I got the inspiration for the stuffed baked potato because I was watching Down home with the Neely's on the Food Network and they were making stuffed baked potatoes with broccoli and cheese, but the high calorie/high fat way..with cream, milk and rich cheese. I decided I would use what I had at home and I came up with a healthy baked potato..stuffed!
If you want just the burgers, serve 2-3 burgers with two slices rye or whole grain bread and top with your choice of veggies (I suggest making open face sandwiches). If you want both the baked potato and burgers, skip the bread with the burgers and serve yourself 2 burgers with a side of the potato. I suggest adding a salad with either meal to bump up your vitamins and minerals (and colors on your dinner table).
There is a lot of healthy protein in the burger to help you recover from your workouts and the potato has a good amount of quality carbs to help you fuel for your upcoming workouts.
Both these meals are super easy to make and super cheap!
Servings: 5 medium burgers or 3 large burgers
1 can Tuna (in water)
1 whole egg
1/8 cup chopped jalapenos
1/4 cup chopped onions
1/4 cup chopped peppers
1/3 - 1/2 can chili beans (low sodium)
1/4 cup oats
3 tbsp whole wheat flour
1 tbsp. Hot sauce
2-3 large cloves garlic (chopped)
2 tbsp Parmesan cheese
1. Drain water from can of tuna.
2. Combine tuna, beans and egg. Mix together.
3. Add flour and oats. Stir. Then add veggies and garlic.
4. Stir well and add Parmesan cheese, hot sauce and dash of pepper and cayenne.
5. On medium heat, add 1 tbsp olive to a medium size non-stick pan.
6. Take 1 big spoonful of burger batter and shape into a burger with hands. Place burger on skillet. Add as many burgers as you can on 1 skillet.
7. Cover and let cook for 3-4 minutes or until lightly brown. Flip when bottom of burger is a little brown. You might need to use 1 quick spray of non-stick spray for each burger before flipping.
8. Top each burger with a little cheese (take 1 slice provolone or swiss and tear into small pieces for each burger).
Stuffed Baked Potato
*You can easily feel satisfied with 1/2 of this baked potato. Super filling!
*A super easy and quick meal after an evening workout.
1 large baked potato
1/2 can low sodium/fat-free broccoli and cheese soup
2 large cloves garlic (chopped)
1/4 cup onions (chopped or sliced)
1 tbsp hot sauce
1. Poke holes in potato w/ fork and microwave for 7-9 minutes. Turn oven to 450 degrees.
2. While potato is cooking, combine garlic, hot sauce, 1/2 can soup and onions in a bowl. Stir.
3. To scoop out center of potato, cut around the edge of a potato with a knife, leaving about 1/4 inch of potato at the edge. Make lines with your knife so that you make squares in the center of the potato. This will help you scoop out the center with spoon.
4. Remove chunks of potato and put on a plate.
5. Spoon 2/3 of the inside of the potato into the soup bowl. Save the other 1/3 of potato for another meal (etc. potato and eggs in the morning).
6. After stirring together the soup and potato mixture, spoon the mixture back into the potato.
7. On a baking sheet lined with tinfoil, bake stuffed potato for 10-15 min. Top with pepper.