Oven-Roasted Potatoes with Italian Herbs

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Ingredients

3 cups diced red skin or Yukon gold potatoes

1 tbsp dried basil

1 tbsp dried oregano

1 tsp garlic powder

1 tsp paprika

salt, to taste

pepper, to taste

Olive Oil Cooking Spray

Directions

Heat oven to 400* F. Wash and cube raw potatoes. I prefer either red skin or yukon gold and leave the skin on for additional fiber. Place potatoes in a single layer in a 9x13 cake pan (I use the kind that has a plastic lid to cover.) Spray potatoes with olive oil cooking spray for about 3 seconds. Sprinkle potatoes with dried basil and oregano, garlic powder, salt, pepper, and paprika. Place plastic lid over baking pan and shake vigorously to evenly distribute herbs and spices (holding the lid in place, just in case!) Remove the lid and place in hot oven until slightly browned.

I serve these alone or with ketchup and both kids and adults love them. They take away the fat and fuss of french fries and are a tasty alternative that will "trick" those who think anything healthy is bland. The cooking spray helps the browning process, adds a little "crunch" and holds the herbs and spices to the potatoes.

Potluck Candied Sweet Potatoes Recipe

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Source: Taste of Home website

  • 1 cup packed brown sugar
  • 1 cup sugar
  • 8 medium sweet potatoes, peeled and cut into 1/2-inch slices
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Minced fresh parsley, optional

  1. In a small bowl, combine sugars. In a greased 5-qt. slow cooker, layer a third of the sweet potatoes; sprinkle with a third of the sugar mixture. Repeat layers twice. In a small bowl, combine the butter, vanilla and salt; drizzle over potatoes. Cover and cook on low for 5-6 hours or until sweet potatoes are tender.
  2. Using a slotted spoon, transfer potatoes to a serving dish; keep warm. Pour cooking juices into a small saucepan; bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into pan. Return to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Spoon over sweet potatoes.
  3. Sprinkle with parsley if desired. Yield: 12 servings (3/4 cup each).

Makes 12 servings

Nutritional Facts

3/4 cup sweet potato with 1/4 cup sauce equals 252 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 91 mg sodium, 54 g carbohydrate, 2 g fiber, 1 g protein.

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Macaroni Salad - 3 points

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Ingredients

1-3/4 cups multi-grain macaroni, uncooked
3 cups small broccoli florets
1 red bell pepper, chopped
1 cup reduced fat mayonnaise with olive oil
1/4 cup reduced fat sour cream
2 tbsp Dijon mustard
2 hard boiled eggs, chopped

Directions:

1. Cook macaroni in a large saucepan as directed on package, adding the broccoli and bell pepper to the boiling water for the last 2 minutes; drain. Rinse with cold water and drain well.
2. Mix together the mayonnaise, sour cream and mustard in a large bowl.
Stir in macaroni mixture and eggs. Refrigerate at least 2 hours or until well chilled.Yield: 16 Servings
Serving Size: 1/2 cup per serving
Weight Watchers PointsPlus+ = 3 per serving
Nutrition Information:
Calories 120, Carbs 13 g, Fat 6 g, Fiber 2 g, Protein 4 gSource:  http://77wwrecipes.blogspot.com/2015/11/macaroni-salad-3-points.html

"The Mac and Cheese"

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From the That Which Nourishes Website

  • 1 lb. cavatappi pasta (or pasta of your choice)
  • ½ c. butter
  • ½ c. flour
  • 4 c. milk
  • 6 c. freshly shredded sharp or white Cheddar
  • 1 T. salt
  • up to 1 T. pepper
  • 2 T. butter
  • ½ c. panko bread crumbs
  1. Boil pasta in salted water according to package directions. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop until thick. Remove from heat.
  2. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
  3. Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. Pour over the mac and cheese.
  4. Bake in a preheated 325 degree oven 12-15 minutes.