I am so Stuffed!

Spinach and Goat Cheese- Stuffed Baked Potatoes

FROM:  MEALS THAT HEAL
A healthy, yummy twist on stuffed potatoes. While spuds contain their own vitamin C and iron, spinach and cannelini beans offer even more nutrients. If you're not a fan of spinach, substitute broccoli florets for an extra dose of vitamin C.

Photo: Rodale Images

INGREDIENTS

Serves:   Prep: 30min Cook: 1hr 20min Total: 1hr 50min

• 4 large russet potatoes, pricked several times with a fork
• 4 ounces low-fat goat cheese
• 1/4 cup (2 ounces) reduced-fat sour cream
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fat-free milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 scallions, thinly sliced
• 1 can (14-19 ounces) cannellini beans, rinsed and drained

DIRECTIONS

1. Preheat the oven to 425°F.
2. Place the potatoes directly on the oven rack and bake for 1 hour, or until soft when squeezed (wear an oven mitt).
3. Remove the potatoes from the oven and cut each lengthwise in half. Let stand until easily handled but still warm.
4. Scoop out the potato pulp into a large bowl, leaving a 1/4"-thick shell. Place the potato shells in a 13" x 9" baking pan.
5. With a potato masher, mash the pulp with the cheese, sour cream, oil, milk, salt, and pepper. Fold in the spinach, scallions, and beans. Spoon into the potato shells. Bake for 20 minutes, or until lightly browned.

6. CALORIES	262.9 CAL
   FAT	6.5 G
   SATURATED FAT	3.2 G
   SODIUM	371.6 MG
   CARBOHYDRATES	42.3 G
   TOTAL SUGARS	2.1 G
   DIETARY FIBER	6.9 G
   PROTEIN	10.1 G

A Dish worth trying...

	Shrimp And Orzo Salad
	Photo: Mitch Mandel www.prevention.com

Orzo is an inexpensive rice-shaped pasta that is easily found in supermarkets. If using less expensive bulk orzo, measure 3 cups (uncooked) for this recipe. If you can find fiber-rich whole wheat orzo, by all means buy it to use in this dish.

Ingredients

Serves:  Prep: 12min|Cook: 8min |Total: 20min
              

• 1 package (16 ounces) orzo pasta
• 8 ounces peeled and deveined medium shrimp
• 1 cup diced, no-salt-added canned tomatoes, drained
• 1 cup shredded carrots
• 1 cup peeled, seeded, and sliced cucumbers
• 1/2 cup chopped scallions
• 1 teaspoon grated lemon rind
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fat-free plain yogurt
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1.

BRING a large pot of water to a boil over medium-high heat. Add the orzo and cook for 6 minutes. Add the shrimp and cook for 2 minutes longer, or until the shrimp turn pink and the orzo is al dente. Drain well and allow to cool slightly.

2.

TRANSFER the orzo and shrimp to a large salad bowl and add the tomatoes, carrots, cucumbers, scallions, lemon rind and juice, oil, yogurt, cheese, garlic, salt, and pepper. Toss to combine.

Nutritional Facts per serving

CALORIES

580.8 CAL

FAT

10 G

SATURATED FAT

1.8 G

CHOLESTEROL

87.5 MG

SODIUM

447.8 MG

CARBOHYDRATES

93.6 G

TOTAL SUGARS

9 G

DIETARY FIBER

5.5 G

PROTEIN

29 G