A recipe from a Weight Watchers cookbook, with Jamaican Jerk seasoning, and sweet potatoes instead of regular . Serve with coconut rice (use lite coconut milk instead of water )

It is really good.

and for dessert...greek yogurt (lime) with whipped topping.

from the New York Times, with Great Northern beans, tomato paste, garlic and Muenster cheese. I added onion, rosemary and a little parboiled kale.

There was a potluck at church today, so there's some leftover fennel, apple, and turnip slaw, also some leftover rice krispy treats, and apple crisp from last night.



If you aren't blocked by the pay wall, here's the recipe:
https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Sprouts had some really nice okra yesterday that looked too good to pass up. This morning I looked through recipes, and found one for Roasted Okra and Chickpeas that looked good and simple.

Basically, cut the okra into 1-inch pieces, drain and dry the chickpeas on paper towels, toss them together with olive oil. Sprinkle with a mixture of 2 tsp garam masala, ½t salt and ½t pepper. Spread in single layer on a baking sheet and roast 25-30 minutes @425