Yummy Ground Beef and Broccoli Baked Potatoes
Makes 2 Servings
Ingredients:
4 medium russet potatoes
8 oz lean ground beef
1 cup broccoli florets, finely chopped
1/4 + 1/4 cup Cheddar cheese, shredded
1 cup water
1/2 cup reduced-fat sour cream
3 spring onions, sliced
Salt and pepper
Instructions:
Pierce potatoes with fork all over and cook in microwave until soft (about 20 minutes).
In a large skilled, cook the meat until browned and cooked through, then transfer into a bowl. Add the broccoli and water to the skilled, increase the heat and cook until tender, about 4 to 5 minutes. Drain the broccoli and add to the meat.
Once the potatoes are cool enough to handle, cut the top third off the potatoes. Set the tops aside for future use. Scoop out the inside of the potatoes and place into a bowl. Mix in the sour cream,
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Ingredients:
2 cups of Quinoa
2 cloves garlic, minced
1/4 teaspoon saffron, crushed
3 cups reduced-sodium vegetable broth
1 cup green peas (can be frozen)
1 red onion, chopped
1 green bell peppers, chopped
1 yellow bell pepper, chopped
1 small can of kidney beans
Salt and pepper
Splash of olive oil
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Ingredients:
1/4 cup smooth natural peanut butter
8 whole-wheat graham crackers, finely ground
1/4 cup raisins
2 tbsp honey
4 teaspoons unsweetened coconut
Instructions:
Combine all ingredients, except the coconut, in a bowl. Shape into 8 cookies and roll in coconut. Refrigerate until firm.
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