1. Mediterranean Stuffed Sweet Potato
Mediterranean Stuffed Sweet Potato
Mediterranean Stuffed Sweet Potato
Mediterranean Stuffed Sweet Potato
2 medium red skinned sweet potatoes
2 oz feta cheese
2 oz black oil-cured olives, pitted and chopped
1 oz sundried tomatoes, thinly sliced
1/4 cup chopped fresh parsley
½ tsp dried oregano
1 tbsp. extra virgin olive oil
Sea salt and black pepper to taste
Preheat oven to 400, pierce with tines of fork several times and place
directly on middle oven rack
Bake until sweet potatoes are easily pierced with a knife, about 45-60 min
Remove from oven, let stand until cool
While potatoes are baking, mix together remaining ingredients and set
aside
Slice sweet potatoes lengthwise to expose insides, top with feta mixture
2 medium red skinned sweet potatoes
2 oz feta cheese
2 oz black oil-cured olives, pitted and chopped
1 oz sundried tomatoes, thinly sliced
1/4 cup chopped fresh parsley
½ tsp dried oregano
1 tbsp. extra virgin olive oil
Sea salt and black pepper to taste
Preheat oven to 400, pierce with tines of fork several times and place
directly on middle oven rack
Bake until sweet potatoes are easily pierced with a knife, about 45-60 min
Remove from oven, let stand until cool
While potatoes are baking, mix together remaining ingredients and set
aside
Slice sweet potatoes lengthwise to expose insides, top with feta mixture
2 medium red skinned sweet potatoes
2 oz feta cheese
2 oz black oil-cured olives, pitted and chopped
1 oz sundried tomatoes, thinly sliced
1/4 cup chopped fresh parsley
½ tsp dried oregano
1 tbsp. extra virgin olive oil
Sea salt and black pepper to taste
Preheat oven to 400, pierce with tines of fork several times and place
directly on middle oven rack
Bake until sweet potatoes are easily pierced with a knife, about 45-60 min
Remove from oven, let stand until cool
While potatoes are baking, mix together remaining ingredients and set
aside
Slice sweet potatoes lengthwise to expose insides, top with feta mixture
2 medium red skinned sweet potatoes
2 oz feta cheese
2 oz black oil-cured olives, pitted and chopped
1 oz sundried tomatoes, thinly sliced
1/4 cup chopped fresh parsley
½ tsp dried oregano
1 tbsp. extra virgin olive oil
Sea salt and black pepper to taste
Preheat oven to 400, pierce with tines of fork several times and place
directly on middle oven rack
Bake until sweet potatoes are easily pierced with a knife, about 45-60 min
Remove from oven, let stand until cool
While potatoes are baking, mix together remaining ingredients and set
aside
Slice sweet potatoes lengthwise to expose insides, top with feta mixture

2. Aimee Zajc, MS, RD,LDN Ph.630.336.1514
Aimee.Zajc@JewelOsco.com
Melissa O’Brien, MS, RD,LDN
Ph. 630.336.1508
Melissa.Obrien@JewelOsco.com
Samantha Woulfe, MS, RD,LDN
Ph.630.336.0603
Samantha.Woulfe@JewelOsco.com
Jewel Osco Dietitians now offer free
grocery store tours!
Let us help you find the best food
items for your needs!
Call or email to schedule
Jewel Osco Dietitians now offer free
grocery store tours!
Let us help you find the best food
items for your needs!
Call or email to schedule
Jewel Osco Dietitians now offer free
grocery store tours!
Let us help you find the best food
items for your needs!
Call or email to schedule
Jewel Osco Dietitians now offer free
grocery store tours!
Let us help you find the best food
items for your needs!
Call or email to schedule
Molly Bray, RD,LDN Ph.630.336.1926
Molly.Bray@JewelOsco.com