Is it possible to eat mashed potatoes on a diet – Diet mashed potatoes: recipes for cooking without milk using water with a description of the calorie content of each dish – tips and photos – R2 Online game knowledge base

Can I have potatoes on the PP?

If you adhere to proper nutrition, then the main rule is moderation in everything.
It is not at all necessary to completely exclude certain dishes and products from your diet and place a strict ban on them. Everything that is prepared according to the recipes for weight loss, and everything that is eaten in moderation (don’t forget about calculating kbju) will not add extra pounds to you. During cooking, it is better to avoid frying. This method significantly increases the calorie content of the finished dish, because potatoes perfectly absorb vegetable oil. It is best to boil potatoes, bake in the oven or cook in a slow cooker. You can even simmer it in a little water with vegetables or various spices to add flavor.

Watch the amount of potatoes you eat. Be sure to take into account the bug. If you ate potatoes for lunch, then for dinner it is better to stop taking carbohydrates and give preference to protein foods.

Do not season potatoes with ready-made or fatty sauces or gravies. Very often, the calorie content of gravies or sauces is several times higher than the calorie content of the potatoes themselves. And as you know, potatoes are often eaten with gravy.

With proper nutrition, you can eat potatoes with pp sauces. Most often they are prepared on the basis of dietary and healthy products. Many tasty and healthy sauces can be prepared using natural yogurt or kefir.

How to choose vegetable puree and why is it considered the best first food for a baby?

Lyudmila Khomich

Vice President for Quality, Union of Soft Drinks and Mineral Water Manufacturers

– Please inspect the packaging carefully before purchasing. It must be undamaged. Check to see if the jar lid is bulging. Violation of sterility can occur due to careless transportation or impact (in production, the sterilization regime and the quality of the raw materials used are strictly monitored). If the lid is covered with a paper cuff (napkin), then carefully remove it or lift it and examine the lid. If the center of the lid is even slightly bent, this may indicate that the jar is not airtight; it is better to discard such a product.

Important

The World Health Organization (WHO) recommends exclusive breastfeeding for the first six months of a child's life and subsequent introduction of complementary foods while breastfeeding continues.

Roskoshestvo studied cauliflower puree. Research results HERE

.

Olga Krasnikova

Quality Director of Progress JSC

– If you see that the integrity of the packaging is not compromised, proceed to study the label. All labeling requirements are specified in TR CU 022/2011 “Food products regarding their labeling”. First of all, the information on the label should be readable and contain the following data: name of the food product, composition, quantity, date of manufacture, expiration date, storage conditions, name and location of the food product manufacturer, recommendations or restrictions on use, nutritional value indicators, information about the presence in food products of components obtained using genetically modified organisms, a single mark for the circulation of products on the market of member states of the Customs Union.

It is also important to pay attention to information about what age the puree is intended for. Indeed, depending on age, there are differences not only in the assortment, but also in the degree of grinding. For example, puree for feeding children aged 4–6 months (homogenized) should contain no more than 30% pulp particles no larger than 0.15 mm in size and no more than 7% pulp particles no larger than 0.3 mm in size. And for feeding children from 6 months (mashed puree), the particle size should be no more than 0.4 mm; in addition, such puree will also contain coarsely ground pulp particles - 2-5 mm in size.

For information

Sometimes parents see sticky and slightly dried puree on the lid of the jar. This suggests that during the preparation of the puree, namely at the stage of temperature treatment, part of the product in the jar got on the inside of the lid, and later it dried out. Don’t worry, this will not affect the safety and quality of the puree.

Why should you start complementary feeding with vegetables?

Tatiana Butskaya

pediatrician, founder of the all-Russian movement "Council of Mothers" and the national award "Parents' Choice", international expert on children's products

– If you first give your baby puree from a tasty, sweet apple, and then from tasteless, or rather, almost tasteless zucchini, broccoli or cauliflower, he will not eat such puree, because he has already recognized another, more attractive taste. It takes time for the child to get used to the new taste and consistency.

