Ranch Salad with Roasted Vegetables

(Joni...this is for you!)

2 lb. red potatoes

4 carrots, cut into 1/4-inch thick slices (or just rounds...what ever)

2 small red onions, cut into thin wedges

1 Tbsp. olive oil

salt, pepper, dried basil flakes to taste

Romain lettuce, torn

Fat Free Ranch Dressing

Grated Parmesan Cheese

Pre heat oven to 425 degrees. Combine veggies and olive oil in a big bowl; toss to coat. Then add salt, pepper, and/or basil to your liking. Spray two cookie sheets with Pam and then spread veggies out onto each cookie sheet (single layer). Bake for about 30 minutes, stirring after 15 min. Let cool for about 5 minutes.

For each serving place torn lettuce on plate. Put 1-2 Tbsp of fat-free ranch dressing (1 PP) on lettuce. Scoop a 1/2 cup of roasted veggies (2 PP) onto lettuce and sprinkle with 2 tsp. of Parmesan cheese (1 PP).

This is SOOOO yummy!!! I've made it several times and I just crave it! Having the warm veggies on top of lettuce seems kind of different but it is yummy. I found this recipe from a Kraft magazine (I changed it from the original a little bit).

Frozen Grapes 1 cup seedless grapes 1 ziplock baggy 1 freezer Measure the 1 cup grapes into a ziplock baggy and put in the freezer. Once they are frozen, eat and enjoy! 1 cup grapes = 0 PointsPlus

OK, so this is a snack that I've herd people mention a lot and I've never tried it because it just didn't sound that great. But yesterday I was reading a success story on weight watchers and the lady mentioned frozen grapes. I remembered that I had grapes in the fridge so I thought I would give it a try. I measured the grapes into a serving size just so I would know exactly how many points were in it. I had enough grapes to make three-one cup baggies. I put them in the freezer and anxiously waited for them to freeze. Later in the afternoon they were nice and frozen so I took out a baggy and enjoyed a one point snack...They were so yummy. They are like little round popsicles!