On+the+Side

Sweet Potato & Apple Casserole
3 large sweet potatos 2 small apples 1/2 cup (unsweetened) apple juice 1/2 cup uncooked quick oats 2 tbsp light butter 1 tbsp unpacked light brown sugar

Peel and slice into 1/2" pieces sweet potatos and apples. Layer in baking dish. Pour apple juice evenly over them. Bake at 350 for approx. 30 minutes (until tender).

Toast oats in medium skillet over medium heat. Add butter and brown sugar stirring constantly until butter is melted and ingredients are well mixed. Sprinkle over potato mixture and continue baking for 10 minutes.

Summer Squash Casserole
8 medium yellow squash, sliced 1 onion, chopped ½ tsp salt, pepper, basil 8 oz. fat free sour cream ½ c. low fat shredded cheddar cheese 3 T bread crumbs

Cook squash and onion together in water until tender. Drain and mash. Combine seasonings with sour cream. Mix with squash and onions. Pour into sprayed casserole. Top with cheese and bread crumbs. Cook @ 350 degrees for 30 minutes. 8 servings/ 1 point

Arugula, Potato and Edamame Salad
=light meals= Servings: 4 Preparation Time: 15 min Cooking Time: 20 min Level of Difficulty: Easy ||
 * **//POINTS//**® Value: 4
 * **//POINTS//**® Value: 4
 * This salad is drizzled with a fabulous roasted shallot dressing. ||

Ingredients

 * || 4 medium uncooked red potato(es) ||
 * || 3 medium shallot(s), peeled and cut in half ||
 * || 2 tsp olive oil, extra-virgin ||
 * || 12 cup(s) arugula, fresh (washed and well-dried) ||
 * || 1 cup(s) frozen edamame, shelled, thawed ||
 * || 3 tbsp water ||
 * || 2 tbsp fresh lemon juice ||
 * || 1 tsp Sherry vinegar ||
 * || 1/2 tsp sea salt ||
 * || 1/2 tsp black pepper, freshly ground ||
 * || 1/2 tsp black pepper, freshly ground ||

Instructions

 * Preheat oven to 450ºF.
 * Steam potatoes until tender, about 10 minutes. Allow them to cool and then cut into 1/4-inch-thick slices.
 * Meanwhile, place shallots on a large piece of aluminum foil. Drizzle with oil and completely wrap foil around shallots; bake until very soft, about 20 minutes. Remove shallots from oven and allow to cool for 5 minutes.
 * Divide arugula between four plates; top each with 1/4 of potato slices and 1/4 cup of edamame.
 * When shallots are cool, scrape them and any remaining oil from foil into blender. Add water, lemon juice, vinegar, salt and pepper; blend to make a smooth dressing. If dressing seems too thick, add another tablespoon or two of water and blend again. Drizzle about 3 tablespoons of dressing over each salad and serve. Yields 1 salad per serving.

Ingredients

 * || 15 oz canned white beans, drained, 1/2 cup of bean liquid reserved ||
 * || 4 oz silken tofu, about 1/2 cup ||
 * || 1 small onion(s), halved ||
 * || 1/8 tsp ground nutmeg, or to taste ||
 * || 1/8 tsp table salt, or to taste ||
 * || 1/8 tsp black pepper, or to taste ||
 * || 1 1/2 pound(s) asparagus, spears, steamed ||
 * || 1 1/2 pound(s) asparagus, spears, steamed ||

Instructions

 * In a blender or food processor, combine beans, reserved bean liquid, tofu and onion; blend until smooth.
 * Spoon sauce into a small sauce pan and set over medium heat; cook, stirring occasionally, for 3 minutes. Stir in nutmeg; season to taste with salt and pepper.
 * Place asparagus on a serving platter and top with sauce. Yields 1/4 of asparagus and about 1/2 cup of sauce per serving.

