Cookin' Lean with The Neelys: BBQ Potato Skin Poppers

I have watched the Neelys do their cookin' thing a lot. I love their recipes! I also love how those two always have so much fun cookin' together. But as much as I love what they do, I haven't tried out a single recipe...until now! Their Grilled BBQ Potato Skins inspired me to make a tasty, "lean" appetizer to share with the ladies in my fantasy football league for our draft party last Sunday. They were awesome (I wish I could say the same for the team I drafted. : (  Oh, well! At least the food was great! Check out these petite potato treats loaded up with flavor that is anything but small.

BBQ POTATO SKIN POPPERS
Serves 6

INGREDIENTS

• 24 ounces baby red potatoes (about 18 potatoes)
• 1 tablespoon Extra Virgin Olive Oil
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 strips center cut bacon, cooked and crumbled
• 1/4 cup favorite store bought BBQ sauce (additional TBSP for garnish)
• 1/2 cup 2% cheddar cheese, shredded
• 2 tablespoons chives, diced
• FAT FREE sour cream; garnish (optional)

DIRECTIONS

Preheat oven to 350 degrees F.

Bake the potatoes on a sheet for 20 minutes. Remove from oven and allow to cool completely (until able to handle).

Cut the potato in half. Use a melon baller to remove a small scoop of potato from the center. Cut a small piece of potato off of the bottom; creating a flat surface which prevents to potato halves from rolling.

Combine EVOO and garlic powder in a small bowl. Brush the EVOO mixture over the hallowed potato halves. Sprinkle evenly with salt and pepper.

Return potatoes to the oven for about 8 minutes.

Remove from oven.  Drop equal amounts of BBQ sauce in each potato. Top with bacon and then with shredded cheese. Bake for 10 minutes or until cheese in melted.

Drizzle an additional tablespoon of BBQ sauce on top of melted cheese. Finish with chives and serve along with FAT FREE sour cream.

RESULTS

These little potato poppers were a hit! The size made them fun to eat (no fork and knife required). They are the perfect party snack; sure to please a crowd full of hungry football fans. Here is how the nutritional line-up looks...

NUTRITION FACTS (per serving/ 6 BBQ Potato Poppers**):


BEFORE: 702.7 calories;  36.34g fat;  62.0g carbohydrate;  34.35g protein;  2.8g fiber

AFTER: 174.67 calories;  5.5g fat; 24.74g carbohydrate;  6.5g protein;  1.97g fiber

SAVES: 528.03 calories;  30.84g fat;  37.26g carbohydrate

** Nutrition facts do not include sour cream garnish.

The difference between the before and after is significant. This is largely due to leaving out the pulled pork and butter; along with substituting low-fat versions of original ingredients. The new portion size is better suited for an appetizer that won't fill you up too much before dinner. This version of the recipe allows for the BBQ flavor cravings to be met without blowing your nutritional budget.

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Cooking Light with Rachael Ray: Chicken Meatballs with Sweet Peanut Sauce

Meatballs are not just for spaghetti and subs, my friends. With the right combination of flavors and sauce, meatballs are great just on their own! This fun, "kid-friendly" recipe is packed with healthy proteins and tons of flavor. As a fast party snack or even the main event on your family's dinner plate, these Chicken Meatballs with Sweet Peanut Sauce are sure to have everyone smiling. The recipe below is a slightly tweaked version of Rachael Ray's, which I found in the pages of her June/July 2011 issue of EveryDay with Rachael Ray (page 24).

CHICKEN MEATBALLS with SWEET PEANUT SAUCE
Serves 4

INGREDIENTS

• 1 pound Extra-Lean ground chicken (suggest: Perdue Fit and Easy)
• 1/2 cup chopped cilantro
• 1/4 cup dried breadcrumbs (Panko)
• 1/4 cup grated onion
• 2 cloves garlic, grated
• 1 teaspoon salt
• 1/2 teaspoon pepper
• FAT FREE Olive Oil cooking spray
• 1/2 cup all-natural (unsweetened) peanut butter
• 2 tablespoons LITE soy sauce
• 3 tablespoons SPLENDA
• 1-1/2 tablespoons sesame oil
• 1-1/2 tablespoons Extra-Virgin Olive Oil
• 1 tablespoon chopped peanuts (for garnish)

DIRECTIONS

Preheat oven to 425 degrees.

Mix the chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper in a medium-large bowl.

Once well blended, roll into 1 tablespoon balls.

Place on a baking sheet prepared with cooking spray. Bake for 10 minutes or until cooked all the way through.

While baking, mix the oils, peanut butter and Lite soy sauce in a bowl. Stir until smooth. Warm in the microwave for about 20 seconds.

Remove 1/2 the sauce and pour into a ramekin for dipping. With the remaining sauce still in the bowl, toss the cooked meatballs. Once coated, place on a serving platter and sprinkle with crushed peanuts.

