Hummus with Tomato-Mint Salsa

2 medium tomatoes, diced (1 1/2 cups)
1/4 cup diced white onion
2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 1/2 Tbs. lemon juice
1 recipe Classic Hummus (click here)

DIRECTIONS

Stir together tomatoes, diced onion, oil, mint, and lemon juice in small bowl; season with salt and pepper, if desired. Let stand 5 minutes. Spread Classic Hummus in shallow dish, and mound salsa in center.

Serves: 8
Serving: 1/4 cup hummus & 3 Tbs. salsa
Calories: 228
Fat: 13g
Protein: 8g
Carbs: 23g

***** (out of 5-star rating)

I packed this for my lunch and threw in a whole-wheat pita bread for dipping to round out the meal. Sooooooo good!

Mini Loaded Red Potatoes

10 red potatoes (2 inches in diameter)
1 Tbs. vegetable oil
1 tsp. salt
3 pieces vegetarian bacon
5 tsp. Greek yogurt
10 tsp. shredded low-fat cheddar cheese
6 chives, finely chopped

DIRECTIONS

1. Preheat oven to 375°F. Slice off small portion from one side of each potato to create flat base. Toss potatoes in bowl with oil and salt. Arrange potatoes, cut-side down, on baking sheet. Bake 20 to 30 minutes, or until soft.
2. Meanwhile, cook bacon according to package directions, then chop.
3. Allow potatoes to cool slightly, then slice top off each potato and scoop out 1 Tbs. flesh. Stuff each potato with 1/2 tsp. sour cream and 1 tsp. cheese, then sprinkle with bacon, chives, and paprika.

Serves: 10
Serving: 1 stuffed potato
Calories: 140
Fat: 3g
Protein: 4g
Carbs: 24g

**** (out of 5-star rating)

I made these for my lunch- I actually heated them up in the microwave and it was delicious! They tasted like the potato-skins that you would find at an Applebees. I packed 3 of them for my lunch and was satisfied. I am planning on making them again for an appetizer to bring to a party.