 Baby Greens with Pears, Nuts and Parmesan =side dishes= Servings: 6 Preparation Time: 15 min Cooking Time: 0 min Level of Difficulty: Easy ||
 * **//POINTS//**® Value: 4
 * **//POINTS//**® Value: 4
 * This scrumptious salad is brimming with flavoful ingredients: nutty Parmesan cheese, juicy pears and candied nuts. The homemade salad dressing is an added bonus. ||

Ingredients

 * || 1/2 cup(s) canned cranberry sauce, whole-berry or jellied ||
 * || 2 tbsp red wine vinegar ||
 * || 2 tbsp water ||
 * || 1 tbsp olive oil ||
 * || 1 tsp Dijon mustard ||
 * || 1/8 tsp table salt, or to taste ||
 * || 1/8 tsp black pepper, freshly ground, or to taste ||
 * || 8 cup(s) mixed baby greens ||
 * || 3 medium pear(s), ripe, cored and thinly sliced ||
 * || 2 oz honey-roasted almonds, walnuts or pecans (about 6 Tbsp) ||
 * || 6 tbsp Parmesan cheese, shaved (use a microplane or vegetable peeler to get shavings) ||
 * || 6 tbsp Parmesan cheese, shaved (use a microplane or vegetable peeler to get shavings) ||

Instructions

 * In a medium bowl, whisk together cranberry sauce, vinegar, water, oil and mustard; season to taste with salt and pepper.
 * Place greens in a large serving bowl. Add dressing, pears and nuts; toss to mix and coat. Scatter shaved Parmesan on top. Yields about 1 1/3 cups per serving.

Ingredients

 * || 2 spray(s) cooking spray ||
 * || 20 oz butternut squash, fresh, peeled and cubed* ||
 * || 1/8 tsp table salt, for cooking pasta ||
 * || 12 oz uncooked whole-wheat pasta, penne ||
 * || 1 1/4 cup(s) fat-free skim milk ||
 * || 2 tbsp white all-purpose flour ||
 * || 2 tsp minced garlic ||
 * || 1/2 tsp table salt ||
 * || 1/4 tsp black pepper, freshly ground, or to taste ||
 * || 1 tbsp thyme, fresh, chopped, divided ||
 * || 1/2 cup(s) part-skim ricotta cheese ||
 * || 1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended ||
 * || 1/4 cup(s) chopped walnuts, toasted ||
 * || 1/4 cup(s) chopped walnuts, toasted ||

Instructions

 * Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
 * Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
 * Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
 * In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
 * Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
 * Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

American Potato Salad
Servings: 8 Preparation Time: 12 min Cooking Time: 9 min Level of Difficulty: Easy ||
 * **//POINTS//**® Value: 2
 * Summer’s not complete without this classic side dish. Ours has buttery Yukon Gold potatoes, hard-boiled eggs and a splash of vinegar for extra flavor. ||

Ingredients

 * 2 pound Yukon Gold potato(es), peeled, cut into 1-inch chunks
 * 2 large egg(s), hard-boiled
 * 2 tsp apple cider vinegar
 * 1/2 cup plain fat-free yogurt, Greek-style recommended
 * 1/4 cup fat-free mayonnaise
 * 3 Tbsp Vlasic Sweet Relish (No Sugar Added), or similar product
 * 1 1/2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
 * 1/2 tsp table salt
 * 1/2 tsp black pepper, freshly ground
 * 1/2 cup celery, diced
 * 1/3 cup red onion(s), chopped

Instructions

 * Put potatoes in a large saucepan and cover with 2 inches of water; bring to a boil. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7 to 9 minutes; drain and cool slightly.
 * Meanwhile, in a large bowl, using a fork, mash yolk from 1 of the eggs with vinegar until smooth. Add yogurt, mayonnaise, relish, Splenda, salt and pepper; stir until blended.
 * Add potatoes, celery and onion; toss to mix and coat. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.

Simple Hollandaise Sauce
Serving size: 2 Tbs. @ 1 pt. each

1/2 Kup Kraft Mayo Light Mayonnaise 1/2 cup plain nonfat yogurt 1 tsp. yellow mustard 1 tsp. lemon juice

Mix all ingredients in saucepan. Cook on low heat 5 min. or until heated through, stirring constantly. Serve over hot steamed fresh asparagus, sugar snap peas or broccoli.

**Black Bean n Corn Salsa**
One 16 oz can black beans, rinsed and drained One 8 oz can whole kernel corn, drained 1 small red bell pepper, seeded and diced cup each diced red onion and celery cup mild, medium or hot salsa 2 Tbsp lemon or lime juice 1 tsp ground cumin 1 garlic clove, minced tsp salt or to taste

Combine all ingredients in medium bowl. Refrigerate, covered, until chilled. Makes 8 servings. point per serving.

