Caramelized Onion-Stuffed Baked Potato

From Cooking Light March 2005

INGREDIENTS:

• 2 medium baking potatoes (abou 1-1/2 pounds)
• 1/2 cup (2 oz.) shredded Gruyere cheese, divided
• 2 Tbsp. reduced fat sour cream
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1-1/2 tsp. butter
• 2 cups vertically sliced red onion
• 2 tsp. sugar
• 2 Tbsp. dry sherry
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dried thyme
• 1 garlic clove, minced

INSTRUCTIONS:

1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
2. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine pulp pulp, 1/4 cup cheese, sour cream, salt and pepper. Spoon potato mixture evenly into shells.
3. Melt butter in a medium non-stick skillet over medium-high heat. Add onion and sugar, sauté 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 Tbsps. onion mixture and 1 Tbsp. of cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at HIGH 1 minute or until thoroughly heated. Yield: 4 servings.

CALORIES: 238  FAT: 6.4g  PROTEIN: 9.9g  CARB: 40.7g  FIBER: 5g  CHOL: 21mg;  SODIUM: 375mg

Warm Asparagus Salad

From Cooking Light March 2005

INGREDIENTS:

• 2 ounces day-old French bread or other firm white bread, sliced
• 1 garlic clove, peeled and halved
• 1 Tbsp unsalted butter
• 1 Tbsp. white wine vinegar
• 2 tsp. extra virgin olive oil
• 1 tsp. grated lemon rind
• 2 tsp fresh lemon juice
• 1 medium shallot, peeled and minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup water
• 1 1/2 pounds asparagus
• 1 tsp. grated lemon rind (optional)

INSTRUCTIONS:

1. Preheat oven to 375º.
2. Place bread in a single layer on a baking sheet. Bake at 375º for 10 minutes or until toasted. Rub cut sides of garlic over one side of each bread slice. Place bread slices in a food processor, pulse 10 times or until bread is coarsely ground. Arrange breadcrumbs in a single layer on a baking sheet, bake at 375º for 5 minutes or until golden brown. Transfer breadcrumbs to a bowl.
3. Melt butter in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until butter is lightly browned, shaking pan occasionally, remove from heat. Drizzle butter over toasted breadcrumbs; toss well to coat.
4. Combine vinegar, oil, 1 tsp. rind, lemon juice, and shallot; stir well with a whisk. Stir in salt and pepper.
5. Bring water to a boil in a large skillet. Snap off tough ends of asparagus; add asparagus to pan. Cook 5 minutes or until tender, stirring constantly. Place asparagus on a serving platter. Drizzle with vinaigrette; top with breadcrumb mixture. Garnish with 1 tsp. grated lemon rind, if desired. Serve immediately. Yield: 6 servings.

CALORIES: 94  FAT: 3.8g  PROTEIN: 4.1g  CARB: 13.2g  FIBER: 0.4g  CHOL: 5mg  SODIUM: 172mg