Parents should gradually and patiently introduce their baby to vegetables. Do not force feed, but continue to give small portions day by day. According to some reports, a child can refuse new food up to twenty times, but on the twenty-first he will eat it with pleasure.

Vegetable puree is primarily a supplier of fiber (dietary fiber), which makes the child’s intestines work. Dietary fiber is important for the child's body because it regulates the function of digestion and peristalsis.

One might assume that the more dietary fiber, the better the baby's bowel movements. But everything is not so simple. If there is an excess of dietary fiber, a side effect may occur - colic. Therefore, if after feeding a child’s tummy begins to hurt, you should abandon this complementary food and change it to another, but only after consulting with a pediatrician. Remember that food for a child is medicine that can be beneficial or harmful.

What vitamins remain after heat treatment?

– Vegetables for puree undergo heat treatment, however, all fat-soluble vitamins remain in them - A, D, E and K, and of the water-soluble ones - C, B1, B2, B3 (PP), B6, B12, folic acid (B9) , pantothenic acid (B5) and biotin (B7), explains Alexandra Kazachkova, nutritionist

. – Unstable, partially destroyed during heat treatment – ​​only vitamin C. Each jar of puree indicates what is healthy and in what quantity it contains.

What portions?

Specialists from the National Medical Research Center for Children's Health (NCCH) of the Russian Ministry of Health advise starting vegetable complementary foods with a teaspoon of zucchini puree. For a week you need to give your baby only this product, gradually increasing its volume. After a week, you can add a teaspoon of broccoli or cauliflower puree to the zucchini puree, continuing to increase the total volume every day. A vegetable puree made from three types of vegetables would be optimal. At the beginning of complementary feeding, the recommended portion for breastfed and bottle-fed children is from a teaspoon to 100 g. Until seven months, the volume of vegetable puree should be increased to 150 g.

How to store puree at home?

In accordance with the instructions on the label. This information can be trusted, since the shelf life of the product and its shelf life after opening the jar is determined at the stage of puree development and is confirmed by an expert opinion using special research.

As a rule, after opening, it is recommended to store vegetable baby puree in the refrigerator at a temperature no higher than 4–5 °C for no more than a day. Of course, complementary foods begin to be introduced in small portions - 0.5–1 teaspoon per day. In this case, the baby can be offered one product no more than two times after opening the jar, provided that the first time it was not heated in the jar itself. By the way, before feeding, it is recommended that parents try the product.

After introducing complementary foods, it is necessary to follow the recommendations of the feeding program regarding the daily volume of certain products in the child’s daily diet.

Thank you for reading this text to the end. Follow the news, subscribe

mail.

When quoting this material, active link to the source

required.

Baked potatoes with cottage cheese and cherry tomatoes

Baked potatoes with cottage cheese and cherry tomatoes Potatoes baked with the peel retain a maximum of nutrients and vitamins, including vitamins C, B, phosphorus and easily digestible protein. For a complete dietary dinner, all you have to do is add a delicious filling with a whole range of amino acids, healthy fats and microelements. If you mix cottage cheese, herbs, garlic and olive oil, you will immediately be on the path to achieving a healthy and beautiful body.

You need: (for 2 servings) 2 large potatoes

Filling: 200 g soft cottage cheese 9% 2 cloves garlic small bunch of dill 5–6 cherry tomatoes 2 tbsp. olive oil salt and pepper - to taste

1. Rub washed and dried potatoes with olive oil, make a deep cross-shaped cut on top. Rub washed and dried potatoes with olive oil, make a deep cross-shaped cut on top, wrap tightly in foil and place in an oven preheated to 220°C for 40–50 minutes until ready. Don't turn off the oven!

2. For the filling, finely chop the dill, garlic, and cut the cherry tomatoes into halves. Mix with cottage cheese, salt and pepper until smooth. For the filling, finely chop the dill, garlic, and cut the cherry tomatoes into halves. Mix with cottage cheese, salt and pepper until smooth

3. “Open” the hot potato so that a deep hole is formed in the center. “Open” the hot potato so that a deep hole is formed in the center

4. Put the curd mass in the potatoes and put in the oven for another 10 minutes. Put the curd mass in the potatoes and put in the oven for another 10 minutes. A pleasant garlic aroma will appear.

