Sweet Potato Nachos

This was SUPER AMAZING!!!   SOOOOO good!!!!  And Healthy!!!!

Makes 1 servings : 1 yellow (“nachos”), 1 red, 1 blue

Ingredients

1 teaspoon smoked paprika

1 teaspoon granulated garlic (or garlic powder)

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

8 ounces thinly sliced sweet potato (about 2-3 inches in diameter)

1 1/2 tablespoons extra virgin olive oil

Toppings: Pulled pork, pico de gallo, guacamole, feta cheese

Preheat oven to 425 degrees. Line 1 or 2 baking sheets with foil and spray generously with non-stick spray. Set aside.

Mix smoked paprika, garlic, cumin, salt, and pepper in a small bowl.

Use a mandolin to slice sweet potatoes into thin, even slices. Place sweet potatoes in bowl and drizzle with olive oil, using your hands to coat the slices on both sides. Sprinkle seasonings over and toss again.

Lay potatoes in a single layer (overlapping a tiny bit is fine). Place in oven for 20 minutes an peek. Depending on thickness, they usually take 20-30 minutes. Look for browning around the edges.

Remove from oven and let sit for a few minutes. Potatoes will firm up while sitting. Place on a large plate or platter. Top with favorite nacho toppings and serve.

Chunky Monkey Breakfast Bake

I heard this was "eh", "weird flavor" but because it sounded so good, I had to post it!

2 purple, 1 ¼ Yellow, 2 orange

For the bake:

¼ cup rolled oats

2 Tbsp oat bran*

2 Tbsp  flour of choice

¼ tsp baking powder

pinch of salt

1/2 medium ripe banana

¼ cup unsweetened almond milk

½ Tbsp maple syrup

½ tsp. vanilla extract

1 Tbsp mini chocolate chips

For the banana nut sauce:

1 Tbsp nut butter

other half of the banana

small splash of almond milk

Preheat oven to 350 and lightly spray an individual sized ramekin with cooking spray; set aside.  In a medium-sized bowl, combine the oats, oat bran, flour, baking powder and salt.  In a smaller bowl, roughly mash the banana before adding in the almond milk, maple syrup and vanilla, mixing until well combined.  Add the wet ingredients to the dry ingredients, mixing until full incorporated.  Fold in the chocolate chips.  Transfer the dough to your greased ramekin and bake for 20 minutes until center is desired consistency.  Meanwhile, make the sauce by mashing the other half of banana in the same small bowl you used before and add a spoonful of nut butter.  Mix until smooth adding a splash of almond milk to reach desired consistency.  Pour over the bake once it sometimes comes out of the oven and sprinkle with additional chocolate chips if desired.

Notes

* If you don't have any oat bran on hand, just use an additional 2 Tbsp. of oats

Mustard Chicken Spinach Salad in a Mason Jar

This was so easy to prep beforehand, and it was yummy!!!

Yield: 4 servings 1 Red, 1 Green. 1 orange, 1 purple

Ingredients:

½ cup red wine vinegar

4 tsp. olive oil

2 Tbsp. country-style Dijon mustard

2 Tbsp. finely chopped tarragon

1 cup thinly sliced celery

8 oz. cooked chicken breast, boneless, skinless, cut into ½-inch cubes

1 cup red grapes

4 cups fresh spinach

¼ cup walnut halves

Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.

Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.

Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Crockpot French Dip Sandwiches

Serves: 6-8 1 Red, 1 Blue, 1 yellow

Ingredients

2-3 lb. Beef Roast (any kind)

6" Sprig of fresh Rosemary chopped or 1 tsp dried

1 tsp Garlic Powder

1 Bay Leaf

½ tsp. Pepper

2 Cups Water

½ Cup Soy Sauce

8 Bakery Sub Rolls

8 Slices Swiss or Provolone Cheese

Place roast and dry seasonings in the crockpot.

Pour water and soy sauce over the roast so the seasonings fall into the liquid.

Cook for 5-6 hours on high.

Preheat oven to 350 degrees

Split rolls and brush each side with melted butter and sprinkle with garlic salt

Cook rolls for 3-4 minutes then remove from oven add cheese to one side of each roll and return to oven for an additional 3 minutes, or until cheese is melted and rolls are browned.

