Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

1 baking potato, scrubbed
1 seasonings of your choice

Instructions:
Preheat the oven to 400.

Cut the potatoes lengthwise into wedges. Sprinkle with some of your
favorite salt-free seasoning mix. (Garlic powder and paprika are good
choices.) Bake on a nonstick baking sheet for 45 to 60 minutes, or
until they are easily pierced with a fork.
Servings: 1

2 tbsp olive oil
2 tbsp scallion, chopped
3 tbsp bell pepper, chopped
2 tbsp wine vinegar
1/2 tsp oregano
2 cup potatoes, diced
1/4 cup feta, crumbled
2 tbsp black olives, diced, pitted
1 cherry tomatoes and black olives fo, r garnish

Instructions:
Combine the olive oil, scallion, green pepper, vinegar and oregano in a
skillet. SAute over medium heat for about 3 minutes, until green pepper is
tender. Stir in the potatoes, olives, and feta cheese. Toss to mix. ...

2 medium russet potatoes halved
1 lengthwise
1/2 cup low cal. margarine, melted
2 tbsp lemon juice
1 1/2 tsp reduced sodium lemon-
1 pepper seasoning
1/8 tsp garlic powder

Instructions:
Deeply Score Cut Sides Of Potatoes, Using A Sharp Knife. Cover
Skinside With Foil. Combine Remaining Ingredients; Brush Cut Sides
With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches
From Medium Coals 40 Min, Basting With Margarine Mixture Every 10
Min. Turn Potatoes ...

4 medium size red or baking potatoes, about 1 lb;
2 tsp virgin olive oil
1 medium size green bell peppers, diced
1/4 tsp salt
1 black pepper to salt
2 tbsp chopped chives

Instructions:
Scrub potatoes well and cut into 1/3" cubes. In a large non-stick,
heat oil. Stir in potatoes, bell pepper, salt and black pepper.
Cover and cook over medium heat, stirring occasionally, until
potatoes are cooked thorugh and crisp, 20 to 25 minutes. Stir in
chives. Food Exchange ...

2 medium potatoes, peeled, and
cut into 1/2" cubes
1 hard-cooked egg, sliced
1/4 cup chopped celery
1/4 cup chopped bell pepper
1/4 cup chopped onion
2 tbsp chopped pimento
1 tbsp mustard
4 tbsp lite mayonnaise

Instructions:
Cook the potatoes in boiling water for 8 to 10 minutes until tender but
still firm (be careful not to overcook!).

Drain and cool. Mix all ingredients together and chill before serving.

This recipe yields 4 servings. Serving size: 1/2 cup.

Ex ...

1 cup low calorie cottage cheese
2 tbsp buttermilk
1/2 tsp dill weed
1/2 tsp tarragon
1/2 tsp salt
1/2 tsp pepper
1 dash garlic powder

Instructions:
SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978.
ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor.
Combine and mix thoroughly. Chill. Keep refrigerated.
This is also yummy to dip raw vegetables in.
16 servings. 1 tbsp = 15 calories, 1/4 low fat meat exchange.
Servings: 16

1 lb 14 oz small red potatoes,
1 .unpeeled (or russets)
1/4 cup chopped fresh basil or 1 tsp
1 .dried basil
1 tbsp chopped fresh oregano or 1
1 .tsp dried
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 1/4 oz grated parmesan cheese

Instructions:
1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.

2. In a large bowl, combine the basil, oregano,oil,salt and pepper.
Add the potatoes and toss to combine.

3. Place the potatoes on a nonstick baking ...

1 whole garlic head, with some of the
top sliced off to expose the cloves
1/2 cup low-fat low-sodium chicken broth
3 medium russet potatoes - (to 4), peeled, cubed
1 cup warm skim milk
2 tbsp olive oil
1 tbsp minced thyme
1/2 tsp minced rosemary
Salt, to taste
Freshly-ground black pepper, to taste

Instructions:
Preheat the oven to 350 degrees.

In a small casserole dish, place the whole head of garlic and the broth.
Cover the casserole and roast in the oven for 1 ...

1 1/2 lb small red potatoes
1 1/2 tsp olive oil
6 sprigs rosemary
6 sprigs thyme
2 tbsp white wine
2 1/2 tsp paprika

Instructions:
Preheat the oven to 400 degrees. Wash and scrub the potatoes. Cut each
potato in half.

Place about 1/2 cup of potatoes on 6 squares of foil large enough to fold
over. Divide the olive oil, herbs, wine, and paprika evenly over each
packet. Seal the packets and place in the oven.

Bake for 30 minutes. Let cool for 5 minutes. Place a

1 lb russet potatoes, peeled, diced
1 tbsp canola oil
1/2 cup diced onion
2 garlic cloves, minced
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp turmeric
1 1/2 cup plain low-fat yogurt, stirred until smooth

Instructions:
In a pot of boiling water, cook the peeled and diced potatoes for about 15
minutes until tender. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions and
saute for 3 minutes.

Add the garlic and saute for