Sorry I haven't posted in a while! I do have some recipes to share, but haven't had time to type them up. I found this one in my WW Comfort Classics (this is now one of my fave cookbooks). It's delicious! I love having a healthier and lighter potato salad recipe. Perfect for picnics or a Memorial Day or 4th of July barbecue!
1 1/2 lbs red potatoes, scrubbed and cut into 1-in. pieces
2 teaspoons olive oil
1 teaspoon chopped fresh rosemary
1 medium red bell pepper, thinly sliced (can add in a green or yellow pepper too)
1 medium onion, chopped
1/4 cup fat-free mayonnaise (use what you have - I have Light)
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 450 degrees F. Spray large rimmed baking sheet with nonstick spray.
2. Place potatoes on baking sheet; add 1 1/2 teaspoons oil and the rosemary and toss to coat. Arrange potatoes in single layer and roast until bottoms are deep golden and crisp, about 15 minutes.
3. Meanwhile, toss bell pepper, onion, and remaining 1/2 teaspoon oil together in medium bowl. Add to baking sheet and bake, turning occasionally, until the potatoes are crisp and the pepper and onion are tender, 15-20 minutes longer. Let cool 20 minutes.
4. Whisk mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl. Add the potato mixture and toss to coat.
Per serving (2/3 cup): 122 cal., 2 g fat, 4 g fiber, 2 WW pts