Farmer's Market Potato Salad

Ingredients:
1 cup fresh corn kernels (about 2 ears)
2 pounds fingerling OR red potatoes, cut into 1 inch pieces
2 1/2 tbsp. olive oil, divided
2 tbsp. chopped fresh rosemary OR fresh basil
2 tbsp. apple cider vinegar
2 tbsp. whole grain Dijon mustard
1/2 tsp. Tabasco sauce
3/4 tsp. salt
1/2 tsp. pepper
Cooking spray
3/4 cup vertically sliced red onions
3/4 cup diced zucchini
1 cup cherry tomatoes, halved

Directions:
Preheat to 425 degrees. Place corn and potatoes on a baking sheet. Drizzle vegetables with 1 tablespoon of oil; toss to coat.  Bake at 425 degrees for 30 minutes or until potatoes are tender. Place mixture into a large bowl. Combine herb and next five ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add the remaining 1 1/2 tablespoons of oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Makes 6 servings. Serving Size = 1 cup. WW: 4 points

Recipe by: www.cookinglight.com

Baked Season Fries with Skinny Garlic Aioli

Ingredients:
2 medium potatoes (russet or yukon gold), washed and dried
2 tsp. olive oil
1 tbsp. herbs de provence or use a combo of dried thyme, dried rosemary and dried marjoram
1/4 tsp. dried oregano
1 tsp. smoked paprika
1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground pepper
fresh lime zest

Skinny Garlic Aioli
2 tbsp. light mayo
2 tbsp. low fat greek yogurt
1 garlic clove, crushed

Directions:
Preheat oven to 400 degrees. Line pan with foil for easy clean up. Lightly spray with cooking spray.
Cut each potato lengthwise into 1/4 inch slices; cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add all seasonings and lime zest. Toss to coat.
Place in a single layer on baking sheet. Bake uncovered for about 30 minutes or until tender crisp, turning once half way through. Remove from oven.
Combine the three ingredients for the aioli to serve with fries.

2 servings -- Serving Size: 1 potato w/2 tbsp. of aioli -- WW: 6 points (4 points for potato and 2 points for aioli)

Recipe by: www.skinnytaste.com

Spiraling Roasted Potatoes

Ingredients:
Cooking Spray
8-10 Yukon Gold Potatoes
8 tbsp. light butter, melted
1 tbsp. fresh rosemary
1 small onion, chopped
6 garlic cloves, chopped
1 tbsp. salt
1 tbsp. ground pepper

Directions:
Preheat oven to 375 degrees and spray the bottom of a 9 inch round baking dish with cooking spray.
Cut potatoes, with skin on, into thin, even slices. If you have a mandolin, you can use it as well.
Arrange potatoes as picture above shows and wedge onions, rosemary and garlic between every few slices and sprinkle some over the top.
Sprinkle the salt and pepper inside the wedges and over the top.
Pour the melted butter over the top.
Bake for 1 hour - 1 1/2 hours or until crisp on top and baked through.

Serving Size: 8-10 slices -- WW: 4 points per serving

Daily Water Chart

Portions! Portions! Portions!

Zucchini, Squash, Onion and Cheese Casserole

Ingredients:

2-3 T Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

Directions:

Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.
Add zucchini  and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.
Add fresh grated nutmeg, pinch of salt and pepper and stir in well.
Remove from heat and place contents of the pan into a large bowl to let cool slightly.
Preheat oven to 375.
Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.
Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.
Sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.
Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.
Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.
Remove from the oven and let sit about 10 minutes before serving. 
Garnish with fresh chopped Italian parsley and enjoy!

Recipe by: http://www.careskitchen.com

Broccoli and Cheese Twice Baked Potatoes

Ingredients:
4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup buttermilk
1 tbsp. minced chives
1 cup shredded low-fat cheddar cheese

Directions:
Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes.Drain and set aside in a large bowl.

Preheat the oven to 400°F. Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet. Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired). Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli (I just inserted them in) and remaining cheese on top. Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

Servings: 8 -- Serving size: 1/2 loaded potato -- WW points: 3 

Recipe by: skinnytaste.com