|
Roasting vegetables is a great way to reduce unnecessary fats and calories, but Chef Bonnie Moore has taken this recipe to another healthier level. Her makeover has cut the dish's calories by 147, reduced its fat by two-thirds (10 grams less), and its saturated fat by one and one-half grams.
Chef Moore was able to make these changes by:
- Substituting Yukon Gold potatoes for Russet potatoes for moister potatoes with less fat
- Reducing the serving size by using one and one-half pounds of potatoes instead of two and one-half pounds
- Reducing the olive oil to 2 tablespoons
 |
 |
Main Ingredients
2 1/2 lbs. potatoes, cubed
2 red bell peppers, cut into 1 inch pieces
2 cloves garlic, minced
2 med onions, chopped coarsely
2 green onions, including green tops, chopped
2 tablespoons fresh oregano, chopped or 2 teaspoons dried
2 tablespoons fresh marjoram, chopped or 2 teaspoons dried
2 tablespoons fresh rosemary, chopped or 2 teaspoons dried
1/2 cup olive oil
1/2 teaspoon black pepper
1/2 teaspoon salt
|
Main Ingredients
1 1/2 pounds Yukon Gold potatoes, cubed (unpeeled)
2 red bell peppers, cut into 1 inch pieces
2 cloves garlic, minced
2 medium onions, chopped coarsely
2 green onions, including green tops, chopped
2 tablespoons fresh oregano, chopped, or 2 teaspoons dried
2 tablespoons fresh marjoram, chopped, or 2 teaspoons dried
2 tablespoons rosemary, chopped, or 2 teaspoons dried
2 tablespoons olive oil
1/2 teaspoon black pepper
1/2 teaspoon salt
|
| | |
Calories: 390
Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 179 mg
% calories from fat: 30%
|
Calories: 242
Fat: 5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 143 mg
% calories from fat: 13%
|
Click here to see the new recipe!
|
