recipes

Holiday 07 November 2018

Crunchy Sweet Potato Casserole

Jazz up your traditional sweet potato casserole with some nutmeg, cinnamon, brown sugar, walnuts and crunchy cornflakes. The holidays never tasted sweeter!

For more holiday recipes, go to culinary.net.

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Crunchy Sweet Potato Casserole

• 5-6 sweet potatoes, mashed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 TSP ground cinnamon
• 1/2 TSP ground nutmeg
TOPPING:
• 1 cup crushed cornflakes
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup butter, cubed

1. Preheat oven to 375° F
2. In a large bowl, combine mashed sweet potatoes, melted butter, sugar, brown sugar, beaten eggs, milk, cinnamon and nutmeg.
3. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes.
4. In a small bowl, combine crushed cornflakes, walnuts, brown sugar and cubed butter.
5. Sprinkle over potato mixture.
6. Bake again 5-10 minutes or until topping is lightly browned.

Recipe adapted from Taste of Home

Watch video to see how to make this delicious recipe!

Holiday 07 November 2018

Simple Sides for Holiday Entertaining

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

  • Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.
  • Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.
  • Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.
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Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

  • Nonstick cooking spray
  • 1          package Bob Evans Macaroni and Cheese
  • 1          package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 1/4    cups shredded Gouda cheese, divided
  • 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 2          eggs, lightly beaten
  1. Heat oven to 400° F. Spray four ramekins with cooking spray.
  2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
  3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
  4. Bake 20 minutes, or until centers are set.

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Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

  • 3/4       cup vegetable shortening
  • 3/4       cup brown sugar
  • 1          large egg
  • 1          cup Bob Evans Mashed Sweet Potatoes
  • 2          cups all-purpose flour
  • 1          teaspoon baking soda
  • 1          teaspoon kosher salt
  • 1          teaspoon pumpkin pie spice
  • 1          cup butter, unsalted
  • 3          cups powdered sugar
  • 1/2       teaspoon maple extract
  • chopped honey roasted pecans (optional)
  • mini marshmallows (optional)
  1. Heat oven to 350° F.
  2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
  3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
  4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
  5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
  6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

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Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

  • 1          pound Bob Evans Original Roll Sausage
  • 4          large eggs
  • 1/2       cup milk
  • 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1/2       teaspoon black pepper
  • 1 cup shredded cheddar cheese
  1. In skillet, cook sausage according to package directions.
  2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
  3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
  4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

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Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

  • 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
  • 1          package Bob Evans White Cheddar Mashed Potatoes
  • 1          package garlic herb cheese spread
  • 20        jalapeno peppers, halved, seeded with membranes removed
  • 1/4       cup brown sugar
  • 1          teaspoon ground cayenne pepper
  1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
  2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
  3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
  4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
  5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
  6. Let peppers cool slightly before serving, about 5 minutes.

Source:  Bob Evans

Watch video to see how to make this delicious recipe!

Meal Ideas 07 September 2018

Simple, Satisfying Weeknight Solutions

(Family Features) Hectic daytime schedules can often lead to even busier evenings, which makes putting dinner on the table in less than an hour a valuable time-saver for home chefs. Balancing a busy lifestyle with healthy food choices can certainly become a tall task, but making filling, nutritious meals a priority starts with planning and preparation.

One way to set the course toward more quality weeknight meals at home is planning in advance rather than making day-of decisions. Ensuring you have the correct ingredients on-hand can make meal prep a simpler process once it’s time to get started in the kitchen.

By focusing meals on recipes that incorporate easy-to-use, versatile ingredients like Filippo Berio vinegars, you can have flavorful main courses, sides and appetizers ready in under an hour. The vinegars are allergen free, cholesterol free, trans fat free and GMO free, making them an ideal addition to healthy menus.

For example, while waiting for a meal to bake, Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette can keep appetites at bay and help incorporate nutritious vegetables.

Follow your salad with a main dish like this Honey-Balsamic Glazed Salmon, which involves just a handful of ingredients and seasonings, leading to just 5 minutes of prep time and 20 minutes in the oven. Greek-Style Roasted Sweet Potato Salad makes for an ideal complementary side dish, enhanced with a red wine dressing made with Filippo Berio Red Wine Vinegar for a pleasantly sharp taste that’s a welcome addition to an array of recipes.

When a light yet filling meal is attainable in less time, you can focus on nutritious choices even on the busiest of evenings. Find more quick, simple recipe ideas at FilippoBerio.com.
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Honey-Balsamic Glazed Salmon

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6

  • 1          salmon filet (about 2 pounds)
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 3          tablespoons Filippo Berio Balsamic Vinegar
  • 2          tablespoons honey
  • 1          tablespoon Dijon mustard
  • 1          clove garlic, minced
  • pinch of chili pepper flakes
  • 1          tablespoon chopped fresh tarragon (optional)
  1. Heat oven to 400° F. Season salmon with salt and pepper; place on parchment paper-lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
  2. Bake 18-20 minutes, or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon, if desired.

Tips: Substitute maple syrup for honey, if desired. Omit chili flakes and season with freshly ground pepper.

