Servings: 6-8

You’ll need:
3-4 medium Russet potatoes, peeled and cut in half
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
2 Tbsp. light butter
1/4 c. low fat milk
Ground black pepper (optional)

Put peeled potatoes in medium pan and cover with water. Add 1 tsp. each of garlic powder, onion powder and salt. Heat on medium/high until boiling. Continue to boil, until potatoes are cooked to “fork tender”, about 11-15 mins.

Remove from heat and drain potatoes in colander. Return to pan, add butter, 1 tsp. each of garlic powder, onion powder and salt and add low fat milk. “Mash” potatoes with masher or fork mixing all ingredients together. Top with two 1 Tbsp. pads of light butter and serve with your favorite meat dish.

​Karen’s Note: Ground black pepper can be added prior to mashing potatoes or can be served alongside to be added per desired taste.

Servings: 6-8

You’ll need:
2 cans green beans (drained)
1/2 medium onion (chopped)
1 Tbsp. garlic (minced)
1/4 c. Romano cheese (grated)
1/2 c. Italian bread crumbs
1 tsp. ground black pepper
Olive oil
Buttery cooking spray

Preheat oven at 350 degrees.

Saute onions and garlic in 2 Tbsp. olive oil on medium heat, until onions are transparent. Stir in green beans, black pepper, 1/8 cup of the Romano cheese and 1/4 cup of the Italian bread crumbs.

In a 1 quart casserole dish spray inside with cooking spray. Add breaded green bean mixture and make level with a spatula. Bake uncovered for about 25-30 minutes until thoroughly heated.

Sprinkle on remainder of Romano cheese and Italian bread crumbs and drizzle with olive oil or spray topping with cooking spray.

Bake an additional 5-10 minutes until topping is browned. Serve immediately or cover to keep warm until ready to serve as a side dish.

​Karen’s Note: This is a family favorite and always our side dish served on Thanksgiving with Frank’s Smoked Turkey and other meat dishes during the holidays.

Servings: 50

You’ll need:
8 Tbsp. PB2 (Powdered Peanut Butter)
1 cup Splenda/sugar blend for baking
¼ cup cocoa powder
¼ cup canola oil
1 tsp. vanilla extract
1/2 cup fat-free milk
¼ cup light butter
3 cups uncooked quick oats

Mix together in a medium saucepan PB2, Splenda/sugar blend, cocoa, canola oil, vanilla extract, FF milk and butter over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil.

Remove from heat and stir in quick oats and mix completely.

Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight.

​Karen’s Note: These PB2 No Bake Cookies are best served cold with a nice hot cup of coffee, tea or cocoa.