Taco Loaded Sweet Potatoes

This is one of the best sweet potato recipes I have ever made. I am always in love with Mexican food flavors and this recipe doesn't disappoint! This is a vegetarian dish and so filling even my husband couldn't finish it. I added over-easy eggs on top but if you don't eat eggs, leaving them off won't change the awesomeness at all. The soft potato, spicy beans, crunchy fried tortilla and sour cream give this dish all of the textures and flavors that make a dish amazing. they only took about 15 minutes to make since they are cooked in the microwave and just finished in the oven, and they are the perfect comfort food for the cold rainy/snow season!

Ingredients:

2 large sweet potatoes
2 6 inch white corn tortillas, halved and cut into thin strips
1 shallot, peeled and chopped
1 can (15.5 oz) black beans, drained and rinsed
1 Roma tomato, chopped
1/2 jalapeno pepper, seeded and fine diced
1/4 c. fresh cilantro, rough chopped
1 Tbs. Taco seasoning
1 c. shredded white cheddar
Sour cream
* Optional: 2 Fried Eggs


Pierce the sweet potatoes with a fork multiple times on the outside of the sweet potatoes. Microwave them for 10 minutes (or more) until the outside of the potato is easily pierced with a fork. While the potatoes are cooking, preheat the oven to 450 degrees.

Layer a small plate with a piece of paper towel. In a medium size frying pan, heat a pan over medium-high heat add 3 Tbs. of olive oil. When the oil is hot add in the corn tortillas and continually stir until the color turns a golden brown and they are crunchy. Scoop out of the oil and place to cool on the paper towel. Sprinkle with a small amount of salt.

In the same pan (no need to wipe down), add the shallot and jalapeno. Cook until the onions are softened, which is about 3-5 minutes. Add in the beans, half of the taco seasoning and 1/2 c. water. Cook until the water has evaporated (another 5 minutes). Remove the pan from the heat.

Cut each sweet potato in half 3/4 of the way down, and place on a baking sheet lined with tinfoil and cooking spray. Sprinkle the insides with the remaining taco seasoning and half of the white cheddar. Bake for 5 minutes until the cheese is melted.

Place each potato on your serving plates. Divide the bean mixture in half and spoon into the middle of the potatoes. Top with the fried egg (optional), cilantro, tomato, sour cream, the remaining shredded cheese and last but not least, the fried corn tortilla strips.

Chicken Diane

Ingredients:

1 large potato, peeled and cut into 1" cubes
1 large bunch green beans
6 oz. cremini mushrooms, sliced
1 shallot, small diced
2 bone-in, with skin chicken breasts
4 oz. light cream
4 Tbs. sherry wine
2 tsp. chicken base (liquid)
1 Tbs. Dijon mustard
Olive oil
salt and pepper

Preheat the oven to 425 degrees and line a baking sheet with tinfoil sprayed with non stick cooking spray. Add chopped potatoes to a medium size pot and pour water until it covers the potatoes. Boil and then simmer for 15 minutes. Drain, place back in the pan and mash while adding half of the cream, salt and pepper. Cover with a lid to keep warm while the chicken is finishing.

While your potatoes are boiling still, heat 2 tsp. olive oil in a pan and heat to medium-high. Add chicken skin side down to brown, cooking for about 5-7 minutes. Flip over and place onto the prepared baking sheet, and bake for 18-20 minutes. Rest the chicken.

To the same pan the chicken browned in, add the mushrooms and cook for 2 minutes. Add the shallots and cook for another few minutes. Add the sherry, cream, chicken base and Dijon and bring to a boil. Reduce to simmer and cook for 3-4 minutes until thicker.

Boil the green beans in a pot for about 3-4 minutes until just cooked and a vibrant green. Drain and season with salt and pepper. Place the chicken on two serving plates. Divide the potatoes in half, and the green beans and place next to the chicken. Top the potatoes with chives. Pour half the sauce on each plate next to the chicken, so you don't make the crispy chicken skin soggy.

Deviled Chickpea Crostini

 

This vegan recipe tastes just like deviled eggs only has a great crunch from the bread. The filling would also be great on sandwiches or in lettuce wraps! Have fun with it and add toppings like radishes, cilantro, shredded carrots, this is another one of those very versatile recipes.

