2 medium cucumbers
1/4 cup rice wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesme seeds, toasted
Combine vinegar, sugar in salt in medium bowl and stir to dissolve.
Wash cucumbers thoroughly, then slice as thin as possible. Add cucumber slices and toasted sesame seeds to vinegar mix; toss well to combine.
SOURCE: Modified from recipe found on WW forum
1 large white or yellow onion
1/2 cup plain, fat free yogurt or fat free sour cream
2 egg whites, or 1/4 cup egg substitute
1 1/2 cups oats
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon salt
Heat oven to 400 degrees.
Peel the onion, then slice into 1/4 inch thick slices. Divide slices into rings.
Put oats, garlic powder, dry mustard and salt into blender, pulse until coarsely ground. Pour into shallow bowl.
Mix yogurt and egg in a separate bowl.
Dip onion rings first into the yogurt/egg mixture, then into the oat mixture. Spread coated onions on a baking pan coated with non-stick spray.
Bake for 35 – 40 minutes, or until coating is crisp.
SOURCE: Martha Stewart Living magazine, edition unknown (I got this secondhand, from a forum).
Ingredients (there are no exact measurements; adjust as desired)
Sweet potatoes (or yams)
Fresh Garlic (lots)
Slice sweet potatoes into bite sized pieces (thin is better than thick).
Mix in a bowl with freshly minced garlic (the more the better – I cannot stress this enough), olive oil, kosher salt (to taste) and thyme. Put into baking pan or glass casserole and bake at 400 degrees for 35-40 minutes, or until tender.