I’m a very picky eater. I attempt new foods, but struggle with actually liking them. I am also super busy every day of the week, so sometimes it is hard to actually make a real dinner. I eat healthy, but dinner might often consist of beans and apples simply because of the convenience. One week from today I will be moving away from home to finish my junior year of college. I am fortunate enough to have my dorm room equipped with a full kitchen.
Knowing my picky eating styles and my busy schedule, AL’s mom let me borrow several healthy cookbooks. Each book was filled with recipes that either took 15 minutes or involved 5 ingredients and were all low calorie/low fat/low sodium. This is a huge benefit for a busy gal like myself. I tagged the pages that looked the yummiest and made copies of them. With my new recipe book in hand, I went to the grocery store today to stock up. I was able to snag some great pork chops and got some other healthy things including fresh fruits and veggies.
With all this new food and knowledge, I could not wait to cook tonight! I chose something super easy: BBQ baked potatoes with spiced chipolte roasted corn.
BBQ Baked Potato
- Small potato
- Low sodium BBQ pork or chicken (I used Lloyds)
- Yogurt based spread (use in place of butter)
All I did was microwave the potato for 7 minutes then cut it down the middle. I added the yogurt spread to soften it up then put the cooked BBQ on top. Took all of 10 minutes.
Spiced Chipolte Roasted Corn
- Corn on cob still in the shuck
- Yogurt based spread
- Ground Red Pepper
- Minced Garlic
- Salt and Pepper
Heat the oven to 475. Mix spread and spices in a cup together then add to shucked corn. Wrap in aluminum foil and place in a baking dish. Cook for 25 minutes or until tender. (p.s. I didn’t add the salt or pepper so I could eliminate some sodium)