Lemon Potatoes

Lemon Potatoes
8 Servings (1/2 cup each) / 3p+

My favorite lemon potatoes!

Ingredients
1/4 cup lemon juice, canned or bottled
1 cup water
2 tbsp Chicken OXO
1 Tbsp parsley
1 Tbsp basil
1 Tbsp dried oregano
1/4 cup canola oil
4 cup uncooked potatoes, cut into bit sized pieces

Instructions
Place the potatoes in a casserole dish.
In a bowl, mix together the remaining ingredients. Pour over the potatoes.
Cover and place in a preheated 375F oven and bake for one hour.

Lighter Banana Muffins - 3pts

Banana Nut Muffins (makes 12-14 muffins)

Ingredients:

1 1/2 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

2 egg whites

2 large mashed bananas

3/4 cup sugar

3 Tbs vegetable oil

1 tsp lemon zest

1/4 cup chopped walnuts

Preheat oven to 350F and line 12 muffin wells with papers.

In medium bowl, sift together flour, baking powder, soda, and salt.

In a large bowl, beat egg whites until slightly foamy. Stir in bananas, sugar, oil, and lemon zest. Slowly add dry ingredients and mix until just combined. With a wooden spoon fold in walnuts.

Pour batter into muffin wells, about 2/3 of the way full. Discard any extra papers before baking.

Bake for 20-22 minutes, or until tops are puffed and lightly brown.

Lemon Scones

Lemon Scones

- 3 points, 8 servings -

Ingredients

2 cups white flour

1 tablespoon baking powder

1 teaspoon ground cardamom or 1 teaspoon coriander

1/2 teaspoon salt

2 tablespoons sugar

1 tablespoon canola oil

3 egg whites

1/2 cup fat-free lemon yogurt

Directions:

Heat oven to 400°F Coat baking sheet with cooking spray.

In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the sugar. Drizzle with oil and mix with fork until evenly distributed.

Reserve 1 tablespoon egg whites. Stir yogurt, and remaining egg whites into flour mixture. Stir gently with fork until mixture holds together.

Turn onto lightly floured surface. Knead about 8 strokes to mix dough thoroughly. Pat out dough to form 8-inch circle. With sharp knife, cut evenly into 8 wedges. Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites.

Bake 15 minutes, or until golden brown.