Saturday, August 1, 2009

Roasted Potatoes - Two Ways

I went to the beach today. Which is something I rarely do. You'd think since I've lived in Los Angeles for 7 years now that the beach would almost be a second home to me. But in reality, I've never even been in the water.

I went out of my comfort zone today and went. I came back with burnt knees.

I'm going to continue staying indoors and cooking. I usually don't get burnt knees that way...

Roasted Potatoes

6 medium red potatoes
6 slices bacon (I used Oscar Mayer's fully cooked bacon...only 17.5 cals per slice)
2 tbsp fat free sour cream
3 green onions
3 garlic cloves
1 tbsp olive oil

Cut potatoes into thing slices. Chop bacon, onions, and garlic in small pieces.
In a non-stick pan, cook garlic, bacon, and onions in olive oil on medium heat until onions are brown.
Coat potatoes in sour cream salt and pepper.
Add potato and sour cream mixture into pan with other ingredients. Medium heat.
Cook for approximately 15 minutes. Flip potatoes every few minutes to keep brown and crisp.
Add a small dollop of sour cream on top to serve.

Serving Size: 6
Approximately 193 calories per serving

Leftover Roasted Potato Spinach Salad

1 serving of leftover roasted potatoes
4 sliced black olives (sliced)
1 hard boiled egg white (sliced)
2 cups spinach
1 tbsp salsa

Pile and enjoy.

Serving Size: 1
Approximately 248 calories each serving