Ingredients:

15 oz. can chickpeas, drained
4 tsp. white vinegar
2 Tbs. minced yellow onion
2 Tbs. olive oil
1 Tbs. water
1 1/4 tsp. Champagne mustard
1/4 tsp. salt
14-18 slices ciabatta (or other baguette)
1 large cucumber, cut in thin slices
Chives

In a food processor, combine the chickpeas, vinegar, onion, olive oil, water, mustard and salt together mixing on the "pulse" function until a thick paste forms. Preheat the oven to broil and lay your bread slices in a single layer on a baking sheet. Drizzle with additional olive oil if you would like, and broil for around 2-3 minutes until the tops are golden brown.

Spread a very thin layer of the chickpea mixture on top of each slices of bread. Place three thin slices of cucumber on top. Add additional chickpea mixture on top by either spreading with a knife (which is what I did to keep it easier), or by piping. Sprinkle a small amount of chives on top.

Korean Pork Chops with Brussels and Green Beans

This is a great easy meal to make that takes around a half on hour and involves little fuss. The juicy pork topped with the honey garlic ginger sauce goes very well with the crunchy green beans and brussels sprouts. Like some heat? Feel free to add double, triple or quadruple the amount of Sriracha!

Ingredients:

2 boneless, skinless pork chops, cut in half
1 Tbs. olive oil
1/4 c. soy sauce, low sodium
2 Tbs. honey
4 cloves garlic, finely chopped
1 tsp. grated ginger
1 tsp. Sriracha sauce

1 c. brussels sprouts, cut in half
1 1/2 c. green beans, cut in half
1 tsp. sesame oil
1/4 c. slivered almonds
1 1/2 tsp. sesame seeds

Preheat the oven to 400 degrees. In a small bowl, mix the soy sauce, honey, garlic, ginger and sriracha sauce together. Place the pork in a shallow dish and pour half of the liquid mixture on top. Rub on each side of the pork pieces. Heat a large skillet to medium high heat and add the olive oil. Add the coated pork chops to the pan and cook on each side for about 2.5 minutes. Place the pork chops in a shallow dish and cover with the remaining marinade. Bake in the oven for about 6-8 minutes until the chops are fully cooked through.

While the pork is cooking in the oven, add the green beans and brussels sprouts to the skillet that you cooked the pork in. Add 1 tsp. of sesame oil and let cook for three minutes in the pan, tossing occasionally. Add the slivered almonds and sesame seeds and continue to cook for about two more minutes until the green beans are slightly softened yet still crunchy.

I also served this with a side of rice. Place the rice on your serving dish, lay two pork pieces against it and drizzle with the leftover sauce that the pork cooked in. Serve with a side of the brussels and green beans.

Black Bean Hummus Dip

My favorite hummus of all time is black bean hummus. The brand that used to carry it in grocery stores no longer makes it so I have resorted to having to make my own now. This is a creamier version of hummus, adding yogurt to make it an easier dip-like consistency. It turned out amazing and it had many compliments when I made it for my Halloween party this year. 

Ingredients:

1 clove garlic, peeled

1 (14 oz.) can black beans, drained and rinsed

1/4 c. extra virgin olive oil

2 Tbs. lime juice

1 Tbs. tahini

1 tsp. ground coriander

1 tsp. salt

3 Tbs. chopped fresh cilantro

1 container thick and creamy vanilla yogurt (6 oz.)

Combine the garlic, black beans, olive oil, lime juice, tahini, and seasonings in a food processor until a smooth paste forms. Add the cilantro and yogurt and pulse until just mixed together. I drizzled mine with olive oil and topped with more cilantro (the olive oil part is not in my pictures). I also served them in three small bowls so that I could keep two refrigerated and replenish through the night!

Black Bean Quesadilla with homemade Pico

Ingredients:

2 soft tortillas
1 c. black beans
1-2 c. shredded Mozzarella cheese

Place one tortilla on a flat skillet heated to medium heat. Sprinkle an even layer of cheese on top. Spread out the black beans and top with the remaining cheese. When the cheese starts to melt, add the second tortilla on top and using a large spatula, flip. Keep cooking until the bottom tortilla is a deep golden brown and the cheese is all melted through.

For the Pico:

1/2 large red tomato, chopped
2 Tbs. white or yellow onion, chopped small
2 Tbs. fresh cilantro

Serve the quesadilla with fresh Pico and lite sour cream on the side. If you live in an area that has a Border Grill, this tastes very similar. Especially the Pico! Yum!

