4 servings)

Ingredients:

• 1 tsp. ground cumin
  
  


• 1 can (15 oz) no-salt-added pink beans, rinsed and drained
  
  


• 4 scallions, sliced
  
  


• 1 small red bell pepper, cut into thin strips
  
  


• ½ cup reduced-sodium chicken broth
  
  


• 2 minced cloves garlic
  
  


• 4 eggs
  
  


• 1 cup sliced avocado
  
  


• 4 Tbsp. fat-free Greek yogurt
  
  


• 4 Tbsp. salsa
  
  


• 8 corn tortillas (6-inch diameter), toasted
  
  


• dash of hot-pepper sauce (optional)
  
  

Preparation:

• Heat a 10-inch nonstick skillet over medium-high heat. Add cumin and cook, stirring occasionally, until fragrant (about 30 seconds). Add beans, scallions, bell pepper, chicken broth and garlic. Bring to a boil then reduce heat so the mixture simmers. Cook until the vegetables are tender and most of the broth is evaporated, 8 minutes. Smash beans with back of a large spoon until lumpy.
  
  


• Use back of spoon to make 4 indentations in beans mixture. Working one at a time, break each egg into custard cup and pour in each indentation. Cover and until the eggs are cooked to the desired doneness (about 8 minutes).
  
  


• Scoop each portion of egg-topped bean mixture onto plate. Scatter avocado slices over and around beans. Top each serving with 1 Tbsp. of yogurt and 1 Tbsp. of salsa. Serve with tortillas and hot-pepper sauce, if desired.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving : 331 Calories, 16 g Protein, 42 g Carbohydrates, 10 g Dietary Fiber, 12 g Fat, 3 g Saturated Fat, 245 mg Sodium

Cranberry Pecan Scones

(makes 8 servings)

Ingredients:

• 2 cups whole wheat pastry flour
  
  


• 1 cup chopped pecans
  
  


• 2 teaspoons baking powder
  
  


• ½ teaspoon baking soda
  
  


• ½ teaspoon salt
  
  


• 1¼ cups low-fat vanilla yogurt
  
  


• 2 Tablespoon canola oil
  
  


• 1 teaspoon freshly grated orange zest
  
  


• ⅔ cup dried sweetened cranberries
  
  


• Low-fat cooking spray
  
  

Preparation:

• Preheat oven to 400 degrees F. Lightly coat a 9-inch round baking pan with cooking spray.
  
  


• In large-size bowl, whisk flour, pecans, baking powder, baking soda and salt.
  
  


• In small-size bowl, whisk yogurt, oil and orange zest.
  
  


• Make a well in center of flour mixture. Add yogurt mixture and cranberries. Stir until blended.
  
  


• Press into prepared pan. Score dough with knife to form 8 triangles. Bake until lightly browned and a wooden toothpick inserted in the center comes out clean (about 20-25 minutes).
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving : 308 Calories, 6 g Protein, 38 g Carbohydrates, 5 g Dietary Fiber, 15 g Fat, 1.5 g Saturated Fat, 350 mg Sodium

Cranberry Pecan Scones

(makes 8 servings)

Ingredients:

• 2 cups whole wheat pastry flour
  
  


• 1 cup chopped pecans
  
  


• 2 teaspoons baking powder
  
  


• ½ teaspoon baking soda
  
  


• ½ teaspoon salt
  
  


• 1¼ cups low-fat vanilla yogurt
  
  


• 2 Tablespoon canola oil
  
  


• 1 teaspoon freshly grated orange zest
  
  


• ⅔ cup dried sweetened cranberries
  
  


• Low-fat cooking spray
  
  

Preparation:

• Preheat oven to 400 degrees F. Lightly coat a 9-inch round baking pan with cooking spray.
  
  


• In large-size bowl, whisk flour, pecans, baking powder, baking soda and salt.
  
  


• In small-size bowl, whisk yogurt, oil and orange zest.
  