5. Water the finished potatoes with 1 tbsp. olive oil. Pour 1 tbsp over the finished potatoes. olive oil Serve immediately.

Recipes

Below are a few basic recipes with photos of finished dishes. Based on them, you can then develop a large number of individual recipes. Diet mashed potatoes are very easy to prepare, so any housewife without cooking experience can master it.

Classic on the water

The calorie content of this mashed potato is 108 kcal per 100 g.
Ingredients:

• 1 kg potatoes (approximately 14 medium tubers);
• 1 chicken egg;
• 60 g butter;
• 2 bay leaves;
• black peppercorns;
• dill;
• salt.

Preparation:

1. Peel the potatoes, carefully cut out all the eyes, and cut into medium-sized squares.
2. Place the potatoes in a cooking pot and add water so that the water level covers the level of the potatoes.
3. Bring water to a boil at maximum temperature, and after boiling, reduce.
4. Add salt, pepper, bay leaf.
5. Boil the potatoes until done.
6. Carefully pour the resulting broth into a separate bowl.
7. Mash the potatoes with a pestle or blender.
8. Gradually add the egg and melted butter while continuing to mash the potatoes.
9. Add potato broth in small portions, remembering to stir.
10. The dish is ready. When serving, garnish with dill.

Interesting! If you remove butter from this recipe, the calorie content of the dish will drop to 82 kcal per 100 g.

In a slow cooker

Ingredients:

• 300 g potatoes (approximately 4 medium tubers);
• ½ glass of milk;
• 1 tsp. butter;
• salt.

Preparation:

1. Wash the potatoes, peel them, carefully cut out all the eyes, cut into medium-sized squares.
2. Place in a multicooker pan and add hot water until the water covers the potatoes. Add salt.
3. Set the multicooker mode to “Steaming”, cooking time is 40 minutes.
4. Bring the milk to a boil, but do not boil, add butter.
5. After the multicooker signals that it is ready, remove the pan and drain all the liquid.
6. Pour warm milk and butter into the potatoes. Grind into a puree as usual.

With onion, apple and caramel

The calorie content of mashed potatoes cooked according to this recipe is 140 kcal per 100 g.

Ingredients:

• all the ingredients of the classic recipe;
• 2 sour apples;
• 2 tbsp. l. lemon juice;
• 100 g onion;
• 1 tbsp. l. olive oil;
• 1 tbsp. l. Sahara;
• salt.

Preparation:

1. Prepare classic mashed potatoes.
2. Cut the apples into squares and add lemon juice.
3. Cut the onion into thin rings.
4. Mix the remaining butter with sugar and heat until the sugar is completely dissolved. Add salt.
5. Add apples and caramelize for 2 minutes.
6. Fry the onion in olive oil.
7. Serve topped with caramelized apples and onions.

With shrimp and wasabi

The calorie content of mashed potatoes cooked according to this recipe is 140 kcal per 100 g.

PP potatoes in the oven

So, if you absolutely love potatoes, but don’t know how to cook them correctly with minimal damage to your figure, then this simple and irreplaceable recipe is for you.

• 1 kg of potatoes. Wash, peel and cut into slices, or as you wish.
• any spices. You can use your favorite potato spices.
• 1 tablespoon of vegetable oil. This is exactly the amount you need for this recipe. You can use sunflower oil, or you can use olive or any other oil.
• plastic bag. It is he who will help make our dish dietary.

Just put the potatoes in a bag, add spices and vegetable oil. Now wrap the bag tightly and shake until the spice oil soaks all the potatoes. Be sure that one spoon of oil will be enough to make the potatoes tasty and juicy. Bake in an oven preheated to 180 degrees until the potatoes are browned and soft.

Fish casseroles - PP recipes

The most burning question is the question about French fries at PP. 100 grams of such a dish can contain about 320-350 calories. Deep-fried potatoes, and even flavored with some kind of sauce or ketchup, are a real death for the figure, especially since you can eat large portions of such a dish absolutely unnoticed.

