Chef Mom

 Roasted Sweet Potatoes with Pecans

You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes.

Recipe on Vegkitchen Recipe contributed by Leslie Cerier. Photo by Tracey Eller

Serves 6 to 8

Bake time: 50 to 60 minutes

Ingredients: 

8 cups sweet potatoes or yams (garnet yams are particularly good,
    peeled and cut into 1-inch cubes
    1/2 cup pecan halves
    4 tablespoons cup melted organic extra-virgin coconut oil
    3 tablespoons maple syrup
    2 tablespoons coconut sugar
    1 1/2 teaspoons ground cinnamon
    1 1/4 teaspoons ground nutmeg, or preferably, freshly grated
    1/2 teaspoon sea salt
    1/3 cup hemp seeds

Directions: 
  1. Preheat the oven to 400ºF.

  2. Combine all of the ingredients except the hemp seeds in a 9x13x2 inch baking dish and toss until the sweet potatoes are evenly coated.

  3. Bake, stirring occasionally for 50 to 60 minutes, until the sweet potatoes are tender. Taste, and adjust the seasonings if desired. Let it cool slightly and serve garnished with hemp seeds.

Zucchini Chips

 

Prep Time: 10 min

Cook Time: 2 hours

Serves: 50 or so Zucchini Chips

Recipe by: MOMables.com

Ingredients: 
  • 1 medium zucchini
  • 1 tablespoon olive oil
  • Salt and other seasonings to taste
Directions: 
  1. Line a baking sheet with parchment paper, and set aside. Using either a mandoline or a knife, thinly slice the zucchini. The thinner the slices, the better they'll crisp up in the oven.

  2. Lay the slices out evenly on sheets of paper towels, then sprinkle the tops of each lightly with salt. Use no more than ¼ teaspoon total for all the slices. Allow the slices to sit for about 10 minutes. This will help draw out the liquid so they'll cook faster and help with their crispiness. After the 10 minutes, preheat the oven to 225F, and blot the slices dry with additional paper towels to remove the excess moisture.

  3. Lay out the slices evenly on the baking sheet (you may need to use more than one pan, depending on how large your zucchini is). Brush the olive oil evenly over the tops of the slices, then sprinkle with your seasonings of choice. Be careful not to use too much because you already salted the slices, and they will shrink when baking.

  4. Bake for about 2 hours, or until they've reached your desired crispiness. Remove from the oven, let them cool, then serve.

  5. Seasoning choices are per your taste. Suggestions include: Parmesan, paprika, salt, pepper, cayenne, and/or garlic. After baking and cooling, store in an airtight container for 2 to 3 days.

Turkey & Sweet Potato Shepherd's Pie
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
Serves: 8
Recipe from: realhousemoms.com

Ground turkey and sweet potatoes are a tasty twist on a shepherd's pie. It's the perfect comfort food on a cold night.

 

Ingredients: 
  • 2T olive oil
  • 2 T butter
  • 2½ lbs. sweet potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 large onion, chopped
  • 2 T chopped fresh thyme
  • 2 t fresh rosemary, chopped
  • 2½ lbs ground turkey
  • ¼ c tomato paste
  • 2 T flour
  • 2 T Worcestershire sauce
  • 4 oz. cream cheese
  • 1 egg, beaten
  •  salt and pepper to taste
  •  12 oz frozen peas

 

Directions: 
  1. Preheat oven to 375 degrees put sweet potatoes into a large pot and cover with water, place on heat and bring to a boil. Continue to cook until fork tender

  2. Heat a large pan over med high heat and add olive oil add carrots, celery and onion to the heated pan and cook until soft add salt, pepper, thyme, rosemary and ground turkey stir turkey around and cook until golden and crumbly add the tomato paste, flour and Worcestershire stir in chicken broth and simmer.

  3. Drain the sweet potatoes and return to pot but keep off of heat smash until smooth with a potato masher or add to a mixer and mix until smooth with the paddle attachment once smooth, add in butter, cream cheese, salt and pepper

  4. Beat the egg in a small dish and add a couple of tablespoons of the sweet potato mixture and mix to bring up the temp of the eggs add egg mixture into the pot of sweet potatoes and beat for a couple of minutes

  5. Add frozen peas to the ground turkey pan

  6. Grease a 13 x 9 baking dish and pour in the turkey mixture cover with the sweet potatoes in an even layer

  7. Bake for 35 minutes and enjoy!

loaded cauliflower casserole recipe

Recipe from: Food.com

 

Ingredients: 
  • 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
  • 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
  • 6 Tbs chopped Chives
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 2 cups Colby Jack Cheese (may use cheddar)
  • 8 oz container sliced mushrooms (optional)
Directions: 
  1. Preheat oven to 425°
  2. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
  3. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese, mushrooms and cauliflower and mix well.
  4. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
  5. Bake for 15-20 minutes until cheese is melted. Top with remaining 3 Tbs chives and serve.