= Zucchini with Edamame and Tomatoes =
 * //Best Life Diet approved recipe!//** Jazz up the familiar rotisserie or roast chicken with this new veggie combination featuring edamame. From //eat**better**america//.
 * Prep Time:10 min ||
 * Start to Finish:15 min ||
 * makes:4 servings (1/2 cup each)-1 pt. each ||


 * 1 || small zucchini, cut lengthwise into fourths, then cut crosswise into 1/2-inch slices ||
 * 1 || cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed ||
 * 1 || medium tomato, coarsely chopped (1/2 cup) ||
 * 2 || teaspoons chopped fresh basil leaves ||
 * 1/4 || teaspoon garlic salt ||
 * 1/8 || teaspoon pepper ||
 * 1 || tablespoon shredded Parmesan cheese ||
 * 1. || In 2-quart saucepan, heat 1/4 cup water to boiling over medium heat. Add zucchini and edamame; simmer 3 to 5 minutes or until vegetables are crisp-tender. Drain well; return to saucepan. ||
 * 2. || Stir in remaining ingredients except cheese. Cook and stir about 1 minute or until heated. ||
 * 3. || Place zucchini mixture in serving dish. Sprinkle with cheese. ||
 * High Altitude (3500-6500 ft): No change. ||

Nutritional Information **1 Serving:** Calories 60 ( Calories from Fat 20 ); Total Fat 2 1/2 g ( Saturated Fat 1/2 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 95 mg; Total Carbohydrate 5 g ( Dietary Fiber 2 g, Sugars 2 g); Protein 5 g **Percent Daily Value*:** Vitamin A 6 %; Vitamin C 10 %; Calcium 6 %; Iron 4 % **Exchanges:** 0 Other Carbohydrate ; 1 Vegetable ; 1/2 Fat **Carbohydrate Choices:** 1/2

I guess you could serve this one hot or cold!

= Toasted Barley with Mixed Vegetables = Is it a comforting casserole side dish or a meatless main course? You decide! From //eat**better**america//.
 * Prep Time:15 min ||
 * Start to Finish:1 hr 5 min ||
 * makes:6 servings-1 pt. each ||


 * 1/2 || cup uncooked barley ||
 * 1 || can (14 oz) fat-free reduced-sodium chicken broth ||
 * 1/2 || cup chopped red onion ||
 * 1/4 || cup chopped fresh mushrooms ||
 * 1/4 || cup chopped carrot ||
 * 1/4 || cup chopped green bell pepper ||
 * 1 || tablespoon chopped fresh or 2 teaspoons dried dill weed ||
 * 1/4 || teaspoon salt ||
 * 1/4 || teaspoon pepper ||
 * 4 || medium green onions, chopped (1/4 cup) ||
 * 1. || Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown. ||
 * 2. || Stir in remaining ingredients except green onions. Heat to boiling. Spoon mixture into casserole. ||
 * 3. || Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions. ||

Nutritional Information **1 Serving:** Calories 80 ( Calories from Fat 0 ); Total Fat 0 g ( Saturated Fat 0 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 270 mg; Total Carbohydrate 16 g ( Dietary Fiber 3 g, Sugars 1 g); Protein 3 g **Percent Daily Value*:** Vitamin A 15 %; Vitamin C 6 %; Calcium 0 %; Iron 4 % **Exchanges:** 1 Starch ; 0 Other Carbohydrate ; 0 Vegetable **Carbohydrate Choices:** 1

Moroccan Salad
--from the WW site (posted by LJDiToro)
 * * * 4 servings / 10 pts per serving

2 small whole wheat pita(s) 1 cup plain fat-free yogurt 2 Tbsp olive oil 1 tsp lemon zest, grated 1 1/2 Tbsp fresh lemon juice 1 1/2 tsp minced garlic 1 tsp table salt 1/2 tsp Durkee Ground Cumin Seed, or 1 tsp cumin seeds (whole seeds preferred) 30 oz canned chickpeas, drained and rinsed 2 large tomato(es), ripe, diced (about 2 1/2 cups) 1 large sweet red pepper(s), diced (about 1 1/4 cups) 1 large yellow pepper(s), diced (about 1 1/4 cups) 1 cup shredded carrots 1/2 cup scallion(s), sliced 1/2 cup mint leaves, fresh, cut into slivers (or chopped) 8 piece lettuce, green leaf-variety 1/4 cup raisins 1/4 cup sliced almonds, toasted