But there is no need to be upset, because you can prepare this dish at home and make it several times less caloric. What should you do for this?

• Avoid frying potatoes in large amounts of vegetable oil. By the way, you don’t need vegetable oil at all. We will bake PP potatoes in the oven.
• To make the potatoes tasty and crispy, we will use egg whites. The calorie content of this product is negligible, but the benefits are obvious.
• Be sure to prepare your favorite spices. They will help make the dish tasty and aromatic.

For this recipe you will need:

• 1 large potato. Wash, peel and cut.
• 1 egg white. It needs to be beaten a little.
• Favorite spices and salt.

Mix everything thoroughly and place on a baking sheet at a decent distance from each other. Bake for about 25 minutes at 200 degrees.

Potato pie without flour

Flourless Potato Pie I want to share a recipe for a very simple potato pie without flour and without dough, which makes it a real low-calorie sensation! Juicy red fish filling enriches the body with polyunsaturated fatty acids Omega-3 and Omega-6, normalizing blood cholesterol levels and regulating blood pressure.

You need: 400 g potatoes 1 small white onion 1 protein 100–150 g lightly salted salmon or trout a few sprigs of dill olive oil salt and pepper - to taste

1. Heat the oven to 210°C.

2. Grate the potatoes and onion on a coarse grater and squeeze well.Grate the potatoes and onion on a coarse grater and squeeze well

3. Add finely chopped dill, salt, pepper and protein. Add finely chopped dill, salt, pepper and protein

4. Stir thoroughly and drain off excess liquid. Stir thoroughly and drain off excess liquid

5. Place half of the potato mixture in a 20-22 cm round springform pan lined with baking paper and greased with olive oil. Press down lightly. Press down lightly

6. Place thinly sliced ​​fish on top. Place thinly sliced ​​fish on top

7. Cover with the remaining potato mixture. Cover with the remaining potato mixture. Brush with olive oil using a brush and place in the oven for 30-40 minutes until golden. Brush with olive oil using a brush and place in the oven for 30-40 minutes until golden.

8. Serve hot.

How to cook diet potatoes

You can prepare a delicious lunch or dinner with a minimum of calories using a double boiler. Such dishes are also perfect for those who have problems with the gastrointestinal tract.

You will need:

• 2 medium potatoes. Wash, peel and cut into thin slices.
• 1 medium onion. Finely chop. The onion will release juice and our dish will not be dry.
• Greenery. Dill or parsley are great.
• Favorite spices and salt.

Place potatoes, onions and herbs in layers on the bottom of the steamer. Cook for 20 minutes.

Potato mushrooms with broccoli puree

Are you used to the fact that mashed potatoes are a taboo on the diet? We will teach you how to prepare simple and tasty mashed potatoes, the calorie content of which is much lower than usual. In order to significantly reduce the calorie content of the finished dish, you need to add vegetables to the potatoes. The ideal option is cauliflower.

For this pp recipe you will need:

• 1 small cauliflower. We wash, separate into inflorescences and send to cook for 20 minutes. Be sure to salt the water.
• 5 medium potatoes. We wash, clean, cut and also send to boil for 20 minutes in salted water.
• skimmed milk. This product contains only about 30 calories.
• favorite spices to taste.

Place the finished cauliflower in a blender and add your favorite spices. Beat everything until smooth. Next, we do the same with potatoes, after adding low-fat milk to it. Then mix two types of puree and you can add 1 teaspoon of vegetable oil if desired.

Potato mushrooms with broccoli pureeCrispy potato mushrooms on a green meadow of ultra-healthy broccoli puree. This dish, rich in bright colors, microelements and vitamins A, B and C, is very easy to prepare and will be a wonderful light dinner for anyone who strives to gain harmony and beauty.

