Potato

Two Side Dishes

Sweet Potato Fries and Three Bean Salad
These recipes feel a little like cheating. They are so easy that I almost think I should not include them here, but I don’t want people to overlook these.

Sweet Potato Fries

I bought a small electric fryer (This is not exactly the model I found at my local Aldi, but it is very similar and for a similar price.) It is just large enough to make one potato’s worth of fries. (Or as my friends from Great Britain would say, “chips”.)

Peel the sweet potato (and of course, these instructions are true for white potatoes.) Cut them into slice 1/4-1/2 inch thick, then cut them again at the same size to make the fries.

Rinse under cold water, then place in a bowl. Fill with water and ice. Let them chill for 30min to overnight.

Get the oil hot, 325F/162C. Use an oil that remain liquid at room temperatures (canola, corn, safflower or peanut work very nicely.) Drain the water off the potatoes, and using a clean cotton towel, get the fries as dry as possible. Carefully place in the oil. Let let cook for 6-8 minutes. They will start to get limp. Remove them from the oil and let drain. set them aside to rest.

Turn the heat up to 350F/175C. When hot, place the fries back in the oil for 1 minute. they will quickly get golden brown. Serve immediately.

Three Bean Salad
Makes approximately 8 portions (1 cup each)
2 cans cut green bean
1 can cut wax (yellow) beans
1 can kidney beans, drained and rinsed until clear
1 medium onion, slice thinly.
apple cider vinegar 
sugar (or I used Splenda)
Salt and pepper to taste
Place everything in a non-reactive bowl (glass is best). I try to find low sodium versions of the vegetables. That way, if you need to add a bit more, you are in control of how much is added.
Mix the dressing (equal parts vinegar and sweetener.) I make it in small amount ata time until I get enough. How much is enough? Hard to say, but after placing all the vegetables in the bowl, you want to add enough dressing to come about 3/4 of the way to the top. It’s okay if not everything is submerged. The onions will get soft and collapse, and the beans will give off their own juice. 
Mix together, season as needed, cover and refrigerate overnight. This is a salad that tastes better a few days after making it.
Nutritional data (using Splenda, and no-salt-added vegetables)
Calories:       149
Fat:                     0g
Sat fat:                0g
Chol:                0mg
Sodium:    295.6mg
Carbs:            32.6g
Fiber:               6.7g
Protein:            6.7g
Most of the calories and carbs are from the kidney beans.
I served these sides with burgers, fresh off the grill. I dressed my bun with Vidalia onion and avocado slices (on the bottom bun) with a dollop of coarse German mustard on top of the meat.

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Baked Eggs in Potato Cups

Baked Eggs in Potato Cups
Serve 2

This is a great way to use a leftover baked potato. If you don’t have any left, you can easily microwave a potato in about 5 minutes, while getting your morning coffee ready.

1 large potato
2 eggs
1 slice of cheese
salt and pepper as needed
Sriracha sauce (or your preference)

Preheat oven to 450F
Cut baked potato in half the long way.
Scoop out most of the potato, leaving less than a 1/4 inch of potato.

Season with salt and pepper (if needed).
Crack an egg into the potato cup. You may not have room for all of the white (depends on the size of the potato.
Place 1/2 slice of cheese over egg.
Bake for 8-12 minutes (8 will be very soft-cooked and 12 minutes will be fully hard cooked.)
Drizzle with Sriracha and let cool for a couple minutes.

    Nutritional data (approximate, as different sized potatoes, scooped out more or less will change this):
    Calories:            187
    Fat:                   8.9g
    Sat fat:              3.9g
    Chol:          199.5mg
    Sodium:       93.3mg
    Carb:               15.4g
    Fiber:                1.4g
    Protein:           11.4g

    Baked Cod, Garlic Sauteed Spinach and Baked Fries

    Baked Cod with Garlic Spinach and Baked Fries

    This is an easy meal, that will be ready to eat about 45 minutes after you put the potatoes in the oven. Meals like this are healthy, easy, inexpensive (especially if you buy frozen fish when it is on sale) and are convenient as the potatoes and fish cook at the same temp, at the same time. Using bagged baby spinach makes this quick. Just don’t use pre-chopped garlic from a jar. That tends to be old and bitter.

