Moosewood Low-Fat Favorites

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This is one recipe in the cookbook, but I divided it into two recipes.

 

Stuffed Baked Potatoes: Corn And Bean Stuffing

Stuffed Baked Potatoes: Spicy Broccoli Stuffing

 

* Exported from MasterCook *

 

Stuffed Baked Potatoes: Corn And Bean Stuffing

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 249, modified

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Beans And Legumes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 baking potatoes -- see note

2 cups corn kernels

1 cup cooked pinto beans

2 cups prepared Mexican-style red salsa

1/2 cup chopped fresh cilantro -- (optional)

salt and ground black pepper -- to taste

8 pitted black olives -- sliced

 

Serves 4. Preparation time: 20 to 25 minutes. Baking time: 1 1/4 hours.

 

Potatoes are high in complex carbohydrates and vitamin C and have no fat or

cholesterol.

 

Preheat the oven to 400F . Slice the potatoes in half lengthwise and bake,

cut side down, on a baking sheet for about 45 minutes, until soft. Remove

from the oven.

 

Combine the corn, beans, salsa, and cilantro and mix well.

 

When the potato halves are cool, scoop out the centers, leaving 1/4 inch of

pulp on the skin. Mash the scooped-out potato pulp and stir it into the

stuffing. Add salt and pepper. Refill the potato skins and bake for 30

minutes. Sprinkle with sliced olives and serve.

 

Note: Stuffings work well in sweet potatoes, too.

 

Per 15-oz serving: 366 calories, 11.8 g protein, 4.3 g fat, 75.8 g

carbohydrates, .6 g saturated fatty acids, .7 g polyunsaturated fatty

acids, .4 6 monounsaturated fatty acids, 0 mg cholesterol, 778 mg sodium,

10.9 g total dietary fiber

 

MENU SUGGESTIONS: try Curried Carrot Parsnip Soup and tossed salad with

Cumin Yogurt Dressing.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Stuffed Baked Potatoes: Spicy Broccoli Stuffing

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 249, modified

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 baking potatoes -- (see Note)

4 garlic cloves -- pressed or minced

8 teaspoons hot pepper flakes

2 teaspoons olive oil

1 bunch broccoli or broccoli rabe -- minced

(about 4 cups)

1 cup water

 

Serves 4. Preparation time: 20 to 25 minutes. Baking time: 1 1/4 hours.

 

Potatoes are high in complex carbohydrates and vitamin C and have no fat or

cholesterol.

 

Preheat the oven to 400 F . Slice the potatoes in half lengthwise and

bake, cut side down, on a baking sheet for about 45 minutes, until soft.

Remove from the oven.

 

Saute the garlic and pepper flakes in the oil for 1 minute. Add the

broccoli and water, cover, and simmer for about 15 minutes.

 

When the potato halves are cool, scoop out the centers, leaving 1/4 inch of

pulp on the skin. Mash the scooped-out potato pulp and stir it into the

stuffing. Add salt and pepper. Refill the potato skins and bake for 30

minutes. Sprinkle with sliced olives and serve.

 

Note: Stuffings work well in sweet potatoes, too.

 

Per 10-oz serving: 228 calories, 5.9 g protein, 5.7 g fat, 41.4 g

carbohydrates, .7 g saturated fatty acids, .4 g polyunsaturated fatty

acids, 1.8 g monounsaturated fatty acids, 0 mg cholesterol, 333 mg sodium,

5.9 g total dietary fiber.

 

MENU SUGGESTIONS: Serve beside Tuscan Beans with Sage or Broiled Portabella

Mushrooms.

 

Converted by MC_Buster.

 

 

 

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schuller