  


• Make a well in center of flour mixture. Add yogurt mixture and cranberries. Stir until blended.
  
  


• Press into prepared pan. Score dough with knife to form 8 triangles. Bake until lightly browned and a wooden toothpick inserted in the center comes out clean (about 20-25 minutes).
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving : 308 Calories, 6 g Protein, 38 g Carbohydrates, 5 g Dietary Fiber, 15 g Fat, 1.5 g Saturated Fat, 350 mg Sodium

Raspberry Yogurt Parfait

(makes 1 servings)

Ingredients:

• ½ cup raspberries
  
  


• 1 tsp. freshly squeezed lemon juice
  
  


• 1 cup low-fat vanilla yogurt
  
  

Preparation:

• Toss raspberries and lemon juice in bowl. Alternate layers of yogurt and raspberries in parfait dish.
  
  

Make 1 Servings:

Weight loss recipes Amount Per Serving : 230 Calories, 12 g Protein, 39 g Carbohydrates, 4 g Dietary Fiber, 3 g Fat, 2 g Saturated Fat, 150 mg Sodium

Raspberry Yogurt Parfait

(makes 1 servings)

Ingredients:

• ½ cup raspberries
  
  


• 1 tsp. freshly squeezed lemon juice
  
  


• 1 cup low-fat vanilla yogurt
  
  

Preparation:

• Toss raspberries and lemon juice in bowl. Alternate layers of yogurt and raspberries in parfait dish.
  
  

Make 1 Servings:

Weight loss recipes Amount Per Serving : 230 Calories, 12 g Protein, 39 g Carbohydrates, 4 g Dietary Fiber, 3 g Fat, 2 g Saturated Fat, 150 mg Sodium

Peanut Butter & Banana Streusel Muffins

(makes 18 servings)

Ingredients:

• 2 cups + 3 Tbsp. whole grain pastry flour
  
  


• ½ cup + 3 Tbsp. packed brown sugar
  
  


• 1 Tbsp. butter, melted
  
  


• 1 tsp. honey
  
  


• 2 tsp. baking powder
  
  


• 1 tsp. ground cinnamon
  
  


• ½ tsp. salt
  
  


• ½ cup pureed ripe banana (about 1 banana)
  
  


• ½ cup unsweetened applesauce
  
  


• ⅓ cup peanut butter
  
  


• 1 egg
  
  


• ¾ cup 1 percent milk
  
  


• 1 tsp. vanilla extract
  
  

Preparation:

• Preheat oven to 400 degrees F. Coat 12-cup muffin pan with cooking spray or line with cupcake liners.
  
  


• Stir 3 Tbsp. of the flour, 3 Tbsp. of the sugar, butter and honey with spoon in small-size bowl until mixture forms wet crumbs then set aside.
  
  


• Whisk baking powder, cinnamon, salt and remaining flour in large-size bowl until combined. Whisk banana, applesauce, peanut butter, egg and remaining sugar in another bowl until blended. Whisk milk and vanilla into banana mixture until combined. Stir flour mixture into banana mixture just until blended. Don’t overmix.
  
  


• Spoon batter into prepared muffin cups, dividing evenly. Crumble streusel mixture on top of muffin batter, dividing evenly. Bake 16-18 minutes, or until wooden pick inserted in center of muffin comes out of clean. Remove from pan and serve warm
  
  

Make 18 Servings:

Weight loss recipes Amount Per Serving : 93 Calories, 3 g Protein, 13 g Carbohydrates, 2 g Dietary Fiber, 4 g Fat, 1 g Saturated Fat, 147 mg Sodium

Peanut Butter & Banana Streusel Muffins

(makes 18 servings)

Ingredients:

• 2 cups + 3 Tbsp. whole grain pastry flour
  
  


• ½ cup + 3 Tbsp. packed brown sugar
  
  


• 1 Tbsp. butter, melted
  
  


• 1 tsp. honey
  
  


• 2 tsp. baking powder
  
  


• 1 tsp. ground cinnamon
  
  


• ½ tsp. salt
  
  


• ½ cup pureed ripe banana (about 1 banana)
  
  


• ½ cup unsweetened applesauce
  
  


• ⅓ cup peanut butter
  
  


• 1 egg
  
  


• ¾ cup 1 percent milk
  
  


• 1 tsp. vanilla extract
  
  

Preparation:

• Preheat oven to 400 degrees F. Coat 12-cup muffin pan with cooking spray or line with cupcake liners.
  
