Twice Baked Sweet Potatoes with Ricotta Cheese
- 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
- 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.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
- 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.
- 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.
- 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.
- Bake until heated through, about 30 minutes.
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Roasted New Potatoes & Green Beans
- 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
- Position rack in lower third of oven
- Preheat to 450°F.
- Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper.
- Spread evenly on a rimmed baking sheet.
- 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.
- 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.
Baked Mac & Cheese
- 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
- Put a large pot of water on to boil.
- Preheat oven to 450°F.
- Coat an 8-inch-square (2-quart) baking dish with cooking spray.
- Mix breadcrumbs, oil and paprika in a small bowl.
- 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.
- 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.
- 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.