Better than Restrant Fries

12 medium potatoes
1/2 C olive oil
2 tsp chili powder
2 T paprika
1 T onion powder
1 T garlic powder
1 T salt

Preheat oven to 450*
Cut up the potatoes in to fries.
Combine the rest of the ingredients in a bowl.
Mix the cut potatoes and spice mix in a large bowl.
Pour mixture onto 2 foil lined cookie sheets.
Cook for 45 minutes. Rotate the pans top to bottom every 15 minutes.
Yummy!

Tandoori Grilled Chicken

I found this recipe in a Weight Watchers magazine. The original title is "Tandoori grilled shrimp skewers."

14 Chicken tenders 
1/3 C low fat plan Greek yogurt or sour cream
1 1/2 t salt
1 1/2 t lemon juice
1 1/2 t olive oil
1 t curry powder
1 t cumin
1 t coriander
1 t garlic
1 t ginger
Chopped cilantro for garnish

Combine all but the cilantro in a small bowl.
Marinade the chicken in a Ziplock bag then grill to perfection.
Garnish with cilantro.
Enjoy!

Roasted Pork Tenderloin

2 tsp dried thyme
2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
2 tsp olive oil
2 lbs pork tenderloin

Preheat oven 400* Coat shallow pan with cooking spray.

Combine thyme, oregano, garlic powder, onion powder, salt and pepper.
Rub oil over pork, sprinkle with mixture and transfer to prepared pan.

Roast until center of pork reads 160* about 30 minutes.
Let stand for 10 minutes before serving.

Pork Tenderloin is 1 point per ounce.

Latin-Lime Cilantro Wet-Rub

A wet rub for chicken, beef or anything that you'd like to make taste like it was made south of the border.
This rub was created by my wonderful Hubby. Way to go!

Ingredients:
2 Teaspoons Chili Powder
2 Teaspoons "Sweet" Paprika (not hot)
2 Teaspoons Ground Coriander
4 Tablespoons Lime Juice
3 Tablespoons Orange Juice
2 Tablespoons Olive Oil
2 Garlic Cloves, Minced
1/4 Cup Fresh Cilantro Leaves, Minced


Directions:
Put all the dry spices together, mix well. Put everything else into your food processor, puree... add spices puree some more. The easiest way to spread the rub over your meat of your choice is to put all your meat into a gallon size zip-lock bag and then pour the rub into the bag. Zip it shut and massage the rub onto the meat until well coated -- This way it is less messy. Don't forget to brine your meat first if you are using chicken.

You'll want to let the meat sit in the fridge for about 2 hours if possible.

Keep in mind that this recipe was created with the intent of grilling the meat... if you cook it some other way, I can't vouch for it.

Number Of Servings:It'll cover about 6 good sized chicken breasts

Preparation Time: Food processor: 5 Minutes. Without: 20 Minutes