Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweat potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are just barely roasty brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! :)

recipe from Pinch of Yum

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Three-Bean Sloppy Joes

  • 1 onion, chopped
  • 2 stalks celery, finely chopped
  • 2 Tbs olive oil
  • 2 (15 oz) cans kidney beans, drained
  • 2 (15 oz) cans pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) tomato sauce
  • 1/4 cup soy sauce
  • 2 Tbs apple cider vinegar
  • 2 Tbs sucanat (or brown sugar)
  • 4 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper

Saute the chopped onion and celery in a skillet with oil until tender. Add remaining ingredients and cook over medium heat until warmed to serve. Serve over bread.

adapted from A Couple Cooks

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Crockpot Creamed Corn

  • 4 cups frozen corn
  • 8 oz cream cheese
  • 1 stick butter
  • 1/2 cup milk (we used almond)
  • 1 Tbs honey granules (or sugar)
  • 1 tsp salt
  • 1 tsp pepper

Combine all ingredients in a 3 quart slow cooker. Don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, the cook an additional hour.

recipe from Mostly Homemade Mom

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Chicken Squash Bake

  • 4 boneless skinless chicken breast (about 1 1/4 to 1 1/2 lbs)
  • garlic salt (or garlic and salt)
  • lemon pepper seasoning
  • 10 cups yellow squash (or zucchini), sliced 1/4″ thick (cut large slices in half as well)
  • 3 Tbs butter
  • 6 oz fresh spinach
  • 4 oz shredded cheddar cheese

Place chicken in a 9″ x 13″ pan lined with parchment paper. Sprinkle the chicken with garlic salt and lemon pepper (as much as desired). Flip the chicken over and sprinkle the the other side. Bake at 350 for 1 hour.

After the chicken has been cooking for about 30 minutes, heat the 2 Tbs of butter in a large skillet. Saute the squash (or zucchini) until tender. Add the remaining tablespoon of butter and the spinach. Cook just until the spinach is wilted. Remove from heat and toss with just a little salt.

Once the chicken is done cooking, take it out of the oven and top with the warm squash and spinach.  Sprinkle with cheese. Broil for 5 minutes to melt the cheese, then serve.

Note: This is a great dinner to make in the summer when there’s plenty of squash from the garden. This also serves great with lemon roasted potatoes.

recipe from Tammy’s Recipes

 

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Ruthie’s Challah

A Sabbath Favorite!

A Sabbath Favorite!

  • 5+ cups whole wheat flour
  • 2 Tbs yeast
  • 1 Tbs salt
  • 1/4-1/2 cup honey
  • 1/2 cup olive oil
  • 1 1/2 cups warm water
  • 3 eggs, beaten

Stir 3 cups of flour, yeast, and salt in a large bowl. Make a well in the center and add remaining ingredients. Mix, adding flour as needed. When the dough is difficult to stir, start kneading. Continue for 8 minutes, adding flour (or greasing hands with olive oil) as needed to keep the dough from sticking.

Place the dough in an oiled bowl. Let rise in a warm place for 1 hour. Shape the flattened dough into into 2 loaves. (I like to braid mine)

Let rise for 30 minutes. Preheat oven to 350. Brush the challah with melted butter and sprinkle with garlic and salt. Bake for 25-30 minutes (I do 18 minutes in a convection oven). Serve warm or cooled. Enjoy! :)

Thank you Ruthie for sharing this recipe!

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Crazy Ingredient Chocolate Cake

Crazy Ingredient Chocolate Cake

The secret ingredient in this cake is cauliflower, but you’d never guess it. It’s rich and moist like brownies and topped off with Reese Fudge Frosting. We love it!

Cake:

2 cups loosely-packed frozen cauliflower, thawed completely (not cooked)
2/3 cups sucanat (or brown sugar)
2/3 cups almond milk (I used vanilla)
1 Tbs vanilla extract
3/4 cup mini chocolate chips
3/4 cup flour
1/4 cup cocoa powder
2 Tbs ground flax seed (this will help the cake to rise)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a food processor combine the thawed cauliflower, sucanant, almond milk, vanilla, and chocolate chips and process until smooth with no lumps (this will take a few minutes). In a separete bowl, whisk the flour, cocoa, ground flaxseed, baking powder, baking soda, and salt. Stir the pureed chocolate mixture into the flour mixture just until combined (don’t over mix). Pour into a greesed 8″ x 8″ baking dish. Bake at 350 degrees for 30 minutes (it should still be soft to touch on top). Let cool; frost if desired. Store in the refrigerator.

Reese Fudge Frosting:

1/4 cup peanut butter
2 Tbs cocoa powder
8 tsp maple syrup (or 2 1/2 Tbs)
2 tsp almond milk (or more depending on how thick your peanut butter is)
3/4 tsp vanilla extract

Blend in a small food processor until smooth. Spread on cooled cake.

recipe adapted from Chocolate Covered Katie

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Coconut Lover’s Oatmeal Cookies

Coconut Lover's Oatmeal Cookies

1/2 cup melted or very soft coconut oil
1/2 cup sucanat (or light brown sugar)
2 egg
2 cups rolled oats
1 1/2 cups flaked coconut
Splash of vanilla (as desired)

Stir together the coconut oil, sucanat, vanilla and eggs until smooth. Add the oats and coconut, and stir until well combined. Scoop by tablespoons onto a baking stone.  Bake at 325 for 12 minutes (or until starting to golden and crisp) and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate.

recipe from Barefoot in the Kitchen

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Best Ever Chocolate Oatmeal No-Bake Bars

Best Ever Chocolate Oatmeal No-Bake Bars

We absolutely love these, and they are soooo quick and easy to make!

1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla

Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! :)

Adapted from Money Saving Mom

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Grilled Beef Tips and Veggies

  • 1 1/2 pounds beef tips
  • 3 medium zucchini, thickly sliced
  • 2 red onions, cut into wedges
  • olive oil
  • 1/2 C mayonnaise
  • 1/4 C sour cream
  • 1 T Dijon-style mustard
  • 1 clove garlic, minced
  • 1/2 t tarragon

Brush vegetables with oil, then brush beef tips. Season all with salt and pepper. Grill, covered, turning at least once. Meanwhile, stir together mayo, sour cream, mustard, garlic, and tarragon.

Serve beef and veggies over rice with sauce.

(adapted from Better Homes and Gardens, June 2015, Skewered Steak & Veggies)

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Healthy Hot Chocolate

Ingredients:

  • 2 cup unsweetened almond milk  (I use vanilla almond milk)
  • 2 Tbsp carob powder
  • 1 Tbsp maple syrup (or to taste)
  • Splash of vanilla extract
  • Pinch of Sea Salt (optional)

Directions:

Whisk all ingredients together in a saucepan. Warm over medium-low heat until desired temperature. Be careful not to let it boil, or you will destroy the enzymes, and thus some of its nutrients.

This recipe was shared with us by a friend. Thanks, Ruth!

Makes about 2 servings

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