Ginger Smashed Potatoes with Dill
Makes 8 servings
Each serving equals two 5 A Day servings
8 red potatoes (unpeeled), washed and quartered
1 bag (16 oz) stew style vegetables
1 Tbsp salt
1 tsp fresh grated ginger
1 cup light cream
2 Tbsp unsalted butter
1 Tbsp fresh chopped dill
Place potatoes and vegetables in soup pot, cover with cold water; add salt. Bring to boil, covered, on HIGH heat; reduce to simmer.
Simmer until potatoes are tender, 25-30 min. Drain; return potato mixture to pot. Add ginger, cream and butter.
Smash potato mixture with potato masher or beat with handheld mixer to desired consistency. Add dill; season with salt and pepper to taste.
Nutritional analysis per serving: Calories 271, Protein 5g, Fat 9g, Calories From Fat 29%, Cholesterol 27mg, Carbohydrates 42g, Fiber 3g, Sodium 349mg.
Gingered Beef with Broccoli and Stir-Fry Sauce
Makes 4 servings
Each serving is equal to one and one-half 5 A Day servings
2 cups broccoli crowns (separate florets and slice stems ¼-inch)
3/4 lb lean beef cut for stir fry
3 Tbsp water
1 1/2 Tbsp cornstarch
2 Tbsp vegetable oil
1 Tbsp unpeeled fresh ginger, minced
3/4 cup low sodium stir-fry sauce
1 red pepper, cut in 1-inch pieces
1/2 cup shiitake mushrooms, stemmed
1/2 cup snow peas, trimmed
Rinse broccoli. Microwave, covered on HIGH for 3 minutes; drain. Place beef in a small bowl. Pour in water, 1 Tbsp at a time, working in with hands until water is absorbed into beef. Sprinkle cornstarch over beef and work in with hands to coat all pieces.
Heat nonstick wok or skillet on HIGH. When hot, pour 1 Tbsp oil down sides of pan. Add ginger and beef; stir-fry just until beef browns.
Add sauce and toss to coat; remove beef from pan. Add remaining oil. Add broccoli to pan along with peppers, mushrooms and snow peas. Stir-fry 2 min. Return beef with sauce to pan; toss to heat through, about 30 seconds.