golden on the tops. Sprinkle hot potatoes with remaining tablespoon of
chopped chives to serve.
Nutritional information per serving (8-ounce potato):
Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g
• chol. 25mg • sod.121mg • calc. 76mg • fiber 3g
Herb Roasted Sweet Potato Wedges
Sweet potatoes are one of the most nutritious vegetables –
and they are delicious when roasted with olive oil and herbs.
Makes 2 to 4 side dish servings
cooking spray
2
sweet potatoes, about 1 pound total
1
tablespoon extra virgin olive oil
1
⁄
2
teaspoon dry herbs (thyme, rosemary, basil, oregano, savory)
1
⁄
2
teaspoon kosher salt
Preheat toaster oven to 425°F. Line the baking pan with aluminum foil.
Lightly coat with cooking spray.
Scrub the sweet potatoes and trim as necessary; do not peel. Cut potato in
half lengthwise. Cut each half into four equal wedges. Toss potato wedges
in olive oil, herbs and salt. Arrange on prepared pan and bake for 20 to 25
minutes until potato wedges are tender, browned and crispy. Serve hot.
Note:
You may also prepare this recipe using russet potatoes, new red or
white potatoes, or Yukon gold potatoes. Cooking times will vary depending
on potato used.
Nutritional information per serving (4 servings):
Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g
• chol. 0mg • sod.176mg • calc. 20mg • fiber 4g
Savory Fontina &
Prosciutto Bread Pudding
A great side dish, brunch dish, or even supper
when served with a green salad.
Makes 6 to 8 servings
cooking spray
1
teaspoon extra virgin olive oil
1
cup chopped onion
6
slices prosciutto, cut in slivers
1
⁄
2
teaspoon Italian herbs or herbes de Provence
4
cups bread cubes (
1
⁄
2
-inch) from crusty French or Italian bread
1
cup (4 ounces) shredded fontina cheese
2
tablespoons freshly grated Reggiano Parmigiano cheese
4
large eggs (can use egg substitute)
2
cups fat-free evaporated milk (can use half-and-half)
1
⁄
2
teaspoon (or to taste) Tabasco
®
or other hot sauce
Lightly coat an 8-cup (8-inch square, round or oval gratin) ovenproof
ceramic dish with cooking spray. Heat olive oil in a 10-inch non-stick skillet
over medium heat and add chopped onion and prosciutto to pan. Cook,
stirring, over medium heat until onion is translucent and prosciutto just
begins to curl. Stir in herbs and let cool.
Place bread cubes in a medium bowl with cheeses. Stir to combine. Add
cooled onion mixture and combine. Transfer to the prepared baking dish.
In the bowl, whisk the eggs until smooth. Add the evaporated milk and
whisk until blended. Add hot sauce and blend. Slowly pour over bread
mixture. Press mixture lightly with the back of a spoon and allow to rest for
at least 1 hour before baking (can be prepared several hours ahead or the
night before). Lightly coat a sheet of aluminum foil with cooking spray and
cover dish loosely, sprayed side down.
Preheat toaster oven to 375°F. Bake covered bread pudding for 50 to
55 minutes. Uncover and bake for an additional 15 minutes. Let rest
10 minutes before serving.
15
T0B50 IB-5946 4/30/05 9:50 AM Page 17
