Mississippi Mud Potatoes

2½ cups diced potatoes

¾ cup shredded Cheddar cheese

½ cup crumbled cooked bacon

½ cup diced onion

1/3 cup mayonnaise

2 garlic cloves, pressed

Salt and black pepper to taste

¼ cup chopped green onions

Preheat oven to 325°F. Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside.

Combine potatoes, cheese, bacon, onion, mayonnaise, garlic, salt, and pepper in a large bowl. Transfer to prepared dish.

Bake until potatoes are fork tender, about 1½ hours. Top with green onions.

Prep time: 20 minutes. Cook time: 1 hour 30 minutes. Makes: 4 servings.

Roasted Butternut Tossed Salad

1 cups cubed peeled butternut squash (about 1 pound)

1 large onion, chopped

1 Tbsp. honey

½ tsp. salt

½ tsp. garlic powder

¼ tsp. pepper

1 package (6 oz.) fresh baby spinach

2 cups coarsely chopped iceberg lettuce

½ cup shredded fat-free cheddar cheese

6 Tbsp. reduced fat poppy seed salad dressing, divided

½ cup seasoned stuffing cubes

½ cup dried cranberries

¼ cup slivered almonds, toasted

4 bacon strips, cooked and crumbled

Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-inch baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly.

In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 tablespoons dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining 2 tablespoons dressing.

Prep time: 20 minutes. Cook time: 20 minutes. Makes: 8 servings.