Preheat oven to 475°F. Cut each pita into 6 wedges and place on a baking sheet. Bake until “chips” are crisp, about 5 minutes.
====Meanwhile, in a large bowl, whisk together yogurt, oil, lemon zest and juice, garlic, salt and cumin seeds until blended. Add chickpeas, tomatoes, peppers, carrots, scallions and mint; toss to mix and coat.====

Creamy Parmesan Orzo
//*posted by LJDiToro//

//serves 4//

1 tablespoon light butter 1 cup orzo 1 1/4 cups fat-free chicken broth 1 1/4 cups water 1/4 cup grated parmesan cheese 2 tablespoons basil, chopped 1/4 teaspoon salt 1/4 teaspoon black pepper, freshly ground 1 cup onion, diced 2 tablespoons garlic, minced

Heat butter in a medium saucepan over medium heat. Add onions & garlic & saute until onions are just transparent. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water, bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat, stir in cheese, basil, salt and pepper. Serve immediately.


 * // Per Serving (excluding unknown items): 218 Calories; 4g Fat (14.9% calories from fat); 12g Protein; 37g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 407mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. //**

= =

= =

=Squash Casserole= 10 minutes*cook 48 minutes

1 teaspoon olive oil 1/2 cup finely chopped onion 1/4 cup finely grated carrot 1 (10 3/4 ounce) can condensed reduced fat, reduced sodium cream of chic soup, undiluted. 1- 8 oz carton fat free sour cream 1 tablespoon chopped fresh parsley (you can substitute dried) 1 teaspoon chopped fresh oregano (you can substitute dried) 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup herb-seasoned stuffing mix, divided Cooking Spray**
 * 1 1/2 pounds yellow squash (about 4 medium)

1. **Preheat oven to 325** 2. **Cut squash into quarters. Cook squash in boiling water until tender (approx 12 minutes) Drain. Place squash in large bowl:mash with a potato masher and set aside.** 3. **Heat oil in a small skillet over med-high heat; add onion and carrot. Saute 3 minutes.** 4. **Add onion mixture to squash. Stir in soup and next 5 ingredients.** 5. **Sprinkle 1/2 cup stuffing mix into bottom of 8 inch square baking dish coated with cooking spray. Spoo9n squash mixture over stuffing mix;top with remaining 1/2 cup stuffing mix. Bake, uncovered, at 325 for 30 minutes. YIELD 8 servings. (serving size 1 cup)

Points: 2, Exchanges: 1 starch, 1 vegetable, per serving: Cal 104 (17%from fat0: Protein 4.0gr, fat 1.8gr (sat 0.6g), carb 16.8g, fib 1.8g, chol 6mg,iron 0.4mg, sod 578mg. calc 52mg.**

=Mexican Corn Casserole=

1 (8.5 ounce) package corn muffin mix (such as Jiffy) 1 (4.5 oz) can chopped mild green chili's 1/2 cup egg substitute 1/3 cup (1.3 oz) shredded Monterey Jack cheese with Jalepeno peppers cooking spray.
 * 1 (14 3/4 ounce) can no salt added cream style corn

Heat oven to 350. combine first 5 ingredients; stir just until moist. Pour mixture into a 1 quart baking dish coated with cooking spray. Bake at 350 for 50-55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

8 servings Points= 4 per serving

This is from...WW annual Recipes for Success 2004**

=Roasted Red Pepper and Fresh Mozzarella Couscous=

Makes 1 2-cup serving Points for Recipe: 8
 * From Cooking Light:

1/2 cup water 1/3 cup whole wheat couscous 1/8 tsp. salt 1/4 cup bottled roasted red peppers, chopped 1/4 cup canned artichokes, rinsed, drained, and chopped 1 oz. fresh mozzarella, chopped 1 T. fresh basil, chopped 2 kalamata olives, pitted and sliced 1 T. balsamic vinegar 1 tsp. olive oil fresh ground pepper, to taste

1. Bring water to boil. Add to couscous and salt, cover and let sit for 15 minutes. Fluff with fork. 2. Add remaining ingredients and toss gently.**

**Bisquick Garden Bake**

 * Makes 6 servings. 2 pts. each

1 cup chopped zucchini 1 large tomato, chopped (1 cup) 1 medium onion, chopped (1 cup) 1/3 cup grated parmesan cheese 1/2 cup Bisquick (reduced fat) baking mix 1 cup fat-free (skim) milk 1/2 cup fat-free cholesterol-free egg product (or 2 eggs) Salt & Pepper to taste

1. Heat oven to 400 degrees. Spray 9" pie plate with fat-free cooking spray. Layer zucchini, tomato, onion and cheese in pie plate. 2. Stir remaining ingredients until blended. Pour over vegetables & cheese. 3. Bake approx 35 minutes or until knife inserted in centre comes out clean.