Chicken Black Bean Enchiladas

Ingredients:

1 (12.5 oz.) can white chicken, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1/2 jar (from 1 lb. 9 oz. jar) Enchilada Sauce, red
2 c. loose spinach, chopped
8 oz. bag Sargento reduced far shredded cheddar cheese
2 green onions, chopped
12-14 6 inch corn tortillas


Preheat the oven to 350 degrees. Combine the chicken, black beans, spinach, green onion, and 3/4 c. cheese together in a medium sized bowl. Pour enough sauce on the bottom of your casserole dish or 13x9 inch pan just enough so that it covers the bottom of the pan. Lay out your corn tortilla. Spoon about two big spoonfuls onto the middle, spread out lengthwise, tuck one side of the tortilla on the other side of the filling, and roll up until the other end is on the bottom. Place seam side down in the sauce. Repeat with your remaining tortillas. Sprinkle the top with the remaining cheese. Bake uncovered for 30 minutes.

Baked Green Bean Fries

Ingredients:

1 lb. green beans, washed and trimmed
1/4 c. grated Parmesan cheese
1/4 c. Panko
2  tsp. garlic powder
1 tsp. salt
1/2 tsp. fresh grated pepper
1 egg
1 Tbs. water

Preheat the oven to 425 degrees. Place the Parmesan, Panko, garlic powder, salt and pepper in a medium bowl and mix together. Whisk the egg and water in a large bowl and add the green beans. Toss to coat the beans with the egg wash. Add the breading mixture and toss again to coat.

Place the beans on a baking sheet lined with parchment paper. Bake in the oven for 12-15 minutes until the bread is golden brown.

(Makes 4 servings, 1 1/2 c. per serving, 2 WW points)

Slow Cooker Chicken Taco Chili

Ingredients:

1 small onion, chopped
1 (16 oz.) can black beans
1 (16 oz.) can kidney beans
1 (8 oz.) can tomato sauce
10 oz. package frozen corn
2 (14.5 oz.) cans diced tomatoes with chilies
1 package taco seasoning
1 Tbs. cumin
1 Tbs. chili powder
4 boneless skinless chicken breasts

Garnishes (cheese, olives, chips, sour cream, cilantro, etc)

Combine the ingredients in a slow cooker and place the chicken on top. Cook on low for 10 hours (or on high for 6). Remove the chicken and shred. Place back into the slow cooker and stir. Let heat through again before serving. Turn into a taco chili bar and have sides of fresh cilantro, sour cream, and anything that you would like to add.

(Makes 10-12 servings, 1 1/4 cup per serving, 5 WW points)

Turkey Chili Tots

Ingredients:

1 lb. lean ground turkey (I used Jennie-O)
2 cans Hormel Turkey Chili with beans, 98% Fat Free (15 oz.)
1 (8 oz.) can tomato sauce
1 can (4 oz.) chopped green chilies
2 c. shredded Monterey Jack cheese
1 (32 oz.) pkg frozen tater tots (I ended up using about 3/4 of the bag for all three pans)

In a large skillet, cook the turkey over medium heat until no longer pink; drain. Stir in the chili, tomato sauce and green chilies. Pour half of the mixture into an 8x8 pan or casserole dish. Pour the remaining turkey mixture in a prepared foil pan (or two smaller ones like I did, shown below). Top each of the casseroles with an even layer of tater tots. Sprinkle cheese on top of the tots. Place the one you are baking in the oven, that has been preheated to 350 degrees. Bake for 35-40 minutes.

Cover the remaining casserole with tinfoil and freeze. When you want to cook the frozen casserole, take out of the freezer about a half hour before cooking. Bake at 350 degrees for 1 1/4 hours roughly, or until hot.

Makeover Taco Bell Mexican Pizza's

Ingredients:

4 10 inch fat free tortillas
2 Tbs. sliced green onion
1/2 tomato, seeds removed and chopped
1/2 c. taco meat, 90/10 ground beef
1/2 c. fat free refried beans
1 c. reduced fat shredded cheese
1/4 c. Taco Bell chipotle sauce

Using a fork, poke holes in each side of the tortilla shells. Lay two down on a non stick baking sheet. Preheat the oven to broil. Broil the tortilla's for about a minute to one and a half minutes in the oven to crisp the bottom layer. Spread 1/4 c. refried beans on top of each tortilla. Sprinkle 1/2 c. taco meat on top of the refried beans. Place the second tortilla shell on top of the meat. Broil in the oven again for a minute. Spread 1/8 c. chipotle sauce on top of each tortilla. Top with the shredded cheese, green onion and fresh tomatoes. Broil again until the cheese is nice and melted on top.