  


• Stir 3 Tbsp. of the flour, 3 Tbsp. of the sugar, butter and honey with spoon in small-size bowl until mixture forms wet crumbs then set aside.
  
  


• Whisk baking powder, cinnamon, salt and remaining flour in large-size bowl until combined. Whisk banana, applesauce, peanut butter, egg and remaining sugar in another bowl until blended. Whisk milk and vanilla into banana mixture until combined. Stir flour mixture into banana mixture just until blended. Don’t overmix.
  
  


• Spoon batter into prepared muffin cups, dividing evenly. Crumble streusel mixture on top of muffin batter, dividing evenly. Bake 16-18 minutes, or until wooden pick inserted in center of muffin comes out of clean. Remove from pan and serve warm
  
  

Make 18 Servings:

Weight loss recipes Amount Per Serving : 93 Calories, 3 g Protein, 13 g Carbohydrates, 2 g Dietary Fiber, 4 g Fat, 1 g Saturated Fat, 147 mg Sodium

Protein Waffle

(makes 1 servings)

Ingredients:

• 2 Tbsp. rolled oats
  
  


• 1 egg white
  
  


• 1 Tbsp. vanilla-flavored whey protein powder
  
  


• 3 Tbsp. farmer cheese
  
  


• Pinch grated orange zest
  
  


• Greek yogurt, honey, sliced fruit (optional)
  
  

Preparation:

• In coffee grinder, grind oats until finely ground then set aside. Preheat waffle iron according to the manufacturer's instructions (about 4 minutes).


• In medium-size bowl, beat egg white and protein powder with electric mixer on high speed until powder has dissolved and is incorporated into the egg white (about 2 minutes).
  
  


• Mix in cheese and grated orange zest 2 minutes, or until completely smooth. Stir in ground oats.
  
  


• Heat up waffle grids. Spray it with cooking spray. Pour batter onto hot iron and cook 3 to 4 minutes. Serve with the yogurt, honey, and fruit, if using.
  
  

Make 1 Servings:

Weight loss recipes Amount Per Serving : 182 Calories, 22 g Protein, 8 g Carbohydrates, 1 g Dietary Fiber, 5 g Fat, 2.5 g Saturated Fat, 258 mg Sodium

Protein Waffle

(makes 1 servings)

Ingredients:

• 2 Tbsp. rolled oats
  
  


• 1 egg white
  
  


• 1 Tbsp. vanilla-flavored whey protein powder
  
  


• 3 Tbsp. farmer cheese
  
  


• Pinch grated orange zest
  
  


• Greek yogurt, honey, sliced fruit (optional)
  
  

Preparation:

• In coffee grinder, grind oats until finely ground then set aside. Preheat waffle iron according to the manufacturer's instructions (about 4 minutes).


• In medium-size bowl, beat egg white and protein powder with electric mixer on high speed until powder has dissolved and is incorporated into the egg white (about 2 minutes).
  
  


• Mix in cheese and grated orange zest 2 minutes, or until completely smooth. Stir in ground oats.
  
  


• Heat up waffle grids. Spray it with cooking spray. Pour batter onto hot iron and cook 3 to 4 minutes. Serve with the yogurt, honey, and fruit, if using.
  
