Confession: I love faux cheese. You know, the fluorescent yellow stuff? It's fantastic. It is not really cheese.... actually, I don't think it is even a food. It's a "food-like product". Kind of like non-dairy creamer. Definitely on my Top 10 list of things that you should never eat. My hubby likes to taunt me with my obsession. Every once in a while he will bring home a jar of that Tostitos Salsa Con Queso. I will eat it. I prefer not to. But I will.
This is a recipe that has nothing to do with faux cheese. It's more of a grown-up broccoli and cheese potato.
Gourmet Broccoli and Cheese Baked Spud
4 sweet potatoes or yams, baked
4 cups broccoli flowers, steamed
1/4 cup chopped walnuts
2 tsp olive oil
1 tsp seasoning salt
1 1/3 cups part skim ricotta cheese
1/4 cups Parmesan cheese
1 red onion, sliced thin
2 tsp light brown sugar
3 Tbsp white balsamic vinegar
Preheat oven to 425 degrees. In a baking dish, combine broccoli flowers, walnuts, olive oil and seasoning salt. Bake for 15 minutes, or until broccoli begins to brown slightly.
While broccoli is roasting, heat a nonstick skillet over medium high heat. Add sliced red onion and saute until it softens, 4-5 minutes. Add brown sugar and stir until onions begin to caramelize. Add vinegar and saute until vinegar thickens, 4-5 minutes.
Slice each baked sweet potato down the center. Spoon 1/3 cup ricotta cheese over potato, then top with broccoli and walnut mixture and caramelized red onions. Sprinkle with Parmesan cheese and serve.
Nutrition Info per 1 potato: 322 calories, 9 g fat (3 g monounsaturated), 21 g protein, 33 g carbohydrates, 5 g fiber, 427 mg sodium