I love, love, love sweet potatoes and am always looking for new recipes that incorporate sweet potatoes. I’m also trying to eat a more healthy diet and stumbled on this recipe on Pinterest. The original recipe comes from the Primavera Kitchen although I’ve made some minor changes as I’ve made it a couple of times.
The ingredients you will need:
- 2 tbsp extra-virgin olive oil
- 1 lbs extra-lean ground turkey
- 1 tsp clove garlic, minced
- ½ cup onions, diced
- ½ cup yellow pepper, diced
- 1 ½ cup sweet potato, diced
- Salt and pepper
- ½ cup shredded mozzarella cheese
In a skillet (I used my Pampered Chef Rock Crock) heat oil over medium high heat. Once heated, add the ground turkey and garlic and heat until cooked through (about 10 minutes)
Next, add in your onions and yellow peppers and cook until onions brown. Last time I made this I didn’t have an onion, so I just put in double yellow pepper.
Next, add in the salt/pepper and sweet potatoes.
Cover your skillet and stir periodically. Add in more oil or water (I find water works best) if needed and cook until sweet potatoes are cooked through. For me this takes about 10 minutes.
Once the sweet potatoes are cooked through, cover with the cheese and put the skillet in a 400 degree oven until cheese is melted (this takes about a minute)
Remove from the oven and enjoy! This makes approximately 4 servings.
I will get to enjoy the leftovers for the rest of the week for lunches – and I think it’s almost better the second day!
Summer is a great time to try out new salads, and I LOVE this creamy Bacon, Avocado and Tomato Pasta Salad. The dressing is tangy and includes dill – which makes it oh, so good. I found the recipe on Pinterest – and you can see the blog post HERE.
You’ll need the following ingredients:
- 12 oz. Rotini
- 1 pkg. bacon pieces
- 1 1/2 cup tomatoes (diced and seeded)
- 1 avocado (the recipe called for 2, but I felt like 1 was enough)
- 1 cup mayo
- Juice of one lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 teaspoons dried dill
First, cook pasta according to package directions:
While the pasta is cooking, mix up the dressing. Add your mayo, lemon, salt, pepper, garlic powder and dill together.
Use a whisk to mix up the ingredients – I just mix them up in the bowl I’m going to serve the salad in.
Cut up the tomatoes (and seed them), the avocado and dump in the bacon pieces (mix).
Once the pasta is cooked, strain and rinse with cold water until cooled – add the pasta to the rest of the ingredients, mix and enjoy.
This was a crowd pleaser at the potluck I went to yesterday – came home with just enough to enjoy today for supper!
With the holiday weekend – and a busy one with a couple of get togethers for me, I knew that I would need a quick and easy salad to take. For me, I have a go-to, crowd-pleaser that I make probably 80% of the time. It takes about 5 minutes to whip together and doesn’t use too many ingredients, which is a plus. Today’s Friday Favorite is my family’s favorite…Ramen Salad.
The ingredients you will need:
- 1 pkg. cabbage (I usually go for the mixed…with red and green cabbage and carrots, but our store was out)
- 1 pkg. Ramen (chicken flavored)
- 3 oz. sliced or slivered almonds
- 1/4 cup sunflower seeds.
- 1/2 cup oil
- 1 tablespoon sugar
- 3 tablespoons vinegar (you can use white or apple cider – whatever you have on hand)
- chicken flavor pouch from Ramen packet
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
First, mix together all ingredients for the salad in a large bowl. Make sure to break up the Ramen noodles in to small pieces before mixing with the other ingredients.
Next, mix up your dressing ingredients in a separate container, don’t forget to add that Ramen packet…I have once thrown it away before I got to this step…you will miss it if you forget it!
Finally, add the dressing to your salad ingredients, and mix well.
That’s it – salad done!
Note: You can add in some grilled chicken to make this more of a main dish for an easy lunch. I’ve also made it with green onions added for just a little change.
I hope you enjoy this family favorite as much as my family does!
I have made this recipe at least 10 times…but, surprisingly, I’ve never blogged about it. I’ve shared the recipe with friends, and they’ve made it multiple times – and everyone loves it.
I like going meatless on Mondays, just because it helps me eat a little lighter. Tonight’s recipe was my main course tonight, but it works just as well as a side dish (I LOVE taking this to picnics). The original recipe can be found HERE.
First, gather your ingredients:
- One bag classic coleslaw (or you can chop up your own cabbage)
- 1 can corn, drained
- 1 can black beans, drained (I use the low sodium)
- 1 cup tomatoes (I used 2 roma tomatoes…with seeds taken out and diced)
- 1 avocado, diced
- 1/3 cup green onions, chopped (it took me about 6)
- 1/4 cup cilantro, chopped
- 3/4 cup jalapeno ranch dressing
First, drain your corn and beans – I put them both in a strainer to drain.
Next chop up all of your other ingredients and add all ingredients (minus the dressing) to a large mixing bowl.
Then mix the ingredients thoroughly.
Then, add in your dressing – 3/4 of a cup is just the right amount for me, but feel free to do more or less to taste.
Mix the dressing in thoroughly.
Serve the salad immediately (or store for a short time in the refrigerator). Garnish individual dishes with a little more cilantro.
So super easy, so fresh, and so delicious. This is a salad that I CRAVE!!
Cowboy sushi, ham pinwheels, ham-dill pickle wraps…whatever you call them, they’re delicious. I had seen a dip using the same ingredients on Pinterest and couldn’t resist trying it. Hello lunch for the week! Ingredients:
- 16 oz. Cream Cheese
- 16 oz. Baby Dill Pickles
- 16 oz. Ham (the original recipe called for 12, but I added in all the ham I had because I felt like it needed it – and it makes the recipe even easier to remember!
The first thing you need to do is chop up your ham: I did a rough chop on the deli sliced ham I bought (only 12 oz. here)
Do the same with your (drained) pickles.
I decided to make things easier on myself by using my food processor to mix up the pickles and ham with the cream cheese.
I decided to take the extra 4 oz. of ham and finely dice it to add to my mixture – just to add some chunks of ham in – and then served it on Ritz crackers…delicious!
The second slush I tried at Sonic was one that I didn’t really know what to expect from. The cryptically named “Miami Sunrise” slush is not described at all on the menu…so, what does a Miami Sunrise taste like? To me, it tastes like a mix of watermelon, coconut and strawberry…and it is a deep red color.
I love coconut and strawberry, but I’ve never been a big fan of watermelon – in any form, so this one is probably one that I won’t be apt to try again. Don’t get me wrong, if you like those three flavors, this will be a winner, but for me, I give it 2.5/5 Sonic straws.
On to the next flavor!