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RDJ-- Sweet Potatoes Stuffed, 10-07-09
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RDJ Petite
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Oct 08, 2009 06:53 PDT
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Volume 11 Number 234
US Library of Congress ISSN: 1530-3292
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Sweet Potatoes Stuffed with Broccoli and Feta
2 medium sweet potatoes (8 to 10 ounces each)
3/4 cup broccoli florets, chopped
Olive oil
1 teaspoon minced garlic
Pinch of crushed red pepper
Feta cheese
Pierce potatoes with a fork, and arrange on paper towels. Microwave on
high 8 minutes, turning potatoes over after 4 minutes. Cook 3/4 cup
broccoli 3 minutes in a medium skillet in boiling salted water; drain.
Heat oil in skillet. Sauté broccoli, 1 teaspoon garlic, and a pinch of
red pepper 1 minute. Cut a slit lengthwise through each potato; push
ends inward to form a pocket. Crumble 1 tablespoon feta into each
pocket. Fill each pocket with broccoli mixture and 2 teaspoons feta.
Yield: 2 servings.
CALORIES 325 ; FAT 8g (sat 3g,mono 4g,poly 1g); CHOLESTEROL 13mg;
CALCIUM 135mg; CARBOHYDRATE 58g; SODIUM 194mg; PROTEIN 7g; FIBER 8g
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