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Greek-Style Roasted Sweet Potato Salad

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 8

Red Wine Dressing:

  • 1/4       cup Filippo Berio Extra-Virgin Olive Oil
  • 2          tablespoons Filippo Berio Red Wine Vinegar
  • 2          tablespoons chopped fresh parsley
  • 1          teaspoon honey
  • 1          clove garlic, minced
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper

Roasted Sweet Potato Salad:

  • 3          tablespoons Filippo Berio Extra-Virgin Olive Oil
  • 1          tablespoon Filippo Berio Red Wine Vinegar
  • 1          teaspoon dried oregano
  • 1/2       teaspoon dried mint
  • 2          cloves garlic, minced
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 2          pounds sweet potatoes, sliced into 1/2-inch rounds
  • 1          cup shredded romaine lettuce
  • 1          tomato, chopped
  • 1/3       cup sliced pitted Kalamata olives
  1. Heat oven to 400° F.
  2. To make Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper.
  3. To assemble Roasted Sweet Potato Salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. Arrange in single layer on parchment paper-lined baking sheet. Roast about 30 minutes, or until golden brown and tender.
  4. Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips: For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.
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Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Servings: 4

Honey Dijon Vinaigrette:

  • 2          tablespoons Filippo Berio White Wine Vinegar
  • 1          shallot, minced
  • 1          tablespoon finely chopped fresh tarragon
  • 2          teaspoons Dijon mustard
  • 2          teaspoons honey
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/4       cup Filippo Berio Extra-Virgin Olive Oil

Green Bean, Asparagus and Goat Cheese Salad:

  • 1/2       pound green beans, trimmed and cut into 1-inch pieces
  • 1/2       pound asparagus, trimmed and cut into 1-inch pieces
  • 6          cups baby arugula
  • 1/2       cup crumbled goat cheese
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/4       cup diced sundried tomatoes in oil
  • 2          tablespoons chopped fresh chives
  1. To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
  2. To assemble Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
  3. Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

Source: Filippo Berio

Meal Ideas 16 November 2017

Happier, Healthier Holidays

(Family Features) The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry.

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Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt.

Less is not more
If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.

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Garlic Rosemary Pork Loin

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 15 minutes
Total time: 1 hour
Servings: 4

  • 1          pound boneless pork loin
  • olive oil cooking spray
  • 1          tablespoon Dijon mustard
  • 3          garlic cloves, minced
  • 2          tablespoons fresh rosemary, thinly sliced
  1. Heat oven to 350° F.
  2. In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat.
  3. Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish.
  4. In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center.
  5. When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately.

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Sweet Potato-Pumpkin Puree

Recipe courtesy of Atkins.com
Prep time: 20 minutes
Total time: 1 hour, 20 minutes

  • 3          large egg whites
  • 5          tablespoons sugar substitute, divided
  • 1/2       cup half pecans
  • 1 1/2    pounds sweet potatoes, peeled
  • 1/4       cup unsalted butter stick
  • 1/2       cup heavy cream
  • 1/2       teaspoon salt
  • 1/2       teaspoon pumpkin pie spice
  • 1/2       teaspoon cinnamon
  • 15        ounces pumpkin (without salt, drained, cooked and boiled)
  1. Heat oven to 250° F. Lightly butter baking sheet.
  2. In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.
  3. While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.
  4. Transfer potato mixture to serving dish and cover with meringue topping.

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Salted Caramel Cheesecake Bites

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Servings: 18

  • 1/2       cup heavy cream
  • 1/3       cup plain protein powder
  • 2          tablespoons stevia
  • 6          ounces cream cheese, at room temperature
  • 1/3       cup chopped almonds or macadamia nuts
  • 1          tablespoon sugar-free caramel syrup
  • 1          teaspoon vanilla extract
  • 1/8       teaspoon xanthan gum (optional)
  • 1/4       teaspoon sea salt or sea salt flakes
  1. In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.
  2. Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.
  3. Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.
  4. Freeze at least one hour before serving.

Note: Can be stored in freezer up to 1 month.

Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

Photos courtesy of Getty Images (Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree)

Source: Atkins

Seafood 17 August 2016

FEED YOUR FITNESS

(Family Features) Whether you’re a competitive sprinter chasing a new record or an everyday gym hound looking to get the most from your workout, seafood is among the best foods to support an athletic lifestyle. It not only delivers great-tasting nutrition, but also provides one-of-a-kind health benefits.

The combination of lean protein, anti-inflammatory omega-3s and muscle-building nutrients found in Alaska seafood are why it’s a staple for athletes like Ryan and Sara Hall.

“We like to incorporate Alaska seafood in our daily diet because it’s a really high-quality protein that helps to repair our muscles on a daily basis,” said Ryan Hall, a two-time Olympian and holder of the U.S. half-marathon record.

After a run, Sara Hall – a 3,000-meter steeplechase and marathon runner, U.S. national champion and World Team member – relies on seafood as a go-to for low-fat meals with protein and simple-to-digest carbs.

Sample these dishes straight from the Hall kitchen, and find more recipes and nutritional values for your favorite seafood at wildalaskaseafood.com.