    We talk about planning ahead and making good choices like this on my Make Your Someday Today podcast. When you take the little time to make plans in advance, you are able to save more time, live healtier, lose weight and save money! What a great combination!

    You can make this with any white fish (cod, haddock, pollack, flounder are all good choices.) In general, place the fresh (or thawed) fish in an oven safe pan, drizzle a hint of olive and then sprinkle dill, salt and pepper as needed. (Garlic or onion powder are also good options. Another excellent option is Penzey’s Sunny Spain.) Bake at 450 for 8-12 minutes, dependingon thickness of the fillets. The fish is done when it begins to flake it you lift an edge with a knife.

    Garlicky Sauteed Spinach
    Serves 2-4, depending on how much everyone likes spinach.  In our case, this made three servings.
    15 ounces baby spinach  
    1 tablespoon olive oil
    6 large cloves garlic, sliced thin
    1. Prepare all ingredients, but don’t start cooking this until the fish and potatoes are done. This only takes about 4 minutes once the pan is hot.
    2. Heat your non-stick skillet (large, 11-12 inches).  Add olive oil.
    3. Add garlic, stir until it begins to brown (1-2 minutes.)
    4. Add half the spinach, tossing frequently for 1 minute. It will begin to wilt.
    5. Add remaining spinach, tossing constantly until the spinach is uniformly wilted (another 60-90 seconds.)  
    6. Serve immediately.

    Nutritional data:
    Calories:       83
    Fat:             5.3g
    Sat fat:        0.8g
    Chol:           0mg
    Sodium:   119mg
    Carbs:         7.4g
    Fiber:          3.4g

    Protein:       4.7g
    Baked Fries
    Serves 4
    2 large Russet (baking) potatoes
    2 tablespoons oil
    Salt and pepper
    1. Preheat oven to 450F
    2. Wash  potatoes.
    3. With skins on, cut potatoes into 1/2″ thick fries.
    4. Place in bowl. Drizzle oil, toss and season as desired.
    5. Place on baking pan and bake for 40-45 minutes. Turn and toss every 15 minutes.
    6. After 30 minutes, place the pan with fish in the oven. The fish and fries will finish at about the same time. 
    7. When the fish is done, remove from oven and cover with foil to keep warm. Do not cover the fries or they with steam and get soft/soggy. When done, they should be brown and crisp.

    Calories:     205
    Fat:             7.2g
    Sat fat:        1.0g
    Chol:           0mg
    Sodium:  20.9mg
    Carbs:       32.1g
    Fiber:          3.4g
    Protein:       3.9g
    —————————————
    My podcast, Make Your Someday Today is a twice-weekly show, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. I hope you give it a listen! 

    Roasted Cod on Shingled Potatoes


    Roasted Cod, on Shingled Potatoes
    Serves 4

    I’ve had people ask me how to eat the foods they love and still be able to maintain their weight or continue to lose weight. It is a common theme on MakeYourSomedayToday, my motivational podcast. This recipe has a healthy, low fat, high protein fish and potatoes (but not deep-fried) for an excellent main course. Served with a nice salad (mixed greens or a delicious Panzanella salad) and you have a perfect meal!

    1 large baking potato, approx 1 pound
    24 ounces cod, skinless
    2 tablespoons olive oil
    Spices/herbs of your choice
    Lemon slices

    Preheat oven to 425F
    Wash potato. Slice thinly. You need about 40 slices.
    Place potatoes in a bowl. Toss with olive oil and spices. I used Penzey’s Sunny Paris.
    Shingle the potatoes into four sections.

    Roast for 20-25 minutes, or until they begin to brown. (Mine are about 5 minutes too long.)
    Remove from oven. Lay fresh herbs on the potatoes. (I used oregano and basil from my garden.)

    Place 6 ounces of skinless cod on the herbs.
    Brush with a bit of olive oil. Top with lemon slices.
    Roast for another 12-15 minutes.

    Remove and serve.
    Nutritional data:
    Calories:        241
    Fat:                 8g
    Sat fat:          1.2g
    Chol:        62.3mg
    Sodium:      98mg
    Carbs:         13.6g
    Fiber:            1.8g
    Protein:       27.5g

    —————————————–
    Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

    Christmas Dinner

    I had never made a boneless New York Strip roast before, and I broke my cardinal rule of party planning (never make a dish for the first time the day of the party.)

