Macaroni Coleslaw

Ingredients:

7oz ring macaroni or ditalini
16oz coleslaw mix
2 celery ribs, chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped

Dressing:
1-1/2 cups reduced-fat salad dressing (may substitute half with sour cream)
1/3 cup sugar (may substitute half with Stevia)
1/4 cup cider vinegar
1/2 t. salt
1/4 t. pepper

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add coleslaw mix, onions, celery, cucumber, and green pepper.

In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. cover and refrigerate for at least 1 hour.

Oven-Roasted Sweet Potatoes and Garlic

2 Tbsp olive oil
8 cloves garlic
1/2 teaspoon rosemary
2 lbs sweet potatoes, peeled, thinly sliced
1/2 teaspoon salt

In a large baking pan,combine olive oil, garlic and rosemary. Heat in 425 degree oven for 5 minutes.

Add sweet potatoes. Bake, turning occasionally for 40 minutes or until tender. Sprinkle with salt.

*I like these as thin as possible and a little crispy, but be careful not to burn!

Gazpacho

Ingredients:

1 small onion, fresh, quartered
1 medium green pepper, seeded
2 medium cucumbers, raw, peeled, chopped
1 stalk celery, chopped
3 cloves garlic, fresh, peeled
2 tomatoes, fresh, quartered

Place the above ingredients in a food processor and process until very finely chopped.

2 cups tomato juice
1 t basil, fresh
1/8 t. salt
1/8 t. pepper
2 T cider vinegar
2 T olive oil

Mix well. Stir in vegetables.
Chill at least one hour before serving.