Sweet Potato & Black Bean Chili

makes 4 (2 cup) servings

1 tbsp plus 2 tsp EVOO
1 medium-large sweet potato, peeled and diced
1 lg onion, diced
4 cloves garlic, diced
2 tbsp chili powder
4 tsp ground cumin
1/2 tsp ground chipotle chile
1/4 tsp salt
2 1/2 c water
2 15oz cans black beans, rinsed
1 14oz can diced tomatoes
4 tsp lime juice
1/2 c chopped fresh cilantro

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 min. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10-12 minutes.

Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Per Serving: 318 cals, 8 g fat, 0 mg cholesterol, 54 g carbs, 12 g protein, 15 g fiber, 547 mg sodium, 1040 mg potassium, vit A 243%, iron 33%, vit C 33%, potassium 30%, folate 29%, and calcium 16%

www.eathealthyyourway.net

Curried Whole Cauliflower

Makes 4 servings

1 large head cauliflower
1/2 c low fat mayonnaise
2 tbsp curry paste

Remove leaves from cauliflower and trim the woody core. Place the whole head in a microwave-safe glass bowl.

Mix mayo and curry paste in a small bowl. Spread the mixture evenly over the cauliflower.

Cover the bowl with a microwave-safe plate. Microwave on high until tender, 6-9 minutes. Let stand, covered, for 2 minutes more. To serve, cut into 4 portions or break into bite-sized pieces.

Per serving: 103 cals, 6 g fat, 8 mg cholesterol, 12 g carbs, 2 g protein, 2 g fiber, 404 mg sodium, 271 mg potassium, 72% Vit C

Southern Salsa

Makes about 3 cups

15.5 oz can black eyed peas, drained and rinsed
1/3 cup diced green onions
1/3 cup diced green bell pepper
1 small tomato, diced
10-12 sprigs fresh cilantro
3 tbsp lime juice
1 tsp canola or vegetable oil
1/2 tsp salt free seasoning
1/4 tsp black pepper

Mix black eyed peas, green onions, pepper, tomato, and cilantro. In separate bowl, mix lime juice, oil, and seasonings together well. Pour over veggies and stir well.

Serve as a salad or with tortilla chips.

Slow-Cooked Pulled Pork (via Lea & Perrins)

2/3 cup Lea & Perrins Worcestershire Sauce
1/2 cup Heinz Tomato Ketchup
1/4 cup brown sugar
1/4 cup tomato paste
1 medium white onion, chopped
2 tbsp yellow mustard
2 tbsp white vinegar
3 1/2 lb boneless pork shoulder, trimmed and cut into 4 pieces

In a 6 quart crock pot mix all ingredients (except pork). Once combined, add pork, turning to cover. Cook on low for 8-10 hours. Remove pork and shred with two forks. Return pork to crock pot and stir into sauce.

Buffalo Chicken Dip (from Tabasco/Hormel)

1 8oz package cream cheese, softened
1/2 cup buttermilk ranch dressing
1/2 cup Tabasco Buffalo Style Hot Sauce
1/3 cup shredded mozzarella cheese
2 10oz cans of Hormel Premium Chicken Breast

Heat oven to 350* F. Place cream cheese in a deep baking dish and stir until smooth. Mix in buttermilk ranch dressing, Tabasco Sauce, and cheese. Stir in chicken.

Bake 15-20 minutes or until the dip is completely heated throughout. Stir again and serve.

Banana Oatmeal Chocolate Chip Cookies

Ingredients:

1 c. All Purpose Flour

1/2 c. Whole Wheat Flour

1 tsp. Salt

1/2 tsp. Baking Soda

1/2 c. Butter (1 stick)

1/4 c. Shortening

1/2 c. Sugar

1/2 c. Brown Sugar

1 Egg

1/2 tsp. Vanilla

1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

2 Bananas, mashed

1 3/4 c. Quick Oats

1/2 c. Semi-Sweet Chocolate Chips

I prefer to sift my flour, salt and baking soda. Set aside. 

Beat the butter, shortening, sugars, egg and vanilla together in a large bowl. Add spices and bananas, beat till smooth. Beat in dry mixture slowly.

 Finish by stirring in oats and chips. 

Spoon on to ungreased cookie sheet and bake at 375* for 13-15 minutes.

This recipe gave me 32 good sized cookies.

Our Mother's Day Mimosas!

Looks yummy, right?

We earned these today. 

I have yet to sleep through the night with my four month old. We are at two or three feedings per night. And being home in New York has thrown my 2 year's world out of whack! He's constantly having a tantrum (screaming on the top of his lungs) it seems. ugh. Yes he's two, but I get so stressed out!

Between prepping both her boys for prom and being woken up multiple times with my crazy two year old last night, my mother needed a little something.

Needless to say, we relaxed by sipping these while the wee ones napped.

On with the "recipe"

You will need a spumante champagne, orange juice, pomegranate juice, and strawberries. In preparation, make some pomegranate juice ice cubes. We used little rubber ones that were fruit shapes! 

I put a few of the cubes in my glass, then added a little orange juice and a lot of champagne. ha, I said it! To finish it off, I placed some strawberry slices to top-Beautiful & Yummy!

Cheers, Happy Mother's Day!

Left to right, me, mom, Mo & Zoe, my niece