Asparagus-Vegetable Potato Topper
Source of Recipe
Source: Campbell's® Quick and Easy Cookbook Altered By Chrispy for Program
Recipe Introduction
Hot split baked potatoes are topped with a creamy, vegetable-studded sauce. Look for compliments to the cook!
List of Ingredients
Pam Spray
1 cup Confetti Salsa
3/4 lb. asparagus, trimmed, cut into 1" pieces OR 1 pkg. (about 9 oz.) frozen frozen asparagus, cuts
2 medium carrots, sliced
1 cup sliced mushrooms
1/4 tsp. dried basil leaves, crushed
6 hot baked potatoes, split
Confetti Salsa
List of Ingredients
1/2 medium red onion
1/2 medium or large red bell pepper
1/2 medium or large yellow bell pepper
1/2 medium or large green bell pepper
1/2 medium or large orange bell pepper
1 clove fresh garlic, minced
2 green onions
1/2 tsp red pepper flakes, optional
1/2 tsp low sodium Herb Ox Chicken bouillon diluted in 1/2 cup water
1 medium tomato, cut in quarters
1 tbsp red wine vinegar
pepper to taste
Recipe
Spray pam in skillet. Add asparagus, carrots, mushrooms and basil and cook until tender.
Confetti Salsa and heat through.
SPOON soup mixture over potatoes.
~Confetti Salsa~
Coarsely chop red onion, peppers, and green onions. Mix all ingredients together and process in blender or food processor just until mixed. Do not overprocess.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-B-C-D-E
This Recipe Contains: Free foods
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