Lately I’ve circled back to being best buds with the MyFitnessPal app (MFP for short…I told you we were buds!) on my phone. If you’ve read about My Healthy and Weight Loss Journey, you already know that MFP were joined at the hip as I kept track of my meals and exercise, all the way to a 30-pound weight loss.
But I found myself slipping back into a few of my old habits lately and knew it was time to become re-acquainted with MFP.
Don’t get me wrong, I’m still running four times per week and am working hard to prepare healthy meals for my family. But, as always, it’s the snacking that gets me!
The mindless eating that really does me in. You know, those times when you’re standing at the kitchen counter, eating without thinking, taking a bite of this and a bite of that. Before you know it, you’ve consumed a few hundred calories.
That’s the point when I say, “Forget this! I’ve already messed up…I might as well eat everything in the pantry now.” I know I’m not alone here.
But when I’m actually tracking what I eat and am aware of portion sizes (that is key for this snacker), then I can control my snacking. Oh yeah, and drinking a glass of water first always helps matters. Half of the time I’m actually thirsty, not hungry, but have failed to recognize that.
Since I’ve been tracking everything again, making good choices and drinking more water, my energy level has shot back up, my mind is clearer and I’m a heck of a lot less frustrated with myself. For me, frustration leads to negative self-talk, which then leads to mindless snacking. It’s a vicious circle.
And when I snack wisely, I find that I’m hungry for dinner (something like these healthy twice-baked potatoes) and actually enjoy my meal without feeling bloated, exhausted or guilty.
These potatoes are a cinch to make. Just cook up some ground turkey meat, season with a few spices and mix with the mashed potatoes. Everything gets tucked back inside of the potato shells and backed until hot and bubbling.
This recipe is always a hit with the whole family…and my buddy MFP seems to approve, too.
Find these ingredients and tools on Amazon:
Other recipes with ground turkey:
Cookin’ Canuck’s Turkey Cannelloni with Roasted Peppers & Spinach
Cookin’ Canuck’s Baked Teriyaki Turkey Meatballs
Mountain Mama Cooks’ Slow Cooker Turkey Sloppy Joe Stuffed Baked Potatoes
Slender Kitchen’s Ground Turkey & Spaghetti Squash Curry
The Weary Chef’s Chinese Green Beans with Ground Turkey
Turkey Taco Twice-Baked Potatoes Recipe
Calories 250.2/ Total Fat 6.0g / Saturated Fat 3.6g / Cholesterol 18.2mg / Sodium 540.2mg / Total Carbohydrates 41.0g / Fiber 5.0g / Sugars 0.6g / Protein 9.6g / WW (Old Points) 5 / WW (Points+) 6
- 4 small russet potatoes (about 8 oz. each)
- 2 tbsp light cream cheese, softened
- 1/4 cup + 3 tbsp skim milk
- 1/2 lb. ground turkey
- 2 garlic cloves, minced
- 1 tsp chili powder
- 3/4 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 green onions, thinly sliced
- 1/2 cup grated cheddar cheese, divided
- Sliced green onions, for serving
- Salsa, for serving
- Preheat oven to 400 degrees F.
- With a fork, pierce each potato in several places. Microwave until tender when pierced with a fork, about 12 minutes, turning halfway through.
- When the potatoes are cool enough to handle, cut in half lengthwise. Scoop out the flesh, leaving a ¼-inch border and transfer the flesh to a medium-sized bowl.
- Add the cream cheese and skim milk to the bowl with the potato and mash with the back of a fork or a potato masher.
- Heat a large nonstick skillet over medium-high heat and coat the skillet with cooking spray. Add the ground turkey and cook, crumbling with a wooden spoon, until almost cooked through.
- Add the garlic, cumin, chili powder, paprika, oregano, salt and pepper, and cook until the turkey is cooked through.
- Stir the ground turkey, green onions and ¼ cup cheddar cheese into the potato mixture until combined.
- Place the potato skins on a baking sheet and divide the turkey/potato mixture evenly between the skins. Divide the remaining ¼ cup cheddar cheese between the stuffed potatoes.
- Bake the potatoes until the cheese is melted and the skins are slightly crisp, about 15 minutes.
- Garnish with green onions and serve with salsa.
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