Lighter Parmesan Spinach Stuffed Potatoes With Vegan Variation Recipes
LIGHTER PARMESAN SPINACH-STUFFED POTATOES WITH VEGAN VARIATION
Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." Calories, fat and cholesterol were reduced by eliminating the oil for cooking the spinach, using fat-free cottage cheese in place of full-fat cottage cheese, and eliminating the butter. Note (my addition), vegans can create a substitute for cream cheese by straining soy yogurt to make a soy cream cheese (pour freshly made soy yogurt into two layers of cheesecloth fitted into a strainer. Next, tie up the ends to form a bag and hang the bag over your sink or over a pot for a few hours. When it has stopped dripping and is spreadable) or by mashing a block of tofu with a fork and mixing in a few teaspoons of lemon juice. When time is tight, potatoes may be cooked in the microwave according to manufacturer's directions.
Provided by KateL
Categories Spinach
Time 52m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Pierce the potatoes in several places with a fork. Bake for 45 minutes, or until tender.
- Meanwhile, lightly coat a large skillet with nonstick spray and warm over medium-high heat.
- Add the garlic and cook for 1 minute.
- Add the spinach and cook, stirring frequently, for 2 minutes, or until wilted.
- Stir in the cottage cheese (or soy cream cheese substitute) and the Parmesan cheese (or vegan parmesan), and cook, stirring, for 2 minutes or until the Parmesan melts.
- Cut a 1-inch to 2-inch X in each potato and squeeze to open slightly. Divide the stuffing among the potatoes.
Nutrition Facts : Calories 395.4, Fat 4.9, SaturatedFat 2.6, Cholesterol 15, Sodium 411.8, Carbohydrate 71.2, Fiber 10.2, Sugar 4.2, Protein 19.4
LIGHTER CAJUN RED BEANS AND RICE
Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking". Calories, fat and cholesterol were reduced by eliminating oil and sausage, and using more bell peppers. Fiber was increased by using more bell peppers and using brown rice instead of white rice. (Personal note: use a good-quality brown rice such as Texmati basmati, so you'll enjoy the taste of the brown rice and won't miss the white rice.) Capsicum are the same as bell peppers; I included both to enhance search options internationally.
Provided by KateL
Categories One Dish Meal
Time 51m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice according to the package directions. (I allowed 50 minutes of cooking time, which allows plenty of time to do the advance preparation of the vegetables.).
- Meanwhile, coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
- Add the onion and garlic and cook, stirring, for 5 minutes, or until tender.
- Stir in the beans, tomato sauce, bell peppers (or capsicum), oregano, thyme, and hot pepper sauce.
- Bring to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the flavors are blended.
- Serve the beans over the rice.
- Garnish with the chopped chives or scallions.
Nutrition Facts : Calories 384.6, Fat 2.5, SaturatedFat 0.5, Sodium 514.9, Carbohydrate 77.6, Fiber 13.1, Sugar 4.5, Protein 13.6
FRENCH STUFFED POTATOES (OAM COOKING)
Make and share this French Stuffed Potatoes (OAM Cooking) recipe from Food.com.
Provided by tjneilson
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Freezing: Brown the ground beef, onion, and mushrooms together (Add a little bit of water if the mixture is too dry.) Add the onion salt.
- Put the mixture into a gallon bag.
- Bag the cheeses in a sandwich bag.
- Put all in a produce bag.
- Store potatoes separately in the pantry.
- Preparation: Thaw.
- Preheat the oven to 400* and bake potatoes for 1 hour or until done.
- When the potatoes are nearly done, heat the mixture in a small skillet, but do not put the cheese in the skillet.
- Slice open the potatoes; break up the potatoes with a fork and spoon the meat mixture and cheese on top.
- Return to the oven until the cheese melts.
Nutrition Facts : Calories 372.4, Fat 17.2, SaturatedFat 8.1, Cholesterol 69.6, Sodium 212.8, Carbohydrate 32.4, Fiber 3.2, Sugar 2.2, Protein 22
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