INGREDIENTS

   *2 large sweet potatoes, cut lengthwise into 1/2 inch sticks
   *1 tsp. chili powder
   *1/2 cup grated parmesan cheese
   *1/4 tsp. freshly ground black pepper
   *salt to taste

DIRECTIONS

• Set the oven to preheat settings of 450 degrees F.
• Use non-stick cooking spray to coat a baking sheet and a large bowl. Set the sweet potato sticks into the bowl and add the chili powder, parmesan cheese and pepper. Toss until properly coated.
• Set the potato sticks on a baking sheet to form a single layer. Place it into the oven to bake for about 20 minutes. Turn and bake for 10 more minutes until golden. Sprinkle with salt and serve.

INGREDIENTS

   *1 cup chopped, peeled zucchini, pureed (1/2 cup after pureed)
   *1 (8 oz) carton egg substitute
   *2 T. margarine, melted
   *1/2 tsp. dried parsley
   *1/4 tsp. salt
   *1/8 tsp. pepper
   *1/2 cup parmesean cheese
   *3 cups diced, unpeeled zucchini
   *1 small onion, finely chopped
   *1 cup reduced fat buttermilk baking mix

DIRECTIONS

• Blend the pureed zucchini with egg substitute, margarine, parsley, salt, pepper and 6 tablespoons of the parmesean cheese in a mixing bowl. Blend thoroughly.
• Mix in 3 cups of diced zucchini along with onion. Blend in the baking mix until properly combined.
• In a cooking sprayed 9 x 13-inch baking dish, pour the mixture. Top it with the rest of the cheeses and spray lightly with non-stick spray for light top coating.
• Place it into the oven to bake at 350 degrees F for about 45 minutes. 

INGREDIENTS

   *12 oz baby zucchini
   *4 scallions, thinly sliced
   *1 inch piece fresh ginger root, peeled and grated
   *2 Tbsp. white wine vinegar
   *1 Tbsp. light soy sauce
   *1 tsp. light brown sugar
   *3 Tbsp. vegetable stock
   *finely grated zest and juice of 1/2 lemon and 1/2 orange
   *1 tsp. cornstarch

DIRECTIONS

• In a saucepan, place the zucchini and let it boil in lightly salted water. Cook until tender or for about 4 minutes. Drain and put it back into the pot. Reserve.
• In a saucepan, combine all the rest of the ingredients together but not including the cornstarch. Let it come to a boil and stir from time to time. Leave it to simmer for 3 minutes.
• In a small bowl, mix cornstarch with 2 teaspoons of cold water. Mix it with the sauce and let it boil. Stir often until it becomes thick.
• Top the zucchini with the sauce and heat lightly. Serve in a warmed serving dish and enjoy

INGREDIENTS

   *1 large (6 oz) potato, well scrubbed, cut into ¼-inch wedges
   *2 cups cold water
   *1 tsp. oil
   *1 T. parmesean
   *1/8 tsp. each salt and sage
   *dash pepper

DIRECTIONS

• Boil potatoes for about 5 minutes or until tenderly crisp. Use cold water for rinsing and leave it to cool. Pat it dry.
• In a non-stick pan, heat oil and saute the potatoes to a light brown doneness. Sprinkle it with cheese and seasonings.

INGREDIENTS

   *6 medium beets (about 2 1/2 pounds)
   *1/2 cup fresh orange juice
   *1/4 cup balsamic vinegar
   *1 Tbsp sugar
   *1 star anise
   *1/2 tsp. salt
   *1/8 tsp. freshly ground black pepper

DIRECTIONS

• Set the oven to preheat settings of 400 degrees F.
• Keeping the stem and roots of the beet intact, trim out an inch off the stem. Use a brush to scrub it thoroughly. Use foil to wrap the beets with and place it into the oven to bake for an hour at 400 degrees F or just until tender. Leave the beets to cool, peel and cut them into 8 wedges.
• In a small saucepan, mix the orange juice with balsamic vinegar, sugar and star anise. Let it come to a boil and cook continuously until the liquids has been reduced to make 1/3 cup or boil for about 10 minutes. Dispose the star anise.
• Toss beets together with vinegar mixture, salt and pepper.
• Makes 4 servings.