1 lb. (about 3 small potatoes) red potatoes, cut into chunks
1 cup bite-sized cauliflower florets
1/4 cup reduced fat sour cream
1 cup shredded reduced fat sharp cheddar cheese
Place potatoes and cauliflower in large saucepan. Add enough water to cover. Bring to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan. Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.
1 pound frozen pitted tart cherries 1 green apple, cored and diced 1/4 cup light brown sugar, packed 1/2 teaspoon almond extract 1 1/2 tablespoons cornstarch or arrowroot powder 1/2 cup unsweetened cherry or apple juice Nonstick cooking spray 1/4 cup old-fashioned rolled oats 1/4 cup brown sugar 1/4 cup walnuts, chopped 2 tablespoons whole-wheat pastry flour 3 tablespoons grapeseed oil 1/4 teaspoon salt (optional)
1. Preheat oven to 400°F. 2. In a bowl, toss together the cherries, apple, brown sugar, and almond extract. 3. In a cup, mix the cornstarch and juice and add to the fruit mixture, stirring well. 4. Pour the mixture into an 8-inch-square baking dish sprayed with nonstick cooking spray. 5. Mix together the remaining ingredients. Crumble the mixture on top of the fruit. 6. Bake for 30 minutes. Raise heat to broil and brown topping lightly for 1-2 minutes. Remove from oven. Serve warm or cold.
3 firm roma tomatoes, finely diced (about 1 1/2 cups) 1 tablespoon minced fresh basil 2 teaspoons minced garlic 1 teaspoon extra virgin olive oil 1 teaspoon balsamic vinegar 1/4 teaspoon salt 10 slices ciabatta bread (or Italian bread) 1 tablespoon grtaed parmesan cheese pinch dried parsley flakes
1. Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt. Cover and chill 1 hour. 2. Preheat oven to 450 degrees. 3. Combine parmesan cheese with dried parsely. Arrange the bread slices on a baking sheet and sprinkle with cheese mixture. 4. Bake for 5 minutes or until bread is starting to crisp. 5. Pour tomatoe mixture into a serving dish and serve along side the toasted bread.
8 oz. uncooked angel hair pasta 2 cup (1-inch) sliced asparagus 1/2 cup chopped green onions 3 tablespoons olive oil 2 tablespoons fresh lemon juice 2 teaspoons lemond rind 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon black pepper
1. Cook pasta according to package directions(omit salt and fat). 2. Add asparagus to pasta during last 3 mintues of cooking time; drain. 3. Stir in remaining ingredients, and serve immediately.