Mashed Sweet Potatoes
POINTS® Value | 1 Servings | 8
3 medium sweet potato(es), peeled and cut into 1-inch chunks (about 2 pounds)
2 medium garlic clove(s), peeled
1/2 cup plain fat-free yogurt
4 tsp sugar
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or to taste
Place potatoes and garlic in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil. Boil until potatoes are fork-tender, about 8 minutes.
Drain potatoes and garlic; transfer potatoes and garlic to a large bowl. Add yogurt and sugar to bowl; mash until smooth. Season to taste with salt and pepper. Yields about 1/2 cup per serving.
TWICE-BAKED POTATOES
6 Servings Ö Core or 2 Points*
1 cup fat-free cottage cheese
¼ cup fat-free plain yogurt
2 Tbsp minced fresh parsley
¾ cup (3 oz) shredded fat-free cheddar
Paprika
Bake potatoes until tender; cut in half lengthwise; scoop out pulp, leaving thin shell.
Mix cottage cheese, yogurt, and parsley together until smooth. Add potato pulp and mix well. Fill shells.
Place shells on cookie sheet; bake 10 min. to heat through. Top with cheese; bake 5 min. more until cheese melts. Sprinkle with paprika.
*3 points if using large potatoes
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ZUCCHIHI BAKE
SERVES 4, 3 POINTS EACH
COMBINE AND SPREAD IN BAKING DISH:
1 C REDUCED FAT CREAM SOUP (ANY FLAVOR)
1/2 C FF SOUR CREAM
4 C SLICED ZUCCHINI
1 C SHREDDED CARROTS
1/4 C CHOPPED ONION
1/2 C CHOPPED BELL PEPPER
1 SMALL CAN MUCHROOM PIECES
OPTIONAL: ADD CUBED COOKED CHICKEN ADD 2 POINTS
TOP WITH 1 C REDUCED FAT CROUTONS SPRAYED WITH BUTTER FLAVORED PAM
BAKE 350 30-35 MIN
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Roasted Vidalias
1 pounds vidalias or other sweet onions (about 2 pounds) each peeled and cut into 8 wedges
Olive oil flavored cooking spray
1 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp balsamic vinegar
Preheat oven to 350. Arrange onion wedges flat side down on a jelly roll pan coated with cooking spray. Lightly coat onions with cooking spray. Sprinkle thyme, salt and pepper over onions. Bake at 350 for 30 minutes. Turn onions over and bake an additional 25 minutes. Spoon onions into a serving dish; drizzle with vinegar.
Makes 4 servings @ 0 Points or all CORE
Spicy Eggplant Salsa
Olive Oil Spray
1 pound diced eggplant
1/4 cup rice vinegar
2 teaspoons of olive oil
1 tablespoon minced ginger
1 teaspoon minced garlic
1 tablespoon light soy sauce
1 packet of sweetener
2 small red bell peppers, seeded and diced
1 medium red onion diced
Salt and pepper to taste
Preheat oven to 450 degrees. Lightly mist a baking sheet with olive oil. Spread the eggplant cubes evenly on the baking sheet. Roast until the eggplant is soft, about ten to fifteen minutes. Remove from oven and let cool. Combine the vinegar, oil ginger, garlic, soy sauce and onion. Toss to combine. Season with salt and pepper. Let stand at room temp for 30 minutes before serving.
This recipes was submitted by Susan G. and is CORE
Green Bean Casserole
Makes 12 Servings
Ingredients
3 packages (10 ounces each) frozen French-cut green beans, thawed and drained
1 can (10 3/4 ounces) condensed low-fat cream of mushroom soup
1/2 cup nonfat sour cream
1/4 tsp ground black pepper
1 1/2 medium onions, thinly sliced and separated into rings
4 tbsp grated nonfat or reduced-fat Parmesan cheese
2 tbsp Italian bread crumbs
In a large bowl, combine the green beans, mushroom soup, sour cream, and pepper, and toss gently to mix. Coat a 2 quart casserole dish with nonstick cooking spray. Place the green bean mixture in the dish, and arrange the onion rings over the top. Combine the Parmesan cheese and bread crumbs in a small bowl, and sprinkle over the onions. Bake at 350 degrees for 50 minutes, or until the green bean
mixture is bubbly and the top is lightly browned. Serve hot.
POINTS: 1
SERVING SIZE: 1/2 cup