Assemble sandwich and serve with a side of au jus.

Frittata Muffins

If you like quinoa, mint, and peas - this will be good.... :)

Makes 12 (2 muffins/serving): 1 yellow, 1 red, 1 green, ½ blue

Ingredients

1 1/2 cups cooked quinoa, preferably black or red (I used tri-color quinoa)

2 cups fresh or frozen green peas (do not thaw)

3/4 cup (3 ounces) shredded Grana Padano cheese, Parmesan or sharp Cheddar, plus 1/4 cup finely grated, for sprinkling

1/2 cup finely chopped green onions (about 3)

1/2 cup loosely packed finely chopped herbs, such as a mixture of mint & parsley or dill & mint

7 large eggs

1/4 to 1/2 teaspoon fine sea salt

1/4 teaspoon freshly grounded black pepper

12 pitted salt-cured black Moroccan or green olives (OPTIONAL)

Position a rack in the center of the oven and preheat to 400 degrees F. Grease a standard 12-cup muffin pan, preferably nonstick, with olive oil or coat with cooking spray.

Add the quinoa, peas, shredded cheese, green onions, herbs, and chile to a medium bowl and combine well with a fork (if your grains are pre-cooked make sure to separate any clumps).m  Divide the grain mixture equally among the muffin cups, about 1/3 cup for each, filling until almost full.

Add eggs to a large bowl and season with 1/2 teaspoon salt and pepper. (If using previously cooked salted grains and greens only use 1/4 teaspoon salt). Whisk well, until foamy, about 30 seconds. Divide egg mixture into the cups using about 1/4 cup for each. Sprinkle each muffin with about 1/ teaspoon of the finely grated cheese and gently press in 1 olive (if using).

Bake until the frittata muffins have puffed up and turn light golden on top and golden brown around the edges, about 20-25 minutes. Transfer pan to wire rack and let cool for about 5 minutes. Using a knife or thin rubber spatula, carefully go around edges of each muffin to gently release from pan. Eat warm or at room temperature.

Breakfast “Burrito” with Bacon and Avocado

Servings:  2: 1 1/2 red, 2 orange (if use mayo), ½ blue

Ingredients

2 Eggs
2 T heavy cream (OPTIONAL)
Salt and pepper to taste
2 tsp. butter
2 T. mayo (OPTIONAL)
1 cup romaine lettuce (chopped)
1 Roma tomato (sliced)
4  turkey bacon strips (cooked crisp)
1/2 avocado (sliced)

Mix the eggs well with the heavy cream, salt and pepper.

Heat up a non-stick pan to a medium heat.  Melt half the butter and add half the egg mixture. Tilt the pan back and forth to ensure it covers the entire base.  Cover the pan and cook for about a minute.

When you are able to move the entire crepe when shaking the pan back and forth, flip it over with a spatula.  When it's fully cooked, transfer to a paper towel to remove excess oiliness.

Repeat with the other half of the egg mix.

Spread the mayo on the crepe.  Add the lettuce, tomato, bacon and avocado.  Season with salt and pepper.  Roll and enjoy!

Roasted Cauliflower, Feta, and Orzo Salad

My cousin, Jenn made this for us when we visited her in Colorado.  It was SO good that I just had to make it again!!  Sodahl fav :)

Serves 4 -6: 2 green, 1 blue, 1 yellow, ½ purple, 1 teaspoon

Ingredients:

1 small head cauliflower, broken into florets (about 5 cups)

4 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup orzo pasta

For the dressing / salad:

3 tablespoons EVOO

3 tablespoons fresh lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon pepper

¼ cup thinly sliced red onion

1 cup crumbled feta cheese

2/3 cup dried cherries

4 cups baby spinach

Preheat oven to 400.  In a bowl, toss cauliflower with 3T of olive oil, garlic, salt and pepper.  Spread on a rimmed baking sheet and roast until softened and edges are charred (20 – 25 minutes).  Let cool and set aside.

Meanwhile, in a pot of salted boiling water, cook the orzo according to package directions, but for 1-2 minutes less than called for.  Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil (right in the colander).

In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper.  Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing.  Throw the spinach on top and toss one more time.