This recipe makes 2 servings, or 2 Mexican pizzas. The weight watcher points are going to leave you thinking that I am crazy, but hear me out.

Taco Bell's Mexican Pizza, 14 WW points
Makeover Mexican Pizza, 15 WW points

Now, you may be thinking that I am crazy since my version is 1 point more, but here's the kicker, the Taco Bell tortilla size is 6 inches, my version uses 10 inch tortillas. You are getting so much more food compared to the tiny ones that you get in the drive-through.

Taco Turkey Pot Pies

Ingredients:

9 inch pie crust
1/2 lb. lean ground turkey
1/2 red onion, chopped
15 oz. can black beans, rinsed
14.5 oz. can petite diced tomatoes
1 tsp. chili powder
2 tsp. taco seasoning
shredded reduced fat cheddar cheese

Brown the turkey and onions in a large saucepan until the turkey is fully cooked and the onions are soft. Add the tomatoes, chili powder, taco seasoning and beans. Simmer for 15 minutes. Remove from the heat and let cool.

Using a Bella mini pie maker, cut out the pie circles following the instructions in the book (they give you a gadget with the pie maker that makes this very easy). Preheat the machine. When the green light turns on, place the bottom pie crusts down into the molds and using the same tool you made the circles with, press down into the crust. Fill the molds with the taco turkey mixture to the top. Do not heap the filling or over fill because it will end up going everywhere the top is pressed down. Sprinkle each with cheddar cheese. Place the top crust on and close the lid. This will literally take less then 4 minutes to cook! I love this kitchen gadget!

If you do not have the mini pie maker, this recipe makes a great taco turkey chili! Just omit the pie crust from the recipe, serve in bowls, and top with cheddar cheese!

Garlic Parmesan Green Bean Salad

Ingredients:

4 c. fresh green beans
1/8 c. concentrated garlic juice (or you could use vegetable oil and minced garlic)
2 tsp. garlic salt
1/2 c. shredded Parmesan cheese


Preheat pan to medium heat. Pour the beans in the preheated pan and top with the garlic salt and garlic juice. Stir so that the beans are coated. Let cook for 6-8 minutes, stirring occasionally. Sprinkle the top with Parmesan cheese before serving so that the cheese doesn't melt all of the way.

(Makes 6 servings, 1 WW point each.)

Spicy Chicken Black Bean Wrap

Ingredients:

Black Bean Mayo:
1 1/2 c. canned black beans, rinsed and drained
2 cloves garlic
2 Tbs. light Miracle Whip
1 green onion
1 1/2 tsp. lemon juice

Wrap:

1 c. whole kernel sweet corn
1 c. black beans
12.5 oz. can White Premium Chunk Chicken Breast, rinsed, drained and shredded

Romaine lettuce
Whole wheat tortillas (8-10 inch)

Combine all of the black bean mayo ingredients together in a food processor. When everything is at a paste like consistency, scrape into a container (that has a lid) and refrigerate until needed.

Combine the corn, black beans and chicken in a bowl. Place one tortilla on a flat surface. Spread 2 Tbs. of the black bean mayo onto the entire surface of the tortilla shell. Spoon 1/4 of the chicken mixture onto one end of the tortilla. Top with some shredded lettuce. Fold the corner of the tortilla over the mixture and roll once. Fold the sides over and tuck towards the middle of the tortilla shell, and then continue to rolls the rest of the way. (Makes 4-5 wraps, each wrap being 7 WW points)

*This recipe is also be great without the chicken to make it a spicy black bean wrap!

Black Bean and Corn Won ton Dippers

Ingredients:
30 Won ton wrappers (1/2 package)
1 c. corn and pepper mix (from 15 oz. can)
1 c. black beans (from 15 oz. can)
1 c. chopped Muenster cheese
Salsa

Preheat oven to 375 degree. Mix the corn, black beans and cheese in a small bowl. Lay a won ton wrapper on a flat surface. Place 1 Tbs. worth of the filling in the center of the won ton. Bring one of the edges up over the filling, tuck the sides in, and roll towards the top of the opposite corner. Using water, seal the edge. (Same technique as rolling up a burrito). Place on a slightly greased baking sheet (they can be close together, as long as they aren't touching). Bake for 14 minutes or until the bottom is slightly golden brown. Dip in salsa!

