Baked Potatoes with Mushroom-Broccoli Topping (Serves 3)
Baked Potatoes with Mushroom-Broccoli Topping
Sometimes you just need a recipe that serves 3…or one that serves two with lunch for one the next day. This is it! The addition of hummus creates a creamy sauce for the crisp sautéed vegetables and eliminates the need for any “butter” on the potatoes. This dish is low is rich and satisfying, high in protein and has only 350 calories per main course serving. It is also easily prepared in less than 45 minutes. If you use extra virgin olive oil, be sure it is first cold pressed (non-hydrogenated). You may also of course, eliminate the oil altogether. In that case, subtract 40 calories and 4.5 grams of fat from each serving. ~ Glyn and Will
3 potatoes baked
1/2 cup TSP
2 herb-ox vegetable bouillon cubes
1 1/2 cup water
1 cup sweet pepper rings
1 cup broccoli florets, cut into small pieces
1 cup sliced mushrooms 1/4 cup diced onion
1 tsp minced garlic
2 tsp. extra-virgin olive oil (first cold pressed)
2 tsp tamari
1/4 cup prepared hummus
1/8 tsp salt and pepper (to taste)
1 Cook the potatoes (microwave or conventional oven).
2 Reconstitute the TSP and the bouillon cube in 1/2 cup boiling water for 10-15 minutes. Drain
3 Sauté the onions, pepper, garlic, mushrooms and broccoli in the olive oil until crisp tender.
4 Add the drained, seasoned TSP.
5 Add the tamari and the hummus. Adjust the seasoning
6 Serve the vegetables over the potatoes.
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serving size: 1/3 of a recipe (16.5 ounces).