HOME > Chowhound > General Topics >
Do you create unique foods? Share your adventure
TELL US

Fat free baked potato toppings / salad dressing ideas

b
blazedog Aug 5, 2007 12:32 PM

The Chownhound Team split this tangent from the Los Angeles area board, here:
http://www.chowhound.com/topics/428014

* * * * * * * * * * * * *
There is an on-line source the but the dressings are dreadful (Walden Farm) - I have thrown that stuff away because every few years I forget how bad it is.

The reduced fat stuff is more palatable -- if you check the calorie count, it's pretty close to fat free salad dressing because of the higher sugar count in fat free foods -- of course there is going to be fat but not all that much.

Kraft (I think) has salad spritz bottles which makes a lot of sense because one doesn't need to smother the salad -- but it is difficult to "toss" a salad on a restaurant plate.

Depending on where I am coming from, I will take a whole bottle -- I have bottles stashed at the refrigerator at work. I have also used the tiny Glad containers and double bagged them -- or even just used plain ziplock bags and double bagged them.

I have made a pretty decent dressing from balsamic vinegar, mustard and Sweet n Low.

There is also the standard WW trick -- get regular dressing on the side and dip the salad tines in the dressing and then pick up the salad -- really cuts down on the calories.

I have also "cut" dressing with balsamic vinegar.

This is Los Angeles -- no one I have eaten with gives a hoot about food eccentricities so I will generally just haul out the salad bottle because it's easier. If I were dining with an important client or a just interview, I would go with grilled fish and steamed vegetables which gets me to the same place and is what EVERYONE orders for lunch in LA.

Obviously none of these are gourmet solutions -- but they are workable and enable one to eat in ALMOST any restaurant -- well really any restaurant but some restaurants provide greater temptations -- with all due respect to the previous poster, none of the restaurants listed provide a once in a lifetime dining experience that (to me) is worth squandering my precious calories.

  1. Emme Aug 6, 2007 06:42 PM

    I love salsa yes.

    Nonfat sour cream or plain yogurt (total 0%) mixed with ranch dressing spice mix.

    Lipton's onion soup mix, mixed with hot water to make a paste, or with nonfat sour cream or plain yogurt

    Balsamic Vinegar + bragg's amino acids + garlic powder + chopped grilled onions

    Taco seasoning w/ nf sour cream or plain yogurt

    Total 0% yogurt + coriander + red onions + cucumber

    Spinach-Artichoke topping... cook some onions in broth, mix with cooked drained chopped spinach, mashed artichoke hearts, non fat sour cream or total 0% yogurt, and a little skim parmesan (kraft low-fat if you prefer)... top potato... yum

    Roasted mushrooms and caramelized onions

    Marinara and skim ricotta

    Curry or Dal

    Lentils stewed w/ onion, chopped carrots, broth and seasonings

    FF yogurt/sour cream + lox + red onions + chopped tomatoes + lemon juice + capers

    Ratatouille

    Chile Verde Sauce

    1 Reply
    1. re: Emme
      b
      brandygirl Aug 7, 2007 10:11 PM

      Emme, you've got some great ideas. I'm also going to try the cottage cheese topping. Thanks.

    2. d
      Densible Aug 5, 2007 09:49 PM

      my fav topping for baked pototoes is non fat cottage cheese with salsa. Great way to add protein to the potato. Sounds bad but is really good and I do not like c. cheese any other way.

      1 Reply
      1. re: Densible
        v
        Val Aug 6, 2007 04:15 AM

        That cottage cheese & potato combo tastes a bit like pierogi, which is a good thing!--I believe the cheese actually used in pierogi is pot or farmer's cheese.

      Show Hidden Posts