Monday, May 2, 2016

Parmesan Sweet Pototoes

2 sweet potatoes peeled & cubed
2 tsp. garlic, minced
1 Tbsp. olive oil
2 Tbsp. butter, melted (don't skip the butter, it is essential!)
4 Tbsp. grated Parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning

Preheat oven to 400° and place tinfoil on a cookie sheet then lightly spray.

Place sweet potatoes in large mixing bowl with lid (or a large ziploc bag).  Pour oil and melted butter over and toss until well coated.  Combine the rest of the ingredients in a small bowl and pour over sweet potatoes and toss.

Place on prepared cookie sheet in a single layer.  Bake for 18-22 minutes.

Monday, April 25, 2016

Sweet Potato Sausage Bake

2 medium sweet potatoes, diced
1 lb. ground sausage
1/2 green pepper, diced
1/2 red pepper, diced
12 eggs, beaten
1/2 cup cottage cheese
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder

Preheat oven to 350° and grease a 9x13 pan.

In a skillet, brown sausage, remove and drain excess grease; Add sweet potatoes to skillet along with a little oil and cook until soft, about 15 minutes.  Combine sausage, and sweet potatoes in 9x13 pan.  Mix the remaining ingredients in a medium bowl and pour over sausage mixture.

Bake for 45 minutes or until eggs are cooked.

Tuesday, April 19, 2016

BBQ Chicken Quinoa Salad

2 - 4 chicken breasts
Barbecue sauce
2 cups water
1 cup quinoa
1 can corn
1 can black beans
Avocado, diced

Place chicken in in crock-pot and pour barbecue sauce over the top.  Cook for 4-6 hours on high; shred.

In a medium saucepan, boil water.  Add quinoa and reduce heat to simmer.  Simmer 15 - 25 minutes until quinoa is tender and water is absorbed.

In a large bowl, toss together quinoa, corn, black beans, chicken and avocado.  Top with barbecue sauce.  Serve warm or at room temperature

ALTERNATIVE:  instead of using barbecue sauce, switch it for the Italian Dressing packet. Cook chicken with the packet, then make another packet as indicated on package and toss with salad.

Monday, April 11, 2016

Spinach Salad

1-2 lbs. fresh spinach, washed & torn
4-6 hard boiled eggs, chopped
12 slices of bacon, crumbled
Fresh mushrooms, sliced
Pecans, chopped
1 box of croutons

Dressing:
1 cup oil
2 tsp. Worcester sauce
1/4 cup white vinegar
3/4 cup sugar
1/4 cup onions, finely chopped
1/3 cup ketchup

Toss salad ingredients with dressing

Wednesday, March 23, 2016

Fresh Basil Pesto

2 cups fresh basil leaves, packed*
1/2 cup Parmesan cheese
1/2 cup olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and pepper to taste

Combine basil and nuts in a food processor; pulse several times.  Add garlic and pulse again.  Slowly add olive oil in a constant stream while food processor is on.  Stop to scrape down the sides with rubber spatula.  Add grated cheese and pulse until blended.  Add a pinch of salt and pepper to taste.

Serve with pasta, over baked potatoes or spread over toasted baguette slices.

Eat within 7 days or freeze for up to 1 year.

*great way to use all that fresh garden basil!  Make several batches and freeze!

Monday, March 21, 2016

Corned Beef & Cabbage

1 corned beef packet w/ seasoning
5 cups carrots, sliced
10 small red potatoes, cut into 1/3's
1/2 head cabbage, cut into large chunks

Place corned beef in large crock-pot (including juices from packaging).  Add included seasoning.  Cook on low heat for 12 hours.  When 4 hours are remaining, add carrots (first, so they get mostly covered in juice) and potatoes.  When 3 hours are remaining, add cabbage.

Serve with salt and butter.

Mustard Sauce for dipping:
Mustard
Mayo
Sugar
Salt
Pepper

Combine equal amounts of mustard and mayo and add sugar, salt and pepper to taste.  Serve with corned beef.

Baked Beans

1/4 cup chili beans
1/4 cup great northern beans (aka white beans)
1/4 cup black beans
1/4 cup red kidney beans
1/4 cup pinto beans
5 cups water
1 15-oz can tomato sauce
1 clove garlic, minced
1 tsp. onion powder
1/4 cup ketchup
1/4 cup brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1/2 cup bacon crumbles
Salt and pepper

Combine dry beans and water in large crock-pot.  Cook on high for 4 - 6 hours, until beans are soft.  Drain water and add remaining ingredients, salt and pepper to taste.  Heat for 30 minutes on high until warmed.