13134 Cedar Plank Grilled Salmon with Sweet Potatoes

Cedar Plank Grilled Salmon with Sweet Potatoes

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Cedar planks with enough surface area for salmon

  • 4 Alaska salmon fillets (4-6 ounces each), fresh, thawed or frozen
  • olive oil spray
  • 1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
  • salt and freshly cracked pepper, to taste
  • 4 large sweet potatoes, sliced lengthwise into wedges
  • 1/2 tablespoon ground cumin
  1. Soak cedar planks for 1-2 hours (or overnight) submerged in water. Remove and pat dry.
  2. Heat grill to medium heat (400° F). If frozen, rinse ice from salmon under cold water; pat dry with paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herb, salt and pepper. Place sweet potatoes in bowl; spray with cooking spray. Sprinkle with cumin and salt and pepper, to taste. Toss to coat.
  3. Place cedar planks and potato wedges on grill. Cover and cook about 3-4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon 12-15 minutes, until fish is opaque throughout.

Nutritional information per serving: 350 calories; 11 g total fat; 2 g saturated fat; 27% calories from fat; 91 mg cholesterol; 33 g protein; 33 g carbohydrate; 4 g fiber; 277 mg sodium; 36 mg calcium; 1,700 mg omega-3 fatty acids.

13134 Pan Seared Cod over Minted Pea Puree

Pan-Seared Cod over Minted Pea Puree

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes

  • 1/2 cup water
  • 2 pounds frozen or fresh peas, blanched
  • 1 package (0.6-0.7 ounces) fresh mint, leaves only
  • salt, to taste
  • 4 Alaska cod fillets (4-6 ounces each), fresh, frozen or thawed
  • olive oil
  • 1 teaspoon lemon pepper seasoning
  1. Add water, peas and mint to blender or food processor; season with salt. Puree until almost smooth. Cover and keep warm.
  2. If frozen, rinse ice glaze from cod under cold water; pat dry with paper towel. Heat heavy, nonstick skillet over medium-high heat. Brush both sides of fillets with olive oil.
  3. In heated skillet, cook cod, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn cod over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6-9 minutes for frozen cod or 3-4 minutes for fresh/thawed fish. Cook until fish is opaque throughout.
  4. To serve, spoon pea puree onto 4 plates. Top each with cod fillet and serve immediately.

Nutrition information per serving: 319 calories; 5 g total fat; 1 g saturated fat; 13% calories from fat; 65 mg cholesterol; 37 g protein; 34 g carbohydrate; 12 g fiber; 393 mg sodium; 101 mg calcium; 28 IU vitamin D; 200 mg omega-3 fatty acids.

13134 Miso Halibut Stir Fry

Miso Halibut with Soba Noodle Stir-Fry

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

  • 1 package (12 ounces) prepared soba noodles (or noodle of choice)
  • 4 Alaska halibut fillets (4-6 ounces each), fresh, thawed or frozen
  • 3 tablespoons sesame oil, divided
  • 2 cups roughly chopped bok choy
  • 1 1/2 cups sugar snap peas
  • 1 cup sliced mushrooms
  • 1/2 cup chopped green onion
  • 1/4 cup miso
  • 1 cup water
  • 1/4 cup teriyaki sauce
  1. Prepare noodles according to package directions; set aside.
  2. If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel. Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.
  3. In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.
  4. Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover. Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.
  5. Wipe out skillet/wok with paper towel. Add remaining sesame oil. Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.
  6. In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture. To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.

Nutrition information per serving: 571 calories; 15 g total fat; 2 g saturated fat; 22% calories from fat; 56 mg cholesterol; 38 g protein; 71 g carbohydrate; 7 g fiber; 1,643 mg sodium; 77 mg calcium; 219 IU vitamin D; 350 mg omega-3 fatty acids.

Source: Alaska Seafood Marketing Institute

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Appetizers & Sides 10 August 2015

Southwestern Roasted Vegetables

Roasted vegetables with taco seasoning mix turns a simple selection of vegetables into a trouble-free Southwestern side.

Ingredients
  • 4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
  • 1 1/2 cups zucchini, cut into small chunks
  • 1 small red onion, cut into small chunks
  • 1 6-ounce package portabella mushroom slices, halved
  • 2 tablespoons olive oil
  • 3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
  • Salt to taste (optional)
Preparation
  1. Preheat oven to 425°F. Coat baking sheet with nonstick cooking spray or line with foil.
  2. In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
  3. Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.
Nutrition

Calories: 110
Total Fat: 4g
Cholesterol: 0mg
Protein: 2g
Carbohydrates: 17g
Sodium: 209mg

Serves

Makes 8 1/2-cup servings

Notes, Tips & Suggestions

Terrific Tidbit:
Pop any leftovers into a soup pot with some chicken broth for a terrific Southwestern vegetable soup.

This recipe is from "Holly Clegg's Trim & Terrific(tm) Diabetic Cooking" (American Diabetes Association, $18.95). For more recipes, visit www.hollyclegg.com.

Source

Louisiana Sweet Potato Commission

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