FIESTA RED POTATOES

Ingredients


4 medium red potatoes, cut into 1/2-inch cubes

1 medium onion, thinly sliced

2 jalapeno peppers, seeded and chopped

1/4 teaspoon salt-free seasoning blend

1/4 teaspoon pepper

1 tablespoon canola oil

2 small tomatoes, chopped


Instructions

In a large nonstick skillet coated with cooking spray, saute the potatoes, onion, jalapenos, seasoning blend and pepper in oil for 30-35 minutes or until potatoes are tender. Stir in tomatoes; heat through

CRISPY CARIBBEAN VEGGIE WRAP

Ingredients


1 medium sweet potato

1/2 cup canned black beans, rinsed and drained

1/4 cup chopped red onion

2 tablespoons minced fresh cilantro

1 tablespoon lime juice

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chopped jalapeno pepper

1 garlic clove, minced

1/4 cup water

22 wonton wrappers

1-1/2 cups salsa







Instructions

Scrub sweet potato and pierce with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. Cool. Slit potato and scoop pulp into a small bowl. Mash pulp; stir in the onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.



Lightly brush water over all four edges of one wonton wrapper.(Keep wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.



Place on a baking sheet coated with cooking spray. Lightly spray wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa. Yield: 22 appetizers.

Chicken Lettuce Wraps

Ingredients


1-1/2 pounds boneless skinless chicken breasts, cubed

1 tablespoon plus 1-1/2 teaspoons peanut oil, divided

3/4 cup chopped fresh mushrooms

1 can (8 ounces) water chestnuts, drained and diced

1 tablespoon minced fresh gingerroot

2 tablespoons rice vinegar

2 tablespoons reduced-sodium teriyaki sauce

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1-1/2 cups shredded carrots

1/2 cup julienned green onions

12 Bibb or Boston lettuce leaves

1/3 cup sliced almonds, toasted







Instructions

In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken juices run clear. Drain and set aside.



In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.



Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.