5 medium red potatoes, cubed
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 small onion, chopped
1/4 teaspoon garlic salt or garlic powder
Pepper to taste
1/4 cup shredded Daiya cheddar
Assemble Pockets:
Preheat oven to 375o;
In a bowl, combine the potatoes, broccoli, cauliflower, onion, garlic salt and pepper. Place on a double thickness of heavy-duty foil (about 17 in. x 12 in.). Fold foil around potato mixture and seal tightly. Bake on an ungreased cookie sheet for about 30 minutes (cooking times may vary) or until potatoes are tender . Top with Daiya before serving.
Serves 6
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 small onion, chopped
1/4 teaspoon garlic salt or garlic powder
Pepper to taste
1/4 cup shredded Daiya cheddar
Assemble Pockets:
Preheat oven to 375o;
In a bowl, combine the potatoes, broccoli, cauliflower, onion, garlic salt and pepper. Place on a double thickness of heavy-duty foil (about 17 in. x 12 in.). Fold foil around potato mixture and seal tightly. Bake on an ungreased cookie sheet for about 30 minutes (cooking times may vary) or until potatoes are tender . Top with Daiya before serving.
Serves 6
