Mexican Sweet Potatoes

3	medium sweet potatoes
1	can corn, rinsed and patted dry
1	can black beans, rinsed and drained
1	tablespoon butter
½	yellow onion, chopped
2-4	canned chipotle peppers in adobo sauce, minced or pureed
1	ounce light cream cheese
¼	cup light sour cream
1	teaspoon salt (+ more to taste)
½	cup cilantro, roughly chopped
6	tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Directions

Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Berry Deliciousness

Just look at that deliciousness and tell me you don't want a bite right now.

Frozen mixed berries
1 tub Cool Whip
1 large container of vanilla yogurt
1 small package of cheesecake pudding mix

Pour berries into a large bowl.  Add the Cool Whip and yogurt and then sprinkle on the pudding mix.  Stir together really well until it's all combined and looks pretty.  Chill before serving.

The Amazing Cucumber

The Amazing Cucumber

by Kristy Smith on Sunday, December 6, 2009 at 1:46pm ·

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This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the photo chemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explorers for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the physiochemical will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface. You want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!



Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems.

Mexican Vegetable Soup with Lime and Avocado

Serves four to six.

Ingredients
1 tablespoon light olive oil
1 medium red onion, finely diced 
2 cloves of garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 carrots, cut into 1/4-inch-rounds
8 ounces green beans, tipped and cut into 1 inch pieces
2 medium tomatoes, peeled, seeded, and chopped
6 cups of veggie stock
1/4 cup cooked hominy
2 teaspoons chilpotle chilies, minced
1 avocado, peeled and sliced
cilantro leaves, for garnish
6 wedges lime

Directions
- Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.

- Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.

- After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.

- Cook another 5 minutes; then taste for salt.

- Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.

Worlds easiest cobbler and it is DELISH!

I have seen several of these posted and you can do what you feel most comfortable with but I used fresh berries and sprite zero and it was unbelievable!!!!  The other choices I saw for fruit were pie filing or frozen fruits.  I have also tried it with the frozen fruits and it is awesome but nothing compares to the fresh!!!  Also one other suggestion is grease the pan like you would if you were preparing the cake.

Berry or Peach cobler Ingredients Two 12-oz bags frozen mixed berries 1 box white cake mix (no pudding) 1 can of diet 7-up or sierra mist (clear soda) Instructions Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a crust. If you stir the two, you will hsve a cake like topping. Bake 350 for 45-50 min.

I am posting this as I originally found it only cuz I know some of my friends are carnivores and may also enjoy this recipe.  Sounds GOOOOOOOOOOOOOD!!!

Slow Cooker Lasagna Soup

Ingredients 
1 lb ground turkey (or ground beef)
1 cup of vegetable broth
2 cloves of garlic, minced 
1 Tablespoon dried parsley 
1 Tablespoon dried basil 
½ cup chopped onion 
1, 28 oz can of diced tomatoes 
1, 6 oz can of tomato paste 
2 small cans of tomato soup
2 cups uncooked bow tie pasta

1 can of kidney beans (optional)
Salt and Pepper to Taste
Optional topping- shredded cheese

Directions
Brown your turkey and onions on the stove top. Add the turkey and onions (when they are done cooking) to the crock pot. Next add the diced tomatoes, tomato paste, broth, garlic, parsley, basil, tomato soups ,bean, salt and pepper.
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
30 minutes before you are ready to serve, boil some water and cook your pasta. When the pasta is done cooking throw it in the crock pot and stir until it is all combined. 

Serve with shredded cheese

NOMNOMNOM NOM!!!!

Butternut and Black Bean Enchilada Skillet

Here’s what you need: butternut squash, black beans, enchilada sauce, grated cheese, a jalapeno, some corn tortillas (I used a wheat-corn blend), an onion, cumin, chili powder, garlic cloves, and heat-safe oil (like coconut or grapeseed oil).

First, dice the onion.

Chop the garlic and half the jalapeno. (Save the rest for later!)

Pour the oil into a large, oven-proof skillet and bring to medium-high heat.

Throw in the chopped onion, garlic, and jalapeno.

Saute for 3-4 minutes until the onion becomes soft and translucent.

Add that gorgeous squash. You can find butternut squash pre-diced, which isn’t a bad idea, considering the manual labor it takes to peel and chop one.

Add the chili powder and cumin, as well as a few generous pinches of salt and black pepper.

At this point, you’re supposed to cook it for 8-10 minutes until the squash is fork-tender. I may have diced my squash too large because after 4-5 minutes, it was still rock-hard.

Here’s where some improvisation may be handy. If this also happens to you, add the enchilada sauce, cover the pan, and bring the temperature down to medium-low. Add a little water if too much evaporates. The squash will cook perfectly without sticking to the pan or burning before the center is cooked!

While the squash is simmering away, cut the tortillas into strips. I used a wheat-corn blend, which were slightly thicker than regular corn tortillas. I only used 6, but I will reduce the number even more when I make this again.

Add the tortillas and beans to the skillet. Oh, and most of the cheese!

Stir it up, and cook it for a couple more minute until the tortillas get softer and everything is combined well. Taste, and season with salt and pepper if necessary. Sprinkle the remaining cheese over top, and stick it under the broiler for a few minutes.

Sprinkle some freshly chopped cilantro on top, and dig in!

We loved this with homemade guacamole, sour cream, and some lime wedges. (Most things in my life can be improved with those three things…)

Recipe

Butternut Squash and Black Bean Enchilada Skillet

by Monique of Ambitious Kitchen on January 4, 2013 in Special Dietary Needs, Vegetarian
See this recipe post on Monique of Ambitious Kitchen’s site!

5.00 Mitt(s)4 Rating(s)

Prep Time 10 Minutes

Cook Time 20 Minutes

Difficulty Easy

Servings 6

• + Print Recipe

Recipe Description

Put a spin on Mexican night with this healthy, vegetarian skillet dish. Ready in 30 minutes!

Preparation Instructions

Heat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.

Turn your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. Remove from heat and serve immediately.

Serve with sour cream, cilantro, guacamole, or hot sauce!

Ingredients

• 2 teaspoons Olive Oil
• 1  Medium Yellow Onion, Diced
• 3 cloves Garlic, Minced
• ½  Jalapeno, Seeded And Diced
• 3 cups 1/2 Inch Diced, Peeled Butternut Squash
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• Salt And Pepper To Season
• 1 can (15 Ounce) Can Black Beans, Rinsed And Drained
• 8  Yellow Corn Tortillas (taco Size), Cut Into Thick Strips
• 1 can (15 Ounce Can) Red Enchilada Sauce
• 1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided
• Cilantro And Low Fat Sour Cream, For Servin
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GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING

When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. We all really loved this salad. The dressing was delicious and the salad was filled with great textures and flavors. I will make this dish over and over again.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing:

• 1 pint grape tomatoes
• 1 ripe avocado
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.