Guilt-Free Roasted Potatoes



4 large about 8 oz. each Russet baking potatoes
1/2 cup grated Parmesan cheese
1 tsp. dried basil, crumbled
1 tsp. seasoned salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
freshly ground pepper
vegetable oil spray

Cut scrubbed potatoes into four lengthwise quarters.

On a large paper plate combine cheese, basil, seasoned salt, onion and garlic powders, and pepper.

Press cut surface of potatoes into seasoning mixture. Place cut side down on a cookie sheet that has been sprayed with vegetable oil spray.

Roast in oven for 30 minutes at 350ยบ F. Remove cookie
sheet and turn each potato so the exposed side is now against the baking sheet. Bake 30 minutes more until potatoes are golden brown.

Summer Garden Couscous Salad



3 medium ears of sweet corn, husks removed or use frozen or 2 cans canned corn, drained
1 cup uncooked couscous
1-1/2 cups cherry tomatoes, halved
1/4 cup chopped red onion
3 tbsp. olive oil
1 tsp. dried oregano
1 cup reduced sodium chicken broth
1 medium cucumber, sliced and halved
1/2 cup crumbled feta cheese
3 tbsp. minced parsley
3 tbsp. lemon juice
3/4 tsp. ground cumin
Salt and pepper to taste

Cook corn and cut kernels from corn (or cook frozen corn or drain cans if using canned corn), set aside.

Cook couscous as directed on box. Fluff with fork & set aside.
In a large bowl, combine cucumber, tomatoes, cheese, onion, parsley and corn kernels. Stir in couscous.

In a small bowl whisk in olive oil, lemon juice and seasonings.

Pour over couscous mixture, toss to coat. Serve immediately or cover and refrigerate until chilled.