You need: 8–10 small potatoes 2 tbsp. olive oil 1 tsp. mixture of aromatic herbs (thyme, rosemary, garlic, thyme) 1 tsp. sweet paprika, salt, black pepper - to taste 300 g frozen broccoli 50 g feta cheese 1 tbsp. olive oil 30 g walnuts salt, black pepper - to taste

1. Heat the oven to 220°C.

2. Cut mushrooms from potatoes. Cut mushrooms from potatoes

3. Brush the mushrooms with olive oil and rub with spices. Brush the mushrooms with olive oil and rub with spices

4. Place on a baking sheet lined with foil and place in the oven for 40–50 minutes.

5. Pour boiling water over the broccoli and cover with a lid. Leave for 3-5 minutes. Pour boiling water over the broccoli and cover with a lid. Leave for 3-5 minutes

6. Drain the water, leaving a little for puree. Puree the broccoli, adding feta cheese and olive oil. If necessary, add liquid to achieve the desired consistency. If necessary, add liquid to achieve the desired consistency. Add salt and pepper, taking into account that the cheese is already salted.

7. Sprinkle the mashed potatoes with chopped walnuts. Sprinkle the mashed potatoes with chopped walnuts. Serve with hot potato “mushrooms”.

Mashed potatoes without milk

A wonderful recipe for mashed potatoes without milk, suitable for vegetarians and for a Lenten menu.
The nutritional value and calorie content of such a dish is slightly inferior to that prepared with dairy products, but such puree is no less tasty even without milk, butter and eggs. Ingredients

• Potatoes 4 pcs.
• Salt 1 tbsp. l.
• Vegetable oil 1 tbsp. l.
• Greens to taste

Preparation

1. Peel the potatoes and cut into pieces. Rinse in cold water.
2. Place potatoes in hot salted water. Cook for 25 minutes with the lid closed.
3. Drain 3/4 of the water from the pan, mash the remaining liquid together with the potatoes.
4. For softness, add vegetable oil to the puree.
5. Sprinkle the finished dish with herbs.

PP rustic potatoes in the oven

If you love this dish, then do not deny yourself the pleasure. Thanks to the minimal amount of vegetable oil, you can easily include it in your diet several times a week.

• 1 kg of potatoes. For this recipe, we will not peel the potatoes, since they are cooked together with the peel, which contains a lot of useful substances and vitamins. All you need to do is wash the potatoes well. You can even scrub it with a brush or sponge. Then simply cut into slices.
• Spices. You can choose any options here, but we recommend adding paprika for sweetness and turmeric for a nice color. You can use ready-made seasonings for potatoes.
• Garlic. This ingredient is a must, because it is with it that the dish acquires an unforgettable aroma. 4 heads will be enough. You need to grate the garlic on a fine grater or chop it in a garlic press.
• Any herbs. Wash them, chop them finely and mix with chopped garlic.
• 2 tablespoons of vegetable oil.

Mix potatoes with oil and spices in a separate container. Place the potatoes on a baking sheet lined with parchment and place in the oven for 20 minutes. 5 minutes before cooking, sprinkle with herbs and garlic.

How many calories are in mashed potatoes?

The most dietary puree is mashed potatoes with water without oil. It is better not to salt it or use a minimum of salt. For taste, you can add chopped dill.

Omelet in potato cups

Omelette in potato cups I think this is a great idea for a low-calorie and super healthy lunch, dinner or even breakfast. Potatoes baked in their skins retain maximum nutrients and contain a huge amount of essential vitamins and microelements, and a protein-rich omelet will give you a feeling of fullness for a long time and help speed up your metabolism, which is so necessary for those who want to eat and lose extra pounds.

You need: (for 2 servings) 2 large potatoes 1 egg 1 tbsp. yogurt 50 g grated cheese 2 green onions salt, freshly ground black pepper, chili pepper flakes - to taste

1. Grease washed and dried potatoes with olive oil and place in an oven preheated to 220°C for 40–50 minutes until fully cooked. The peel should be well baked. Don't turn off the oven!

2. Cut off the top of a hot potato and scoop out the pulp with a spoon. Cut off the top of a hot potato and scoop out the pulp with a spoon

3. Mix the egg, yogurt, part of the grated cheese, chopped green onions, spices and potato pulp until smooth. Mix the egg, yogurt, part of the grated cheese, chopped green onions, spices and potato pulp until smooth.

