Black Bean and Corn Sweet Potato

 

Black Bean and Corn Sweet Potatoes

serves 4

 

Ingredients

 

4 Small sweet potatoes, baked

 

15 oz can black beans, drained and rinsed

15 oz corn, drained and rinsed

1 Bunch green onions, sliced

2 Cloves garlic, minced

 

2 tsp agave nectar

3 Tablespoons lime juice (or to taste)

2 tsp chipotle peppers in adobo sauce, minced (or to taste)

 

Mix black beans, corn, green onions and garlic in a bowl.  Then, add agave nectar, lime juice, and peppers and stir until combined.

 

Top sweet potatoes with black bean and corn mixture.

 

This is a very quick and easy meal for a busy week night, and it is quite filling.  You can bake your potatoes in the oven at 350 degrees for 45 minutes, or just microwave them if you are short on time.  The taste of this meal can be adjusted depending on the amount of peppers, agave, and lime juice used. 

 

Enjoy!

 

 

 

 



Chickpea Potato Salad

I followed this recipe for the most part.  And even though I was tired and didn't feel like cooking when I got home from work today, I still made it and it really wasn't that time consuming at all.  It is very tasty and surprisingly filling!

 

 

Chickpea Potato Salad

serves 4

 

4 medium potatoes, cubed

15 oz can chickpeas, drained and rinsed

1 cucumber, diced

3 handfuls of cherry tomatoes, halved

1 6oz  can black olives, sliced

1/4 cup capers, drained and rinsed

1/4 cup pepperoncini peppers, drained and sliced

2 1/2 Tbs chili garlic sauce

1 Tbs apple cider vinegar

2 cloves garlic, minced

 

Boil potatoes until tender-crisp.  While potatoes are boiling, place remaining ingredients in a large bowl.  Add drained potatoes to bowl and combine.

 

Notes:  This can be as spicy or as mild as you like, just add more or less of the chili garlic sauce.  My daughter can't handle much heat at all, so I didn't put any chili sauce on hers and she liked it just fine.

Garlic Fries

 

Garlic Fries

 

8 Potatoes, scrubbed and sliced or pressed into fries

1/2-1 Tbs olive oil

10-12 Garlic cloves, minced

1/2 Tbs dried parsley

1/2 tsp salt

1 tsp pepper

 

Place all ingredients in a large bowl and toss to coat.  Place on a baking sheet and bake at 400 degrees for 30-45 minutes.

 

Notes:  We used our new fry press to cut these.  While we had the oven on today, we baked 12 potatoes for 20 minutes.  We are going to use the press to make fries out of these potatoes later this week.  I'm hoping this will decrease the baking time some.  I will update later.

Bean and Potato Burritos

Bean and Potato Burritos

serves 8

2 16oz cans no fat chile-lime refried beans

3 Cups cooked brown rice

4 Large potatoes, cubed

Cajun seasoning

1 6oz can black olives, sliced

5 Roma tomatoes, diced

1/2 white onion, diced

1 Bunch cilantro, chopped

Lime juice

Anaheim or Jalapeno peppers, sliced

Tortillas

Mix refried beans and cooked rice together in pot on stove top over low heat. 

 Place potatoes in frying pan with 1/4 cup water and begin frying.  Add Cajun seasoning to taste.  Continue to pan fry potatoes, adding water as necessary to keep them from sticking, until desired tenderness is reached.

In a bowl, mix black olives, tomatoes, onion, cilantro, and lime juice (to taste) to make a fresh salsa.  Set aside.

Assemble burritos on a tortilla by layering bean/rice mixture, potatoes, fresh salsa, and top with sliced peppers.

Notes:  The flavor of these burritos can be adjusted by changing the type/amount of refried beans, seasoning, and peppers used.  You can also make this into a layer dip for chips or make it into a salad by adding shredded lettuce.

Breakfast for Dinner

Tonight we had breakfast for dinner!  Yum, I love Brinner!

Alanna made pancakes using this recipe.  I made potatoes with red peppers, onions, garlic, and cracked pepper using water to "fry" it all up.  It was super tasty and not greasy; all of the flavors came through and weren't masked by the olive oil that I would normally use.  I am trying to cut out as much oil as possible, due to it's high calorie and fat content.

Lastly, I added a side of kiwi, pineapple, and oranges.  

Super easy, super fast, and everybody loved it!

Potato Soup

Potato Soup

Serves 6-8

3 Potatoes, scrubbed and diced

2 Celery stalks, sliced

8 oz Mushrooms, sliced

1 Onion, diced

1/2 teaspoon garlic powder

3 teaspoon dill weed

Salt and pepper to taste

1/2 teaspoon celery seed

3 teaspoon Bragg's Organic Sprinkle

14.5 oz Vegetable broth

2 Cups plain unsweetened non-dairy milk

2 Tablespoons cornstarch mixed with 1-2 Tbs milk

1 Handful fresh spinach, chopped

1 Bunch cilantro, chopped

Extra milk or broth if needed

Saute potatoes, celery, mushrooms, and onion until potatoes are al dente.  Add garlic powder, dill weed, salt, pepper, celery seed, Bragg's Organic Sprinkle, and vegetable broth.  Simmer to desired tenderness.  Add milk and cornstarch and heat through and stir to desired consistency.  Add cilantro and spinach prior to serving.  If necessary, add more milk or broth.