Roasted Vegetables Cheat Sheet

All veggies in an oven at 450 degrees.

Carrots and Cauliflower - Carrots into sticks cauliflower to bite sized pieces. Roast carrots for 10 minutes then add cauliflower and roast for another 30 minutes for a total of 40 minutes. Add 1 - 2 TBSP olive oil. 1/2 tsp salt. 1/2 - 1 tsp oregano

Asparagus and Cherry Tomatoes - Trim asparagus and leave tomatoes whole.  Roast for 15 to 20 minutes. 4 - 6 cloves of garlic peeled and chopped. 1 - 2 TBSP olive oil. Salt to taste. 

Broccoli - Trim into bite sized pieces in the oven for 25 - 30 minutes. 4 - 6 cloves of garlic minced. 1 - 2 TBSP olive oil; Salt to taste

Brussel Sprouts - Trim stems and remove any wilted leaves and cut in half. 30 - 40 minutes. 2 TBSP Olive oil; 1 tsp salt; black pepper

Doritos Taco Salad

Doritos Taco Salad

Yield: 14 CUPS

INGREDIENTS:

1 lb 95% lean ground beef

1 (1.25 oz) packet reduced sodium taco seasoning

1 medium-large head of iceberg lettuce, chopped into bite sized pieces

1 medium-large tomato, diced

4 oz 50% less fat or 2% sharp cheddar cheese, shredded

4 oz nacho cheese Doritos, broken up a bit into bite sized pieces

1 cup light Catalina or French dressing

DIRECTIONS:

Brown the ground beef in a skillet over medium heat, breaking it up into pieces.

Add the packet of taco seasoning and stir until well coated. Set aside.

In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.

Weight Watchers Points Plus:
4 per (1 cup) side dish serving* (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information (per 1 cup side serving)*:
150 calories, 14 g carbs, 6 g fat, 10 g protein, 1 g fiber (from myfitnesspal.com)

*If you’re eating this as a main dish I recommend a 2 cup serving size (8 WW Points+, double the nutrition info)

Peruvian Huancaina Sauce

Huancaina Sauce

Ingredients:

1/2 c. non-fat greek yogurt
1 T. aji amarillo paste
1 heaping T. crumbled feta cheese
1 garlic clove
1 slice whole wheat bread, no crust
1 T. key lime juice
salt

Blend ingredients in the small bowl of a food processor until creamy. Add salt to taste. Great on potatoes

My Famous Garlicky Gucamole

10 small avocado
1 pkg cherry tomatoes
2 small red onion
3 diced fresh jalapeño - cored and seeded and diced - more or less to taste
2 lemons juiced
5-6 dashes of Tobasco Sauce (do not substitute)
1 bunch of fresh cilantro
1 head of garlic - cloved, pounded, cleaned, chopped and minced

Slice avocado in half remove seed by striking seed with knife then half turn till seed sticks to knife then discard seed. Take avocado half and while still in skin run the knife down then across in criss cross pattern on meat of avocado and scoop out diced avocado with a spoon into a large glass bowl.

Slice lemons in half and and juice removing any seeds and add juice over diced avocado.

Add 5 - 6 dashes of tobasco sauce to mixture

Dice the red onions and jalapeños small and add to mixture.

Dice cherry tomato's into halves or quarters and add to mixture

Finely chop cilantro bunch add to mixture Use less if desired.

Mince the entire head of garlic and add to mixture. This is a very garlicky version. Trust me if you like garlic this recipe is for you.

Next take spoon and mix well careful as to not mash. This is a chunky version. Refrigerate for a couple hours and serve chilled in a pretty serving dish.

Serve with corn tortilla chips and enjoy.

Mango Salsa

9 Small Mangos - small dice

2 Red Onions - small dice

1 pack cherry tomatoes chopped in quarters

2 or 3 Jalapeños - small dice

2 limes Juiced

1 bunch cilantro chopped fine

Optional ingredients diced peaches, strawberries, red or green bell pepper, serrano peppers, diced avocados

Peel and dice Mangos in large bowl.  Add diced red onions, tomatoes, jalapeños, juice of two limes and bunch of cilantro. Stir and refrigerate at least an hour to let flavors blend. Serve with tortilla chips and enjoy!

Watergate Salad

Ingredients

1 (4 oz.) box pistachio instant pudding mix
1 (20 oz.) can crushed pineapple with juice, undrained
1 bag mini marshmallows - use as many mini marshmallows as you like
1/2 cup chopped pecans
1 small tub of cool whip or more if you like.

Directions

Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Gently fold in cool whip. Refrigerate at least one hour or until ready to serve

Pickled Eggs

Ingredients

2 box hard boiled eggs
4 can(s) whole red beets with juice
2 1/2 c white sugar starting with 1 cup and adding as needed.
1 c apple cider vinegar adding to taste

Directions

Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.

In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW

When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.

Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!

You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around.