.:Sauteed Zucchini:.

INGREDIENTS
4 cloves of garlic
3 medium zucchini, sliced
2 tablespoons olive oil

DIRECTIONS
1. Peel and dice the garlic while heating the olive oil in a sauté pan over medium heat.
2. Add garlic and zucchini. Stir occasionally.
3. Cook until zucchini is lightly browned.

Serves 4

NUTRITION INFO (per serving)
Calories: 84.7
Fat: 7.0 g
Carbohydrates: 5.3 g
Protein: 1.9 g

.:Grilled Corn with Lime Butter:.

INGREDIENTS
1-1/2 tablespoons butter, melted
1/4 teaspoon grated lime rind
1-1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground red pepper
8 ears shucked corn

DIRECTIONS
1. Prepare grill or broiler.
2. Combine butter, rind, juice, salt and pepper in a small bowl.
3. Place corn on grill rack or broiler pan coated with cooking spray.
4. Cook 10 minutes, turning frequently. Remove from heat and brush corn with butter mixture.

Serves 8

NUTRITION INFO (per 1-ear serving)
Calories: 97.6
Fat: 3.3 g
Carbohydrates: 17.4 g
Protein: 2.9 g

Easy Pasta Salad

1 bag of multi-colored rotelli macaroni (cooked of course)
1 small can of sliced olives
1/2 bottle of (fat free) Italian dressing
1 can of Mexicorn (corn mixed w/ peppers)

Mix it all together and enjoy! It's great for lunch or dinner (about 4-6 servings), and keeps great in the fridge. Tastes good hot or cold.

Twice Baked Potatoes for 2

2 potatoes
1/2 cup butter
1/2 cup sour cream
1/2 can cream of broccoli soup
1 cup grated cheddar cheese

Bake potatoes at 400 degrees for 2 hours. Remove, slide in half longways and scoop out insides. Mash with butter, sour cream, soup, and half of cheese. Add salt, pepper, and garlic salt to taste. Refill skins and top with remaining cheese. Return to oven for 15 minutes. Serve.

.:Glazed Carrots:.

I got this from my friend, Jeanette's, blog. I haven't tried it yet, but I plan to! I thought it was a fun spin on veggies.

Start with however many carrots you need for your family. Cook them as you desire. (We like to steam our carrots in our steamer, but you can also do this stovetop.)

Use 1 1/2 tablespoons of brown sugar and 1 1/2 tablespoons of butter.

Mix it in with the carrots. The heat from the carrots should melt the butter and the brown sugar. If the brown sugar looks grainy, you may want to put everything in a pan on low heat to finish melting it.

If you want, you can sprinkle the carrots with dill weed.

The serving size on this is really as big or as small as you'd like it to be!

.:Brown Rice Casserole:.

BROWN RICE CASSEROLE

3 cans beef consomme soup
1 cube butter
2 1/2 c. water
2 c. white rice
1/2 T. oregano
1 chopped onion
canned sliced mushrooms

Bring to a boil for 10 minutes.
Bake covered in 9x13 pan for 1 hour at 350.