A Baked Potato with Bacon Butter Not!

A Baked Potato with Bacon Butter Not!

I love baked potatoes with bacon and butter but know that they are a dietary disaster, especially now that I am watching my weight, sodium intake and cholesterol more than ever. So, I tweak recipes. Today I tweaked a recipe that I found in Country Living magazine that called for bacon and butter and came up with the following simply yummy, healthier version that’s earth-friendly and kind to animals, too! Check out the nutrition information following the recipe to see the difference!

1 medium Russet potato (baked)
1 Tablespoon Earth Balance Organic Buttery Whipped Spread
1 1/3 Tablespoon Organic Bac’Uns Vegetarian Bits
1 teaspoon chives
¼ teaspoon dry mustard

Rinse and scrub potato. Pierce with a fork or sharp knife four times on each side at approximately 1-inch intervals to allow steam to escape during the baking. Place the potato directly on the oven rack in a 350 degree F preheated oven. Bake for an hour. Slice baked potato open; scoop out the pulp and mash it in a small bowl. Combine mashed pulp with remaining four ingredients and pile mixture back into potato.

Who says good-for-you food can’t be delicious?

Country Living recipe: Calories 557; Fat 29g ; Cholesterol 65mg; Carbohydrate 24g; Sodium 319mg; Protein 12g; Fiber 7g

Laura’s version: Calories 226; Fat 10g; Cholesterol 0mg; Carbohydrate 28g; Sodium 240mg; Protein 7g; Fiber 4g

Laura Bruzas is the founder of Healthy Dining Chicago, an all-volunteer community education and outreach effort promoting food choices that foster personal wellness, conservation and animal compassion.

Perfect Recipe for Super Bowl Weekend and Beyond!

Do you have 10 minutes? Then you can prepare this super delicious chili that tastes great, is kind to your body, the planet and the animals. It is one of my out-of-the-kitchen-fast recipes that will leave you time to catch the entire game and party with friends and family!

LAURA'S CHILI
Active Time: 10 minutes
Total Time: 4 hours
Serves 6

INGREDIENTS
Non-stick cooking spray (I like Spectrum's High Heat Canola Spray Oil)
1 small sweet onion, finely chopped
2 medium poblano peppers, chopped
1/2 teaspoon garlic powder
1 can (15 oz) Eden Foods red kidney beans, rinsed*
1 can (15 oz) Eden Foods black beans, rinsed*
1 can (15 oz) Eden Foods Great Northern beans, rinsed*
1 cup Whole Foods 365 frozen sweet corn kernels
1 jar (16 oz) Frontera's Corn and Poblano Salsa
1 can (8 oz) tomato sauce
3⁄4 cup water
2 Tbsp Green & Black organic unsweetened cocoa powder
2 Tbsp salt-free chili powder
2 tsp ground cumin
1⁄3 cup chopped fresh cilantro
Organic sour cream (choice of non-fat, low-fat, non-dairy, etc.)

Spray slow-cooker with non-stick cooking spray. Add all ingredients, except cilantro, to slow-cooker and stir. Cover and cook on low for 4 hours or until flavors are married. Stir in cilantro. Serve in bowl or mug. Top with sour cream.

Per Serving (without Sour Cream): Calories 285, Total Fat 2g, Cholesterol 0, Sodium 528mg, Total Carbohydrates 50g, Dietary Fiber 15g, Protein 14g

Note: My recipe is based on one found in Woman's Day called Marvelous Meatless Chili. Using the brands I recommend, I was able to reduce the sodium level by over 400 mg per serving!

* I only use Eden Organic Beans because they are packed in steel cans coated with a baked on oleoresinous c- enamel lining that does not contain bisphenol-A (BPA), the chemical that leaches from plastics and cans according to the U.S. Food and Drug Administration. Studies have linked BPA exposure to obesity, heart disease and cancer. These BPA-free cans cost Eden $300,000 more a year to produce. To my knowledge, Eden is the only U.S. company that uses this custom made BPA-free can.

Want more healthy fast-n-easy recipes like this one? Sign up for Healthy Dining Chicago's e-newsletter!