Last night's dinner. Yum.
From Weight Watchers' Now and Later:
Sweet Potato and Chickpea Salad
2 pounds sweet potatoes, peeled and diced
2 tablespoons seasoned rice vinegar
1 tablespoon olive oil
1 tablespoon minced peeled gresh ginger
1 garlic clove, mined
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can chickpeas, rinsed and drained
1/2 cup fresh cilantro leaves
4 cups baby arugula
1/4 cup crumbled low fat goat cheese
1. Preheat the oven to 450°F. Spray a large rimmed baking sheet with nonstick spray. Spread the potatoes on the prepared baking sheet. Bake until fork tender, 25 minutes, stirring twice during cooking.
2. Meanwhile, to make the dressing, combine the vinegar, oil, ginger, garlic, salt, and pepper in a large bowl; whisk until blended.
3. Add the potatoes, chickpeas, and cilantro to the dressing; toss to coat. Transfer 2 cups of the potato mixture to a container and let cool. Cover and refrigerate up to 3 days for later use in Sweet Potato Felafel Sandwiches (recipe to follow). Place the arugula on a platter, top with the remaining 4 cups of the potato mixture and sprinkle with the cheese.
From Sunset Publications' Cozy Comfort Food:
Brussels sprouts with parmesan and pine nuts.
1 tbsp olive oil
2 garlic cloves, smashed and chopped
3/4 lb brussels sprouts, trimmed and quartered
1/4 cup vegetable broth
2 tbsp. toasted pine nuts
Kosher salt and freshly ground black pepper
3 tbsp. freshly grated parmesan cheese
1. Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes.
2. Add broth and cook until sprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.
Even people who think they don't like brussels sprouts love this!