SPICY RANCH DEVILED EGGS


LEMON-PARMESAN ROASTED POTATOES


Ranch seasoning and hot sauce join forces to give this classic appetizer a twist. For even spicier results, increase the hot sauce by 1–2 tsp.


PREP TIME 20 MIN. – COOK TIME 10 MIN. READY IN 30 MIN. PLUS COOLING TIME – SERVINGS 24


12 large eggs ¼ cup fat-free


Greek yogurt 2 tsp ranch dressing mix (from a 1-oz envelope)


2 tsp Tabasco hot sauce or Louisiana- style hot sauce Pinch ground cayenne (optional) 2 tbsp chives


STEP 1 In a medium pot, combine the eggs and enough cold water to cover by 1 inch. Heat to a boil on high. Immediately cover pot with lid and remove from heat. Let eggs stand 10 min. Drain eggs and transfer to a large bowl with ice water until cold. STEP 2 Peel eggs and cut in half lengthwise. Scoop the yolks into a medium bowl. To yolks, add the yogurt, 2 tbsp water, ranch mix, Tabasco, salt, and pepper. Use a fork to mash yolks until mostly smooth. STEP 3 Fill egg whites with yolk mixture. If desired, dust the eggs with cayenne powder for more heat. Chop the chives and sprinkle over eggs.


Tip Use a piping bag for a quick and easy way to fill the egg whites.


Per serving: 51 calories, 3g fat, 1g saturated fat, 127mg cholesterol, 92mg sodium, 1g carbohydrate, 0g fiber, 0g sugar, 5g protein


Cooking timeline Prepare stuffed


tomatoes and add to the slow cooker.


1 46 MARCH 2018 2 Make the glaze for


the ham. Glaze ham and bake in oven.


slightly. Prepare deviled eggs and refrigerate.


3 4


Roast the potatoes on bottom rack of oven.


Sprinkling 1 tsp baking soda in water when boiling eggs will help you remove the shells faster when you’re peeling them.


Halving baby potatoes and roasting them cut-sides down on a bed of Parmesan results in an irresistible crust.


PREP TIME 15 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR – SERVINGS 8


2 (24 oz) bags baby medley potatoes 2 lemons 1 cup finely grated Parmesan cheese 2 tsp garlic powder


2 tsp Italian seasoning 6 tbsp olive oil 2 tbsp chopped chives


STEP 1 Preheat oven to 350°F. Halve each of the baby potatoes. Zest and juice both of the lemons, reserving the zest and juice separately. STEP 2 In a small bowl, combine lemon zest, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Coat a large rimmed baking sheet with the oil. Sprinkle cheese mixture in an even layer over oil. STEP 3 Arrange potatoes cut-sides down on Parmesan mixture in a single layer. Bake 45 min., until potatoes are tender. Chop the chives. STEP 4 Use a spatula to transfer potatoes onto a serving platter cheese-sides up. To serve, garnish with chives and drizzle with reserved lemon juice.


Per serving: 249 calories, 14g fat, 4g saturated fat, 11mg cholesterol, 200mg sodium, 25g carbohydrate, 3g fiber, 1g sugar, 8g protein


Bake the desserts ahead. Prep the rest of your Easter meal in two hours with our easy instructions. Hard-boil eggs and let cool


Make the carrot salad. 5 6


Toast bread on grill or in grill pan. Prepare panzanella salad.


Broil stuffed tomatoes.


7


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