Fave Veggie /side dish recipes:
ROSEMARY OVEN ROASTED POTATOES( 3 points)
1 cup potatoes ( sliced) 2 points
1 tsp olive oil ( other oils should work too) 1 point
1 tsp-2 tsp dried or fresh rosemary -
Toss together
Bake in 350 oven uncovered for 45 minutes
They get nice and crispy and the smell fills the house
Also rosemary is supposed to aid in digestion and weight loss
Low-Fat Recipe
Prep Time: 10 min.
Cook Time: 30 min.
Ingredients:
•1 teaspoon chili powder
•1/2 teaspoon garlic powder
•1/8 teaspoon pepper
•2 large potatoes (about 1 pound), cut into 1/4-inch sticks
•1/4 cup Swanson Chicken Broth
Directions:
1. Mix chili powder, garlic powder and pepper. Set aside.
2. In large shallow dish toss potatoes with broth. Drain. Place potatoes on baking sheet. Add seasoning mixture. Toss until evenly coated. Arrange potatoes in single layer. Bake at 450ºF. for 30 minutes or until golden. Serves 4.0g fat per serving (traditional French fries, 7g fat per serving)
I have done them w/chili pwdr;cayenne;garlic pwdr& paprika. I also drain them by hand,put in a large plastic bag that contains the seasoning and shake them soundly!Till coats the spuds evenly. Then put on sprayed pan, and bake at450 for 20-30 mi.depending on the spud.Less messy than their version!
Nutritional Values Per Serving:
Calories 94, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 73mg, Total Carbohydrate 21g, Dietary Fiber 2g, Protein 3g, Vitamin A 4%DV, Vitamin C 38%DV, Calcium 1%DV, Iron 6%DV
Wonderfully Wicked Veggie Sandwich
In a little olive oil, you saute green onions, red pepper, eggplant, garlic and mushrooms (preferably portebello) with a little basil/marjoram/oregano/whatever. Shove it into a crusty roll that's been spread with low-fat cream cheese.
EGGPLANT PARMIGIANA
1 eggplant about 1 1/2 pounds, pared and sliced 1/2 inch thick
1 egg white lightly beaten with 2 Tablespoons water
1/2 cup seasoned italian bread crumbs
1 cup reduced fat spaghetti sauce
3/4 cup shredded fat-free mozzarella cheese
3 Tablespoons grated Parmesan cheese
1. Preheat oven to 375 degrees F. Spray 2 baking sheets with non-stick cooking spray
2. Coat eggplant slices with egg white, then bread crumbs. Arrange on prepared baking sheets; bake 30 minutes. Turn slices over; bake, until browned on both sides, 10 minutes longer. Remove from oven; leave oven on.
3. Spread 1/4 cup of sauce over bottom of 8x8 inch baking dish. Arrange half the eggplant in a single layer over sauce; top with half of the remaining sauce, then half of the cheeses. Repeat layers. Bake, covered, until heated through and cheese is melted, 30 - 40 minutes.
Nutrition information: 193 calories, 3g fat, 4.3g fiber. Makes 4 servings at 3 points per serving. Note: I often add sliced fresh mushrooms at no extra point value to the dish.
My Favorite Web sites
My favorite website for motivation on this journey...3fatchicks
another good one for ww info and more..dotties weight loss zone
Angelfire HTML Library
htmlGEAR - free polls, guestbooks, and more!
Animation Factory--fun animated GIFs
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