Light Potato Skins: Jeri’s Corner: Fitness and Food

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Categories: Food

Jeri’s Corner: Fitness and Food

My Lite Bites

Week 2: Cutting back on the amount of protein required in the plan that I am following from Muscle & Fitness Hers Jan/Feb 2012 issue should get the needle on the scale moving. I started the contest weighing 130.5 and have dropped to 128. I can typically drop more weight than that in a week. If my suspicion is right its the added protein that my body is not digesting. This week, I have decided to not eat every two hours just because the plan says so, but to eat when I feel like I am getting hungry. That means I will be taking in less than 1,500 calories that the plan calls for.

I did keep in most of what was recommended for breakfast, morning snack and evening snack. To make up for the other three meals, I turned to another favorite magazine of mine Clean Eating to locate acceptable replacements that contained almost the same amount of calories, fat, sodium and protein. I am a big fan of Lean Cuisine, try to find ones that have the least amount of sodium. These meals just happen to be on sale this week so i picked up enough to get me through the week for lunch. Now that just leaves afternoon snack and dinner.

Potato Skins

Clean Eating Mag Nov/Dec 2009 Issue
Calories: 234, Ttl Fat: 4, Carbs: 39, Protein: 13, Sodium: 336


  • 4 Medium Baking Potatoes
  • 1 tsp Olive Oil
  • Olive oil cooking spray
  • 1/8 tsp garlic powder
  • Pinch of cayenne pepper
  • 1/8 tsp sea salt
  • 4 Slices organic nitrate free extra lean turkey bacon (Applegate Farms)
  • 1 1/2 oz low fat cheddar cheese
  • 3 tbsp green onion
  • 1/4c low fat sour cream, substitute greek yogurt.

Oven at 425. Scrub potatoes and poke them with a fork. Rub the outside with the olive oil and bake 50 minutes to an hour. Once they are done let them cool for a few hours. Slice lengthwise and scoop out the center of the potato leaving about 1/2 inch think potato shell intact. Spray a non stick baking sheet with the cooking spray. Put the potato shells on the sheet leaving enough room between so they are not touching. Lightly mist the top with olive oil, sprinkle with garlic powder, cayenne pepper, paprika and sea salt. Bake for 10 min at 425. Prepare the bacon, until barely crisp, remove and blot dry. Chop up bacon and green onion. When the 10 minutes are up, sprinkle bacon, cheese and onion. Bake another 15 – 18 minutes or until the potatoes are lightly browned. Top with a dollop of sour cream (greek yogurt) and serve.

Potato Skins – Light

Here is my version. I skipped the green onion and yogurt. I paired this with 4oz of chicken.

For dinner, I kept it simple and did a salad with chicken, shrimp or salmon.

My Fitness Scene

“Don’t Bunt. Aim out of the ballpark” David Ogilvy

Fitness Contest

Going into the second week of the contest I feel good and I workout with a different purpose that gives me an extra “umph”! I am following the same routine as last week: Upper Body, Lower Body, Cardio/Abs for 6 days with Friday’s as an off day for rest from strict eating and exercise. Focusing on dropping my weight since I have changed my eating plan.

That’s it for now!


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