Archive for October, 2006
Favorite Light Recipes
We like to make variations of this recipes and have it with soup or sanwiches for a quick and easy meal.
Stuffed Potatoes
2 baking potatoes
1 cup broccoli – optional
1 cup mushrooms
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 cup (2 ounces) shredded cheese
1/4 cup fat-free sour cream
2 tablespoons fat-free milk
1/2 teaspoon black pepper
1/8 teaspoon salt
Bacon
Preheat oven to 450°.Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat.
Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells.
Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.
Yield: 4 servings (serving size: 1 potato half)
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