Labor Day Recipes?

Labor Day wouldn’t be complete without barbecue, potato salad and red white and blue. This Labor Day, try a trendy twist to some of your traditional favorites. Potato Salad is a must for the menu-but forget the mayo and try this healthier and tastier version, Southwestern Sweet Potato Salad with rich roasted Louisiana yams, combining Louisiana and southwestern into a colorful explosion of flavors. Roasting brings out an intense flavor. Always line the pan with foil for easy clean up!

And, a red, white and blue dessert, Berry Good Oatmeal Cookie Cake, is easy, refreshing and make-ahead perfect for the holiday table and kid pleasing best of all. This oversized oatmeal cookie with a citrus cream cheese filling decorated with blueberries, raspberries and strawberries will be a quick favorite. These two recipes will be Labor Day favorites that will go with whatever barbecue you throw on the pit. Recipes available on www.hollyclegg.com and newly released, Too Hot in the KItchen: Secrets To Sizzle At Any Age-newly released book–if you are someone that enjoys reading cookbooks, wait until you see this one-100 color photographs, quotes, Spicy Advice and new trendy EASY recipes.

Southwestern Sweet Potato Salad
6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
Salt and pepper to taste
3 tablespoons olive oil, divided
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup chopped cilantro
3 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon jarred jalapeno slices

1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.
2. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.
Makes 12 (1/2-cup) servings

Nutritonal Analysis
Calories 113
Calories from fat 28%
Fat 4g Saturated
Fat 0g
Cholesterol 0mg
Sodium 99mg
Carbohydrate 19g
Dietary Fiber 3g
Sugars 4g
Protein 2g
Dietary Exchanges: 1 1/2 starch, 1/2 fat