These are very good but time consuming. I would suggest you double the batch.
Ingredients:
4 medium russet potatoes
1/3 cup sour cream
1 tablespoon snipped fresh chives
1/4 cup (1/2 stick) butter, melted
1 1/2 cups shredded Cheddar cheese
5 slices bacon, cooked
Instructions:
1. Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
2. As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator.
3. When the potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
4. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
5. Brush the entire surface of each potato skin, inside and outside, with the melted butter.
6. Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
7. Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
8. Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese.
9. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.
Serves 2-4 (appetizer/Snack)
Ingredients:
Dijon Pasta Sauce
1 clove garlic, pressed
1/2 teaspooon olive oil
1 cup strained fat-free yogurt
2 tablespoons cornstarch
1 cup evaporated skim milk
1/4 cup fat-free milk
2 teaspoons Grey Poupon Dijon mustard
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
dash ground black pepper
1 1/2 tablespoons fresh parsley, chopped
Chopped Spice Blend
2 teaspoon ssalt
1 teaspoon paprika
1/2 teaspoon dried thyume
dash or two ground pepper
fat-free butter-fllavored spread or spray
4 skinless chicken breast fillets
1-pound package penne pasta
3 to 4 quarts water
Garnish
1 small tomato, diced
fresh parsley, chopped
Instructions:
1. Preheat barbecue or stovetop grill to medium/high heat.
2. Prepare pasta sauce by first sauteing the pressed garlic in the olive oil in a medium saucepan. Saute only for a minute or two over medium heat. Do not let the garlic brown or it will become bitter. Remove pan from heat.
3. Combine strained yogurt with cornstarch in a medium bowl. Add evaporated milk, fat-free milk, and mustard, and mix. Pour mixture into saucepan and place it back over heat. Add Parmesan cheese, salt, and pepper, and stir.
4. When sauce thickens, add parsley and turn heat to low, stirring often.
5. As sauce cooks, prepare the chicken by combining all of the spice blend ingredients in a small bowl. Rub a light coating of butter-flavored spread or spray over each breast, and sprinkle some of the spice blend over both sides of each chicken breast. Cook the chicken on the grill for 4 to 5 minutes per side. Turn the chicken at a 45-degree angle halfway through the cooking time on each side, so that you get crisscrossed grill marks on the surface.
6. While chicken is grilling, prepare pasta by bringing 3 to 4 cups of water to a boil in a large pan. Add pasta to the water and cook for 12 to 15 minutes or until pasta is tender. Strain.
7. Divide strained pasta into four portions on four plates, and pour a generous portion of the sauce over the pasta. Sprinkle some diced tomato over the pasta on each plate. Sprinkle some additional fresh parsley over the pasta.
7. Slice each chicken breast across the grain, and arrange each sliced breast on top of the pasta on each plate, being careful to retain the shape of the chicken as you position it.
Makes 4 entrees.
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