Tasty and Easy Recipes

Ingredients:
3 cups broccoli florets, cut into ½-inch pieces
1 large red bell pepper, cut into 1-inch squares
1 ½ cups (1/2 medium) red onion, peeled and cut into ¼-inch slices
6 tablespoons soybean oil, divided (vegetable oil)
½ teaspoon ground black pepper, divided
½ teaspoon salt, divided
3 cups cooked couscous
2 tablespoon balsamic vinegar

Method:
Toss broccoli, red pepper and onions with 2 tablespoons soybean oil and ¼ teaspoon salt and ¼ teaspoon pepper.  Place on foil-lined baking sheet.  Bake at 425 degrees for 15 minutes until veggies are tender and lightly browned.

Meanwhile, cook couscous according to package directions.  Place cooked couscous and roasted vegetables in large bowl.  Pour vinegar and remaining soybean oil over salad and sprinkle with remaining salt and pepper; toss lightly until combined.  Serve warm or chilled.

Ingredients for weight watchers:

• 1 whole egg plus 1 egg white (or 1/4 cup egg substitute)
• 2 cups oatmeal
• 1/4 cup raisins
• 1/4 cup brown sugar
• 1 1/2 tsp. baking powder
• 1 cup skim milk
• 1/2 cup apple sauce
• 1/4 tsp. cinnamon
• 1 tsp vanilla extract

Method:

Mix Oatmeal and baking powder. Add remaining ingredients and mix well. Pour in sprayed  lightly 9″ pie pan  or sprayed muffin tins. Bake for 45 minutes at 350 degrees.

6 servings 3 Points each

Ingredients:
3 cups fresh spinach
½ cup chopped green onion
1 pear sliced
10 ounces mandarin oranges
½ cup dried cranberries
½ cup feta cheese, crumbled

Dressing:
½ cup vegetable oil
3 tablespoons balsamic vinegar
1 shallot, minced
1 teaspoon Dijon mustard
1/3 cup raspberry jam

Method:
Place all dressing ingredients in blender container.  Spin well to thoroughly combine. Pour over salad mixture