Cuisinart CMW-110 User Manual - Page 21

Loaded Baked Potatoes Stuffed baked potatoes - a meal in itself! Makes 2 potatoes ½ cup broccoli florets 2 slices bacon 2 russet potatoes, 6 to 8 oz. each 5 tablespoons shredded Cheddar 1. Put broccoli into a microwave-safe bowl with a tablespoon of water, cover, and cook on the Veggie (S1-1 Fresh Veggie) function. Remove and reserve. make a pocket and then gently squeeze the ends together to accentuate the pocket. 3. Layer each potato by dividing evenly the green chiles, black beans, green onions, and nish with the cheese. 4. Put potatoes on a microwave-safe plate and cook on High (PL10) for 1½ minutes to melt cheese before serving. Top with the avocado and garnish with cilantro; serve with sour cream. Nutritional information per potato: Calories 263 (32% from fat) • carb. 35g • pro. 10g • fat 10g • sat. fat 5g • chol. 25mg • sod. 478mg • calc. 253mg • fiber 7g 2. Line a microwave-safe plate with a paper towel. Lay the bacon on top of the paper towel and place Broccoli with Cheddar Sauce another paper towel on top. Microwave on High (PL10) for 1 minute, ip, re-cover, and microwave on High (PL10) for another minute. Microwave on High (PL10) for an additional 30 seconds for crispier bacon. Reserve. 3. Prick the potato all over with the tines of a fork. Put the potatoes on a paper towel directly on the turntable. Select Potato (S-2) and then press Start. This Cheddar sauce is a quick way to dress up your vegetables; here broccoli and Cheddar are the classic combination. Makes 4 servings 4 cups broccoli florets (about 12 ounces) 1/3 cup milk (whole or reduced fat) 3 ounces shredded Cheddar 4. Once potatoes are nished cooking and are 3 cool enough to handle, slice down the middle to 4 ounces shredded Monterey Jack ounces cream cheese, cut into 4 pieces make a pocket and then gently squeeze the ends Pinch freshly ground black pepper together to accentuate the pocket. 1. Put broccoli into a microwave-safe bowl with 5. Layer on each potato 1 pinch of the cheese, ½ of the broccoli, 1 pinch of cheese, half of the bacon and then the remaining cheese on top. 3 tablespoons of water, cover and cook on the Veggie (S1-1 Fresh Veggie) function. Remove, drain and discard any excess water, reserve. 6. Put potatoes on a microwave-safe plate and 2. Put milk, cheeses and pepper into a large cook on High (PL10) for 1½ minutes to melt cheese glass measuring cup or other microwave-safe, before serving. 4-cup bowl. Cover and cook on High (PL10) for 2 minutes. Stop to stir and then cook on High (PL10) Nutritional information per potato: for an additional 2 minutes. Calories 375 (16% from fat) • carb. 66g • pro. 13g • fat 7g sat. fat 4g • chol. 19mg • sod. 209mg • calc. 156mg • fiber 7g 3. Stir cheese sauce, pour over reserved broccoli and serve. Sauce can be thinned with 1 to 2 Loaded Sweet Potatoes tablespoons of milk if necessary. A Southwestern twist for the sweet potato lends a good avor balance between savory and sweet. Makes 2 potatoes each 2 sweet potatoes or yams, 6 to 8 oz. each 4 tablespoons green chiles 4 tablespoons black beans 2 tablespoons sliced green onions ½ cup shredded Monterey Jack cheese 2 tablespoons diced avocado Cilantro and sour cream for garnish and serving 1. Prick the potatoes all over with the tines of a fork. Put the potatoes on a paper towel directly on the turntable. Select Potato (S-2) and then press Start. 2. Once potatoes are nished cooking and are cool enough to handle, slice down the middle to Nutritional information per serving: Calories 284 (70% from fat) • carb. 8g • pro. 14g • fat 23g sat. fat 15g • chol. 68mg • sod. 405mg • calc. 382mg fiber 0g Artichokes with Creamy Herb Mayo Enjoy artichokes any time with this fast and easy method. Makes 2 servings 2 globe artichokes, about 8 to 10 oz. each 1 lemon, cut in half ¼ cup water Creamy Herb Mayo (recipe follows) 1. Wash and trim the artichokes. Pull off lower, outer leaves/petals and discard. Trim stem ends slightly. Cut off top inch of artichoke and use 21 cmw110_18ce050188_eng_ib.indd 21 2/23/18 3:58 PM