Lemon Dill Twice Baked Potatoes

Ingredients:

• 4 large baking potatoes
• 1/4 cup butter, melted
• 1/3 cup sour cream
• 2 tablespoons snipped fresh dill or 1 1/2 teaspoons dried dill weed
• 4 teaspoons lemon juice
• 1/2 teaspoon garlic powder
• 1 dash pepper

Directions:

1. Scrub potatoes and bake at 425°F until tender, approx 30-45 minutes depending on potato size.
2. When done, remove from oven and cut in half lengthwise.
3. Scoop out each potato half, leaving a thin shell.
4. In a large bowl mix potato pulp and 3 TBS butter.
5. Add rest of ingredients except the remaining butter.
6. Beat until smooth.
7. Pile mixture back into the potato shells.
8. Place in buttered baking dish.
9. Brush tops with remaining butter.
10. Bake at 425°F for about 20 minutes until golden brown.

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Healthy Baked Beef Burritos

Ingredients:

Burritos

• 1 lb extra lean ground beef
• 1/4 cup taco seasoning
• 1 cup water
• 1 cup fat free sour cream
• 1/2 cup salsa, your preferred level of heat
• 1 cup Tomato, cut into small cubes
• 8 whole wheat soft tortillas, 12 inch
• 1 cup low-fat cheddar cheese, grated

Veggies

• 1 small head iceberg lettuce, cut into thin ribbons
• 2 cups Tomatoes, cut into small cubes

Directions:

1. Brown ground beef in nonstick pan over medium for 5 minutes. Add taco seasoning and water and simmer for 20 minutes or until water has evaporated. By doing this, you infuse the taco seasoning into the ground beef and it tastes great!
2. Add sour cream, salsa and tomatoes and stir until heated through.
3. Divide mixture between 8 soft tortillas, approximately 1/2 cup each.
4. Spray shallow casserole dish with nonstick spray.
5. Roll up tortillas - fold the sides in first until almost touching. Then roll the tortilla and place seam side down in pan to ensure that filling does not run out. Sprinkle evenly with cheese.
6. Cover pan with foil and bake at 350F for approximately 25 minutes, until cheese has melted and burritos are heated through.
7. Place 1/4 of the lettuce and on each plate and top with 1/4 of tomatoes.
8. Place 2 burritos on top of fresh veggies on each plate.

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Healthy Baked Corn Tortilla Chips

Ingredients:

• 5 corn tortillas (Misson brand is Gluten Free)
• salt (optional, additional spice options listed in directions)

Directions:

1. Preheat oven to 400 degrees.
2. Stack tortillas one on top of the other and use kitchen sizzors to cut them into 4 slices like you would cut up a pizza.
3. Spread them out in a single layer on a cookie sheet (not air-bake) , spacing them at least 1/4" apart (they will be chewy instead of crispy if not spaced properly). (NOTE: If you must use an air-bake pan, try 350 degrees for 20 minutes.).
4. Shake salt and desired toppings over tortillas.
5. TOPPING OPTIONS (choose any combo): SPICES: paprika, chili powder, cumin, onion powder, garlic powder (sparingly), cayenne pepper (sparingly, will add heat!). CHEESES: grated parmesan cheese, cheddar cheese, pepper jack cheese, etc. or try SWEET: cinnamon & sugar.
6. Bake 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges (check every 1-2 minutes after 8 mins).
7. Remove from oven and let cool 5-10 mins before serving in order to let them fully crispen. Extra Crispy: put back in turned off oven at least 10 mins or until ready to serve for extra crispy and warm chips (watch them, you may need to leave oven door cracked to prevent over browning).

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Baked Tomatoes With Crab

Ingredients:

• 1/2 cup finely ground nuts, like pecans or 1/2 cup walnuts
• 2 large Tomatoes, halved
• 1 cup fresh lump crabmeat, well drained
• 1 cup shredded reduced-fat monterey jack cheese
• 1/2 cup black olives, finely chopped
• 1/2 cup mushroom, finely chopped
• 1/2 cup parsley, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Directions:

1. Preheat the oven to 350. Coat a baking sheet with cooking spray. Place the ground nuts on a plate. Coat both sides of the tomato halves with cooking spray. Dip the cut sides into the nuts to coat well. Place the tomatoes, cut side up, on the baking sheet.
2. In a large bowl, combine the crab meat, cheese, olivess, mushrooms, parsley, garlic, oregano, and basil. Evening divide the crab mixture among the tomatoes. Bake for 15 minutes or until hot and bubb4lly.

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