Sweet Potato Wedges with Chipotle Mayonnaise

INGREDIENTS
4 (6-ounce) sweet potatoes, scrubbed
1/4 cup fat free mayonnaise
1/4 cup chipotle salsa

DIRECTIONS
Preheat over to 425 degrees. Spray baking sheet with non stick spray.
Slice potatoes lengthwise in half and cut each half into 4 wedges. Place wedges, cut side down, on prepared baking sheet. Roast 15 minutes; turn potatoes over. Roast until tender and nicely browned along edges, about 20 minutes.
Meanwhile, stir together mayonnaise and salsa in serving bowl until blended. Serve alongside potatoes.

Per serving (8 potato wedges and 2 tbsp mayonnaise) 124 cal, 1 g fat, 2 mg chol, 205 mg sod, 28 g total carb, 12 g total sugar, 4 g fib, 2 g prot, 33 mg cal

From the Weight Watchers New Complete Cookbook

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Lemon Garlic Rice

We bought a rice cooker last year, and it is our favorite appliance. I am pretty picky when it comes to the consistency of my rice and pasta, and I am unable to enjoy a meal if the rice or pasta does not meet my satisfaction. The rice cooker cooks the rice perfectly every single time. I could eat rice every day!

INGREDIENTS
1 cup long grain white rice
1-1/2 cups chicken broth
1 pinch salt
1 clove garlic, peeled
2 tsp. lemon zest
2 tbsp. butter
2 tbsp. fresh parsley

DIRECTIONS
Place the rice in the rice cooker bowl. Add the broth and salt, stir to combine, then place the garlic in the center on top of the rice. Close the cover and set for a regular cycle. When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine. Close the cover and the rice steam for 10 minutes. Fluff the rice.

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Zucchini Fritti

Ingredients
1 medium whole zucchini
1 egg
1 1/2 cups plain or Italian flavored breadcrumbs
1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese
2 tablespoons EVOO(extra virgin olive oil)
Salt & pepper

Directions
Slice the zucchini into 1/4 inch rounds and set aside.
In one bowl, lightly beat the egg.
In another bowl, mix the breadcrumbs and cheese.
Put a large skillet on the stove on medium heat. Add the EVOO and while it heats, dip each slice of zucchini in the egg wash and then the breadcrumbs and then into the pan. Fill the pan with zucchini slices and let brown for a few minutes, then flip to the other side. Let brown and pull each slice off the pan and place onto a plate lined with paper towel to drain a bit.
Sprinkle with salt and pepper and serve.

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Cuban Black Beans and Rice

Ingredients:
1 Large Onion
1 bellpepper
3 garlic cloves (minced)
3 tbs. Red Wine Vinegar
Olive oil
2-3 cans Black Beans
2 bay leaves (optional)
1 tsp. Cumin

Directions:
Saute Onion & bellpepper in olive oil until the onions are translucent.
Add garlic and saute’ another minute.
Add the beans, bay leaves, Cumin, and vinegar
Let simmer until the vinegar is heated through.
Add salt and pepper to taste.
Serve over rice.

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Roasted Tomatoes

This was such a great side. It was really light and so easy.

INGREDIENTS
12 ounces cherry tomatoes
2 tablespoons olive oil
1/4 cup snipped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced garlic

DIRECTIONS
Line a baking pan with foil. Wash tomatoes; remove and discard stems. Pat tomatoes dry with paper towels. Pour the olive oil into prepared pan. Roll tomatoes in oil to coat. Sprinkle with snipped basil, salt, pepper, and garlic. Bake in a 425 degree oven about 5 minutes or just until skins begin to split, stirring once. If desired, sprinkle with additional snippef fresh basil and garnish with basil sprigs.

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Springtime Asparagus

This was a very good side with the fish. Clint really liked it. I only like the leafy end. We didn't have any almonds, which is okay, because I don't like them anyway.

INGREDIENTS

1 cup (about 4 oz.) sliced mushrooms
1/4 cup KRAFT Light House Italian Reduced Fat Dressing
1 tsp. lemon juice
1 lb. asparagus spears, ends removed
2 Tbsp. Planters Sliced Almonds

DIRECTIONS

Mix mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently. Top with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender. Sprinkle with almonds.

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