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All the taste...fewer fat grams...
4 medium russet potatoes, scrubbed
3/4 cup part-skim ricotta cheese
1/2 cup plain nonfat yogurt
4 scallions, finely chopped
Pinch of salt
Freshly ground pepper
Preheat oven to 375°. Place potatoes on a baking sheet. Prick top of each potato a few times
with a fork and bake until easily pierced with a paring knife, about 45 minutes. Remove from oven;
let cool slightly, about 10 minutes.
Using a serrated knife, cut off top one-quarter of each potato, slicing lengthwise. Use a spoon
to scoop flesh into a medium bowl, leaving a 1/4-inch border all around. Set shells aside. Mash flesh with a fork until smooth. Add remaining ingredients and stir until combined.
Refill shells with potato mixture. Cook until potato is soft and filling is lightly browned on
top, 35 to 40 minutes. Remove from oven; serve immediately. Serves 4
A tangy mixture of ketchup and Dijon mustard not only flavors the
meat loaves but also acts as a glaze that helps them brown nicely as they cook.
1/2 cup ketchup
1 1/2 Tbls. Dijon mustard
1 lb. ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 tsp. salt
1/2 tsp. dried oregano
1/8 tsp. black pepper
1 large egg, lightly beaten
Cooking spray
Preheat oven to 400° F. Combine ketchup and mustard, stirring well with a whisk.
Reserve 2 1/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef
and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.
Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch
loaf; place loaves on a jelly rool pan coated with cooking spray. Spread about 2 teaspoons
reserved ketchup mixture evenly over each loaf. Bake at 400° for 25 minutes or until done.
Serve with mashed potatoes and lettuce wedges with choice of dressing.
Jewel-red cherry pie gets a golden macaroon topping of
toasted coconut and almonds.
Serve with a scoop of ice cream if desired.
1 (9-in.) prepared pie crust
1 can (21-oz.) cherry pie filling
1 tsp. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. salt, divided
1 cup flaked coconut
1/2 cup sliced almonds, toasted
1/4 cup sugar
1 egg, lightly beaten
2 Tbls. butter, melted
1/4 tsp. almond extract
Preheat oven to 375°F. In a large bowl, combine cherry pie filling, lemon juice, cinnamon
and 1/8 tsp. salt; gently mix until thoroughly combined. Spoon into pie crust and bake for 20 minutes.
Meanwhile, combine coconut, almonds, sugar, egg, butter, almond extract and remaining 1/8 tsp.
salt in a medium bowl. When pie has finished baking, spread topping evenly over pie. Return to
oven and bake an additional 10 to 15 minutes, or until crust and topping are golden brown. Allow
to cool before slicing. Makes 8 slices.
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