Grecian Stuffed Potato
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4 (6-ounce) baking potatoes
1 (15-ounce) can no-salt-added garbanzo beans, drained
1/4 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon fresh lemon juice, divided
1 1/4 teaspoons no-salt-added Greek seasoning, divided
1/4 teaspoon salt, divided
3 cups diced tomato
3 tablespoons sliced ripe olives
1/4 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese
Scrub potatoes; prick each several times with a fork. Bake at 400 degrees
for 45 minutes or until done.
Position knife blade in food processor bowl; add beans, water, 1/4 cup lemon
juice, 1/2 teaspoon Greek seasoning, and 1/4 teaspoon salt. Process 1 minute
or until smooth. Combine remaining 1 tablespoon lemon juice, 1 teaspoon
seasoning, and 1/4 teaspoon salt; add tomato, olives, and pepper, stirring
Combine reserved 1 tablespoon margarine, 1/3 cup juice, egg substitute,
and water. Beat at low speed of an electric mixer 30 seconds. Beat at
medium speed 2 minutes. Pour batter over pineapple in skillet.
Cut a lengthwise slit in top of each potato. Press end of each potato
toward center, pushing pulp up. Top evenly with bean mixture and tomato
mixture; sprinkle with cheese.
Carbohydrate 66.3 g
Protein 15.5 g
Fat 5.9 g
Fiber 8.1 g
Cholesterol 6 mg
Sodium 645 mg
2 Lean Meat
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