Crispy Sweet Onion Rings ~ Weight Watchers

2 T flour
1/2 tsp. salt and paprika
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
3/4 c. plain dried bread crumbs
2 egg whites, lightly beaten
1 lb. sweet onions, cut crosswise into 1/2" slices and separated into 32 rings

Preheat the oven to 400F.  Spray two baking sheets with cooking spray.

Place flour, salt, paprika, pepper and cayenne in a large zip-closed plastic bag.  Place the bread crumbs in a shallow dish.  Place egg whites in another dish. (I find the bread crumbs in another bag is less messy).

Place the onion rings, a few at a time, in the flour mixture and shake to coat.  Dip each ring into egg whites and roll lightly with bread crumbs.  Arrange the rings in a single layer on the baking sheets and lightly spray the tops with nonstick spray.

Bake until the bottoms of the onion rings are browned, about 10 min.  Turn the rings and bake until browned, about 5 min.  (I baked mine on a baking stone and did not turn them).

YIELD:  4 servings
1/4 of the onion rings = 3 WW points; 4 WW PP; 2g fat, 27g carbs, 3g fiber, 6g protein

Loaded Potato Salad ~ Weight Watchers

1 1/2 lbs. baking potatoes
1/3 c. reduced fat sour cream
1/3 c. plain fat-free yogurt
3 T reduced-fat mayo
1/2 tsp. salt
1/2 tsp. pepper
5 precooked bacon slides
2 oz. shredded 2% sharp cheddar cheese
1/4 c. sliced green onions

Cook potatoes in boiling water to cover in a large saucepan 30 min. or just until tender; drain.  Cool to touch (about 15 min.), and cut into 1" cubes.

While potatoes cool, combine sour cream and next 4 ingredients in a small bowl.

Cook bacon in microwave according to package directions to crisp.  Cool and crumble.

Combine potato cubes, cheese and green onions in a large bowl.  Stir sour cream mixture into potato mixture, tossing gently to coat.  Sprinkle with bacon.  Cover and chill until ready to serve.

YIELD:  8 servings
2/3 c. = 3 WW points; 5g fat, 2.2g fiber, 16g carbs, 5.4g protein

This potato salad tastes like loaded potato skins.  YUM!

Candied Sweet Potatoes ~ Weight Watchers

2 lb. sweet potatoes, peeled and cubed
1/4 c. orange juice
2 T. brown sugar
2 T maple syrup
1 T butter, melted
1/2 tsp. salt

Preheat oven to 375F.

Boil potatoes until tender.  Drain well.  Arrange in a baking dish.  Whisk together the rest of the ingredients and pour over the potatoes.

Bake 30 min., stir and bake 15 min. more.

SERVES:  6; 3 points per serving; 5 WW P+

Garlic Mashed Red Skin Potatoes

8 medium red potatoes, skins left on, cubed (about 2 lbs.)
8 garlic cloves, peeled
3/4 c. skim milk
2 T butter
1/4 c. sour cream
1/4 c. Parmesan cheese
Salt and Pepper to taste

Boil potatoes and garlic until potatoes are tender.  (While the potatoes are boiling, put the milk and butter in a cup on the hot stove to warm) Drain.  Return to pot.  Mash potatoes with masher. 

Add milk, butter, sour cream, salt and pepper.  Continue mashing.  Sprinkle with Parmesan cheese and stir.

YIELD:  6 servings
1 serving (about 1 cup) = 4 WW points; 5 WW P+

Mom's Sweet Potato Bake ~ Taste of Home

3 c. cold mashed sweet potatoes (without milk or butter)
1 c. brown sugar
1/2 c. skim milk
1/4 c. butter, softened
3 eggs
1 tsp. salt
1 tsp. vanilla
TOPPING:
1/3 c. packed brown sugar
1/2 c. chopped pecans
1/4 c. flour
2 T cold butter

In a mixing bowl beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2 quart baking dish.

In a small bowl, combine sugar, pecans and flour. Cut in butter until crumbly. Sprinkle over potatoes.

