66
67
Vegetables
Vegetables
Sweet Potato Casserole with
Streusel Topping
Serves: 4-6
4 sweet potatoes
⅓ cup and 3 tablespoons butter
½ cup sugar
½ cup brown sugar
2 eggs, slightly beaten
½ teaspoon salt
1 teaspoon vanilla
¼ cup and 1 teaspoon flour
¼ cup pecans, chopped
Directions:
1. Place sweet potatoes on 3-inch
rack and cook at 350°F for 40
minutes.
2. Let sweet potatoes cool for about
15 minutes.
3. Peel sweet potatoes.
4. Place them in medium bowl and
mash.
5. Add ⅓ cup butter, sugar, eggs,
salt, vanilla and flour; mix well.
6. Place mixture in 1½-quart
casserole dish.
7. Place dish on 1-inch rack and
bake at 350°F for 20-22 minutes.
8. Combine ¼ cup flour, 3
tablespoons butter, brown sugar
and pecans; mix well.
9. Remove dome and stir casserole.
10. Spread streusel topping on
casserole.
11. Continue to bake for additional
12 minutes.
Asparagus with Parmesan Crust
Serves: 6
1 pound asparagus
1 tablespoon extra virgin olive oil
1 ounce Parmesan cheese, shaved
¼ cup balsamic vinegar
Black pepper to taste
Directions:
1. Wash and trim asparagus.
2. Toss asparagus in olive oil and
place on 3-inch rack.
3. Sprinkle cheese on asparagus
and cook at 350°F for 7-8
minutes.
4. Drizzle balsamic vinegar over
asparagus and enjoy.
Tip: Cooking time may vary
depending on the size of the
vegetables.
Stuffed Peppers with Tofu
Serves: 4
1 cup brown rice
1 (12-ounce) package extra firm tofu,
drained and diced
1¾ cups marinara sauce, divided
Salt & pepper to taste
4 bell peppers, ¼ tops cut off and
seeds removed
2 cups Mozzarella cheese, shredded
and divided
8 (½-inch) slices tomato
Directions:
1. Cook brown rice per package
directions.
2. Arrange peppers in baking dish.
3. Using wooden spoon or spatula,
press ¼ cup rice into each pepper
half.
4. Layer with marinara sauce and 1
cup Mozzarella cheese.
5. Press 3 tablespoons tofu into
pepper halves.
6. Place 1 tomato slice on each
pepper.
7. Top peppers with remaining cheese.
8. Place baking dish on the 1-inch rack.
9. Cover and bake at 350°F for 18
minutes.
10. Uncover and bake at 350°F for 2-3
minutes or until tops are brown.
Tip: If cheese becomes too brown, tent
with foil or parchment paper.
Tip: You can also place remaining
cheese on the last 4 minutes of
baking.
Tip: If you want to add meat to this
dish, simply add ½ pound cooked
and crumbled Italian sausage.
Artichoke Feta Tortilla Wraps
with Chive Sauce
Yield: 24 Rolls
1 (14-ounce) can artichoke hearts,
drained and finely chopped
½ cup cream cheese
3 green onions, thinly chopped
⅓ cup Parmesan or Romano
cheese, grated
¼ cup Feta cheese, crumbled
3 tablespoons pre-made pesto
8 (8-inch) whole tortillas
1 (7-ounce) jar sweet red peppers,
drained and cut into strips
1 (8-ounce) carton plain fat-free
yogurt
1 tablespoon chives, roughly
chopped
Directions:
1. Coat 8x8-inch silicone pan with
cooking spray; set aside.
2. In large bowl, stir together
artichoke hearts, cream cheese,
green onions, Parmesan cheese,
Feta cheese and pesto.
3. Place 2 tablespoons filling onto
each tortilla.
4. Top with red pepper strips and
roll up.
5. Arrange rolls in prepared baking
dish. If desired, lightly coat rolls
with cooking spray.
6. Place silicone pan on 3-inch rack
cook at 350°F for 10-12 minutes,
or until heated through.
7. While wraps are cooking, mix
yogurt and chives in separate
bowl; set aside.
8. Once cooked, cut each roll
into thirds and arrange on serving
platter.
9. Serve with yogurt and chive
sauce.
To Next Page
Loading...
