Vegetables & Sides — Carbs

Flavor Recommendations: Savory Chipotle, Sweet & Spicy  INGREDIENTS (4 servings): 2 tablespoon olive oil 1 oz (approximately half of 1/3 cup) F.I.T. BrineTM 4 large sweet potatoes (approximately 3lbs) DIRECTIONS:  Cut sweet potatoes into half inch cubes Put sweet potatoes into a large bowl Preheat oven to 450 degrees F. Toss in olive oil and F.I.T. BrineTM in with sweet potatoes until evenly coated.  Place sweet potatoes in a single layer on a roasting pan or baking sheet lined with aluminum foil.  Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 30-45 minutes.  

Flavor Recommendations: Original Hickory, Jamaican Jerk , Garlic & Herb INGREDIENTS (4 servings): 1oz (approximately half of 1/3 cup) F.I.T. BrineTM for every 3lbs potatoes 1 tablespoon olive oil 1 tablespoon minced garlic 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh parsley 4 large potatoes, peeled and cubed DIRECTIONS:  Preheat oven to 475 degrees F. Combine oil, garlic, basil, rosemary, parsley, and F.I.T. BrineTM in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.  Roast in preheated oven, turning occasionally, until...

INGREDIENTS (4 servings): 1 ½ cups white rice ¼ cups canola oil 1 ½ cups water 3 tbsp tomato sauce 1 tsp Savory Chipotle F.I.T. Brine 1 tbsp cumin ¾ tsp. onion powder DIRECTIONS:  Soak 1 1/2 cups of rice for 30 minutes in hot water, not on the stove, until opaque white. Strain the rice until dry. Put 1/4 cup canola oil into skillet. Heat oil to medium and add rice, stirring constantly, until the rice is light brown. When done, remove the rice from the pan and drain the oil. Add to the pan and stir: 1 1/2 cups...

INGREDIENTS (2 servings): 3/4 cup orzo (rice-shaped pasta) 1/2 tablespoon unsalted butter 1/2 teaspoon chopped fresh rosemary leaves 1/2 cup chicken broth 3/4 cup water 2 teaspoons fresh lemon juice 1/2 teaspoon Lemon Pepper F.I.T. Brine DIRECTIONS:  In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.

INGREDIENTS (6 servings): 2 pounds medium baking potatoes, quartered ¾ cup 2% low-fat milk 1 tablespoon margarine 1 ½ teaspoons garlic powder 2 teaspoon Garlic & Herb F.I.T. Brine ¼ teaspoon pepper DIRECTIONS: Place potatoes in a saucepan; cover with water and bring to a boil. Reduce heat; simmer 25 minutes or until tender. Drain in a colander over a bowl, reserving ½ cup cooking liquid. Return potatoes to a pan. Add reserved cooking liquid and remaining ingredients. Beat at medium speed of a mixer until smooth.