Cool 1/2 hour before serving. Enjoy! **

Mashed Potato Casserole
Points/Serving: 3
 * Servings: 12

__Ingredients__ 5 large or 50 oz potatoes 1 cup fat free sour cream 16 oz fat free cream cheese 1 pinch garlic salt 2 cups shredded fat free cheddar cheese

__Directions__ Preheat oven to 350 F.

Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.

When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with cheddar cheese.

Bake for 20 minutes.**

Super Good....Mexican Corn Casserole

 * Goes great with a pot of beans!

1 (14 3/4 ounce) can no salt added cream style corn 1 (8.5 ounce) package corn muffin mix (such as Jiffy) 1 (4.5 oz) can chopped mild green chili's 1/2 cup egg substitute 1/3 cup (1.3 oz) shredded Monterey Jack cheese with Jalepeno peppers cooking spray.

Heat oven to 350. combine first 5 ingredients; stir just until moist. Pour mixture into a 1 quart baking dish coated with cooking spray. Bake at 350 for 50-55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

8 servings Points= 4 per serving

This is from...WW annual Recipes for Success 2004**

Provencal Vegetable Gratin...Delicious!
From the Food Network..How to boil water show.
 * Servings: 6

5 tablespoons Extra Virgin Olive Oil 1/2 pound Onion, sliced thinly(1 large) 3 cloves garlic, minced 2 1/2 teaspoons kosher salt 1/4 cup basil leaves, torn (I used dried..approx 1 tsp) 2 teaspoons thyme, chopped (I used 1 tsp dried) 5 roma tomatoes, sliced in 1/4 rounds 2 medium size zucchini (approx 1 lb), sliced in 1/4" rounds 2 medium size yellow crookneck squash(approx 1 lb),sliced in 1/4" rounds 1/2 cup grated Parmesan Cheese

Preheat oven to 375 degrees. Lightly grease(spray) a 7X11 inch dish with olive oil. Heat 2 tbsp olive oil in a large skillet over med/low heat. Add onions and garlic and 1 teaspoon of the kosher salt. Cook, stirring occasionally for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish. Toss the sliced vegetables with the remaining olive oil, salt and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture (squash,zucchini,tomato etc) repeat pattern until vegetables fill dish. cover the dish with aluminum foil and bake until the vegetables are softened, about 35 minutes. Uncover and sprinkle with the parmesan and return to oven. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

Per serving as written (**unaltered**) Calories 177, 14g fat,5g protein, 11g carb, 3g fiber, 5mg cholesterol, 918 mg sodium.**





 **Couscous with Sausage, Almonds and Raisins**
Servings: 4 Preparation Time: 10 min Cooking Time: 10 min Level of Difficulty: Easy** ||
 * //POINTS//**® Value: 3
 * Couscous is a great pantry food. It`s a snap to prepare and adapts well to many variations. ||

Ingredients

 * 4 oz raw turkey sausage, removed from casing
 * 1/2 medium onion(s), diced
 * 1/4 tsp ground cumin
 * 1/4 tsp ground cinnamon
 * 1/4 tsp dried coriander leaf
 * 2 Tbsp raisins
 * 1 cup fat-free chicken broth
 * 1/2 cup uncooked couscous
 * 1 Tbsp chopped almonds, unblanched, toasted

Instructions

 * In a nonstick saucepan, cook sausage over medium heat, breaking it up as it cooks.
 * Stir in onion, cumin, cinnamon and coriander; cook until onion has softened. Stir in raisins and chicken broth and bring to a simmer.
 * Stir in couscous, cover, remove from heat and let stand 5 minutes.
 * Fluff with a fork, sprinkle with almonds and serve. Yields about 3/4 cup servings.

