Roasted Vegetables...

My neighbor, Betty, gave me a wonderful recipe for roasted veggies and I want to share...



-1 tsp. olive oil
-A couple of splashes of balsamic vinegar
-fresh garlic minced (3 cloves if you REALLY like garlic, less if you don't)

-vegetables that you love (pictured zucchini, tomato, onion, and potato) (other good ones carrots, yellow squash, broccoli, asparagus or whatever else your heart desires)
-Fresh cracked pepper and salt

Mix olive oil, balsamic vinegar and minced garlic together. Chop up veggies into decent sized pieces and brush on oil mixture. Lay in pan and sprinkle salt and pepper over veggies. Roast at 400 degrees for 20-30 minutes (or until everything is fork tender).

Low-Fat Garlic & Feta Cheese Dip

1 cup low-fat feta cheese (crumbled)
4 oz. fat-free cream cheese (softened)
1/3 cup low-fat mayonnaise
2-3 garlic cloves
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. dill weed
1/8 tsp. thyme

Combine all ingredients. Cover and chill until serving time.

Per tablespoon: 24 calories, 1.2g. fat, no fiber (2 tbsps. for 1 point).

Serve with Reduced Fat Wheat Thins or Carrot chips

Rotel Potatoes

From Bitsy Cliburn...her Home Economics students LOVE this recipe...

5 to 6 medium red or yellow potatoes, thinly sliced or cubed, about 6 cups
1 can (10 to 14.5 ounces) diced tomatoes with green chilies (Rotel)
1 pound Velveeta
salt and pepper to taste

Boil potatoes until tender. Melt Velveeta in microwave; add Rotel (do not drain) Stir until completely melted. Drain potatoes and place in a 9x13 dish. Pour cheese mixture over potatoes; bake at 350° for about 10 minutes or until bubbly.