10 Healthy Reasons to dig into RED POTATOES

10 HEALTHY REASONS TO DIG INTO RED POTATOES As a “white food”, potatoes are often lumped together with white bread and white pasta, which are considered off limits when trying to eat healthy. However, with only about 110 calories, 45% of your daily value of vitamin C, more potassium than a banana, naturally fat-free, zero sodium or cholesterol – based on science alone, red potatoes … Continue reading 10 Healthy Reasons to dig into RED POTATOES

Light & Creamy Red Potato Salad

Ingredients 2 pounds unpeeled red potatoes 1 cup (8 oz) plain lowfat yogurt (Greek or regular) 2 tablespoons mayonnaise 1 tablespoon cider vinegar 1 tablespoon dijon mustard 3 green onions, chopped (1/4 cup) 2 ribs celery, diced (1/2 cup) 1 tablespoon chopped fresh Italian parsley (or 1 teaspoon dried parsley) 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt (or more to taste) … Continue reading Light & Creamy Red Potato Salad

Quick Health-ier Carrot Coleslaw

Ingredients ½ red or green cabbage, shredded 2 large carrots, grated ½ cup light salad dressing ½ cup Splenda (or sugar) ½ cup white vinegar 1 tbsp. pure honey Salt & pepper to taste Directions 1. Whisk the mayonnaise, Splenda, honey and vinegar together in a small bowl. 2. Grate the carrots and shred the cabbage. 3. Pour dressing over the grated cabbage and carrots, … Continue reading Quick Health-ier Carrot Coleslaw

Grilled White Potato Salad w/ Vidalia Onions

Ingredients 2 pounds baby red potatoes 1/4 cup plus 1/2 teaspoon kosher salt, divided 1/2 cup sour cream 1/2 cup cup mayonnaise 2 tablespoons white wine vinegar 1 garlic clove, minced 2 teaspoons finely chopped fresh oregano 2 teaspoons thinly sliced fresh chives 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon fresh lemon juice 1/4 cup plus 2 tablespoons olive oil, divided 1/2 teaspoon black … Continue reading Grilled White Potato Salad w/ Vidalia Onions

Sautéed Kale and Sweet Vidalia

Ingredients 2-3 tablespoons olive oil 1 onion, halved and sliced thinly 1 head kale, washed, and thinly sliced salt to taste 1 tablespoon apple cider vinegar (optional) 1 teaspoon red pepper flakes (optional) Instructions Preheat a skillet over low heat. Add the oil and heat gently. Add the onion, stir to coat with oil, then saute for 10-15 minutes, stirring occasionally. This slow cooking over … Continue reading Sautéed Kale and Sweet Vidalia

Zucchini and Pepper Gratin

  Zucchini and Pepper Gratin   INGREDIENTS 3 large zucchini (about 1 1/2 pounds), 1 finely diced pinch of Kosher salt 1/4 cup extra-virgin olive oil 1/4 small onion, finely diced 1 garlic clove, minced 1 teaspoon tomato paste 1 medium red bell pepper, finely diced 1 medium yellow bell pepper, finely diced 1 large tomato—peeled, seeded and finely diced Dash of spicy ground red … Continue reading Zucchini and Pepper Gratin

Kale and Sweet Potato Sauté

Not only is this recipe tasty, it is packed with vitamins and minerals. Sweet Potatoes and Kale are full of amazing health benefits! 2 tablespoons olive oil (divided), plus more if needed 11⁄2 pounds sweet potatoes (2 medium), peeled and cut into 1⁄2-inch cubes 3⁄4 teaspoon kosher salt (divided) 1 tablespoon chili powder (divided) 11⁄2 teaspoons ground cumin (divided) 2 cloves garlic, minced 1 medium … Continue reading Kale and Sweet Potato Sauté

Italian Spaghetti Squash Pasta

Ingredients 1 spaghetti squash, halved lengthwise and seeded (Need tips? Click here.) 2 tablespoons olive oil 1 onion, chopped (yellow=traditional, white=milder, red=mildest, Vidalia or similar=sweet) 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Directions Preheat oven to 350 degrees F … Continue reading Italian Spaghetti Squash Pasta

Zesty Broccoli Casserole

  INGREDIENTS 2 heads of broccoli, stems removed and chopped Cooking spray 1 1/2 cups fat-free milk 2 1/2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup (3 ounces) shredded sharp cheddar cheese 1/2 cup (4 ounces) fat-free cream cheese, softened 1 cup fat-free mayonnaise 3/4 cup chopped onion (about 1/2 medium) 1 (8-ounce) can water chestnuts, rinsed, drained, … Continue reading Zesty Broccoli Casserole

Roasted Sweet Potatoes & Zucchini

INGREDIENTS  2 zucchini, sliced 1 large sweet potato, peeled and chopped 1 small or ½ large onion, cut into fourths and sliced 1 red bell pepper, cut into strips ¼ cup olive oil 1 Tbsp. fresh rosemary chopped or 1 tsp. dried ¼ to ½ tsp. salt ¼ tsp. pepper INSTRUCTIONS  Preheat oven to 400 F. Prepare the vegetables and place in a medium bowl. … Continue reading Roasted Sweet Potatoes & Zucchini