Apple Slaw

= =

Servings: 6 Preparation Time: 15 min Cooking Time: 0 min Level of Difficulty: Easy** ||
 * //POINTS//**® Value: 2
 * Although it may look like ordinary coleslaw, this is a fresh, crisp take on the soggy standby. Honey/vinegar and apple/dried cranberries create sweet/tart counterpoints. Plus, raw cabbage and apple are loaded with fiber. ||

Ingredients
 * 2 Tbsp apple cider vinegar
 * 2 Tbsp honey
 * 2 tsp walnut oil
 * 1/2 tsp table salt
 * 2 cup savoy cabbage, or Napa, finely chopped
 * 2 cup jicama, coarsely grated
 * 2 medium apple(s), Granny Smith, cored and coarsely grated
 * 2 medium shallot(s), minced or finely grated
 * 1/2 cup dried cranberries
 * 1/8 tsp black pepper

Instructions

 * In a large bowl, whisk together apple cider vinegar, honey, walnut oil and salt.
 * Toss in cabbage, jicama, apples, shallots and dried cranberries. Season with pepper.

Carrot-Onion Pancakes
= = Servings: 6 Preparation Time: 20 min Cooking Time: 20 min Level of Difficulty: Easy** || Ingredients
 * //POINTS//**® Value: 2
 * We forgo tradition with this potato-free version of latkes. Make a batch in advance of your holiday celebration and then simply warm them in the oven before serving. ||
 * 4 medium carrot(s), finely grated
 * 1/2 small onion(s), finely grated
 * 1 tsp fresh oregano, chopped
 * 1 cup fat-free egg substitute
 * 1/2 cup matzo meal, whole wheat
 * 1/8 tsp table salt, or to taste
 * 1/8 tsp black pepper, or to taste
 * 1 sprays cooking spray
 * 1/2 cup canned tomato sauce, heated

Instructions

 * Stir together carrots, onion, oregano, egg substitute and matzo meal in a medium bowl; season to taste with salt and pepper. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water.
 * Coat a large nonstick skillet with cooking spray and warm over medium heat.
 * Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side. Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter. Serve hot with tomato sauce on the side. Yields two 3-inch pancakes and about 1 1/3 tablespoons of tomato sauce per serving.

Candied Sweet Potatoes
= = Now** //POINTS//**® Value: 3 Servings: 4 Preparation Time: 20 min Cooking Time: 60 min Level of Difficulty: Easy** || Ingredients
 * Was //POINTS//**® Value: 8
 * Add a little holiday cheer with candied sweet potatoes. Ours are sugary-sweet with fewer calories per serving. ||
 * 2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
 * 1/4 cup orange juice
 * 2 Tbsp packed light brown sugar
 * 2 Tbsp maple syrup
 * 1 Tbsp reduced-calorie margarine, melted
 * 1/2 tsp table salt

Instructions

 * Preheat oven to 375ºF.
 * Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.
 * Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
 * Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.

//Made this for Thanksgiving. It was really good!//

**Apple-Raisin Sourdough Stuffing**
= =

Servings: 12 Preparation Time: 20 min Cooking Time: 45 min Level of Difficulty: Moderate** || Ingredients
 * //POINTS//**® Value: 2
 * This unusual fruity stuffing is destined to become a Thanksgiving family favorite. But don't just save it for the holidays — pair it with roasted turkey or chicken any time of year. ||
 * 1 sprays cooking spray
 * 9 medium slice sourdough bread, stale
 * 3 large apple(s), Granny Smith, peeled and coarsely chopped
 * 3/4 cup raisins, or dried cranberries
 * 4 medium celery, stalks, finely chopped
 * 1 small onion(s), finely chopped
 * 2 tsp Chef Paul Prudhomme's Magic Seasoning Blends Poultry Magic, or similar poultry seasoning product
 * 1 cup canned chicken broth

Instructions

 * Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.
 * Tear 6 pieces of bread into small pieces; put in a food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.
 * Place crumbs and cubes in a large bowl and add remaining ingredients, except broth. Toss to mix well; slowly add broth as you continue tossing.
 * Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly browned on top, about 45 minutes. Yields about 1/2 cup per serving.

