1/5th of recipe (about 3/4 cup): 141 calories, 2g total fat (<0.5g sat. fat), 339mg sodium, 28.5g carbs, 4g fiber, 9g sugars, 3g protein

Green Plan SmartPoints® value 4*
Blue Plan (Freestyle) SmartPoints® value 4*
Purple Plan SmartPoints® value 2*

Nobody said potato salad has to be cold. And nobody said it can't be loaded up with BBQ sauce, either. Make your own rules…

Prep:
20 minutes
Cook:
35 minutes

Ingredients:
1 lb. (about 10 small) baby red potatoes, scrubbed clean and quartered
8 oz. (about 1 small) turnip, peeled and cubed
1 cup red bell pepper cut into 1-inch chunks
1 cup green bell pepper cut into 1-inch chunks
1 cup onion cut into 1-inch chunks
1/4 tsp. each salt and black pepper
1/4 cup BBQ sauce with 45 calories or less per 2-tbsp. serving
2 tbsp. light mayonnaise
1/8 tsp. cayenne pepper, or more to taste

Directions:
Preheat oven to 400 degrees. Spray two baking sheets with nonstick spray.

Lay quartered potatoes and veggies on the baking sheets, evenly spaced. Sprinkle with salt and black pepper.

Bake for 15 minutes.

Stir/rearrange potatoes and veggies. Bake until softened and lightly browned, about 20 minutes.

In a large bowl, combine BBQ sauce, mayo, and cayenne pepper. Mix well. Add roasted potatoes and veggies, and toss to coat.

MAKES 5 SERVINGS 

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.
Copyright © 2024 Hungry Girl. All Rights Reserved.