Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream Recipe : Ellie Krieger. Directions Preheat oven to 450 degrees F.
Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Brush both inside and outside of potatoes with oil and sprinkle with salt. In the meantime, prepare the filling. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth.
Toss the broccoli with cheese and spoon filling evenly among potatoes. Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits) Per Serving: Calories 180; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 8 g; Carb 15 g; Fiber 3 g; Cholesterol 20 mg; Sodium 380 mg (*Analyzed using 1 pound of potatoes) Avocado Mayo (Vegan Mayo!) Avocados are, in my opinion, one of the most perfect foods ever.
And I have been making this mayo alternative with them for years, I am pretty obsessed with it. Actually, once I decided to actually write down and share the recipe, I did a side by side comparison of this to “regular” mayo. It made the regular mayo taste really unappetizing (like the word yuck came to mind). I mean, eating mayo with a spoon is never terribly appetizing, but the fact that I totally could with this avocado mayo is saying something. I love to add avocados to meals because of their richness and wonderful flavor (and they are such an amazing vegan sub for fats like mayo and cheese). Health highlight of avocado: though avocados are higher in fat, it monounsaturated, and people who have higher consumption of these kinds of fats tend to have a lower risk for heart disease and also tend to be slimmer! Avocado Mayo (Vegan Mayo!) Prep time: Total time:
27 Next-Level Ways To Use Avocado. 29 Lifechanging Quesadillas You Need To Know About. Sesame-Ginger Soba Noodle Salad With Ribboned Asparagus. Say hello to my go-to dish for feeding a crowd: sesame-ginger soba noodle salad.
Vibrantly flavored, full of crisp vegetables, and best served at room temperature, this noodle dish is perfectly tailored for potlucks and casual dinner parties, and will even shine as leftovers the next day (provided there's some left). The best part: the bold sesame-ginger dressing takes well to any manner of vegetables. You can make the recipe with ribboned asparagus, roasted bell peppers, and mung bean sprouts, or choose your own adventure by subbing in whatever veggies look best at the market (see the recipe for some suggestions). Notes Feel free to sub in your favorite seasonal vegetables; mushrooms, snap peas, and shredded carrots are all excellent options.
Ingredients Directions Whisk together the oils, soy sauce, vinegar, brown sugar, salt, ginger, and garlic in a large mixing bowl.Cook the soba noodles according to the instructions on their package, or until tender but not mushy. Information Category. Mini-Smoked Salmon Frittatas Recipe. Yunhee Kim Ingredients 1 tablespoon extra-virgin olive oil 1/4 cup diced onion 1/2 teaspoon salt 1/8 teaspoon pepper 4 ounces smoked salmon, cut into 1/4-inch pieces 6 large eggs 8 large egg whites 1 tablespoon half-and-half 3 tablespoons 1% milk 3 ounces 1/3-less-fat cream cheese, cubed 2 tablespoons scallions, thinly sliced, for garnish Preparation 1.
Preheat oven to 325°. 2. 3. Print Prep Time: Cook Time: Yield: Makes 6 servings (serving size: 1 frittata) Nutritional Information Laraine Perri and Lisa Schoen Health. 23 Ways To Meet The Chili Of Your Dreams. 25 Vegan Recipes For Super Bowl Sunday. 37 Super Bowl Snacks Better Than Hot Wings. 23 Amazing Ways To Eat A Baked Potato For Dinner.
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