Bake, uncovered, at 325F for 45-50 min., until golden brown.

YIELD: 8-10

Mom's Pickled Beets ~ Taste of Home

3/4 c. sugar
3/4 c. vinegar
3/4 c. water
1 1/2 tsp. salt
1 tsp. pepper
1 large onion, thinly sliced
2 cans sliced beets, undrained

In a saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 5 min. Remove from the heat; add beets. Let stand at room temperature for 1 hour. Cover and chill 6 hours or overnight.

YIELD: 6 servings

Parmesan Baked Potatoes ~ Taste of Home

6 T butter, melted
3 T grated Parmesan cheese
2 3/4 lb. unpeeled red potatoes, halved lengthwise

Pour butter into a 9x13 baking dish. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400F for 40-45 minutes or until tender.

YIELD: 8 servings
1 serving = 4 WW points

Marinated Garden Tomatoes

6 large tomatoes, cut into wedges
1/2 c. thinly sliced green onions
1/3 c. olive oil
1/4 c. red wine vinegar
1/4 c. minced fresh parsley
2 garlic cloves, minced
1 tsp. salt
1 tsp. dried thyme
1/4 tsp. coarsely ground black pepper

Place tomatoes and onions in a shallow serving bowl. In a bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.

YIELD: 10 servings
1 serving (3/4 c.) = 2 WW points

Parmesan Potato Rounds ~ Taste of Home

4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 T butter, melted
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper and garlic powder

Place half of the potatoes in a greased 2 qt. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450F for 25-30 min. until potatoes are golden brown and tender.

YIELD: 4 servings
1 serving = 4 WW points

Seasoned Potato Wedges ~ Taste of Home

1/3 c. flour
1/3 c. grated Romano cheese
3 large baking potatoes (2 3/4 lbs.)
1/3 c. skim milk
1/4 c. butter, melted, divided
SOUR CREAM DIP:
16 oz. sour cream
8 bacon strips, cooked and crumbled
2 T snipped chives
1/2 tsp. garlic powder

In a large Ziploc bag, combine the flour, Romano cheese, and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.

Place in a greased 15x10 baking pan. Drizzle with 2 T butter. Bake, uncovered, at 400F for 20 min.

Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

In a bowl, combine dip ingredients. Serve with warm potato wedges.

YIELD: 6 servings
1/6 of the potato wedges = 4 WW points
1/6 of the dip = 6 WW points

Scored Potatoes ~ Taste of Home

4 large baking potatoes
2 T butter
1/8 tsp. paprika
1 T minced fresh parsley
Salt and pepper to taste

With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise six times, but do not slide all the way through (3/4 of the way down or so). Place in a shallow baking dish.

Brush potatoes with 1 T butter. Sprinkle with seasonings. Bake, uncovered, at 350F for 50 min. or until tender. Drizzle with remaining butter.

YIELD: 4 servings
1 potato = 4 WW points

Marinated Cucumbers ~ Taste of Home

6 medium cucumbers, thinly sliced
1 medium onion, sliced
1 c. vinegar
1/4 c. sugar
1/4 c. olive oil
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. dried marjoram
1/2 tsp. lemon pepper seasoning
1/2 tsp. ground mustard

In a bowl, combine the cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture. Cover and refrigerate for at least 4 hours. Serve with slotted spoon.

YIELD: 12 servings
1 serving = 1 WW point

Picnic Slaw ~ Taste of Home

1 medium head cabbage, shredded
1 large carrot, shredded
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, finely chopped
1/3 c. sliced green onions

DRESSING:
1/4 c. skim milk
1/4 c. low fat buttermilk
1/2 c. mayonnaise
1/3 c. sugar
2 T lemon juice
1 T vinegar
1/2 tsp. salt and celery seed
Dash pepper

In a large bowl, combine the first seven ingredients. Combine dressing ingredients in a blender; process until smooth. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir before serving.

