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18
Creamy Herb Mayo
This mayonnaise can be whipped up in minutes
for an easy yet flavorful dip.
Makes 1 cup
1 cup prepared mayonnaise
1 small green onion, finely chopped
¼ cup packed fresh mint leaves, chopped
¼ cup packed fresh parsley leaves,
chopped
1 teaspoon fresh lemon juice
¼ teaspoon fresh lemon zest
1. Stir ingredients together in a small bowl.
2. Taste and add seasoning as desired.
Flavors will continue to develop as the dip sits.
Nutritional information per serving (1 tablespoon):
Calories 101 (99% from fat) • carb. 0g • pro. 0g • fat 11g
sat. fat 2g • chol. 10mg • sod. 66mg • calc. 3mg • fiber 0g
Loaded Baked Potatoes
Stuffed baked potatoes – a meal in itself!
Makes 2 potatoes
½ cup broccoli florets
1 tablespoon water
2 slices bacon
2 russet potatoes, about 6 to 8
ounces each
5 tablespoons shredded Cheddar
1. Place broccoli and water into a microwave-
safe bowl, cover and cook on High (PL10) for 4
minutes. Remove and reserve.
2. Place bacon slices on a piece of paper towel
on a plate, cover with another paper towel,
and microwave on High for about 2½ minutes.
Should bacon need a bit more time, cook in
30-second increments until desired doneness is
achieved. Remove. Once cool, break slices into
small pieces, reserve.
3. Prick the potatoes all over with the tines of
a fork. Place the potatoes on a paper towel
directly on the turntable. Select 2 Potatoes and
then press Start.
4. Once potatoes are nished cooking and are
cool enough to handle, slice down the middle
to make a pocket and then gently squeeze the
ends together to accentuate the pocket.
5. Layer on each potato: 1 pinch of the cheese,
½ of the broccoli, 1 pinch of cheese, half of the
bacon and then the remaining cheese on top.
6. Put potatoes on a plate and then cook on
High (PL10) for 1½ minutes to melt cheese
before serving.
Nutritional information per potato:
Calories 375 (16% from fat) • carb. 66g • pro. 13g • fat 7g
sat. fat 4g • chol. 19mg • sod. 209mg • calc. 156mg • fiber 7g
Loaded Sweet Potatoes
A Southwestern twist for the sweet potato lends
a good flavor balance between savory and sweet.
Make 2 potatoes
2 sweet potatoes or yams, about 8
ounces each
4 tablespoons green chiles
4 tablespoons black beans
2 tablespoons sliced green onions
2 tablespoons diced avocado
½ cup shredded Monterey Jack cheese
Cilantro and sour cream for garnish
and serving
1. Prick the potatoes all over with the tines of
a fork. Place the potatoes on a paper towel
directly on the turntable. Select 2 Potatoes and
then press Start.
2. Once potatoes are nished cooking and are
cool enough to handle, slice down the middle
to make a pocket and then gently squeeze the
ends together to accentuate the pocket.
3. Layer each potato by dividing evenly the green
chiles, black beans, green onions, avocado and
nish with the cheese.
4. Put potatoes on a plate and then cook on
High (PL10) for 1 minute to melt cheese before
serving. Garnish with cilantro and serve with
sour cream.
Nutritional information per potato:
Calories 263 (32% from fat) • carb. 35g • pro. 10g • fat 10g
sat. fat 5g • chol. 25mg • sod. 478mg • calc. 253mg • fiber 7g
Chocolate-Hazelnut
Mug Cake
This is the perfect recipe to satisfy the
sweet tooth in a hurry.
Makes 1 serving
Nonstick cooking spray
3 tablespoons unbleached,
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