Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix th...
With the recent news of celebrity chef Paula Deen’s Type 2 diabetes diagnosis, there’s been a lot of focus on Deen’s signature fatty, buttery, fried-up food philosophy. While Deen tells the press that she’s made lifestyle adjustments herself as a result of her diagnosis, many of the recipes on her popular Food Network show are still calorie-laden Southern goodies.
It's OK to indulge in Paula's original recipes on occasion, but with a little portion control and smart substitutions, you can transform the famous foodie's fat-laden favorites in your own kitchen.
Warm & creamy potato salad
1 tablespoon seasoning blend (onion and garlic flavor)
2 tablespoons diced pimento or red bell pepper
1/2 teaspoon lemon pepper
2 tablespoons diced green bell pepper
2 hard-boiled egg whites (optional)
1/2 cup chopped celery
2 tablespoons chopped green onions
4 medium red potatoes, quartered (skins still on)
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
2 tablespoons olive oil mayonnaise
1/2 cup nonfat plain yogurt
Salt and pepper to taste
Starting from cold water, bring the potatoes to a boil and continue cooking until tender (five or 10 minutes).
Allow the potatoes to cool (enough to touch) while you mix the other ingredients in a medium bowl.
Carefully fold in the potatoes. This salad should be served at room temperature.