4. Stuff the potatoes with this mixture, sprinkle the remaining grated cheese on top and put in the oven for 10-15 minutes. Stuff the potatoes with this mixture, sprinkle the remaining grated cheese on top and put in the oven for 10-15 minutes. Serve immediately!

Potatoes in French pp

The fatty pork that is present in the original recipe is best replaced with chicken or turkey. This will significantly reduce your caloric intake. Pork contains about 300 calories, while chicken contains only 116.

Another completely non-dietary ingredient is mayonnaise. We will definitely replace it with mayonnaise, which is easily prepared from natural yogurt. This sauce is an excellent low-calorie dish that can be safely included in your diet during a diet.

Replace regular fatty cheese with low-fat cheese. Ideally, the fat content of cheese should not be more than 20%. You can use varieties such as Gaudette or Chechil.

Such simple but effective tips will help reduce the calorie content of the dish by half, and then you can safely pamper yourself and your guests.

So, you will need:

• 5 potatoes. Wash, peel and cut into thin slices. Salt and pepper.
• 300 grams of chicken fillet. Wash it, cut it into thin slices and beat it a little. Salt and pepper.
• 1 medium onion. Let's chop.
• 2 tomatoes. Cut into rings. You can use dried ones if desired.
• 150 grams of low-fat cheese. Grate on a grater.
• 150 grams pp mayonnaise.
• Salt and pepper

natural yogurt spoon of olive oil teaspoon mustard spices to taste spoon of lemon juice.

meat layer pp mayonnaise potatoes layer pp mayonnaise onions tomatoes layer pp mayonnaise.

Place in the oven for 45 minutes. A couple of minutes before cooking, sprinkle with cheese.

Spicy potato cutlets with pink salmon

Spicy potato cutlets with pink salmon A healthy alternative to the usual meat cutlets. Spices create a unique sweet-salty harmony of flavors, and the overall lightness of the dish makes these cutlets an ideal dietary lunch or dinner. I recommend eating it hot with green peas and low-calorie yogurt sauce with herbs.

You need: 2 medium boiled potatoes 200 g canned pink salmon 0.5 tbsp. breadcrumbs 1 pickled or pickled cucumber 1 egg 1–2 cloves garlic 1–2 tsp. grainy mustard 1 tbsp. lemon juice a few green onions salt and pepper - to taste

1. Heat the oven to 200°C.

2. In a large bowl, mix mashed potatoes, fish, finely chopped cucumber, onion and garlic, mustard, lemon juice, 3-4 tbsp. bread crumbs, salt and pepper. In a large bowl, mix mashed potatoes, fish, finely chopped cucumber, onion and garlic, mustard, lemon juice, 3-4 tbsp. breadcrumbs, salt and pepper

3. Add the egg and mix until smooth. You should get thick minced meat. Add the egg and mix until smooth. It should be a thick mince

4. Form cutlets and roll in breadcrumbs. Form cutlets and roll in breadcrumbs.

5. Line a baking sheet or baking dish with parchment, grease with olive oil and place cutlets on it. Line a baking sheet or baking form with parchment, grease with olive oil and place cutlets on it.

6. Bake for 15–20 minutes until golden brown, turning once. Bake for 15–20 minutes until golden brown, turning once

7. Serve hot with green peas, yogurt sauce, and lettuce.

How to make mashed potatoes

Ingredients:

• Potatoes – 5 pcs. It is best to choose old potatoes. You won't get a tasty puree from a young one.
• Milk – 1/3 tbsp. Milk can be replaced with another liquid: potato broth, cream, sour cream, water.
• Butter – 3 tbsp.
• Egg white – 1 pc. If you add whipped egg whites to the puree, the puree will become airy. And if the egg is whole, you will get a puree that resembles a delicate cream in consistency.
• Salt - to taste
• Pepper - to taste
• Lemon juice – 1 tsp. for 2 l. water. (vinegar, citric acid - added to prevent old potatoes from darkening during cooking)

We also need a mixer, a masher (or sieve), and a saucepan.

