Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Pineapple Stuffed
Sweet Potatoes
Chopped Veggie
Salad
INGREDIENTS:
• 2 sweet potatoes, washed
• 2 tablespoons skim milk
• 1 1/2 teaspoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup pineapple tidbits
• 1 tablespoon chopped walnuts
INGREDIENTS:
• 2 cups chopped fresh broccoli
• 2 cups chopped fresh cauliflower
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 cups chopped tomatoes
• 1 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped red onion
• 1 cup fat-free Italian dressing
• 1/4 cup bacon bits
• 2 tablespoons grated fat-free Parmesan cheese
DIRECTIONS:
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Place potatoes on baking sheet. Bake 50-55 minutes or until very soft. Cool potatoes slightly, then slice in half lengthwise. Scoop out sweet potato center, leaving a thin layer inside, and place in a medium bowl. Add milk and mash until smooth. Stir in brown sugar, cinnamon, salt, and pineapple; mix well. Spoon potato mixture evenly into each potato shell and sprinkle with nuts. Place on baking sheet and bake for 15-20 minutes, or until heated through.
DIRECTIONS:
In a large bowl, combine broccoli, cauliflower, carrot, celery, green pepper, tomatoes, mushrooms, and onion. Add remaining ingredients and toss until evenly coated. Cover and refrigerate 1 hour, or until ready to serve. Toss again just before serving.