Tandoori Style Chick Peas

Yield: 6 Servings

Ingredients:

* 2 tsp. canola oil
* 1 cup chopped onion
* 3 cloves garlic, minced
* 2 cups diced uncooked potatoes
* 1 tsp. peeled, grated fresh gingerroot
* 1 Tbs. curry powder
* 1/2 tsp. ground cumin
* 16-oz. can diced tomatoes
* 16-oz. can chickpeas, rinsed and drained
* 3/4 cup water or tomato juice
* 1/2 of 10-oz. box frozen spinach, thawed
* 2 cups chopped cauliflower
* 1/4 tsp. salt
* 1/4 tsp. cayenne pepper

Directions:

In large skillet, heat oil over medium heat. Add onion, garlic, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cumin and cook 1 minute, stirring. Add tomatoes and chickpeas; bring to a boil, stirring. Add water slowly and spinach. Place cauliflower on top of stew. Cover and simmer until cauliflower is tender,. 10 minutes. Season with salt and cayenne.

Saag Aloo

1 lb baking potatoes, peeled and cut into 1/2 inch cubes
2 tbsp canola oil
1 tsp fennel seeds
1 tsp cumin seeds
1 medium onion thinly sliced
1 tsp paprika
2 red bell peppers, seeded and thinly sliced
1 tbsp minced peeled fresh ginger
2 cloves garlic, minced
1 10-ounce box frozen chopped spinach , thawed and squeezed dry
2 tbsp chopped fresh mint
1/2 tsp salt

1. Bring a large pot of lightly salted water to a boil. Add potatoes, return to a boil and cook until fork-tender, 7 minutes. Drain and set aside.
2. Heat a large non stick skillet over medium-high heat. Swirl in the oil then add the fennel and cumin seeds. Cook stirring until fragrant, 30 seconds. Add the onion and paprika; cook until the onion begins to soften, 2-3 minutes. Add the potatoes and spinach; cook until spinach is heated through, 2 minutes. Remove from the heat and stir in the mint and salt.

Per 3/4 cup serving, 4 points.

Snow Peas with Sesame Seeds

1 tbsp vegetable oil
1 1/2 tsp crushed garlic
1 lb snow peas, trimmed
1/2 cup diced sweet red peppers
2 tsp sesame oil
1 1/2 tsp sesame seeds, toasted
4 medium green onions, sliced

1. In a nonstick skillet, heat vegetable oil; saute garlic, snow peas and red peppers until tender-crisp.
2. Add sesame oil and seeds and green onions; cook for 1 minute. Serve immediately.

Calories: 112
Fat: 6g
Fibre: 3g

Brussels Sprouts with Pecans and Sweet Potatoes

Another sweet potato recipe!

1 1/2 cups cubed, peeled sweet potatoes
3/4 lb brussels sprouts, cut in half
1 tbsp margarine
1/2 cup chopped onion
1 tsp crushed garlic
1/4 cup chicken stock
4 tsp brown sugar or honey
1/4 tsp cinnamon
2 tbsp pecan pieces, toasted

1. In a saucepan of boiling water, cook sweet potatoes until just tender; drain and reserve. Repeat with brussels sprouts. Set aside.
2. In nonstick skillet, melt margarine; saute onion and garlic until just tender. Add sweet potatoes, brussels sprouts, stock, sugar, cinnamon and pecans; cook for 3 mins or until vegetables are tender.


Makes 4 servings

Calories: 182
Fat: 6g
Fibre: 6g

Sweet Potato, Apple and Raisin Casserole

This looks good, and I love sweet potatoes! I want to try it some time.

Preheat oven to 350 F, and spray a baking dish with nonstick vegetable spray.

1 lb sweet potatoes peeled and cubed
3/4 tsp ground ginger
1/4 cup honey or maple syrup
3/4 tsp ground cinnamon
2 tbsp margarine, melted
1/4 cup raisins
2 tbsp chopped walnuts
3/4 cup cubed peeled sweet apples

1. Steam or microwave sweet potatoes just until slightly underdone. Drain and place in baking dish.
2. In small bowl, combine ginger, honey, cinnamon, margarine, raisins, walnuts and apples; mix well. Pour over sweet potatoes and bake uncovered for 20 mins or until tender.

Makes 6 servings

Cal: 187
Fat: 5 g
Fibre: 3 g

Lemon-Roasted Greek Potatoes

4 medium potatoes
3 tbsp lemon juice
1/4 olive oil
1/2 tsp oregano and salt

Preheat over to 375F. Combine ingredients, toss to coat. Turn onto baking sheet and roast, uncovered, turning after 25 minutes until deep golden and tender. 40-45 minutes.

4 servings

I also added carrots, but didn't add more sauce. Pretty low in points if you do that, about 4 points per serving.