Savory Potato Topping

1 cup plain fat-free yogurt
2 teaspoons imitation bacon bits
1 1/2 teaspoons dried chives
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients; mix well. Refrigerate at least 2 hours before serving, to blend flavors.

Serve on hot baked potatoes.

Makes about 1 cup.

Serves: 4 (1/4 cup) servings – 1 WW point per serving

Per 1/4 cup: 39 calories, trace fat, 1 mg cholesterol, 5 g carbohydrates, 0 g fiber, 4 g protein, 199 mg sodium

NOTE: A 2-tablespoon serving of this topping is "free" for weight watchers.

Roasted Potatoes with Garlic

Makes 8 servings.

1 pound tiny red potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Arrange potatoes and garlic cloves in a 9 x 13-inch pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 350 degrees F for 30 to 40 minutes, or until potatoes are tender and garlic is soft. Squeeze the roasted garlic from the peels onto the potatoes. Mix together.

Points: 1 – Serving size: 1 cup – Per serving: 64 Calories, 3.4 g Fat, 0.7 g Fiber, 7.8 g Carbohydrates, 0.9 g Protein, 136 mg Sodium

Pintos and Cheese

Shared with recipegoldmine.com by Deb Gibson.

1 can fat-free spicy refried beans
1/4 cup enchilada sauce
1/2 cup fat-free shredded Cheddar cheese

In small baking dish layer beans first, then enchilada sauce, and top with cheese (I added 1/2 cup of diced onions over the beans before adding the sauce and cheese). Cover. Bake at 350 degrees F for 25 minutes.

Serves 4 – 2 WW points each serving

Lazy Cabbage

1 pound breakfast or Italian Sausage
Chopped onion and green bell pepper
4 cups shredded cabbage
2 (28 ounce) cans tomatoes (one can drained)
1/2 cup dry Minute rice

Brown meat, onion and pepper, then drain any fat. Combine all ingredients in a sprayed 9 x 13-inch pan.

Bake at 325 degrees F, covered, for 1 1/2 hours. Top with salsa before serving if desired.

Serves 6: 4 WW points
Serves 4: 6 WW points

Fiesta Rice

Submitted to recipegoldmine.com by Deb Gibson.

1 cup salsa (I used hot chipotle sauce)
3/4 cup Minute Rice
1/2 cup water

Mix salsa, rice and water in saucepan; bring to a boil. Reduce heat and simmer 5-10 minutes until rice is tender. Fluff with fork. I did this the last 8 minutes before the stuff in the oven came out.

Serves 4 – 1.5 WW points per serving