    Fortunately, as you can see above, all went well. That was a six pound roast, rubbed with my garlic-olive oil paste, onion and fresh cracked black pepper. I placed the roast in an foil baking pan, because I wanted to roast this, not grill it I preheated the grill on high for about ten minutes. My grill has four burners so when I put the pan on the grill, I turned off the two burners directly under the roast, and adjusted the remaining two so that my grill thermometer read 300F (This would be the same if you did this in your oven. If you do this in your oven, start with your oven at 500F for 10 minutes, then turn is down to 300F.)

    I used a meat thermometer, the type that stays in the meat while it is cooking, and is connected to a meter outside the grill or oven. If you do any amount of roasting, either grill or oven, I really recommend that you use a thermometer like this. You can set it to ring at your desired finished temperature and you will never overcook your food again.

    The roast was the main part of the meal, and the part I was most stressed about. Everything else went smoothly. Tammy would pop into the kitchen from time to time, just to make sure everything was progressing. I made a loaf of bread which finished at the perfect time for me to start roasting the carrots. They take about 25 minutes under 450F and then another 10 minutes after adding the peas to the pan.

    The bowl mixed greens and chopped pears was ready to be topped with the maple-mustard vinaigrette (with bleu cheese and walnuts on the side for those who want the full salad.)

    The roast had just reached it’s finished temperature (143F) and I had pulled it off the grill. The carrots were about 10 minutes away from needing the peas to be added when Tammy pops in to ask “How are the carrots and potatoes going?”

    Potatoes?????

    Oh, no!!!!!

    I dumped two pounds of fingerling potatoes onto a shallow jelly roll pan, drizzled olive oil, tosses with some salt and pepper and put it on the bottom rack of the hot oven. When I added the peas to the carrots, the potatoes were sizzling, and when the carrots were ready, so were the potatoes! Whew!

    Everything works out!

    I hope everyone enjoys your new year! I will still be here!

    (P.S.: Next time, I will take the roast off the grill at 140F for a little closer to medium-rare.)

    Roasted Brussels Sprouts with Mushrooms

    Roasted Brussels Sprouts with Mushrooms
    Serve 6

    Served here with roasted fingerling potatoes and a baked Atlantic cod.

    1 pound fresh Brussels sprouts (approximately) halved it they are large
    1 pound mushrooms, any type, washed and sliced
    4 tablespoons olive oil, divided
    Seasoning of your choice (I used Penzey’s Sunny Paris)

    1. Preheat oven to 450.
    2. Place the Brussels sprouts in a large Ziploc baggies.
    3. Add half the oil and the seasoning. Toss to coat.
    4. Empty the baggie into a 9×13 pan or other roasting pan.
    5. When the oven is ready, place on top shelf.
    6. Using the same baggies, place the mushrooms in it.
    7. Add remaining oil.
    8. After 15 minutes, stir the Brussels sprouts and pour the mushrooms on top.
    9. Roast for 15 more minutes, stirring half way through.
    Nutritional data (1/6 of the pan, approximately 1 heaping cup):
    Calories:       145
    Fat:             12.9g
    Sat fat:          3.7g
    Chol:        13.3mg
    Sodium:    20.6mg
    Carbs:           7.1g
    Fiber:            2.5g
    Protein:         3.1g

    To roast fingerling potatoes, toss with 1-2 tablespoons olive oil and your preferred seasoning. (I used Penzey’s California Style Seasoned Black Pepper, which is black pepper, red and green bell peppers, onion and garlic.) Place in a roasting pan at the same time you start the Brussels sprouts, tossing them half way through. The potatos will be done with the sprouts and mushrooms.

    To bake the cod, spread 1-2 tablespoon butter in a 8×8 or 9×13 baking pan (depends on how much you are baking). Lay the cod on the butter in a single layer. Sprinkle with pepper (and salt, if desired.) Place in the oven when you add the mushrooms to the Brussels sprouts.

    The entire meal will be done at the same time.

    Hoisin BBQ Chicken Quarter, with Grilled Potatoes and Home Made Kimchi

    Hoisin BBQ Chicken Quarter, with Grilled Potatoes and Home Made Kimchi
    Serves 2

    (There are many steps, but nothing is difficult.)

