Stuffed Potatoes with Roasted Veggies

Hello, hello!

Can you believe it’ll be a whole new year in just 2 days!?!

I have BIG plans and goals for 2014. BIG!

I can’t wait to share them with you!

Okay, honestly, it’s not like I’m going to wait long. Tomorrow’s the day!

Can you wait until tomorrow?

I’m not sure I can – I’m so excited and PUMPED about them!

I’d share them today but I have something tastier to share with you. 🙂

Remember that little “gift to myself” I bought when I was out doing last minute Christmas shopping?

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Well, I have been totally LOVING it.

And, *sneak preview alert*, it’s helped shape part of my plans for 2014. 🙂

There are some really delicious recipes in this book!

OH! That reminds me! This book came with 2 trial issues of Clean Eating Magazine! Hang on a second – I have to run the card out to the mailbox so I can take advantage!! BRB!

Okay. I’m back. Thanks for waiting. Phew! So glad I remembered to do that!

Anyhow, I found a recipe in there for stuffed potatoes with roasted veggies.

Um, yeah. So TOTALLY making that.

And I did!

With a few small tweaks, of course. Because, you know, that’s how I roll.

Actually, one was because my grocery store was lacking.

The other  two were by choice.

The recipe calls for Yukon Gold potatoes.

I love Yukon Gold potatoes. LOVE. Alas, my grocery store did not have any. 😦

So, I used Russets. A fair substitute but the cooking time/process changes a little. I set my crockpot to high per the recipe and, while the veggies cooked perfectly, the potatoes did not finish. I had to microwave them for about 9 minutes afterwards. Which is fine. Frustrating, but fine. So, just be aware of that if you use Russets instead of Yukon Golds.

The recipe calls for yellow onion. I chose to use red onion instead. I thought the flavor of the red onion would be better. I also increased the cayenne pepper to 1/2 teaspoon. It just seemed to be the right thing to do. And honestly, don’t tell the peeps at Clean Eating, but I think I was right. It was amazing!

And, I served it with a side of bacon. Because, well, it’s bacon!

Bacon. Is. Awesome.

dinner-bacon

Stuffed Potatoes with Roasted Veggies
Makes 4 servings

Olive oil cooking spray
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 8 wedges
1 cup frozen corn kernels
1 carrot, scrubbed well and thinly sliced
¼ teaspoon ground cayenne pepper
1 tablespoon olive oil
4 6-ounce Yukon gold potatoes, scrubbed well
¼ cup fresh Italian parsley, chopped
1 clove garlic, minced
¼ teaspoon each sea salt and coarsely ground black pepper
½ cup shredded low-fat sharp cheddar cheese
¼ cup crumbled low-fat bleu cheese

1. Coat a 6-qt slow cooker with cooking spray. Add bell pepper, onion, corn, carrot, cayenne, and oil; stir to combine. Using a fork, pierce potato in several spots, wrap in foil and place over top of pepper-corn mixture. Cover and cook until potatoes are tender when pierced with a fork, 3 hours on high or 6 hours on low.

taters

2. Remove potatoes and set aside for 5 to 10 minutes. Add parsley, garlic, salt, and black pepper to pepper-corn mixture and stir to combine.

veggies

LOVE the colors in this dish!

3. In a small bowl, add cheddar and bleu cheese and toss gently until well blended. Remove potatoes from foil and cut each in half lengthwise.

4. Fluff potato flesh with a fork and top with cheese mixture and roasted veggies.

dinner-bacon

5. Om. Nom. Nom.

Nutrition per stuffed potato:
Calories 275; Fat 7g (saturated 2g, monounsatured 3g, polyunsaturated 1g); Carbs 45g (fiber 5g, sugar 5g); Protein 10.5g; Sodium 230mg

Question: What’s your favorite way to top a potato?

– jennifer

Cheesy Meat Loaf Minis

Looking for a quick, tasty, healthy and family-friendly meal? Who isn’t?! We have our favorites here, as I’m sure you do, but even those can get boring after a while.  If meatloaf is a standby in your house, you should mix it up and try something new! If meatloaf doesn’t come out of your kitchen, maybe it’s time it did! Especially this kind – the stuffed-with-cheesy-goodness kind.

*side note: the hubby and I went on a movie matinee date and saw The Great and Powerful Oz. That was definitely stuffed with cheesy. See it in 3D if you decide to go. Some of the effects are pretty decent and make the cheese more palatable.

Anyway, back to the meatloaf.  Individually sized, stuffed with cheese, topped with ketchup, warm and toasty and ready in less than 40 minutes. I’ll quote the hubby, “Do you smell that? That’s the smell of YUM!” 🙂

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Cheesy Meat Loaf Minis
Makes 6 servings

1/2 cup fresh breadcrumbs (about 1 ounce)
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons grated parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten

1. Preheat oven to 425 degrees.

2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.

3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4×2-inch loaves) on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425 degrees for 25 minutes or until done.

Calories 256; Fat 11.6g (sat 5.7g, mono 3.9g, poly 0.9g); Protein 28.5g; Carb 11.2g; Fiber 0.9g; Cholesterol 112mg; Iron 2.6mg; Sodium 620mg; Calcium 159mg

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