Discovering YOU Magazine April 2018 Issue - Page 43

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.