Candied Sweet Potato with Pineapple
= = Servings: 6 Preparation Time: 10 min Cooking Time: 45 min Level of Difficulty: Easy ||
 * Core Recipe
 * Canned pineapple replaces the need for a lot of sweetener in this tropical version of candied sweet potatoes. And the juice has a caramelizing-like effect imparting great flavor and texture. ||

Ingredients

 * 1 sprays cooking spray
 * 1 1/2 pound sweet potato(es), peeled and cut into 1-inch chunks
 * 8 oz canned crushed pineapple in juice, undrained
 * 1 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
 * 1/4 tsp ground cinnamon

Instructions

 * Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
 * Place potatoes in prepared dish. In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.
 * Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. Yields about 1/2 cup per serving.

Spinach Noodle Kugel
Servings: 8** ||  ||
 * //POINTS//**® Value: 5

Ingredients

 * 8 oz no-yolk egg noodles
 * 1 cup reduced-fat sour cream
 * 8 oz chopped frozen spinach
 * 1 packet onion soup mix
 * 3/4 cup Egg Beaters Egg Beaters
 * 1/4 cup reduced-calorie margarine

Instructions
Thaw and drain spinach. Cook and drain noodles. Melt margarine. Combine all ingredients. Bake at 350 for 45 minutes in an 8" square pyrex sprayed with pam.

Spaghetti Squash Kugel
Servings: 4** ||  ||
 * //POINTS//**® Value: 2

Ingredients

 * 1/4 cup Egg Beaters Egg Beaters
 * 1/2 cup part-skim ricotta cheese
 * 2 tsp Splenda No Calorie Sweetener
 * 1 Tbsp powdered sugar
 * 4 Tbsp raisins
 * 1/2 tsp ground cinnamon
 * 2 cup cooked spaghetti squash

Instructions
In bowl beat egg. Add part-skim ricotta cheese, raisins, sweetener, sugar and cinnamon. Fold in cooked squash. Pour into an 8" square pan sprayed with Pam. Bake at 350 for 20 minutes.

Sweet Farfel Pudding
Servings: 24** ||  ||
 * //POINTS//**® Value: 3

Ingredients

 * 1 1/4 cup Egg Beaters Egg Beaters
 * 3 cup Matzo farfel
 * 3 cup Light N' Lively Free Fat-Free Cottage Cheese
 * 1/3 cup I Can't Believe It's Yogurt!® Light Soft Margarine
 * 3/4 cup raisins
 * 3/4 cup Polaner All Fruit Apricot Spread
 * 2 oz Fisher Natural Sliced Almonds
 * 1 tsp ground cinnamon
 * 1 1/2 cup reduced-fat sour cream
 * 1/3 cup sugar

Instructions
Pudding: Soak farfel in cold water; squeeze out excess water. In mixing bowl, beat eggs until light. Gradually beat in 1/3 cup of splenda until fluffy. Add farfel, cottage cheese, sour cream, margarine, raisins and preserves to egg mixture; blend well. Turn into a 9 x 13 baking pan. Topping: Mix matzo meal, splenda and cinnamon together. Sprinkle on top of farfel mixture. Bake at 350 degrees for 1 hour or until knife inserted in the center comes out clean. Can be eaten warm or cold.

Sweet Potato Casserole with Praline Topping
Servings: 12** ||  ||
 * //POINTS//**® Value: 5

Ingredients

 * 1 cup all-purpose flour
 * 2/3 cup packed light brown sugar
 * 1/4 cup margarine
 * 1/2 tsp ground cinnamon
 * 2 1/2 pound sweet potato(es)
 * 1/2 cup sugar
 * 1 1/2 tsp vanilla extract
 * 1 large egg white(s)
 * 5 oz fat-free evaporated milk
 * 1 oz Fisher Chopped Pecans

Instructions
Preheat oven to 350. Toast pecans and melt margarine. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set Aside. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2 quart casserole coated with cooking spray; top with remaining streusel. Bake at 350 for 45 minutes. Serving size: 3/4 cup

=Pinneapple Salsa**= Serving size 1/2 cup at 1 point per serving 1 cup of pinneapple tidbits diced 2 T red onion diced 2 T green pepper diced 2 T green onion sliced Seeded jalapeno as desired for taste 1/8 t salt 1/8 t pepper 1 T honey dash red pepper flakes 1-2 T lime juice 1-2 T Cilantro =Instructions= mix together and refriderate 15 min. Serve on chicken, rice, or fish.