Low Carb Vegetables Recipes

Ingredients:

1 potato (about 10 ounces)
1/4 cup lowfat cottage cheese to
3 tbsp lowfat milk
2 tbsp toasted sunflower nuts
2 tbsp chopped green bell pepper
2 tbsp chopped carrot
2 tbsp sliced green onions
1/4 cup shredded cheddar cheese
1/8 tsp pepper
1 salt, to taste
3 cherry tomatoes, halved

Instructions:

Pierce potato with tines of fork; microwave on HIGH about 8 minutes
until potato is fork-tender. Halve and scoop out potato, leaving
1/4-inch shells. In bowl mash potato pulp. Mix in cottage cheese and
enough milk for a moist but firm consistency. Mix in sunflower nuts,
green pepper, carrot, onions, half the Cheddar cheese and the pepper
to blend thoroughly. Season with salt. Mound into potato shells,
dividing equally. Sprinkle with remaining Cheddar cheese. Microwave
on HIGH about 2 minutes until cheese is melted and potatoes are
heated through. Garnish with tomatoes.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Red Leaf Lettuce Salad with Nonfat Dressing, Strawberries or
Blueberries with Yogurt and Honey

Nutritional Information Per Serving: 250 calories; 8 g fat; 10 mg
cholesterol; 290 mg sodium; 32 g carbohydrate; 4 g fiber; 13 g
protein.

Servings: 2