Thursday, April 30, 2009
Wednesday, April 29, 2009
Monday, April 27, 2009
Sweet Potato Quesadillas
1 cups finely chopped onion
2 garlic cloves, minced or pressed
3 tablespoons vegetable oil
4 cups grated peeled sweet potato (about 3 potatoes)
1 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
generous pinch of cayenne
salt and ground black pepper to taste
1 cup grated sharp cheddar (a cheese with a "bite" is best, but it's up to you)
Sauté the onions and garlic in the vegetable oil until the onions are translucent.
Add the grated sweet potatoes, oregano, chili powder, cumin and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking.
When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat.
heat tortillas and put sweet potato filling on one side and a generous amount of cheese on the other. hook them up, slice, and enjoy!
Saturday, April 25, 2009
Friday, April 24, 2009
Thursday, April 23, 2009
Tuesday, April 21, 2009
Monday, April 20, 2009
3 14.5-oz. cans Italian-style diced tomatoes
1 1/2 19-oz. cans white (cannellini) beans, drained and rinsed
15 ounces fresh spinach, washed and chopped
12 ounces Penne pasta ( i used whole grain...yum!)
3/4 cup Feta cheese, crumbled
Cook pasta according to package directions. Drain and set aside.
While pasta is cooking, mix together tomatoes and beans in a large skillet. Bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes.
Add spinach to sauce and cook for another 2 minutes, or until spinach wilts.
Serve sauce over pasta and top with Feta cheese.
Per Serving: 457 Calories; 5g Fat; 23g Protein; 82g Carbohydrate; 12g Dietary Fiber; 17mg Cholesterol; 289mg Sodium. Exchanges: 4 1/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.
SERVING SUGGESTIONS: Serve with a Greek salad (sliced tomatoes, crumbled Feta cheese, kalamata olives and a vinaigrette dressing) and steamed broccoli.