Chicken Gouda Teriyaki Tacos

Ingredients:
1 1/2 c. shredded chicken
1 c. corn (canned and drained)
1 c. black beans (canned and drained)
2 Tbs. Teriyaki sauce
1 1/2 c. shredded Farmer's Gouda cheese
White corn tortillas

Heat a skillet to medium heat. Combine the first four ingredients and cook for 4 minutes, stirring occasionally. Divide the Gouda evenly between four taco shells. Spoon the shredded chicken mixture evenly on top of the cheese.

The reason that I like to put the cheese underneath the chicken mixture is so that it gets melted and gooey and won't fall off on the top of the taco when you eat it. It is a great way to utilize the cheese when you have a taco with piping hot ingredients on top.

Caribbean Potstickers

           

I have made this recipe many times now because it is quick and simple. Most recently I made them for a Mexican themed gathering for about 30 people, and just to give you an example of how many it makes, I tripled the recipe to serve 30 people. It is also a very healthy appetizer and goes great with a batch of salsa!

Ingredients:
1 medium sweet potato
1/2 c. canned black beans, rinsed and drained
1/4 c. chopped red onion
3 Tbs. minced fresh cilantro
1 Tbs. lime juice
1 tsp. salt
1 tsp. ground cumin
1 tsp. chopped jalapeno pepper
1 garlic clove, minced
water
22 wonton wrappers
1 1/2 c. salsa

Pierce sweet potato repeatedly with a fork, and place on a microwave safe plate. Microwave on high for 7 minutes, flip over and microwave for 7 more minutes. Let cool slightly. Cut potato in half and scoop the inside of the potato into a small bowl. Mash with a potato masher. Then stir in the black beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic. Brush water on the edges and corners of the wonton wrapper. Spread 1 Tbs. filling along one edge of the wrapper, and roll up tight. Repeat with the remaining wontons. Grease a baking sheet with non stick spray and place your wontons on the sheet. Bake at 375 degrees for 15 minutes. Serve with salsa. 

(The above two pictures are from when these were made for a convention.)

Lemon Almond Green Beans

Ingredients:

Fresh green beans

Mrs. Dash Original

Toasted Almonds

1/2 lemon, squeezed

A Tropical Dinner

I was in the mood for something tropical, and I had a gorgeous pineapple to use so last night for dinner I made Southwest shrimp, grilled pineapple, and green beans with lime, almonds and caramelized shallots. Recipes to follow...


Southwest Shrimp:

 

30 cocktail shrimp, uncooked with tails still on

Mrs. Dash, Southwest seasoning

2 Tbs. butter

2 Tbs. chopped fresh Parsley

In a small saucepan on medium heat, add the shrimp. Brown nicely on both sides of the shrimp and then add the butter to the pan. Sprinkle about 2 tsp. of the Mrs. Dash on the shrimp and stir. When the shrimp are fully cooked, toss in the parsley and stir just to combine. (I served them in a hollowed out bowl made from the bottom of the pineapple.)

Grilled Pineapple:

 

1 large pineapple

Pam cooking spray

Spray a saucepan with cooking spray. Heat the pan to medium/medium-high heat. Add the pineapple and cook for about 3 minutes on each side so that each side gets golden brown. 

Green Beans with Almond, Shallots and Lime:

 

Small bag of fresh green beans (about 20)

2 large shallots, sliced thin

1 Tbs. olive oil

1 lime

Salt and Pepper

1/4 chopped almonds

Heat a saucepan to medium heat. Add the olive oil and shallots. Cook for about 5 minutes, stirring until the shallots are caramelized. Add the green beans and season with salt and pepper. Add the almonds and cook for about 3 minutes, stirring every once in a while. Squeeze the juice from the lime and stir to combine. Serve warm.

Vegetables in Honey-Dijon Vinaigrette

Dressing:
1/8 c. olive oil (unless tomatoes are really juicy, then add less)
1/4 c. Dijon mustard
2 tbs. honey
1 tsp. salt
1 tsp. fresh ground pepper
(whisk all dressing ingredients)


2 large tomatoes, cut in wedges
1 bag fresh snap peas

This recipe may not look all that fancy, but the vinaigrette is SO good. You can really put it on anything, or use it as a dip. I love making homemade dressings.