Preparation:

Peel the potatoes, cut into 2-4 parts and boil in water with the addition of vinegar. The tubers should be placed in boiling water in portions so that the boil does not stop, which should be neither excessively strong nor weak. Boil the potatoes for 15-20 minutes. You should not cook longer, since with prolonged heat treatment the tubers become very soft, the tissues disintegrate into individual cells, which sharply worsens the taste of food and leads to loss of valuable nutrients.

You need to salt the potatoes 5 minutes before removing the pan from the heat. This makes it possible to retain more mineral salts in the tubers. Drain the water from the potatoes.

Cover the pan with a napkin and place it on very low heat to dry the potatoes for 2-3 minutes. Potatoes brought to readiness in this way are able to absorb more milk and butter, which means the mashed potatoes will be even tastier. Mash the potatoes with a potato masher. You cannot use a blender or food processor for these purposes, otherwise you will end up with a tasteless sticky mass. Add butter to hot puree. Mix.

Arm yourself with a mixer and start whipping the puree. Continuing to beat the puree with the mixer, add milk. It must be hot: when cold it takes on an ugly gray color.

Beat mashed potatoes for at least 5 minutes. At the final stage of whipping, you can add whipped egg white - this will give the puree even more airiness.

Tip: To improve the taste of the puree, you can add additives at different stages of cooking. When boiling potatoes, you can add onions, garlic, bay leaves, carrots, cloves, etc. to the water. When whipping into the puree, you can add green onions, dill, parsley, fried onions, cracklings, cheese, nutmeg, pepper, yogurt, etc. If you need to get creamy, plastic mashed potatoes, then after adding butter to the mashed potatoes, you can add one raw egg, then immediately quickly stir it in so that the white does not have time to curdle. Bon appetit!

Diet dish with potatoes

If you are looking for a tasty but dietary dish with potatoes, then be sure to try diet pancakes. In the usual classic version, potato pancakes are fried in vegetable oil on both sides. But we won’t do this, since our goal is to reduce the calorie content of the finished dish. To do this, you just need to get a good non-stick frying pan on which you will fry pancakes without oil! So, you need to prepare the following ingredients:

• 500 grams of potatoes. Wash, clean and grate on a fine grater.
• 1 egg. You can skip this ingredient.
• 2 medium onions. We clean and grate or chop in any other way.
• 1 tablespoon whole wheat flour if dough is too runny.
• Salt and spices to taste.

Mix all the ingredients and bake the potatoes in a non-stick frying pan on both sides. Since this is a dietary dish, it is better served with low-fat sour cream or natural yogurt.

PP potato pancakes in the oven: 5 recipes

Dietary stuffed potatoes in the oven

To cook potatoes stuffed with meat, you need to remember these simple rules:

• We replace pork with diet chicken or turkey. You can also use ground beef.
• Instead of full-fat sour cream or cream, use natural yogurt or low-fat sour cream. In this recipe we will use pp mayonnaise.
• If you want to fry the minced meat along with the onions, it is better to do it in a non-stick frying pan with one teaspoon of vegetable oil.
• If desired, the finished dish can be sprinkled with low-fat cheese, but this is not necessary.

For this recipe you will need the following ingredients:

• 7 medium potatoes. In mine, you don’t have to remove the peel. Cut off the top and make a hole in the potato. The bottom should be thick so that the potatoes do not fall apart. Now put the potatoes in a saucepan with boiling water and cook for about 10 minutes. Be sure to salt the water.
• 150 grams of chicken fillet. Grind it into minced meat. Mix with onion, salt and pepper to taste.
• 1 medium onion. Finely chop or grind in a blender.
• Any greens. We wash and chop.
• 70 grams pp mayonnaise. We make it according to a proven simple recipe: natural yogurt, a spoon of olive oil, a teaspoon of mustard, spices to taste, a spoon of lemon juice.
• Salt and spices to taste.

Place the potatoes in a mold and put minced meat and onions inside each potato. Then fill everything with mayonnaise and put it in the oven for 30 minutes!

