Based on the 21-Day Tummy New York Times best-selling diet plan, Liz Vaccariello teamed up again with Kate Scarlata, RD, LDN, to create the 21-Day Tummy Diet Cookbook featuring 150 new quick and easy delicious recipes to help increase and maintain weight loss and keep digestive symptoms in check.
Per serving: 150 calories, 8g protein, 4g fat (2g saturated), 1.5g fiber, 21g carbohydrate, 434mg sodium, 33mg magnesium
Cooking for One: Cut 1 small baking potato (about 4 ounces) into 4 lengthwise wedges. Dip each wedge into 1 egg white beaten with 1 teaspoon water. Coat the wedges with 2 tablespoons Parmesan combined with ¼ teaspoon ancho chile powder. Bake as directed. Sprinkle with 1/8 teaspoon coarse salt.
- Olive oil cooking spray
- 2 russet (baking) potatoes (1 pound total), scrubbed
- 2 large egg whites
- 1 Tablespoon water
- ½ Cup grated Parmesan cheese
- ¾ Teaspoon ancho chile powder or chipotle chile powder
- ½ Teaspoon coarse (kosher) salt
Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper, and coat it with cooking spray.
Cut each potato lengthwise into 8 wedges. In a large bowl, whist together the egg whites and water. Place the cheese in a shallow bowl and stir in the chile powder.
Add the potatoes to the bowl of egg whites and toss to coat. Life the potatoes out of the bowl, letting the excess drip off. Dip the skinless sides of the potatoes in the cheese mixture and transfer them to the baking sheet, setting them skin side down.
Bake for 35 to 40 minutes, or until the potatoes are browned in spots and firm-tender. Sprinkle with the salt and serve hot.