YIELD: 14 servings
1 serving = 2 WW points

Au Gratin Potatoes ~ Taste of Home

3 T butter
3 T flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 c. skim milk
4 oz 2% cheddar cheese
5 c. thinly sliced potatoes (about 6 medium)
1/2 c. chopped onion

In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in cheese until melted. Add potatoes and onions; stir well.

Transfer to a greased 2 qt. baking dish. Cover and bake at 350F for 1 hour. Uncover; bake 30-40 minutes longer or until the potatoes are tender.

YIELD: 6 servings
1 serving = 5 WW points

Tangy Coleslaw ~ Taste of Home

6 c. shredded cabbage
4 medium carrots, shredded
4 celery ribs, chopped
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1/2 c. cider vinegar
1/4 c. vegetable oil
1/4 c. sugar
1 1/2 tsp.salt
1/4 tsp. pepper
1/4 tsp. paprika

In a large bowl, combine the cabbage, carrots, celery, green pepper and onion.

In a small bowl, combine the rest of the ingredients. Pour over cabbage mixture and toss to coat.

Cover and refrigerate until servings.

YIELD: 10 servings
1 serving = 2 WW points

Broccoli Rice and Cheese Casserole (Cooks.com)

1/2 c. chopped onions
1/2 c. chopped celery
3/4 stick butter
1 lg. pkg. frozen chopped broccoli
1 pkg. Velveeta cheese, cut into cubes
4 c. cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup

Thaw and drain broccoli. Cook rice.

In large saucepan, melt butter and saute onions and celery. Add cream of chicken and cream of mushroom soup and cheese; stir until melted. Fold in broccoli and rice.

Pour in large, ungreased casserole dish and heat for 30 minutes on 350 degrees.

**Add chicken breasts for a full meal.

Sweet Potato Casserole (Chris M.)

2 c. mashed sweet potatoes
1 c. sugar
3/4 stick (6T) butter
1/2 t. nutmeg
2 eggs
1 c. milk
1/2 t. cinnamon.

Mix together and spread into a buttered casserole dish. Bake at 400F for 35 minutes, uncovered.

TOPPING:
1/2 c. brown sugar
3/4 c. crushed cornflakes
3/4 (6T) stick melted butter
1/2 c. chopped nuts

Sprinkle on top of potatoes and continue baking 10 minutes.

Oven Baked Brown Rice

1 1/2 c. long, medium or short grain brown rice
2 1/3 c. water
2 tsp. butter
1/2 tsp. salt

Heat oven to 375F. Spread rice into an 8" square baking dish.

Bring water and butter to boil, covered, in medium saucepan over high heat; once boiling, immediately sitr in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

Remove baking dish from oven and uncover. Fluff with a fork, cover with a clean kitchen towel and let rice stand 5 minutes. Uncover and let stand 5 minutes longer.

Three Green Salad

4 c. torn iceburg lettuce
4 c. torn leaf lettuce
4 c. torn fresh spinach
1 medium cucumber, sliced
2 carrots, sliced
2 celery ribs, sliced
6 broccoli florets, sliced
3 cauliflowerets, sliced
6 radishes, sliced
4 green onions, sliced
5 fresh mushrooms, sliced
DRESSING
2/3 c. olive oil
1/4 c. plus 2T red wine vinegar
2 T grated Romano cheese
1 tsp. sugar
2 garlic cloves, minced
1/4 tsp. dried oregano
1/4 tsp. dried basil
Pinch salt and pepper

In a large salad bowl, toss the greens and vegetables. Cover and chill.

Combine all dressing ingredinets in a blender; process for 30 seconds. Pourinto a jar with tight-fitting lid; chill for at least 30 minutes. Shake dressing before serving; pour desired amount over salad and toss.

YIELD: 12 servings & 1 c. dressing

I just shake the dressing in a jar.

Parmesan Baked Potatoes (Taste of Home)

6 T butter, melted
3T grated Parmesan or Romano cheese
8 medium unpeeled red potatoes (2 3/4 lb.) halved lengthwise

Pour butter into a 9x13" baking pan. Sprinkle cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400F for 40-45 minutes or until tender.

YIELD: 8 servings