    Hoisin BBQ Chicken
    4 chicken leg quarters
    Chinese Five Spice Powder
    Vegetable oil for the grill

    Mix together and set aside:
    2 teaspoon commercially prepared Hoisin sauce
    2 tablespoon sesame oil
    2 tablespoon rice wine vinegar
    1 teaspoon fresh minced and mashed ginger
    1 clove garlic, minced and mashed

    Grilled Potatoes
    1 medium potato, sliced thinly
    1/4 small onion, sliced thinly
    2 medium carrot, peeled and sliced thinly
    2 strip raw bacon, chopped
    2 sheets aluminum foil each about 18 inches long
    Cooking spray

    Kimchi (this is a more complex–but not difficult–recipe and I will make that a separate posting)

    1. Preheat the grill on high for at least 5 minutes. Make sure that about 1/3 of your grill is only warm, to make a safe zone. (If you have a three burner gas grill, set two on high and one on low. If you have a two burner, one is high and one low. Charcoal? Most of the coals are under 2/3 of the grill and only a a couple are under the remaining 1/3.)
    2. While the grill is preheating, sprinkle the Chinese Five Spice powder on the chicken.
    3. Spray one sheet of aluminum with cooking spray.
    4. Place 1/3 of the potatoes on the sheet.
    5. Add in layers, half the bacon, half the onion and half the carrot. Season with black pepper.)
    6. Add another 1/3 of the potatoes.
    7. Add, in order, the remaining carrots, onions, bacon and potatoes. (The packet will be the same upside down or right side up.)
    8. Carefully bring the top and bottom edges of the foil together over the veggies and fold the edges together to seal. Then tightly roll the right and left edges.
    9. Place that packet on the second sheet of foil, seam side down, and repeat step 8.
    10. Note: I just saw that they now sell aluminum foil bags which would greatly simplify this part of the meal.
    11. Using tongs and a paper towel, wipe the vegetable oil on your freshly brushed grill to help prevent the chicken from sticking.
    12. Lay the chicken, skin side down, over the direct heat. Place the veggie packets near the chicken, on the edge of the hot and safe zones.
    13. Turn the chicken after 5 minutes, or if the flames of hell start to flare up.
    14. When both sides are browned (10-12 minutes) move the chicken to the safe zone. Let if cook, undisturbed, until it has an internal temperature of at least 165, but with legs and thighs, you can even go to 170 without drying the meat.  This will take 30-4 minutes.  If you don’t have a thermometer, use  a meat fork or a skewer, and pierce the thigh in the deepest part. Pull it out. If the juices are red, it is still raw. If they are clear, it is done. 
    15. Turn the potato packets 1/4 turn (flat, right edge, upside down, left edge, flat) every 10 minutes. Remove 40 minutes after putting on the grill.
    16. Remove the chicken when done and immediately brush the Hoisin BBQ sauce over it. I don’t brush this on while the chicken is still on the grill, because I don’t want it to burn, or all run off and fall into the grill.
    17. Let the veggie packets and chicken rest for 5 minutes, then serve.
    Nutritional data:
    Chicken (an average leg/thigh quarter will yield about 4 ounces of meat)
    Calories:     210
    Fat:             15g
    Sat fat:        4.5g
    Chol:        90mg
    Sodium:  150mg
    Carbs:           0g
    Fiber:            0g
    Protein:       19g
    Hoisin BBQ Sauce (less than 1 tablespoon of the sauce–save the remaining sauce covered in the refrigerator)

    Calories:       67
    Fat:            6.9g
    Sat fat:          1g
    Chol:          0mg
    Sodium:    34mg
    Carbs:        2.5g
    Fiber:            0g
    Protein:      0.3g
    Grilled Potato (half the packet):

    Calories:       136
    Fat:             3.7g
    Sat fat:        1.3g
    Chol:        9.5mg
    Sodium:   133mg
    Carbs:       22.1g
    Fiber:             3g
    Protein:          5g
    In the next couple days, I will show you how to make an Asian Chicken Salad, using the leftover chicken and Hoisin BBQ Sauce.

