Tuesday, November 5, 2013

Loaded Slow Cooker Baked Potatoes + My Polluted Calendar

Slammed at work. So no time for flowery writing. But that's no surprise to anyone since my transition statements are non-existent in every post. ;)

I rarely make the same recipe twice.  Here's an exception. Easy and everyone in my family loves it. Enjoy!

4 medium russet potatoes
2 tablespoons olive oil
10 ounces cremini mushrooms, trimmed and quartered
1 bunch broccoli, cut into small florets, stalks peeled and cut into 1/2-inch pieces
Salt and pepper
1/4 to 1/2 cup vegetable or chicken broth, hot
2/3 cup low-fat plain yogurt, room temperature

Wrap each potato in foil and place in a 5-to-6-quart slow cooker.
Cover and cook on low until potatoes are tender, 8 hours.
In a large skillet, heat oil over medium-high.
Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper.
Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes.
Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins.
Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins.
Top each stuffed potato with broccoli mixture.

My picky middle one wanted more as a snack!!  It's a keeper!

Get It Done Tip: Every other week my son needs to return the school library book in order to take out a new one. Guess what popped up on my calendar just now? Yep.

Ps - The Holidays are in full effect everywhere I go.  I saw the trees below in a store window in NYC as my cab raced by. The picture doesn't do it any justice, but it gave me such a warm cozy feeling. :)

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