  

Make 1 Servings:

Weight loss recipes Amount Per Serving : 182 Calories, 22 g Protein, 8 g Carbohydrates, 1 g Dietary Fiber, 5 g Fat, 2.5 g Saturated Fat, 258 mg Sodium

Green Rice

(makes 6-8 servings)

Ingredients:

• ½ cup tightly packed fresh cilantro sprigs
  
  


• ½ cup tightly packed spinach leaves, stemmed and thoroughly washed
  
  


• 2½ cups low-sodium chicken broth
  
  


• Non-fat cooking spray
  
  


• 1 chopped onion
  
  


• 2 chopped garlic cloves
  
  


• 1½ cups long-grain white rice
  
  


• ¼ tsp cayenne pepper
  
  

Preparation:

• Place cilantro, spinach and chicken broth in a blender and puree until smooth.
  
  


• Spray a large-size saucepan with cooking spray and heat over medium-heat. Add onion and cook until softened and translucent (about 8 minutes). Add garlic and cook for an additional 2 minutes.
  
  


• Add rice and stir to coat evenly. Add spinach mixture and bring to a boil then reduce heat to a simmer. Cover and cook until rice is tender and liquid is absorbed (about 20 minutes).
  
  


• Turn off heat and let stand for about 5 minutes. Add cayenne pepper and fluff with a fork.
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving(⅛ of recipe (129 g)): 146 Calories, 4 g Protein, 30 g carbohydrates, 1 g Dietary Fiber, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 28 mg sodium

Green Rice

(makes 6-8 servings)

Ingredients:

• ½ cup tightly packed fresh cilantro sprigs
  
  


• ½ cup tightly packed spinach leaves, stemmed and thoroughly washed
  
  


• 2½ cups low-sodium chicken broth
  
  


• Non-fat cooking spray
  
  


• 1 chopped onion
  
  


• 2 chopped garlic cloves
  
  


• 1½ cups long-grain white rice
  
  


• ¼ tsp cayenne pepper
  
  

Preparation:

• Place cilantro, spinach and chicken broth in a blender and puree until smooth.
  
  


• Spray a large-size saucepan with cooking spray and heat over medium-heat. Add onion and cook until softened and translucent (about 8 minutes). Add garlic and cook for an additional 2 minutes.
  
  


• Add rice and stir to coat evenly. Add spinach mixture and bring to a boil then reduce heat to a simmer. Cover and cook until rice is tender and liquid is absorbed (about 20 minutes).
  
  


• Turn off heat and let stand for about 5 minutes. Add cayenne pepper and fluff with a fork.
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving(⅛ of recipe (129 g)): 146 Calories, 4 g Protein, 30 g carbohydrates, 1 g Dietary Fiber, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 28 mg sodium

Fruit Jumble

(makes 6-8 servings)

Ingredients:

• 1½ cups grapes, purple green or combination of each
  
  


• 1 apple, chop into bite-sized pieces
  
  


• 1 (16 oz.) can of chunky unsweetened pineapple, drained (save the juice), or 1 (11 oz.) can mandarin orange sections, drained (save the juice)
  
  


• 1 banana, cut into slices
  
  


• ¼ cup walnuts, minced
  
  


• Coconut flakes (optional)
  
  


• Cinnamon
  
  

Ingredients for Jumble Juice:

• ½ cup low-fat vanilla yogurt
  
  


• 2-3 tbsp of reserved pineapple or mandarin juice
  
  

Preparation:

• Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
  
  


• To make Jumble Juice: Put yogurt into a small-size bowl. Add juice and stir until smooth. Pour Jumble Juice over fruit and toss gently to coat.
  
  


• Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.
  
