Side Dishes
Sweet Potato and Squash Bake
Makes 6 servings
POINTS value per serving: 2
1 spray cooking spray
1/2 pound sweet potatoes, peeled and cut into 1-inch cubes
2 pounds acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1. Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
2. Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
3. Bake covered with aluminum foil, for approx 35 minutes or until vegetables are tender, stirring occasionally.
Recipe adapted from WeightWatchers.com
Green Bean Oreganato (Works with the Simply Filling technique)
Makes 4 servings
POINTS value per serving: 4
1 pound green beans, trimmed and cut in 1 1/2-inch pieces
4 teaspoons olive oil
3 large shallots, finely chopped (about 1/2 cup)
2 garlic cloves, finely chopped
1 large tomato, cut into 1/2-inch dice
1/2 teaspoon dried oregano
1⁄2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup packed flat-leaf parsley leaves
1. Bring 1/2 inch of water to a boil in a large nonstick skillet set over medium-high heat. Add the green beans and cook, covered, until tender, 6–7 minutes; drain in a colander. Rinse under cold running water to stop the cooking; set aside.
2. Wipe the skillet dry. Heat the oil in the skillet set over medium heat. Add the shallots and garlic; cook, stirring, until softened, about 4 minutes. Add the tomato and oregano; cook until the tomato begins to release its juice, about 2 minutes.
3. Add the green beans, salt, and pepper to the skillet; cook, stirring, until heated through, about 2 minutes. Spoon into a serving bowl and sprinkle with the parsley.
Recipe adapted from WeightWatchers.com
Smashed Grilled Rosemary Potatoes
Makes 4 servings
POINTS value: 3
1 1/4 pounds baby Yukon Gold potatoes
4 teaspoons olive oil
1 1/2 teaspoons chopped fresh rosemary
2 large garlic cloves, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1. Put the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat and cook just until the potatoes are tender, about 15 minutes; drain.
2. When the potatoes are cool enough to handle, with a wide spatula, gently press down on each potato until 3/4 inch thick. (The skins will split but the potatoes will stay together.)
3. Meanwhile, place a vegetable grill topper on the grill and spray with olive oil nonstick spray. Preheat the grill to medium or prepare a medium fire.
4. Combine the remaining ingredients in a cup; set aside. Place the potatoes on the grill topper and grill until browned, about 5 minutes on each side. Pile the potatoes into a serving bowl and sprinkle with the rosemary mixture.