BROCCOLI AND CHEESE– STUFFED BAKED POTATOES


PREP TIME 10 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 10 MIN. – SERVINGS 4


4 medium russet potatoes, scrubbed 1 (12 oz) pkg Steam Ready Broccoli Florets 2 tbsp butter 2 tbsp all-purpose flour


CHILAQUILES SKILLET CASSEROLE


PREP TIME 8 MIN. – COOK TIME 12 MIN. READY IN 20 MIN. – SERVINGS 4


1 (10 oz) can red enchilada sauce 1 cup vegetable broth 1 (15.5 oz) can no- salt-added black beans, drained


6 cups tortilla chips 1 cup reduced-fat shredded Cheddar 4 large eggs ¼ small red onion ¼ cup fresh cilantro


STEP 1 Preheat oven to 400°F. In an ovenproof 12-inch skillet, combine the enchilada sauce, broth, and beans. Heat to a simmer on high. STEP 2 Add the chips to the skillet and gently stir to coat with sauce. Sprinkle the cheese over the chips and crack eggs onto chips, spacing apart. Season eggs with salt and pepper. Place skillet in the oven and cook 9–10 min., until whites are set and yolks are cooked to desired doneness. STEP 3 Meanwhile, very thinly slice the red onion into half-moons and place in a medium bowl of cold water. Finely chop the cilantro. STEP 4 Remove skillet from oven. Drain onion and pat dry with paper towels. Scatter onions over eggs and garnish with chopped cilantro.


PER SERVING: 497 CALORIES, 23G FAT, 7G SATURATED FAT, 274MG CHOLESTEROL, 1144MG SODIUM, 48G CARBOHYDRATE, 9G FIBER, 3G SUGAR, 27G PROTEIN


1½ cups low-fat milk 1½ cups shredded Cheddar cheese 1 tbsp chopped chives (optional)


STEP 1 Preheat oven to 400°F. Wrap the potatoes in aluminum foil and bake 45–50 min., until easily pierced with a knife. STEP 2 When potatoes are almost done, microwave the broccoli according to package directions. Meanwhile, add the butter to a medium pot on medium-high. When melted, whisk in the flour and cook 30 sec., stirring constantly. Reduce heat to medium and slowly pour in the milk. Simmer 3–5 min., until thickened, stirring occasionally. Once thickened, remove from heat. Stir in the cheese. Cut any large broccoli pieces into smaller ones and stir into cheese sauce. Season with salt and pepper to taste. STEP 3 Once potatoes are baked, carefully remove from foil and cut in half length- wise. Fluff potatoes a bit and season with salt and pepper. Top potatoes with broccoli and cheese mixture. Garnish with the chives, if desired, and serve immediately.


PER SERVING: 467 CALORIES, 21G FAT, 12G SATURATED FAT, 62MG CHOLESTEROL, 396MG SODIUM, 52G CARBOHYDRATE, 5G FIBER, 7G SUGAR, 20G PROTEIN


OVEN-ROASTED TOMATO-GARLIC SOUP


PREP TIME 10 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR – SERVINGS 6


3 (28 oz) cans whole peeled tomatoes 3 tbsp olive oil, divided


2 whole bulbs garlic 1 tsp sugar 4 tbsp heavy cream, divided


STEP 1 Preheat oven to 400°F. Line a large rimmed baking sheet with parchment. Drain the tomatoes, reserving tomato juice from cans. Spread canned whole tomatoes on baking sheet. Drizzle with 2 tbsp oil. Season with salt and pepper. STEP 2 Remove and discard any loose papery skin from the garlic bulbs, but leave cloves unpeeled. Using a sharp knife, cut ¼ inch from top of bulbs to expose garlic cloves. Place bulbs in the center of a double layer of foil. Drizzle with remaining 1 tbsp oil, wrap up tightly, and place on baking sheet. Roast 45–50 min., until tomatoes are slightly caramelized on bottoms. STEP 3 Unwrap garlic and let cool. When cool to the touch, squeeze each garlic clove out of its peel into a large pot. To pot, carefully add roasted tomatoes. Add reserved tomato juice, sugar, and 2 tbsp cream, then season with salt and pepper. Using an immersion blender, purée soup until smooth. (Or use a blender to purée the soup in batches.) Heat pot briefly on medium-high until soup is warm. Ladle into bowls or mugs and drizzle with remaining 2 tbsp cream.


PER SERVING: 175 CALORIES, 11G FAT, 3G SATURATED FAT, 11MG CHOLESTEROL, 461MG SODIUM, 18G CARBOHYDRATE, 6G FIBER, 9G SUGAR, 4G PROTEIN


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