Baked Sweet Potato Fries

A tasty way to eat sweet potatoes without adding butter and sugar. Baking them brings out their natural sweetness, the kids love them and I like that they're not fried!


Ingredients:


3 large sweet potatoes
2-3 tbs olive oil
kosher salt


Directions:


Preheat oven to 450 degrees. Peel sweet potatoes and cut into 1/4 x 1/2 inch strips. Place onto un-greased baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Bake for approx 40 minutes flipping potatoes every 10 minutes until golden brown and tender.

Glazed Walnuts

I like to add a bag of these to gift baskets. They are really yummy I make extra because everyone eats them while I'm cooking them!


Ingredients:


1 egg white
1/2 cup packed brown sugar
2 tbs cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tbs vanilla extract
1 pound walnuts halves


Directions:


Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. In a large bowl beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger and vanilla. Add nuts and stir to coat. Spread evenly onto prepared pan. Bake for 30 minutes, stirring occasionally until well toasted and golden brown. Remove from oven and cool completely. Store in airtight container.

Chocolate Mint Sandwich Cookies

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• 
  
• Cookie Ingredients:
• 1 cup all-purpose flour
• 6 tablespoons unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoon (1 1/4 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Filling Ingredients:
• 10 tablespoon (1 1/4 sticks) unsalted butter, at room temperature
• 1/2 cup confectioners' sugar
• Pinch of salt
• 1 1/2 cups Marshmallow Fluff
• 1/4 teaspoon peppermint extract
• Red and green food coloring

Directions:

1. 1. Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined.
2. 2. Divide dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day (or freeze for up to 1 month).
3. 3. Preheat oven to 350ºF. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4-inch-thick rounds (36 slices per log); place on baking sheets 2 inches apart. Bake until cookies are dry on top, about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough.
4. 4. Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling.

Twice Baked Sweet Potatoes

Serves: 4
Time: 53 minutes

Ingredients: 

2 large sweet potatoes
2 oz Neufchatel cheese, cubed
2 tbs low fat milk
1 tbs brown sugar
1/4 tsp ground cinnamon
1/4 cup pecans

Directions:

Heat oven to 425 degrees. Cut potatoes in half lengthwise. Place cut-side down in foiled lined baking pan. Bake 30-35 minutes or until tender. Scoop out center of potatoes into bowl leaving 1/4in thick edge. Add cheese, milk, brown sugar and cinnamon to potatoes and mash until blended. Spoon potato mixture into shells and top with pecans. Bake 8 minutes or until potatoes are heated through and nuts are toasted.

Parmesan Crusted Cod

Serves: 4
Time: 25 minutes

Ingredients:

3/4 cup milk
2 tsp salt
3/4 cup italian breadcrumbs
1/4 cup grated parmesan
1/4 tsp thyme
4 cod fillets
1/4 butter, melted

Directions:

Preheat oven to 500 degrees. In a small bowl, combine milk and salt. In a separate bowl, mix together bread crumbs, parmesan cheese and thyme. Dip the cod fillets in the milk then press into the crumb mixture to coat. Place the co fillets in a glass baking dish and drizzle with the melted butter. Bake on the top rack of the oven until the fish is flakey, about 15 minutes.

Leftover Turkey Sub

This is super quick less, than 15 minutes and can be as healthy or as unhealthy as you want. We used the leftover turkey from our roasted turkey dinner and the toppings were leftover stuffing, cranberry sauce and gravy. Serves 6-8.

Ingredients:

1 loaf italian bread

4-5 slices your favorite cheese

2 cups leftover or deli turkey sliced

Additional add-ons, use what you have:

cranberry sauce

stuffing

gravy

mayo

lettuce or baby spinach

Directions:

Set oven to broil. Cut the bread in half lengthwise. Place the bread cut side up on a baking sheet. Arrange cheese on one half of the bread and the turkey on the other. Broil for approximately 5-10 minutes or until cheese is bubbly. While you're waiting heat up the leftover stuffing and/or gravy. Remove bread from the oven and stack the two halves together. Slice into 6-8 servings. Serve additional add-ons buffet style so everyone can create their own delicious sub. 

Turkey Noodle Soup

The turkey recipe from yesterday came out great! If you have 2 cups of leftover turkey you can make this great soup. No turkey? That's OK too. Simply ask the deli counter to cut you 1 inch thick slices of real turkey breast to equal 2 cups(not the processed stuff). This is a quick recipe maybe 30 minutes tops. I serve it with some fresh whole grain bread if I have it. 

Turkey Noodle Soup

Serves 6 to 8

What better way to use leftover turkey from Thanksgiving than to make a satisfying pot of turkey noodle soup? Our hearty version gets a nutritional boost from kale and whole-wheat elbow macaroni.

Ingredients

1 medium onion, chopped
2 carrots, chopped
2 ribs celery, thinly sliced
2 cloves garlic, minced
4 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bunch kale, thick stems removed and leaves thinly sliced
2 cups whole-wheat elbow macaroni
2 cups (10 ounces) cubed or shredded cooked turkey breast
1/4 teaspoon freshly ground black pepper 

Method

Heat a large saucepan over medium-high heat until hot. Add onion, carrots, celery and garlic and cook 6 to 7 minutes or until vegetables are tender and beginning to brown, stirring occasionally. Stir in broth, 4 cups water and thyme and bring to a boil. Add kale and macaroni and return to a boil. Cook about 5 minutes or until macaroni is al dente. Stir in turkey and pepper and cook 2 to 3 minutes longer or until turkey is heated through. Remove thyme sprigs before serving.

Nutrition

Per serving: 220 calories (35 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 220mg sodium, 32g total carbohydrate (4g dietary fiber, 3g sugar), 17g protein

Thanks to Wholefoodsmarket.com for this recipe.