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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:10 |
Total Time: |
:26 |
Ingredients: |
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4 (8 oz. each) potatoes
4 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
1-1/4 cups prepared Alfredo sauce
2 tsp. dried basil leaves
1/4 tsp. red pepper flakes
Salt and pepper, to taste
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Directions:
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Prick each potato several times with fork. Arrange spoke-fashion in microwave oven. Microwave on HIGH 14 to 16 minutes until tender.
Meanwhile, in 2-quart saucepan, bring 1 cup water to boil. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly. Add sauce, basil and red pepper to vegetables in saucepan. Heat to simmering, stirring. Season with salt and pepper. Split and fluff potatoes; place on four serving plates. Spoon vegetable mixture over potatoes, dividing equally.
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Chunks of cooked chicken, turkey or ham can be added to vegetables with sauce.
Calories: 402
Fat: 21 g
Cholesterol: 63 mg
Sodium: 476 mg
Carbohydrates: 50 g
Fiber: 7 g
Protein: 11 g
For more recipes, visit PotatoHelp.com
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