RESULTS

As I tweeted after tasting my first meatball, these things are "out of this world amazing"! You get so much flavor with each bite. The soy and peanut butter, followed by the garlic and cilantro. It's not just a meatball. It's an experience. They are delish and VERY easy to throw together. And in my opinion, not only is baking the meatballs a healthier cooking technique, but it is also easier. Just pop 'em in the oven, set the timer for 10 minutes and forget about it (for 10 minutes). With a little one helping me in the kitchen, I don't like to have hot oil frying on the stove anyway. Baking is just a win-win!

When it comes to the dipping sauce, you really don't need it. It looks nice on the plate and you should give others the option, but the sauce coats the meatballs really well; providing plenty of flavor. Too much sauce can take away from the meatball itself. Save the calories and fat by skipping the dip. You won't miss it! Promise.

Here is the nutritional breakdown. I have figured the numbers using only half of the sauce made, which would be like tossing the meatballs in sauce but not using the dip. I did this for both the before and after. Most of the calories and fat were saved by using LEAN ground chicken (check the label), baking instead of cooking in vegetable oil and substituting unsweetened/all-natural peanut butter. Here's what we got!

Nutrition Facts (per serving~ 4-5 meatballs w/o dipping sauce):

BEFORE: 354.5 calories;  24.41g fat;  14.6g carbohydrate;  19.38g protein;  1.0g fiber

AFTER: 240.75 calories;  10.68g fat;  8.33g carbohydrate;  28.48g protein;  .72g fiber

SAVES: 113.75 calories ~  13.73g fat ~  6.27g carb
ADDS: 9.1g protein

And just in case you were wondering...skipping the dipping sauce can save around 100 calories and 9 grams of fat! See? There really is no need to dip it. They are already smothered in plenty of sweet peanut goodness. The dip is just a classic case of overkill.

So there you have it! These are now a family favorite in my house. You're gonna wanna give them a try!

Enjoy 'em!

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Cooking Light with Giada De Laurentiis: Fried Oysters

Each Thanksgiving, my Mother-in-Law makes THE BEST fried oysters I have ever had. She uses a TON of butter and fries those floury-breaded oysters in a iron skillet. The flavor is amazing! Another thing that I assume is amazing is the nutritional facts on those things. I don't even want to know the exact amount of fat and calories that are in each fried little oyster. It may ruin it for me next year. So let's just stick with "A LOT" for now. To make this seafood specialty a little more figure friendly, I took some guidance from Giada DeLaurentiis and her recipe for Fried Clams and Oysters. Take a peek!

FRIED OYSTERS
Serves  4

INGREDIENTS

• 1-1/2 to 2 tablespoons olive oil, for frying (1/2 tablespoon per batch )
• Olive oil cooking spray
• 2 cups FAT FREE buttermilk
• 2 cups Italian-style breadcrumbs
• 1 pound, small, shucked oysters, about 18 to 20  
• 1 lemon, cut in 1/2  
• Sea salt  
• 1 1/2 cups marinara warmed  
• 1/4 teaspoon red pepper flakes, optional

DIRECTIONS

Spray a large skillet with EVOO cooking spray. Add 1/2 tablespoon extra virgin olive oil to skillet and warm over medium heat. 

While skillet is warming, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge oysters in the bread crumbs. Place the oysters on a baking sheet, and continue.

When the skillet is hot, place the prepared oysters in the skillet and fry; about 2-3 minutes on each side. Remove and place on paper towels.

Before beginning each new batch, spray skillet lightly and add 1/2 tablespoon of olive oil.

Immediately sprinkle the fried oysters with freshly squeezed lemon and a tiny bit of sea salt.

Serve with a bowl of warmed spicy marinara for dipping.

RESULTS
 
I was really happy with these. Even "Picky-Eatin' Hubby", who NEVER eats fried oysters, tried some. To his surprise, he like them...at first. He said they "didn't even taste like oysters" while he was eating them. However, seconds after finishing, he said "he could taste a little of the oyster. Yuck!" We almost had 'em. I don't think this counts as a complete fail. At least he can't say he completely hates oysters. He did enjoy them for a minute! I saw it. Witness.
 
This is another one of those hard ones to figure the before nutritional facts on. Giada's recipe doesn't say exactly how much olive oil to use; just "enough to fill a large frying pan 3 inches deep. Not sure how much that is. Nor do I know how to calculate nutritional facts when you don't necessarily use all the ingredients called for. Tricky.
 
For the "before", I just searched for a similar dish to compare to.
 