    Bacon-Spinach Mashed Potatoes

    Bacon-Spinach Mashed Potatoes
    Serves 6 (approximately 1/2 cup or 4 ounces by weight)

    3 medium Yukon gold potatoes, peeled and quartered
    1 teaspoon olive oil
    3 cloves garlic, smashed and minced
    1/4 cup (2.5 ounces by weight) Fage Greek yogurt
    2 tablespoon real bacon bits (or 1-2 strips, fried and crumbled)
    4.5 ounces (by weight) baby spinach, torn

    1. Place potatoes in small pan, covered with water and bring to a boil. Boil until the potatoes are soft, and easily pierced with a fork (8-10 minutes–small dices cook faster).
    2. While the potatoes cook, heat a large (10-12 inch) non-stick skillet over medium high heat with the olive oil.
    3. When the oil is hot, add the garlic. Let it saute for 1 minute, then add the spinach.
    4. Turn the spinach frequently. It is finished when it wilts completely. Remove from the heat.
    5. When the potatoes of cooked, drain and place potatoes in a deep bowl.
    6. With an electric mixer, whip the potatoes. Add the yogurt and bacon bits.  Mix well.
    7. Stir in the spinach and serve.

    Nutritional data:
    Calories:      93
    Fat:            1.6g
    Sat fat:       0.5g
    Chol:         1.7mg
    Sodium:      88mg
    Carbs:        17g
    Fiber:        1.6g
    Protein:     4.7g

    Roasted Vegetables:
    Choose your preferred veggies (I used fresh crimini mushrooms, bell peppers, Brussels sprouts, and onions.)
    Wash all veggies, and lay in a 9×13 pan. Drizzle 3 tablespoons olive oil evenly. Sprinkle with your favorite herbs and spices.
    Roast at 450 for about 30 minutes, stirring every 10 minutes.

    Nutritional data will vary with your veggies choices. Other options include adding baby carrots, zucchini, butternut squash cubes, potato cubes, cherry tomatoes, whole garlic cloves.

    Roast Beef:

    Let the roast rest at room temperature for 1-2 hours. Season it as you prefer.
    Preheat oven to 325.
    Place the roast in a pan.
    Bake uncovered, 30 minutes per pound (for medium) or until an instant read thermometer reads 150.

    Take it out of the oven, and cover loosely with foil. The roast will continue to cook for another 15-20 minutes.

    BBQ Sauce, Pan Fried Chicken Thighs and Two Side Dishes

    Pan-Fried Chicken Thighs, topped with Homemade Barbecue Sauce and sides of Cheesy Mashed Potatoes and Cheesy Roasted Broccoli
    Serves 4

    8 chicken thighs (or 16 ounces chicken breast)
    1 tablespoon olive oil
    1 onion, sliced thinly
    2 cloves garlic, mashed and minced
    Barbecue sauce (recipe follows)
    Your preferred seasoning (I used Penzey’s Arizona Dreaming.)

    1. Heat a non-stick skillet over medium-high heat. Add oil. Season the chicken.
    2. Saute onions and garlic until the onions begin to turn translucent (3-5 minutes). Remove from heat.
    3. In the same skillet, add the seasoned chicken. Cook on one side until it begins to brown (6-8 minutes.)
    4. Turn chicken. Layer onions over each thigh and spread the barbecue sauce evenly over each.
    5. Cook until the thighs are done (6-8 minutes.)

    Nutritional data, including the sauce:
                        For 2 thighs                For 4 ounce chicken breast
    Calories:         409                            157
    Fat:               22.7g                           3.6g
    Sat fat:            6.7g                           0.7g
    Chol:             200mg                          65mg
    Sodium:         191mg                        189mg
    Carbs:            8.3g                            6.2g
    Fiber:             1.2g                            0.9g
    Protein:        42.9g                          23.7g

    Barbecue Sauce (sweet style)
    Makes about 1/2 cup
    In a sauce pan, combine and heat to boiling:
    4 ounces dark beer
    2 tablespoons cider vinegar
    1 tablespoon brown sugar (I used brown sugar/Splenda)
    2 tablespoon tomato paste
    1 teaspoon dehydrated diced onion
    1 teaspoon dehydrated diced garlic

    Bring to a boil, reduce heat to medium-low and let simmer until thick.
    Nutritional data for 2 tablespoons:
    Calories:            35
    Fat:                     0g
    Sat fat:                0g
    Chol:                  0mg
    Sodium:           8.8mg
    Carbs:             6.3g
    Fiber:              0.5g
    Protein:           0.4g

    Cheesy Roasted Broccoli
    Serves 4

    3 heads broccoli, florets cut off into bite sized chunks
    1 onions, but into 1/4 inch slices and then quartered
    2 tablespoons olive oil
    Pepper (and salt, if desired) to taste
    1/2 cup shredded cheese

    1. Preheat oven to 450F.
    2. Place all ingredients into a 9/13 baking pan.
    3. Bake 40 minutes, stirring once halfway through.
    4. Top with cheese. Put pan back in the oven until the cheese melts (about 5 minutes.)