  

Make 6 Servings:

Weight loss recipes Amount Per Serving(1/6 of recipe (163 g)): 117 Calories, 2 g Protein, 22 g carbohydrates, 2 g Dietary Fiber, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 2 mg sodium

Fruit Jumble

(makes 6-8 servings)

Ingredients:

• 1½ cups grapes, purple green or combination of each
  
  


• 1 apple, chop into bite-sized pieces
  
  


• 1 (16 oz.) can of chunky unsweetened pineapple, drained (save the juice), or 1 (11 oz.) can mandarin orange sections, drained (save the juice)
  
  


• 1 banana, cut into slices
  
  


• ¼ cup walnuts, minced
  
  


• Coconut flakes (optional)
  
  


• Cinnamon
  
  

Ingredients for Jumble Juice:

• ½ cup low-fat vanilla yogurt
  
  


• 2-3 tbsp of reserved pineapple or mandarin juice
  
  

Preparation:

• Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
  
  


• To make Jumble Juice: Put yogurt into a small-size bowl. Add juice and stir until smooth. Pour Jumble Juice over fruit and toss gently to coat.
  
  


• Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.
  
  

Make 6 Servings:

Weight loss recipes Amount Per Serving(1/6 of recipe (163 g)): 117 Calories, 2 g Protein, 22 g carbohydrates, 2 g Dietary Fiber, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 2 mg sodium

Crispy Chicken Nuggets

(makes 4 servings)

Ingredients:

• 12 oz. chicken breasts, skinless, boneless and cut into 1” chunks
  
  


• 1 egg, slightly beaten
  
  


• 1 tbsp honey
  
  


• 1 tsp prepared mustard
  
  


• 2 cups crushed cornflakes
  
  


• 1 tbsp ground black pepper
  
  

Preparation:

• Preheat oven to 450 degree F.
  
  


• Combine egg, honey and mustard in a small-size bowl with a fork.
  
  


• Add the crushed cornflakes and toss with the pepper in a medium-size bowl.
  
  


• Dip chicken pieces in egg mixture then roll in cornflakes until covered.
  
  


• Place chicken on an ungreased baking sheet and bake until cooked through and no longer pink in the center (about 15 minutes).
  
  


• Serve with your favorite low-fat dipping sauce (optional)
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (117 g)): 178 Calories, 22 g Protein, 15 g carbohydrates, 0 g Dietary Fiber, 2 g fat, 1 g saturated fat, 102 mg cholesterol, 215 mg sodium

Crispy Chicken Nuggets

(makes 4 servings)

Ingredients:

• 12 oz. chicken breasts, skinless, boneless and cut into 1” chunks
  
  


• 1 egg, slightly beaten
  
  


• 1 tbsp honey
  
  


• 1 tsp prepared mustard
  
  


• 2 cups crushed cornflakes
  
  


• 1 tbsp ground black pepper
  
  

Preparation:

• Preheat oven to 450 degree F.
  
  


• Combine egg, honey and mustard in a small-size bowl with a fork.
  
  


• Add the crushed cornflakes and toss with the pepper in a medium-size bowl.
  
  


• Dip chicken pieces in egg mixture then roll in cornflakes until covered.
  
  


• Place chicken on an ungreased baking sheet and bake until cooked through and no longer pink in the center (about 15 minutes).
  
  


• Serve with your favorite low-fat dipping sauce (optional)
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (117 g)): 178 Calories, 22 g Protein, 15 g carbohydrates, 0 g Dietary Fiber, 2 g fat, 1 g saturated fat, 102 mg cholesterol, 215 mg sodium

Corn Skillet Cakes

(makes eight, 4-inch cakes)

Ingredients:

• ⅔ cup flour
  
  


• ⅓ cup whole wheat flour
  
  


• 1 tbsp sugar
  
  


• 2 tsp baking powder
  
  


• ¼ tsp salt
  
  


• ¾ cup skim milk
  
  


• 1 egg
  
  


• 2 tbsp vegetable oil
  
  


• 1⅓ cup corn kernels (frozen, canned or fresh)
  
  

Preparation:

• Stir together the flour, whole wheat flour, sugar, baking powder and salt in a medium-sized bowl.
  
  


• In another bowl, whisk together the milk, egg, and vegetable oil. Stir in the corn, and add the wet ingredients to the dry ingredients, mixing them just to blend. The mixture will be lumpy.
  
