Roasted Peppers with Olive Oil & Garlic

As we all know, we eat with our eyes first.  If it looks good, then it must taste good.  So, this recipe is all that.  With so many different colored bell peppers in the super market today, this is truly an eye catching side dish.  The best part; we're talking about 90 calories and only 1 gram of saturated fat.  A great recipe from Sunset Magazine 

Amount	Unit	Ingredient	Preparation
8	Ea	Bell Peppers	Colored Bell Peppers
2	Cloves	Garlic	Minced
1	Teaspoon	Kosher Salt
4	Tablespoons	Olive Oil

1.        Preheat oven to 400 f.  Place peppers in a large baking pan & bake until soft when 

         pressed; about  40 - 50 minutes.  Let cool 10 - 20 minutes to loosen skin.

2.        Meanwhile, with a mortar and pestle, mash garlic with salt into a paste.

       ( You can also use the flat side of a chef's knife) Stir in olive oil to blend

3.     Peel, stem and seed peppers and cut lengthwise into ¾ inch wide strips.  

       Arrange peppers on a  platter and drizzle garlic oil on top

4.      Serve warm or at room temperature

Carrots Almondine

It's not low cal, but it is a great way to get the kids to eat cooked carrots.

Amount	Measurement	Ingredient	Preparation
1	Lb	Carrots	Sliced 1/8” thick
¼	Cup	Raisins
¼	Cup	Margarine
3	Tablespoons	Honey
1	Teaspoon	Lemon Juice
¼	Teaspoon	Ginger	Ground
¼	Cup	Almonds	Sliced

.

1.        Cook carrots covered in ½” boiling water for 8 minutes, drain

2.       Turn carrots into a 1 qt baking dish          

3.       Stir in raisins, margarine, honey, lemon juice and ginger

4.       Bake uncovered in a preheated 375 F oven for 35 minutes, stirring occasionally

5.       Spoon into serving bowl and sprinkle with carrots