Posts Tagged ‘broccoli’

My phone is gone, so until I get a new one (this weekend) no pictures, sorry!

Ingredients:
1 Head of Broccoli (about 2 cups), cut into bite-size pieces
1 Can of Artichokes in Water, drained
2C of Cherry Tomatoes, rinsed
2t Olive Oil
2 Cloves Garlic
Salt, Pepper, Italian Seasoning

Steps
1. Dice the garlic cloves us and add to a medium-sized frying pan with the olive oil. Put the pan over medium heat.
2. When the garlic becomes very fragrant and just begins to brown, add the broccoli
3. Allow the broccoli to cook until soft, about 10 minutes. If the pan dries out, add about 1/4C of water and cover to promote cooking without additional olive oil.
4. Once broccoli has softened, add the cherry tomatoes and cook until soft and breaking down (about 10 minutes). Stir every so often to help fuel the breakdown.
5. While tomatoes are cooking, dice up the artichoke hearts. When tomatoes are done, add the artichokes in along with the salt, pepper, Italian seasoning, and any other desired spices.
6. Cook until warmed all the way through. Spread on top of pasta.

Enjoy!

PP: 1     Serving Size: 1/2 the recipe

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Twice baked potatoes are delicious. They also, usually take a really long time to make. We were trying to multi-task last night with baking and centerpiece creating (for another post) and so we wanted to make a “twice baked potato” without spending 45mins. waiting for the potatoes to bake. Enjoy this recipe but keep in mind that any add-ins could be substituted for what we used! The taters were served with “Wild Rice Sans Chicken Salad” and a Roasted Stalk of Brussels Sprouts.

Quick Fix Twice Baked Potato

Ingredients:
4 Medium Baked Potatoes
2C Fresh Broccoli
4T Salsa
6T Fresh Shredded Parmesan Cheese

Steps:
1. Place the broccoli in a sauce pot and add water until it just covers the tops of the broccoli. Place over Medium-High Heat and steam/boil/cook until green color darkens and broccoli is extremely tender (you should cook it longer than you would if you were just eating it as a side). Drain broccoli and set aside
2. While broccoli is cooking, prick potatoes a few times with a fork then wrap each potato in a damp paper towel. The paper towel will help keep moisture in
3. Place potatoes in the microwave and either use your potato button or cook for roughly 16 minutes or until potatoes are soft when you squeeze them
4. When potatoes are cool enough to touch, cut in half length-wise. Using a spoon scoop out the “potato guts” and place in a medium bowl. Be sure to keep skins intact (helpful to leave a small sliver of potato in)
5. Add the drained broccoli, Parmesan cheese and salsa to the bowl with “potato guts”. Mash and mix well (the broccoli should be mashed up and mix will turn a greenish red due to salsa and broccoli)
6. Scoop even amounts into each potato skin. You will probably have to pile up more “guts” past the rim of the potato skins.
7. Place potatoes on a baking sheet and place in oven on medium broil until tops turn light brown (only about 2minutes or so) ENJOY!

Servings: 4

Serving Size: 1 Potato with Filling

Note: You could easily substitute any other fillers for the broccoli, salsa, Parmesan cheese mix. We used FF salsa for 0 points and then the Parmesan cheese was 3T for 1 point, so the taters were very point friendly.  They turned out really well and it was nice to not have to wait an hour for the potatoes to cook! I would definitely make them again.