    Nutritional data:
    Calories:         94
    Fat:                7.2g
    Sat fat:           2.2g
    Chol:             7.4mg
    Sodium:          65mg
    Carbs:           5.4g
    Fiber:            1.8g
    Protein:         3.6g

    Cheesy Mashed Potatoes
    Serves 8

    3 medium potatoes, peeled and cut into small cubes
    1/2 cup plain Greek yogurt
    1/2 cup shredded cheese

    1. Place potatoes in small kettle, boil until the potatoes are soft. (Check with a fork. When the fork slide into the potato easily, they are done.
    2. Drain water off. With a potato masher, mash the potatoes coarsely.
    3. Add yogurt.
    4. Mix with an electric mixer until smooth.
    5. Top each portion with 1 tablespoon of cheese.

    Nutritional data:
    Calories:         148
    Fat:                 2.5g
    Sat fat:            1.5g
    Chol:              7.4mg
    Sodium:           66mg
    Carbs:           24.9g
    Fiber:              2.6g
    Protein:           6.6g

    Potato Ham Skillet and Lemon Souffle Cheesecake

    Potato Ham Skillet and Lemon Souffle Cheesecake
    The Potato Ham Skillet serves 6 and the Lemon Souffle Cheesecake serves 8.

    Potato Ham Skillet
    3 Medium potatoes, peeled and sliced VERY thin (If using redskin potatoes, wash them well, and leave the skin on, which is what I do.)
    3 scallions, sliced into thin slices
    6 ounces of chopped, cooked ham
    4 eggs, scrambled
    1/4 cup shredded cheese (your preference)

    Spray a 10 inch non-stick skillet with cooking spray.
    Layer half the potatoes.
    Sprinkle half the scallions and half the ham.
    Black pepper to taste.
    Repeat the layers.
    Cover and cook over medium heat for 15 minutes.
    Pour the eggs, cover and cook another 3-5 minutes, or until the eggs are almost set.
    Top with cheese, cover and cook for 3-5 minutes, or until melted.

    Nutritional data:
    Calories:        167
    Fat:                6.9g
    Sat fat:           2.8g
    Chol:             156mg
    Sodium:        88.2mg
    Carbs:          16.3g
    Fiber:             1.3g
    Protein:        10.4g

    Other options:
    Add bell peppers, jalapenos, mushrooms or tomatoes.
    Use zucchini instead of the potatoes.
    Add corn or black beans.
    Replace the ham with bacon, sausage, pulled pork, taco-spiced ground beef, shrimp or smoked salmon.

    Lemon Souffle Cheesecake

    1 graham cracker, crushed
    2/3 cup boiling water
    1 package sugar-free lemon gelatin
    1 cup 2% cottage cheese
    8 oz low fat cream cheese
    2 cups thawed fat free whipped topping

    Spray a springform pan or pie plate with cooking spray. Sprinkle half the cracker crumbs on the side of the pan.
    Add water to a gelatin mix in  small bowl. Stir 2 minutes or until completely dissolved. Cook for 4 minutes.
    Blend gelatin, cottage cheese and cream cheese with electric mixer or blender until smooth. Pour into a large bowl.
    Gently stir in whipped topping.
    Pour into prepared pan. Smooth the top. Sprinkle remaining crumbs around outside edge. Refrigerate for 4 hours or until set.

    Garnish with lemon zest. (We topped it with a bit of whipped topping and blueberries.)

    Nutritional data:
    Calories:        106
    Fat:                5.5g
    Sat fat:              3g
    Chol:               19mg
    Sodium:         268mg
    Carbs:            6.8g
    Fiber:                0g
    Protein:          6.2g

    Other ideas:
    Use orange flavored gelatin, top with chopped fresh pineapple and whipped topping.
    Use fat free cottage cheese and cream cheese (I don’t like the taste of fat free cottage cheese and cream cheese, so I won’t use those.)
    Use cherry flavored gelatin, chocolate graham crackers, and top with shaved dark chocolate.