Cuisinart TOB-50BCC Herb Roasted Sweet Potato Wedges, Savoury Fontina Prosciutto Bread Pudding

Place cooked potato in a medium bowl. Add milk and 1 tablespoon (15 ml) butter. Using a potato masher or hand mixer, mash/beat until smooth. Add sour cream, salt, pepper, and 3 tablespoons (45 ml) chives. Mash/beat to combine completely. Generously fill the potato shells with sour cream and chive potato mixture. (Potatoes may be prepared a day ahead to this point

–cover and refrigerate.) Arrange potatoes on baking tray (can line with a sheet of aluminum foil). Melt remaining teaspoon (5 ml) of butter and drizzle on potatoes. Bake for 35 to 45 minutes (add 5 to 10 minutes to baking time if potatoes were prepared ahead and refrigerated), until potatoes are hot and golden on the tops. Sprinkle hot potatoes with remaining tablespoon (15 ml) of chopped chives to serve.

Nutritional information per serving [8-ounce (230 g) potato]:

Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g

• chol. 25mg • sod.121mg • calc. 76mg • fiber 3g

Herb Roasted Sweet Potato Wedges

Sweet potatoes are one of the most nutritious vegetables – and they are delicious when roasted with olive oil and herbs.

Makes 2 to 4 side dish servings

cooking spray

2sweet potatoes, about 1 pound (500 g) total

1tablespoon (15 ml) extra virgin olive oil

1⁄2 teaspoon (2 ml) dry herbs (thyme, rosemary, basil, oregano, savory)

1⁄2 teaspoon (2 m) kosher salt

Preheat toaster oven to 425°F (220ºC). Line the baking pan with aluminum foil. Lightly coat with cooking spray.

Scrub the sweet potatoes and trim as necessary; do not peel. Cut potato in half lengthwise. Cut each half into four equal wedges. Toss potato wedges in olive oil, herbs and salt. Arrange on prepared pan and bake for 20 to 25 minutes until potato wedges are tender, browned and crispy. Serve hot.

Note: You may also prepare this recipe using russet potatoes, new red or white potatoes, or Yukon gold potatoes. Cooking times will vary depending on potato used.

Nutritional information per serving (4 servings):

Calories 162 (19% from fat) • carb. 31mg • pro. 2g • fat 5g • sat. fat 0g

• chol. 0mg • sod.176mg • calc. 20mg • fiber 4g

Savoury Fontina &

Prosciutto Bread Pudding

A great side dish, brunch dish, or even supper

when served with a green salad.

Makes 6 to 8 servings

cooking spray

1teaspoon (5 ml) extra virgin olive oil

1cup (250 ml) chopped onion

6slices prosciutto, cut in slivers

1⁄2 teaspoon (2 ml) Italian herbs or herbes de Provence

4cups (1 L) bread cubes (1⁄2-inch [1.25 cm]) from crusty French or Italian bread

1cup (250 ml) [4 ounces (115 g)] shredded fontina cheese

2tablespoons (30 ml) freshly grated Reggiano Parmigiano cheese

4large eggs (can use egg substitute)

2cups (500 ml) fat-free evaporated milk (can use half-and-half)

1⁄2 teaspoon( 2 ml) (or to taste) Tabasco® or other hot sauce

Lightly coat an 8-cup (8-inch [20 cm)] square, round or oval gratin) oven- proof ceramic dish with cooking spray. Heat olive oil in a 10-inch (25 cm) non-stick skillet over medium heat and add chopped onion and prosciutto to pan. Cook, stirring, over medium heat until onion is translucent and prosciutto just begins to curl. Stir in herbs and let cool.

Place bread cubes in a medium bowl with cheeses. Stir to combine. Add cooled onion mixture and combine. Transfer to the prepared baking dish. In the bowl, whisk the eggs until smooth. Add the evaporated milk and

15