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Add a Healthy Twist to Your Traditional Easter Side Dish Recipes

Twice Baked Sweet Potatoes with Ricotta Cheese

(Courtesy of allrecipes.com)

Ingredients:

  • 3 medium sweet potatoes
  • 1 teaspoon olive oil
  • 2 shallots, finely chopped
  • 1/2 cup fat-free ricotta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1/4 cup grated Parmesan cheese
  • 2 1/2 tablespoons chopped fresh sage

Directions:                                                 

  1. Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
  2. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
  3. Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
  4. Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
  5. Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
  6. Bake until heated through, about 30 minutes.

Visit allrecipes.com for additional recipe information.

Roasted New Potatoes & Green Beans

(Courtesy of Eating Well)

Ingredients:

  • 1½ pounds new or baby potatoes, scrubbed and cut in half
  • 8 ounces green beans, trimmed
  • 5 teaspoons extra-virgin olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons champagne vinegar or white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons crumbled Gorgonzola or other blue cheese
  • 2 tablespoons finely chopped scallion greens

Directions:

  1. Position rack in lower third of oven
  2. Preheat to 450°F.
  3. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper.
  4. Spread evenly on a rimmed baking sheet.
  5. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
  6. Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens. When the vegetables are done, toss with the dressing in the bowl. Serve warm.

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Visit eatingwell.com for nutritional information and additional recipe tips.

Baked Mac & Cheese

(Courtesy of Eating Well)

Ingredients:

  • 3 tablespoons plain dry breadcrumbs
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon paprika
  • 1 16-ounce or 10-ounce package frozen spinach, thawed
  • 1¾ cups low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 2 cups shredded extra-sharp Cheddar cheese
  • 1 cup low-fat cottage cheese
  • ⅛ teaspoon ground nutmeg¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Directions:

  1. Put a large pot of water on to boil.
  2. Preheat oven to 450°F.
  3. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
  4. Mix breadcrumbs, oil and paprika in a small bowl.
  5. Place spinach in a fine-mesh strainer and press out excess moisture. Heat 1½ cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining ¼ cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes.
  6. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well.
  7. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.

Visit eatingwell.com for nutritional information and additional recipe tips.

MedicAlert Team Member