 Spaghetti Squash Au Gratin

6 Servings

Tastes like a Potato Casserole without all the carbs!!!! The flavour reminded me of scalloped potatoes, nice side dish!

Ingredients: 
  • 1 medium spaghetti squash
  • 3 tablespoons butter
  • 1 small yellow onion, very thinly sliced
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon garlic salt
  • Salt and pepper to taste
  • 3/4 cup sour cream
  • 1 cup shredded cheddar cheese
Directions: 
  1. Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
  2. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
  3. Using a fork, scrape the insides of the squash and transfer to a small bowl.
  4. Mix the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
  5. Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.

 Easy Fajita Chicken Bake

Recipe from:

The Pinning Momma.com

Ingredients: 
  • 3-4 Boneless skinless chicken breasts
      
  • 1-2 tsp Taco seasoning
       
  • 2 Bell peppers in assorted colors, deseeded and thinly sliced
       
  • 1 Red onion, peeled and thinly sliced
       
  • 1-2 Tbsp Oilve oil
       
  • 1/2 Cup Shredded Cheddar or Mexican Blend Cheese
Directions: 
  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish.

  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.

  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.

  4. Drizzle the olive oil over the peppers and onions.

  5. Sprinkle cheese over the top of the dish.

  6. Bake at 375? F for 35-45 minutes or until chicken is cooked though and the juices run clear.

 

Layered Salad in a Cake Pan

Serves 8 to 12

(Chill for 12-24 hours)

Recipe from: Chin Deep

Ingredients: 

serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

Directions: 
  1. Remove core from head of lettuce. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan.
  2. Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas.
  3. Combine the mayo with the sugar. Spread half of the mayo mixture over the salad.
  4. Top with half of the cheese and half of the bacon.
  5. Repeat with another salad layer, starting with lettuce and ending with bacon.
  6. Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours.
  7. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.

 Pretzal Bites & Fruit Dip

RECIPE FROM: Super Healthy Kids

Prep Time: 1 hour 15 minutes (one hour allowing bread to rise)

Bake Time: 10 minutes

Ingredients: 

PRETZEL BITES:

  • 1 1/2 cup warm water
  • 1 teaspoon yeast
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 cups flour
  • 1 cup whole wheat flour
  • 2 cups warm water
  • 2 tablespoons baking soda

FRUIT DIP:

  • 1/2 cup plain yogurt, and 1/2 cup berries
Directions: 
  1. Dissolve yeast in warm water and honey. Let sit for 10 minutes.
  2. Then add salt and flour to yeast mixture. Mix thoroughly and knead for 5 minutes. Cover and let rise for 30 minutes.
  3. After rising, roll and cut out desired shapes.
  4. Dip shapes in a baking soda water solution of 2 cups warm water and 2 tablespoons baking soda.
  5. Place on a greased or parchment lined cookie sheet and let rise again for 1 hour.
  6. Bake in oven at 450 degrees for 10 minutes or less (until pretzels begin to turn brown and are cooked through)

    FRUIT DIP:

    1. Our super easy fruit dip, was a delicious way we found to incorporate our fresh berries.
    2. We took, 1/2 cup plain yogurt, and 1/2 cup berries.  Blended in a food processor, until the dip yogurt was runny enough for easy dipping, and poured it into a bowl.

 Broccoli Smoothie

Recipe by Cari Snell of Cari Snell Nutrition!
Serves 2



Ingredients: 

1 cup steamed broccoli
2 cups organic blueberries or a mix of organic berries*
1 small frozen banana
1 - 1 1/2 cups unsweetened almond milk (we like homemade or Pacific Organic Unsweetened)
1 TBSP unpasteurized honey
1 TBSP hemp hearts (optional if you need a bit extra protein)

Directions: 
  1. Place all ingredients in a high powered blender and blend until smooth using a bit more almond milk if needed to get to desired consistency.

 Chocolate Avocado Pudding

 

Recipe from Greenlitebites

Prep time: 10 min

 

Ingredients: 


    1 small ripe avocado
    2 tbsp unsweetened cocoa powder (10g)
    4 tsp sugar (16g) (or add honey to taste)
    1 tsp vanilla
    pinch of kosher salt (optional)
    1 tbsp almond milk (or skim or water)

Directions: 
  1. Half the avocado and remove the pit.
  2. Cut a checker board pattern in the avocado.
  3. Scoop out with a spoon and add it to the food processor.
  4. Top with the cocoa, sugar (or honey), vanilla and salt.
  5. Process stopping 1-2 times to scrape the sides.
  6. Scoop out to serve. Top with a squirt of whipped cream for effect and let the cheesy child taste test.