Today's Foods

Breakfast:
Quaker Oatmeal w/ dried cranberries  3
whole wheat toast 1
coffee w/ 1 T. FF half-and-half  .5

Snack:
1 c. organic FF milk

Lunch:
Egg sandwich on whole wheat bread  3.5
14 grams Goldfish crackers 1.5
1 c. grapes  1

Snack:
hot chocolate 2
whole wheat toast w/ 1 T jelly 2

Snack:
1 oz. cheese 2

Dinner:
2.5 ounces wild salmon  3
steamed mixed veggies in butter sauce 1
sweet potato casserole*
sweet tea 1

Snack:
100-calorie popcorn 1

Traditional Sweet Potato Casserole
**I cut down on the butter, sugar, and pecans and omitted the vanilla and marshmallows.** To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows.
Ingredients:
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows

Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and
simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Yield: 16 servings
CALORIES 186 (27% from fat); FAT 5.5g (sat 2g,mono 2.3g,poly 0.9g); IRON 0.7mg; CHOLESTEROL 8mg; CALCIUM 23mg; CARBOHYDRATE 33.1g; SODIUM 272mg; PROTEIN 1.6g; FIBER 2.5g
Cooking Light, NOVEMBER 2007