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People who like salads usually like baked potatoes. But, like the salad, the potato has a difficult time staying healthy since of the toppings (bacon bits, cheese, sour cream…oh my!). On it’s own (and with the skin still on it) the potato is a low calorie, high fiber food. It is an excellent source of vitamin C, B6 as well as fiber. It’s likewise extremely dry as well as just must be topped with something, however let’s try not to ruin it today.
Now, you don’t have to do what I do, however that’s not going to stop me from suggesting it. when a week (sometimes a little less often), I stuff a ten pound bag of poultry (seasoned with a little amount of salt as well as pepper) into my crock-pot. I normally do this right around dinner time, as well as I let the poultry sluggish cook for about four hours.
Once the poultry has cooked, I eliminate the lid, turn off the cooker, as well as enable the poultry to completely cool. If you discover one thing right here today, let it be this: never try to handle hot chicken!
After I have deboned the chicken, I return the bones to the crock-pot. I then add a stalk of celery, a carrot, four cloves of garlic, half an onion and a deveined jalapeno pepper. I fill the crock-pot with water (leaving a few inches of area at the top), turn the warm to “low,” as well as enable the stock to simmer up until morning.
What do I do with all of this poultry as well as stock? Well, while I can’t promise it will always go as far as it did here (and yes, I did feed my household that many meals on a seven dollar bag of chicken), we’re going to be utilizing a bit bit of both today.
Fat, Low-Fat Potato (for six people)
My very first recommendation in this recipe would be that you slow bake your baked potatoes. I suggest an oven of 325 to 350 degrees for about four hours.
I absolutely forbid a microwave.
For the sauce, begin with two tablespoons of your preferred cooking oil (I just utilized vegetable), as well as warm it over high warm in a deep pan. quickly mix in two tablespoons of flour, as well as cook to a golden brown.
Next, slowly add one cup of skim milk as well as one cup of poultry stock, whisking madly up until completely incorporated. when the sauce has reached a boil, reduce the warm as well as stir in 13 ounces of (mild, medium, or hot – this just depends upon your tastes) green chili (fresh or frozen)…
And 8 full ounces of low-fat sour cream.
Season with salt, pepper, as well as a generous teaspoon of cumin. as well as with that, your sauce is done!
Top your potatoes with chicken, monterey jack cheese as well as sauce for a tasty as well as damp potato.
Do you have a preferred baked potato? I’d like to hear from you!
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