Prepped on Sunday for Dinner on Monday

The CB house has recently been in transition.. on the move.  We packed up all our stuff to move to a new city (about 28 miles away.. so not entirely foreign.)  My job is currently quiet the haul, and with the simply wonderful traffic on the highways that never seem big enough- it can be an easy hour and a half drive home, so we decided to move.  While the finishing touches are put on our new home..we are staying with the gracious in-laws for a couple weeks.  I cannot wait for my new home; which by the way is 1.8 miles from work.  It would be preposterous to be a drive longer than 8 minutes.  Whew..sweeet!  While staying with the in-laws I have taken it upon myself to provide delicious and healthy meals for them.  Actually..truth?  I would be cooking anyway- but make plenty enough so they can eat, too!  Sunday was one of those lazy days- and the firemom and I were cooking it up in the kitchen.  I started rattling off meals I planned for this upcoming week and starting with Monday I literally stopped myself midsentence.  Baked potatoes.. in the oven.. times 1 hour and then some.. not going to work for me.  I am ravishing in the aftenoon (even with my cheese and fruit snack I have saved specifically for my drive home..) and thinking that I have to wait another hour or so before dinner to wait on these tuberous veggies was already making my hungry tummy do backflips.  So.. I planned ahead.  Made dinner (after dinner) on Sunday night, for Monday!  I had plenty of time (I wasn’t hungry and rushing) and something like this recipe was perfect to make ahead.  When I got home on Monday night I was hungry- but within about 25 minutes I had dinner on the table- Twice baked potatoes (carbohydrate), topped with lean chicken breast (protein), and roasted apsaragus (green vegetable).  Monday was one of those days- one of those days that the hits just kept on coming.. and my long drive home didn’t help with the sour mood of my entire day.  Boo. So..my planning ahead proved helpful in making for a light and enjoyable evening.  Plus- 109 degrees on the temp scale?  Not heating up the oven for over an hour was nice, too.  My fireman was sad to miss this meal- but he was working hard at the station (saving lives, of course).  The firedad went snooping for more stuffed potatoes and was sad to see he only got one.  “How about more green asparagus?”  The wrinkled brow made it clear enough.  This dietitian tried- and will keep trying.. I’ve got about two more weeks of influence.
Buffalo Chicken Stuffed
Twice-Baked Potatoes

INGREDIENTS

4 (6-ounce) russet baking potatoes
3/4 cup (2 ounces) 2% reduced-fat shredded Cheddar cheese, divided
1/2 cup nonfat sour cream
1 teaspoon Buffalo-style hot sauce
12 ounces refrigerated fully cooked grilled chicken breast strips (I used Tyson brand)
1/4 teaspoon chili powder
Cooking spray
2 tablespoons Buffalo-style hot sauce
3 tablespoons blue cheese crumbles
Toppings: nonfat sour cream, chopped green onions, hot sauce, diced celery hearts

DIRECTIONS
Preheat oven to 425°. Wrap each potato in a piece of aluminum foil; place potatoes on a baking sheet. Bake at  for one hour or until potatoes are tender.

Cut the top 1/3 of the potatoes lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 1/2 cup shredded Cheddar cheese, 1/2 cup sour cream, and 1 teaspoon Buffalo-style hot sauce.

Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup shredded Cheddar cheese. Return potatoes to baking sheet, and bake at 425º for 5 to 6 minutes or until cheese melts.
Sprinkle chicken evenly with chili powder, and cook in a large nonstick skillet coated with cooking spray over medium-high heat 7 minutes or until chicken is warmed through and slightly browned, stirring often. Stir in 2 tablespoons Buffalo-style hot sauce; stir until chicken is coated. Cook 1 minute; remove skillet from heat. Spoon chicken mixture evenly over tops of baked potatoes. Sprinkle with 2 teaspoons blue cheese over each potato.  Serve with desired toppings.

Make Ahead Tip: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave to heat and serve.

Nutrition Information:
Serves 4 (1 stuffed potato each)
Calories: 340
Fat: 12 g
Carbohydrate: 29 g
Fiber: 4 g
Protein: 33 g

Comments

  1. i absolutely LOVE this meal idea!!

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