11
1 . Line the baking pan with aluminum foil . Evenly distribute the chips on top of
the prepared pan . Distribute the remaining ingredients over the chips, as
evenly as possible, in the order listed .
2 . Set the Toaster Oven Broiler to Broil on the Broil setting .
3 . Insert the pan into the upper position . Broil in the preheated oven for about 4
to 5 minutes, or until the cheese is fully melted . Serve immediately .
Nutritional information per serving:
Calories 344 (48% from fat) • carb. 37g • pro. 9g • fat 19g
•
sat. fat 5g • chol. 17mg • sod. 421mg • calc. 132mg • fiber 3g
Twice-Baked Potatoes
During the holidays and other dinner parties, oven space and time
can be scarce . This delicious side dish frees up your main oven
for larger items like a turkey or roast .
Makes eight servings
4
Idaho or russet potatoes (10 to 12 ounces each), scrubbed
1
teaspoon olive oil, divided
²∕³
cup low-fat milk
2
tablespoons unsalted butter, plus 1 teaspoon for finishing
½
cup sour cream
½
teaspoon kosher salt
½
teaspoon freshly ground black pepper
¼
cup chopped fresh chives
1 . Rub each potato with ¼ teaspoon of olive oil, and then evenly prick about 6
to 8 times with a fork . Put the rack of the Toaster Oven Broiler in the lower
position . Place potatoes directly on the rack . Set to 400°F on the Bake setting
and bake for about 55 to 60 minutes . Remove and let cool slightly .
2 . When potatoes are cool enough to handle, halve each one and scoop out
cooked potato, leaving a ¼-inch-thick potato shell . Reserve cooked potato
and skin shells .
3 . Place cooked potato in a medium bowl . Add milk and 2 tablespoons of the
butter . Using a potato masher or hand mixer, mash/beat until smooth . Add
sour cream, salt, pepper and chives . Mash/beat to combine completely .
4 . Generously fill the potato shells with potato mixture . (Potatoes may be
prepared a day ahead to this point – cover and refrigerate . Bring to room
temperature before baking .)
5 . Line the baking pan with aluminum foil . Arrange potatoes on prepared pan .
Melt remaining teaspoon of butter and drizzle on potatoes . Put the pan in the
lower position and set to 375°F on the Bake setting . Bake for 35 to 45
minutes, until potatoes are hot and golden on the tops .
Nutritional information per serving:
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g
•
sat. fat 4g • chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g
Broccoli & Cauliflower Gratin
To make this recipe your own, substitute your favorite cheeses for the Cheddar .
Makes eight servings
Nonstick cooking spray
2½
pounds broccoli and cauliflower florets (a mix of the two, amounts
needn't be equal)
1
garlic clove, finely chopped
½
medium onion, finely chopped
1
teaspoon extra virgin olive oil
½
teaspoon kosher salt, divided
¾
teaspoon freshly ground black pepper, divided
2
cups shredded Cheddar, divided
¾
cup panko breadcrumbs, divided
¼
cup grated Parmesan
1 . Lightly coat a 9-inch square baking pan with nonstick cooking spray .
2 . In a large stockpot, bring salted water to a boil . Add broccoli and cauliflower
and cook 2 to 3 minutes, until bright and just tender . Immediately put
vegetables into a large bowl of ice water . Drain and reserve in a large mixing
bowl .
