Spaghetti Squash with Tomato-Caper Sauce
Preheat oven to 350
1 ½ lbs. spaghetti squash (cut in half and remove seeds)
2 cloves garlic
1 small onion
3 T capers
1 T extra virgin olive oil
15 oz. can diced tomatoes
2 T fresh basil minced (or 1 t dry)
Spaghetti squash: place squash flat side down on baking dish with 1 cup of water. Bake at 350 for 1 hour 15 minutes until squash is tender to the touch.
Tomato-caper sauce: Place garlic, onion and capers on cutting board and mince until fine (or use food processor). Put olive oil in a small sauce pan over medium heat. Add garlic, onion and capers, cook 3 minutes. Add tomatoes and basil, simmer 5 more minutes.
Remove squash from skin with a fork. Place portions on each plate and top with tomato-caper sauce.
Baked Sweet Potato Chips
Preheat oven to 400
2 8-10 oz sweet potatoes, thin sliced
Spray cookies sheet with olive oil cooking spray. Lay sweet potatoes flat on cookie sheet. Spray tops with cooking spray. Bake for 20 minutes, turn over and bake for an additional 8 minutes.
Baked Perch
Preheat oven to 450
2 4 oz. fresh perch filets
In a small bowl combine:
2 t coarse salt
2 t garlic powder
2 t paprika
¼ cup bread crumbs
Spray cookie sheet with canola oil cooking spray. Lay fish skin side down on cookie sheet, spray top of fish with cooking spray. Sprinkle top of each filet with breadcrumb mixture. Bake for 12 minutes.
Yogurt Dill Dip
2 cups fat free yogurt
1 T fresh minced garlic
3 T fresh chopped dill
1 t coarse salt
Combine all ingredients and chill