How to make mashed potatoes

Any housewife, having seen beautiful, yellow, fluffy crumpled potatoes in a photo on the Internet, wonders how to prepare mashed potatoes so that it looks like in a restaurant. First you need to master the basic secrets of preparing ingredients, as well as the standards for preparing this dish. First you need to rinse the potatoes under running water. Then remove the peel and cut into 3-4 pieces, then cook the root vegetables until tender. Then mash the potatoes, add a little salt and serve.

How to make delicious puree

An important issue is how to prepare puree in such a way as to satisfy the most demanding taste. To do this, many chefs use additional ingredients that give the finished dish a special delicacy. For flavor during cooking, add a clove of garlic or carrots to the pan; some use onions. To achieve a beautiful color, add only hot milk. To achieve the smooth, creamy texture of the main ingredients, you need to heat the milk and then pour it into the potatoes while mashing using a blender or wooden pestle.

No lumps

To properly prepare delicious potatoes, it is best to use yellow varieties of tubers; they boil better. Russets are often used to make mashed potatoes, which are high-starch potatoes, redskins, or Yukon Golds. To achieve a homogeneous mass without lumps, the product should not be overcooked. Many chefs, instead of standard devices for chopping potatoes, use a sieve through which the product is rubbed with a wooden spoon, thereby eliminating the occurrence of lumps.

Air

To ensure that the crushed potatoes turn out loose and fluffy, there are several nuances

To begin with, you should pay attention to the fact that finely chopped potatoes cook faster and crush better. This will give the housewife the opportunity to pound the potatoes more thoroughly, making them fluffy.

It is worth noting that dry-crushed potatoes are better saturated with oxygen, which also affects the fluffiness and friability of the finished product.

Baked potatoes - recipe

If you don’t have time at all, but you need to prepare a delicious and low-calorie dinner for the whole family, then this is the ideal option. You need to prepare the following ingredients:

• 500 grams of potatoes. Mine doesn't need to be cleaned. Cut into 3 or 4 parts.
• 1 sweet pepper. Wash and cut into half rings.
• 1 small onion. We clean and chop.
• 2 tablespoons of natural yogurt. Can be replaced with low-fat sour cream.
• Salt and any spices.

Mix all the ingredients and place in the oven for 30-40 minutes. Diet potatoes baked in the oven can be safely served with vegetable salad.

What do potatoes go with in a healthy diet?

If you have just started to include potatoes in your diet, then you are undoubtedly worried about the question of what to eat potato dishes with. For those who do not adhere to the principles of separate nutrition, which were very popular at one time, there are no strict rules or restrictions. The only nuance that is worth considering is that the product perfectly fills you up and eliminates the feeling of hunger, so it is best to include it in your diet along with fresh green salads.

Also, you should not combine potatoes with fatty meats - pork, lamb, duck. If you are preparing more complex dishes, then choose lean meats.

Now that you know that potatoes can be safely added to your diet menu, you can significantly diversify your diet! Eat tasty and healthy!

Basics of proper nutrition

In medicine, dietary nutrition means a special menu that includes only those products that contribute to the treatment and prevention of diseases. In addition, proper nutrition is practiced for aesthetic purposes - to reduce body weight.

Unlike strict diets, which involve constant malnutrition and strict restrictions, dietary nutrition does not harm the health of the person losing weight. A properly designed menu does not allow a sharp reduction in the number of calories, as this leads to a slowdown in metabolism and, as a consequence, to the deposition of excess fat.

Diet Basics:

1. Maintaining the correct eating regimen. A follower of a healthy diet should eat at the allotted time, avoiding snacks. There should be at least 3 hours between meals.
2. Chewing food thoroughly. The feeling of fullness occurs 30 minutes after the meal. If after eating the feeling of hunger does not subside, you just need to wait.
3. Late meals should be avoided. If you go to bed by 11 o'clock, then your last meal should be taken no later than 7 pm. After this time, you can only allow one glass of kefir or a green apple.
4. It is necessary to consume a large amount of liquid (water, juices, broths). This will create an imaginary feeling of satiety, and you will not have the desire to snack on junk food again.
5. Once a week you need to have a fasting day.