Reuben Baked Potatoes

It felt so good to start my day with stretching – it kind of eased my way into the day.  It’s been in the low 30s in the morning still around here, so it was nice to be comfy in my pjs doing stretches.

I had a low carb breakfast yesterday.  Not that I am doing a low carb diet at all, but I think it helps to mix things up a bit.  I pan fried up a 4 ounce pork chop and made an egg white spinach Cabot cheese scramble on the side.   And a touch of hot sauce.

Later in the morning I got this email!

Eek!  Get ready for Race Day!  My last race I did was in September of 2012! 

I’ve been watching Spartan videos on youtube, and it’s been inspiring to say the least.  I’ve said it before, but my only goal is to finish it – nothing more or nothing less.

I got my walking shoes on at lunch – it was 60 degrees and perfect walking weather.

I was more than ready to fix my lunch.  When I was thumbing through my Cabot Creamery cookbook, I stopped in my tracks as I saw they had a recipe for a Reuben twice baked potato.  What??!!  I love, love, love Reuben sandwiches and like most people who love them, critique pretty much every one I eat.  I was lucky that my friend Alison gave me a jar of homemade sauerkraut that one of her husbands friends made – so good!  

Continue to Content

Reuben Baked Potatoes

Yield: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

If you love Reuben sandwiches as much as I do, you will be obsessed with these Reuben Baked Potatoes!!!

Print

Ingredients

• 8 ounce baked potato, sliced in half and most of potatoes taken out of the shell
• 4 ounces chopped deli corned beef
• 1/2 cup fat free cottage cheese
• 1/3 cup sauerkraut
• 2 tablespoons plain Greek yogurt
• 1 tablespoon ketchup
• 1 tablespoon pickle relish
• 2 ounces shredded 50% reduced fat Cabot cheese

Instructions

1. In a bowl, combine all the ingredients except for the Cabot cheese and mix well. 

2. Put that filling back into the two potato halves – really stuff it in there!  

3. Top each with 1 ounce of the shredded cheese and put it in the toaster oven until the cheese is nice and toasted and melty.

Notes

To check the points for your WW plan or track this directly to your app, please click here!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 87mgSodium: 1237mgCarbohydrates: 69gFiber: 6gSugar: 8gProtein: 30g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

In a bowl combine all the ingredients except for the Cabot cheese and mix well.  Put that filling back into the two potato halves – really stuff it in there!   Top each with 1 ounce of the shredded cheese and put it in the toaster oven until the cheese is nice and toasted and melty.

Yep, this one is a keeper!  I had some veggies and fruit on the side, but the potato was the star of the show. 

I had back on tap for strength yesterday:

That set above, plus abs on the ball took me about 35 minutes.  New PR for me yesterday – I am now up to 40 pounds on my Lat Pull-down!

Then I finished with a 2 mile walk

When I walked into the gym it was near 65 degrees – a little over an hour later and it had dropped down to 50 and was on and off raining the whole drive home.  But I got to see a rainbow!  For the record, I pulled over to take this picture, I wasn’t driving.

Since it was nearly 7 by the time I got home and I was hangry, I decided to make a quick one pot pasta dish.  Well, two pots – Hannah had the boiling water started for me for the pasta.  I started cooking the one pound of pasta while I got everything together in the second skillet.  I sliced up two Italian sausages (I used Johnsonville) and started cooking them in a pan.  As those started to cook, I chopped up two zucchini in slices, then cut them in half and added them to the skillet.  Since there was a bit of fat in the sausage, I didn’t add any extra oil, but at this point, I added 1/4 cup of beef broth to help the zucchini cook faster.  Then I chopped up two cups of baby spinach.  Once the pasta was finished cooking, I drained it, added that to the pot, then added 1 cup of tomato puree, 2 tablespoons Italian seasoning, pinch of crushed red pepper and reduced the heat to medium low and mixed it all together and cooked another few minutes.  At the very end I tossed in the baby spinach, cooked for another minute, then added 1/3 cup 2% milk and 1/4 cup of Parmesan cheese and cooked for another minute.   This was literally ready in about 20 minutes.

It ended up being a really clear night – the moon was so bright!

And I got in a good amount of steps!

Is anyone watching American Idol?  I am hoping that either Clark or Jax wins, we’ll just have to see.  I don’t even know what the ratings are on that show this season – Tony used to tell me all the time how low they were in years past and wondered why I watched it – I just love music!

Alright, off to do my stretches in my p.j.s – I still have 45 minutes before I have to leave the house – plenty of time. 

Here is my Throw Back Thursday for you – this was probably taken in 2005 when we were driving to Florida for Spring Break.  Joe spent half the spring break with his Mom and we got him the second half.  We stopped at a wine tasting and didn’t realize until about half way through the tour that ALL the wine was moscato – super sweet and gross, but I love this pic of us.  And yes, I will have those calf muscles back again!

Make it a great day – and give your spouse or significant other an extra hug today.