Wednesday, November 11, 2015

Roasted Vegetable Loaded Potatoes

Roasted Vegetable Loaded Potatoes
3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts
1/2 medium-size red onion, sliced
1 tablespoon olive oil 
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Basic Baked Potatoes ( )
1/4 cup golden raisins
1/4 cup chopped toasted walnuts
2 tablespoons lite bottled Italian vinaigrette 
1. Preheat oven to 400°. Toss together first 6 ingredients on a lightly greased 15- x 10-inch jelly-roll pan.
2. Prepare potatoes as directed. Bake cauliflower mixture, with potatoes, 25 minutes or until cauliflower is brown, stirring once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes.
COUNTRY HAM and CHEESE: Cook 1/2 cup chopped country ham in 1 tsp. hot vegetable oil in a small skillet over medium heat, stirring often, 5 to 7 minutes or until browned. (You can also use Canadian bacon.) Divide ham, 1/2 cup (2 oz.) shredded 2% reduced-fat Cheddar cheese, 1/4 cup light sour cream, and 3 Tbsp. chopped fresh chives among Basic Baked Potatoes. (Per serving: Calories 231; Fat 6g)
SPINACH and MUSHROOM: Cook 1 (8-oz.) package sliced baby Portobello mushrooms; 2 garlic cloves, minced; 1 (6-oz.) package fresh baby spinach; and 1/4 tsp. each salt and pepper in 2 Tbsp. hot olive oil in a large skillet, stirring often, 5 minutes. Stir in 1/4 cup toasted pine nuts, 1/2 cup crumbled reduced-fat feta cheese, and 2 Tbsp. bottled balsamic glaze. Serve over Basic Baked Potatoes. (Per serving: Calories 282; Fat 10g)
HAWAIIAN STYLE: Cook 1 cup chopped cooked ham and 1/2 cup each chopped red bell pepper, fresh pineapple, and green onions in 1 tsp. hot vegetable oil in a large skillet, stirring constantly, 6 minutes or until tender. Stir in 2 Tbsp. each hoisin sauce and water. Serve over Basic Baked Potatoes. Sprinkle with 2 tsp. toasted sesame seeds. (Per serving: Calories 243; Fat 5g)
Southern Living

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