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" pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 350* 30 to 40 minutes until potatoes are tender andgarlic is soft. Squeeze the roasted garlic from the peels onto the potatoes. Mix together. Makes 8 servings

Calories 64
Total Fat (g) 3.4 |Saturated Fat (g) 0.5 |Monounsaturated Fat (g) 2.5 |Polyunsaturated Fat (g) 0.3% |Calories from Fat 46.9% |Fiber (g) 0.7 |Protein (g) 0.9 |Sodium (mg) 136 |Potassium (mg) 233 |Cholesterol (mg) 0 |Carbohydrates (g) 7.8

Nutritional information was determined using Mastercook. Yours may vary slightly, depending on the brand of ingredient or where your food was grown.

1/2 cup finely chopped onion
3 celery ribs, finely chopped
1/2 medium sweet red pepper, chopped
1/2 medium green pepper, chopped
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
1/2 teaspoon salt, optional
1/4 teaspoon pepper

In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from heat; set aside. In a saucepan, bring broth to a full boil. Remove from heat. Quickly stir in rice, celery mixture, salt and pepper. Cover and let stand for 6-7 minutes. Stir before serving. Makes 6 servings.

Nuritional Analysis: One 1/2 cup serving (prepared with margainre and low sodium broth without salt) equals 152 calories, 44 mg sodium, trace cholesterol, 30 gm carbohydrates, 3 gm protien, 2 gm fat.

Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

1 small onion
1 cup oil 1 cup vinegar
1/2 teaspoon salt
1/2 cup water
1/2 teaspoon pepper
1 tablespoon chili sauce/catsup
1/2 teaspoon dry mustard
1 tablespoon worcestershire sauce
1 tablespoon paprika
1 small can tomato sauce

Blend thoroughly and serve over your favorite mixed salad.