Monday, October 4, 2010

Quick weeknight Dinner: Potato Entrees

Thank you to Vegetarian Times magazine for introducing me to a really quick and delicious dinner idea. Despite the simplicity, these Pesto Potatoes are packed with flavor and are ready in about 5 minutes with ingredients I can keep on hand.

This recipe also inspired me to start thinking of potatoes as an alternative to pasta or rice as the base for a meal. What toppings do you think would turn a potato (or sweet potato) into a satisfying main dish?

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Pesto Potatoes serves 2 l 30 minutes or fewer
A baked potato tastes good 24/7 and fills you up like a meal. Stuffing spuds with tofu, pine nuts, artichoke hearts and Parmesan-laced pesto turns them into a protein-packed one-dish lunch or dinner with a Mediterranean flair. Share this overstuffed treat with an office mate or college roomie, or just save half for later.
1 medium-size baking potato
3 canned artichoke hearts, drained and chopped (I used frozen)
2 Tbs. soft silken tofu
2 Tbs. prepared pesto
2 Tbs. pine nuts
3 purchased croutons, crushed
1. Prick potato 4 or 5 times with fork. Microwave on high 3 to 5 minutes, or until tender in the center. Cool slightly.
2. Meanwhile, mash together artichoke hearts, tofu, pesto and pine nuts in bowl. Hold potato in paper towel, and cut in half lengthwise. Scoop out flesh, leaving thin layer of potato on skin, and mash it into tofu mixture. Season to taste with salt and pepper. Refill both halves of potato, mounding filling. Sprinkle with crushed croutons, and return to microwave. Cook 30 seconds to 1 minute, or until hot.
PER SERVING: 295 CAL; 10G PROT; 13G TOTAL FAT (2G SAT. FAT); 38G CARB; 2MG CHOL; 639MG SOD; 4G FIBER; 4G SUGARS

recipe from Vegetarian Times magazine http://www.vegetariantimes.com/features/editors_picks/492

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