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.

Chicken Quinoa Bowls

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

Place chicken in in crock-pot.  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.

Warm corn and black beans.

In individual serving bowls, combine quinoa, chicken, corn, black beans and avocado and dress with Italian dressing.  Serve warm or at room temperature.

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