Here are the nutritional facts found on a serving of fried oysters from  http://www.caloriecount.com/:
 
Serving Size: 6 battered and fried oysters
 
Calories: 368
Fat (g): 17.9
Carb (g): 39.9
Protein (g): 12.5
Fiber (g): less than 1
 
And for "Cookin' Lean Fried Oysters", I was able to get a better handle on the amount of oil, bread crumbs and buttermilk used. Much easier when you measure out the oil per batch instead of throwing the oysters into a big skillet "3-inches deep" full of oil. Probably tastes great! Just not fun when calculating calories. Or watching them, for that matter.
 
Serving Size: 5 oysters & 1/4 cup Emeril's Home Style Marinara
 
Calories:  261.25
Fat (g):   11.5
Carbs (g):  25.87
Protein (g): 13.52
Fiber (g):  3

SAVES: 106.75 calories;  6.4g fat & 14.03g carbs  
ADDS: 1g protein & 3g fiber

Try these out sometime this summer. They go great with a cold light beer! A nice appetizer before a summer grill-out. Enjoy!

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* Original recipe by Giada De Laurentiis: Fried Clams and Oysters, www.foodnetwork.com.

THE LEAN DEEN RECIPE COLLECTION

This list  includes every Paula Deen recipe that I have made "lean", to date. Just click on any item from the list below to find out what it takes to make a fabulous "Lean Paula Deen" dish of your own. ENJOY!!

APPETIZERS


Black Bean Salsa

BLT Appetizer

Brie en Croute #2

Cheese Straws

Chicken Empanadas

Fig Blue Cheese Crostini

Hot Asparagus Dip

Italian Chicken Sticks

Loaded Deviled Eggs

Pimento Cheese Finger Sandwiches

Santa Fe Wraps

South of the Border Mason-Dixon Dip

Sugar Spice and Everthing Nice Mixed Nuts

Warm Mexican Crab Dip




BEVERAGES


Mixed Berry Bellinis




BREADS and COOKIES


Cheese Biscuits

Chocolate Chip Cookies


BREAKFAST OR BRUNCH

Bananas Foster French Toast

Brunch Stuffed Peppers

Hashbrown Quiche

Ultimate Coffee Cake



DESSERTS


Baked Chocolate Custard with Butterscotch Whipped Cream

Banana Pudding

Better Than Sex? YES! Cake

Caramel Apple Pie

Coconut Flan

Grandgirl's Fresh Apple Cake

Holiday Whoopie Pies

Peanut Butter Balls

Pumpkin Bars

Pumpkin Gingerbread Trifle




MAIN DISHES


Alice Jo's Spaghetti

Apple and Grilled Chicken Pizza

Bacon-Pimiento Macaroni and Cheese

Baked Ham and Cheese Chicken

Barbecue Meatloaf

Beef and Grilled Cheese Sandwiches with Horseradish Mayo

Beef Stroganoff

Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

Bobby's Goulash

Cheeseburger Meatloaf and Sauce

Chicken a La Gaynor

Chicken BLT Wraps

Chicken Boudine

Chicken Divan

Chicken Fried Steak with Parsleyed Cream Gravy

Chicken Georgia

Chicken Pot Pie

Chicken & Rice Casserole

Crispy Chicken with Creamy Orange Sauce

Faux Crab Cakes

Eggs Benedict with Hollandaise

Homestyle Chicken and Bacon Gravy

Hot Chicken Salad

Jamie's Chicken Salad

Mexican Chicken

Pumpkin Baked Penne

Raspberry Stuffed Chicken Breasts

Savannah Sloppy Joe

Sour Cream Pork Chops with Vidalia Onion Gravy (video)

South-Meets-West Quesadillas

Spring Vegetable Pizza

Three Meat Pasta

Tomato Sandwiches (video)




SIDE DISHES


Boursin Cheese Potatoes


Broccoli Casserole


Cheesy Broccoli Bake


Cottage Potatoes


Creamy Macaroni and Cheese


Fried Bacon Mashed Potatoes


Moroccan Couscous


Roasted Cauliflower


Roasted Potato Salad with Caramelized Onions and Blue Cheese Dressing


Stuffed Cranberry Sauce


Squash and Zucchini Cakes


The Lady's Cheesy Mac


Twice-Baked Potatoes


Zucchini & Corn Casserole




SOUPS and SALADS


Almond~Raisin~Broccoli Salad


Avocado Chicken Salad


Broccoli Soup


Confederate Bean Soup


Creamy Cheddar Soup


French Onion Soup


Ham, Broccoli and Potato Soup


Jamie's Chili


Oriental Chicken Salad

Taco Salad


Quick Crab Stew


TEENY-LEANIES (RECIPES FOR KIDS)


Breakfast in a Cup


Cheese Quesadillas


Chicken Nuggets With Honey Mustard Dipping Sauce


Crispy Rice Treats


Mini Mummies


Wagon Wheels and Cheese with Chicken and Broccoli