Saturday was a day to get things done.  We are getting low on groceries so I had to be inventive.  I hadn’t made a list yet.  I decided to have tilapia.  I did it the usual way.  I coat it with a thin layer of cornmeal and fry in a small amount of EVOO.  I made Jim his Idahoan mashed potatoes and did this recipe out of WW cookbook.  It is 2 points.  I sliced the carrots in quarters lengthwise, not into the ribbon part.  I just cooked them a little longer.

Ingredients:

1# large carrots 

1 T EVOO

1/2 C finely chopped red onion

2 t grated peeled fresh ginger

1/2 t salt

1/4 t ground cardamom

1/8 t cinnamon

1/8 t cinnamon

1/8 t black pepper

2 T water

3 T sliced almonds toasted

Directions:

1. With a vegetable peeler, cut lengthwise into ribbons.
2. Heat oil in large skillet over medium-high heat.  Add onion and ginger, stirring often, until tender, about 2 minutes.  Stir in salt, cardamom, cinnamon, and pepper; cook, stirring constantly, until fragrant, about 30 seconds.
3. Stir in carrots and water.  Reduced heat and cook, covered, stirring occasionally, until carrots are tender, about 3 minutes.  Transfer to serving bowl, sprinkle with almonds.