Makes 4 Servings Ingredients 1 large sweet onion, cut into ?-inch slices 1 tablespoon plus 1 teaspoon olive oil, divided 1 large head romaine lettuce, cut in half lengthwise with core intact ? cup shredded Parmesan cheese 1 (2-ounce) kaiser roll, split in half ? cup light Caesar vinaigrette   Directions Preheat grill to medium heat. Place onions on grill and cook 3 to 4 minutes on each side, or until browned. Drizzle 1 tablespoon olive oil on cut sides of romaine and place on grill. Cook each side 4 to 5 minutes, or just until lettuce begins to wilt. Meanwhile, brush remaining olive oil on cut sides of kaiser roll and place, oil side down, on grill. Grill for 1 to 2 minutes, or until roll gets crispy. Cut roll into ?-inch cubes for croutons. Place romaine on a platter; cut each half in half again. Top each romaine wedge with onion, Parmesan cheese, croutons, and Caesar vinaigrette, distributing evenly. Serve warm. NUTRITION INFORMATION PER SERVING: Calories 215, Calories from Fat 110, Total Fat 12g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 5mg, Sodium 560 mg, Potassium 475mg, Total Carbohydrate 21g, Dietary Fiber 4g, Sugars 7g, Protein 6g, Phosphorus 105mg Exchanges: ? Starch, 2 Vegetable, 2? Fat

The post Warm Winter Sides: Grilled Caesar Salad appeared first on Fall 2016 Issue | CDiabetes Online Magazine.

Makes 6 Servings Ingredients 3 tablespoons vegetable oil ? teaspoon salt 2 large unpeeled sweet potatoes, cut into 1?-inch slices with ends discarded ? cup light brown sugar ? cup chopped pecans ? teaspoon ground cinnamon 1 tablespoon light margarine, softened   Directions Preheat oven to 400°F. In a large bowl, combine oil and salt; mix well. Add sweet potatoes and toss until evenly coated, then place on a rimmed baking sheet. Cook 25 to 30 minutes, or until fork-tender. Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and margarine until crumbly. Sprinkle on each potato round and return to oven; cook 8 to 10 minutes, or until sugar is melted. Serve immediately. NUTRITION INFORMATION PER SERVING: Calories 180, Calories from Fat 100, Total Fat 11g, Saturated Fat 1.1g, Trans Fat 0g, Cholesterol 0mg, Sodium 230mg, Potassium 315mg, Total Carbohydrate 19g, Dietary Fiber 2g, Sugars 10g, Protein 2g, Phosphorus 45mg Exchanges: 1 Starch, ? Carbohydrate, 2 Fat

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Makes 3 Servings Ingredients 2 tablespoons olive oil ? teaspoon onion powder ? teaspoon garlic powder ? teaspoon kosher salt ? teaspoon black pepper 4 large bell peppers (assorted colors), seeded and quartered   Directions Preheat oven to 450°F. In a medium bowl, combine all ingredients except bell peppers; mix well. Add peppers to the bowl and toss to coat well. Place peppers on a baking sheet. Roast 20 to 25 minutes, or until tender.   Test Kitchen Tip: The key to really good roasted peppers is to make sure the oven is hot enough. If you want, you can peel the skin off the peppers once they are cooked. NUTRITION INFORMATION PER SERVING: Calories 125, Calories from Fat 90, Total Fat 10g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Potassium 375mg, Total Carbohydrate 11g, Dietary Fiber 4g, Sugars 7g, Protein 2g, Phosphorus 45mg Exchanges: 2 Vegetable, 2 Fat

The post Warm Winter Sides: Rainbow Roasted Peppers appeared first on Fall 2016 Issue | CDiabetes Online Magazine.