  


• For each pancake, spread ¼ cup of batter on a hot, greased griddle. Cook the pancakes over moderate heat until they are golden brown on the bottom and the tops begin to bubble. Then flip them over, and cook them until the undersides are golden brown.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(2 cakes (156 g)): 275 Calories, 10 g Protein, 41 g carbohydrates, 5 g Dietary Fiber, 9 g fat, 1 g saturated fat, 48 mg cholesterol, 192 mg sodium

Corn Skillet Cakes

(makes eight, 4-inch cakes)

Ingredients:

• ⅔ cup flour
  
  


• ⅓ cup whole wheat flour
  
  


• 1 tbsp sugar
  
  


• 2 tsp baking powder
  
  


• ¼ tsp salt
  
  


• ¾ cup skim milk
  
  


• 1 egg
  
  


• 2 tbsp vegetable oil
  
  


• 1⅓ cup corn kernels (frozen, canned or fresh)
  
  

Preparation:

• Stir together the flour, whole wheat flour, sugar, baking powder and salt in a medium-sized bowl.
  
  


• In another bowl, whisk together the milk, egg, and vegetable oil. Stir in the corn, and add the wet ingredients to the dry ingredients, mixing them just to blend. The mixture will be lumpy.
  
  


• For each pancake, spread ¼ cup of batter on a hot, greased griddle. Cook the pancakes over moderate heat until they are golden brown on the bottom and the tops begin to bubble. Then flip them over, and cook them until the undersides are golden brown.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(2 cakes (156 g)): 275 Calories, 10 g Protein, 41 g carbohydrates, 5 g Dietary Fiber, 9 g fat, 1 g saturated fat, 48 mg cholesterol, 192 mg sodium

Chipotle Orange Sweet Potatoes

(makes 8 servings)

Ingredients:

• 4 large sweet potatoes
  
  


• 1 small can of chipotle peppers in adobo sauce
  
  


• Juice of 1 orange
  
  


• Salt to taste.
  
  

Preparation:

• Preheat oven to 375 degrees F.
  
  


• Bake sweet potatoes directly on oven racks until tender when pierced with a fork (about 60 minutes).
  
  


• Remove potatoes from oven, slice in quarters. Slide the potato skins off and discard. (Careful* the potatoes are very hot!)
  
  


• Place potatoes in a large bowl and mash.
  
  


• Add 2 tbsp of adobo sauce to the potatoes and blend thoroughly. (If your tongue can take it and you want a more fiery and spicier dish, mix some chopped chipotle peppers into the potatoes.)
  
  


• Add the orange juice and salt. Mix until blended.
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving(⅛ of recipe (118 g)): 112 Calories, 2 g Protein, 26 g carbohydrates, 3 g Dietary Fiber, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 311 mg sodium

Chipotle Orange Sweet Potatoes

(makes 8 servings)

Ingredients:

• 4 large sweet potatoes
  
  


• 1 small can of chipotle peppers in adobo sauce
  
  


• Juice of 1 orange
  
  


• Salt to taste.
  
  

Preparation:

• Preheat oven to 375 degrees F.
  
  


• Bake sweet potatoes directly on oven racks until tender when pierced with a fork (about 60 minutes).
  
  


• Remove potatoes from oven, slice in quarters. Slide the potato skins off and discard. (Careful* the potatoes are very hot!)
  
  


• Place potatoes in a large bowl and mash.
  
  


• Add 2 tbsp of adobo sauce to the potatoes and blend thoroughly. (If your tongue can take it and you want a more fiery and spicier dish, mix some chopped chipotle peppers into the potatoes.)
  
  


• Add the orange juice and salt. Mix until blended.
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving(⅛ of recipe (118 g)): 112 Calories, 2 g Protein, 26 g carbohydrates, 3 g Dietary Fiber, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 311 mg sodium