Side Dish

Red Pepper and

Sweet Potatoes

1/2 pound sweet potatoes, peeled and cut into 1-inch pieces (1 3/4 cups)

1 medium red bell pepper, seeded and cut into 1-inch pieces (about 1 cup)

2 teaspoons olive oil

Salt and freshly ground pepper

Place potatoes and red bell pepper in a microwave-safe bowl. Cover with plastic wrap or a plate. Microwave on high 5 minutes. Let stand 1 minute. Remove cover and add olive oil and salt and pepper to taste. Toss well. Makes 2 servings.

Per serving: 152 calories (28 percent from fat), 4.7 g fat (0.7 saturated, 3.3 g monounsaturated), no cholesterol, 2.4 g protein, 26.2 g carbohydrates, 4.7 g fiber, 64 mg sodium.

Main Dish

Autumn Burger Sliders

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped button mushrooms

Salt and freshly ground pepper

2 tablespoons Dijon mustard

2 tablespoons maple syrup

3/4 pound lean ground sirloin (95 percent lean)

4 whole wheat slider buns (mini hamburger rolls)

Place onion and mushrooms in a microwave-safe bowl and microwave on high 3 minutes. Add salt and pepper to taste.

For stove-top, heat a small nonstick skillet over medium-high heat and spray with olive oil. Add onions and mushrooms and sauté 3 to 4 minutes.

Mix the mustard and maple syrup together and set aside.

In a bowl, add half the mushrooms and onions and half the mustard mixture to the meat. Blend well. Add salt and pepper to taste. Form into 4 small hamburgers (about 3 inches in diameter.) Heat a nonstick skillet over medium-high heat and add the hamburgers. Sauté 2 minutes; turn and sauté 3 minutes. A meat thermometer should read 145 degrees for medium rare.

Place the burgers on the bottom of the 4 slider rolls. Spoon the remaining mushrooms and onions over the burgers and pour the remaining mustard mixture on top. Close the burgers with the tops of the slider rolls and serve 2 sliders per person. Makes 2 servings.

Per serving: 495 calories (21 percent from fat), 11.7 g fat (4.4 g saturated, 5.2 g monounsaturated), 216 mg cholesterol, 47.6 g protein, 48.6 g carbohydrates, 6.3 g fiber, 632 mg sodium.