Sweet Potato and Squash Bake

1/2 pound sweet potato, peeled and cut into 1/2 inch cubes
2 pounds acorn squash, peeled and cut into 1 inch cubes
2 tsp oil
1 TBSP unpacked brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 375*. Coat 8 inch casserole dish with cooking spray.

Place sweet potatoes and squash in pan and drizzle with oil and sprinkle with the sugar, cinnamon, and nutmeg. Toss to coat well.

Bake with a lid or tin foil for about 35 minutes. Stir a few times while cooking.

Makes 6 -- 1/2 cup servings.
3 pointsplus per serving.

Yummy!

The squash baked a lot faster, so that is why I put to cut it smaller.

Rice and Beans

1/3 cup brown rice

1/3 cup black beans
1/3 cup frozen peas
1/3 cup frozen corn
1/4 cup sweet mini peppers
1/4 cup onion
1 tsp olive oil
1/8 cup fat free shredded cheese
1/3 cup salsa

5 points total

This was too much for me to eat, but the portions I wrote down is what is on the plate. I sauteed the onion and the peppers in the oil. YUM! That is my favorite way to eat my oils. This is one of my favorite meals of all time. My husband and kids roll theirs up in tortillas to make "tacos." They use ranch and BBQ sauce with theirs. This meal keeps me feeling very satisfied for a long time. I love it.