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Savory Sweet Potato & Carrot Bake
Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is
particularly good with turkey, pork or game dishes.
Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 table-
spoon melted butter.
Assemble processor with chute attachment, ejector disc and shredding disc. Place medium bowl
under chute opening. Use firm pressure to shred sweet potatoes, carrots and cheese. Reserve.
Place clear work bowl on food processor base. Insert metal blade. Place bread, walnuts and butter
in work bowl. Process until mixture is coarse crumbs, about 30 seconds; reserve. Place egg, egg
white, flour, milk, sugar, thyme, sage, salt, hot sauce, and remaining butter in work bowl. Process
until smooth and blended, 20 seconds. Pour over sweet potato/carrot mixture in bowl and stir to
combine. Arrange in prepared baking dish and pat to even thickness. Top evenly with buttered
crumb mixture. Bake in preheated 325° F oven for 1-1/2 hours, until vegetables are tender and
crumb topping is golden brown and crispy. Serve hot.
Nutritional information per serving:
Calories 214 (42% from fat) • carb 25g • pro. 7g • fat 10g • sat. fat 5g • chol. 49mg
• sod. 228mg • calc. 131mg • fiber 3g
Meatloaf with Mushrooms & Herbs
For a change, use a combination of turkey breast and lean pork loin.
Makes 4 servings
1 tablespoon unsalted butter, melted
3/4 pound sweet potatoes or yams,
peeled, cut to fit feed tube
3/4 pound carrots, peeled, cut to fit feed
tube
2 ounces sharp white cheddar cheese,
cut to fit feed tube
2 slices good quality white bread (2
ounces), torn into pieces
2 tablespoons walnuts
3 tablespoons unsalted butter, cut into
1/2-inch pieces, divided
1 large egg
1 large egg white
1/3 cup all-purpose flour
1/2 cup evaporated fat free milk
1/2 teaspoon thyme
1/2 teaspoon rubbed sage
1/2 teaspoon kosher salt
1/4 hot sauce such as Tabasco
®
Nutritional information per serving:
Calories 126 (57% from fat) • carb. 12g • pro. 3g • fat 9g • sat. fat 1g • chol. 0mg
• sod. 342mg • calc. 30mg • fiber 3g
Marinated Cucumber Salad
Makes about 3 cups
Assemble processor with chute attachment, ejector disc and slicing disc. Slice cucumbers into
bowl. Slice onion into bowl. Toss cucumbers and onion with remaining ingredients and let sit for
30 minutes to allow flavors to combine.
Drain before serving.
*You may vary the salad by using flavored vinegar such as raspberry, or changing the herb.
Nutritional information per serving (1/2 cup):
Calories 38 (0% from fat) • carb. 9g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 667mg • calc. 35mg • fiber 2g
Potatoes au Gratin
To make Potatoes au Gratin for a larger group, double or triple the recipe using
the chute attachment and ejector disc.
Makes 6 servings.
Preheat oven to 375°F. Generously butter 9-inch square or other 10-cup baking dish.
Insert shredding disc and shred cheese using medium pressure; remove and reserve. Insert metal
blade and turn on machine. Drop garlic through feed tube, and process until minced about
5 seconds.
Bring evaporated milk, cream and garlic to simmer in small pot.
Assemble processor with chute attachment, ejector disc and slicing disc. Slice potatoes. Make
an even layer of half the potato slices in bottom of baking dish. Sprinkle with salt, pepper and
half the cheese. Add remaining potatoes in layer over cheese season and pour hot cream mixture
over top. Bake until potatoes are tender, liquid is absorbed, and top is browned – about 1 hour.
Sprinkle remaining cheese on top, 5 minutes before end of cooking.
Nutritional information per serving:
Calories 279 (44% from fat) • carb. 28mg • pro. 11g • fat 14g • sat. fat 8g • chol. 48mg
• sod. 126mg • calc. 337mg • fiber 2g
3 medium cucumbers (1-1/2 pounds
total), peeled, halved lengthwise,
seeded, ends cut flat, cut to fit feed
tube
1/2 medium red onion, peeled
1/4 cup white wine vinegar *
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon dried dill*
freshly ground black pepper to taste
4 ounces Swiss, Gruyère or cheddar
cheese
1 small garlic clove, peeled
1 cup evaporated fat free milk
1/2 cup heavy cream
1-1/2 pounds russet potatoes (medium
sized), peeled, halved lengthwise,
ends cut flat
kosher salt and freshly ground black
pepper to taste
cooking spray
1/4 cup flat parsley leaves, loosely
packed
2 slices good quality bread, broken into
pieces
1 small onion (3 ounces), peeled and
quartered
3 - 4 mushrooms (2 ounces), cleaned and
quartered
1 teaspoon Italian herb blend or herbs
de Provence
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 large egg
1/4 cup reduced fat milk
2 tablespoons sodium free tomato paste
1/2 pound cold boneless beef chuck or
round, cut into 3/4-inch cubes
1/4 pound cold boneless pork, cut into
3/4-inch cubes
1/4 pound cold boneless veal, cut into
3/4-inch cubes
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