Easy Idaho Potato Toppings
INGREDIENTS:
Toppings Ready-To-Go:
sour cream - low fat
sliced scallions
salsa
guacamole
grated jack or cheddar cheese - low fat
chili
caramelized onions
stewed tomatoes
peas or corn
hot pepper sauce
New Orleans Style Topping:
Fry finely chopped okra in 2 tablespoons of oil and combine with
chopped onions and bell peppers. Simmer for 5 minutes. Season with
cayenne pepper, black pepper and garlic powder to taste.
Saute chopped onions, bell peppers and garlic. Add 3 cups ketchup
and 1 lb. chopped andouille or smoked sausage and bring to a boil,
reduce heat and simmer for about an hour.
Make your own dipping Cajun mustard by combining 1/4 cup Dijon mustard,
1 teaspoon mustard powder, 1 teaspoon grated horseradish and salt
and pepper to taste.
Low-Fat Topping Tips:
Instead of sour cream, combine 3 parts low-fat cottage cheese and
1 part non-fat yogurt in a small food processor or blender; blend
until smooth and season to taste with lemon juice.
Make Pico de Gallo by mixing green salsa with sliced jalapenos.
Combine finely chopped roasted red peppers with 1 teaspoon chopped
garlic and 1 teaspoon olive oil. Season with salt and pepper.
Slim sour cream by adding 2 parts low-fat plain yogurt to 1 part
dairy sour cream.
Curry Dipping Sauce
INGREDIENTS:
2 tablespoons curry powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup prepared creamy garlic salad dressing
DIRECTIONS:
Blend all ingredients. 1/2 cup canned or fresh cooked tiny shrimp
may be added.
Broccoli and Feta Cheese Topping
INGREDIENTS:
1 cup cooked broccoli florets diced into tiny pieces
1 cup herb feta cheese diced into 1/2-inch cubes
1/3 cup prepared Italian dressing
DIRECTIONS:
Boil broccoli for 1 minute, drain and let cool. Combine the broccoli
and feta cheese and toss with Italian dressing. Top with sliced
black olives.
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