Garlic Roasted Fingerling Potatoes with fresh Rosemary

• 2 lbs of fingerling potatoes
• 1 medium onion sliced 1/8 – 1⁄4 “ thick
• 1⁄4 cup of extra virgin olive oil (EVOO )
• 1/2 tsp. coarse sea salt
• Ground black pepper to taste
• 1 tsp. fresh thyme, chopped
• 1-1/2 tsp. fresh rosemary, chopped
• 1 tsp. chives, fresh, chopped
• 10 cloves of whole peeled garlic
• 5 cloves of minced garlic

Wash potatoes in cool water, pat dry, slice in 1/2 lengthwise and set aside.

In a large mixing bowl add EVOO, salt, pepper, thyme, rosemary, chives and garlic and mix well. Add onion slices and fingerlings and toss to coat with mixture. Transfer all to a glass baking dish. Place in center of oven and bake at 425 degrees uncovered for 20 minutes or until easily pierced with a fork.

Serve immediately. Garnish the serving platter with sprigs of fresh rosemary and enjoy!

Garlic Roasted Fingerling Potatoes with fresh Rosemary

Chili with Chicken and Black Beans

• 2 medium chopped organic sweet Vidalia onions
• 1/8 cup extra virgin olive oil, plus extra for chicken
• 6 cloves of minced garlic
• 2 organic red bell peppers, large-diced
• 2 organic yellow bell peppers, large-diced
• 2 cans of organic black beans, drained
• 1 tablespoon chili powder, (or to taste)
• 1 tablespoon ground cumin, (or to taste)
• 1/4 teaspoon dried red pepper flakes, (or to taste)
• 1/4 teaspoon cayenne pepper, (or to taste)
• 2 teaspoons sea or kosher salt, plus more for chicken
• 2 (28-ounce) cans organic whole peeled plum tomatoes in puree, undrained (I use the Full Circle from Lowes Foods)
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

Sauté the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand and add to the pot with the black beans and basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve hot, or refrigerate and reheat gently before serving.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Chili with Chicken and Black Beans

Mango Ketchup

* 2 tbsp. olive oil
* 1 small onion, finely chopped
* 2 tbsp. garlic, finely chopped
* 3 scallions, green parts only, coarsely chopped
* 2 tbsp. fresh ginger
* 1/4 tsp. chopped cilantro
* 1 tbsp. garlic, finely chopped
* 1 ripe mango, coarsely chopped
* 2 tbsp. lemon juice
* 1 tsp. hot sauce
* 1/2 tsp. salt

Add olive oil to a medium sauté pan on medium-high heat for about 1 minute. Add the onion, scallions, garlic, and ginger and sauté until the onion begins to soften . Add the cilantro, garlic, and mango and cook 1 minute more. Add the lemon juice, hot sauce, and salt and stir to combine.

Let the mixture cool slightly, then transfer to the bowl of a blender and pulse until just pureed, adding water 1 teaspoon at a time if necessary to facilitate blending.

Enjoy on sandwiches, sweet potato fries or as a dip!

Mango Ketchup

Yummie Cranberry-Applesauce Sundaes

• 1 bag of organic Granny Smith apples
• 1 bag of fresh organic cranberries
• 4 tablespoons of cinnamon
• 1⁄4 cup of water

Place all ingredients in a crock pot for about 5 hours or until done. Mash lightly with a potato masher.

Spoon the sauce lightly over ice cream or yogurt. Serve the sauce hot or cold.

Reserve the remaining sauce for an anytime snack.

Yummie Cranberry-Applesauce Sundaes

Chicken Sweet Potato Pie

• 2 tablespoons extra virgin olive oil
• 2 lbs of ground chicken breast
• 2 1⁄2 lbs of Sweet Potatoes
• 1 onion diced in 1” cubes
• 2 carrots, peeled & grated
• 4 ribs of celery, chopped
• Salt & pepper
• 2 teaspoons of poultry seasoning
• 4 tablespoons of oil, divided
• 2 tablespoons of flour
• 2 cups of chicken stock
• 1 (10 ounce) box of frozen peas
• 1 very ripe banana

In a heavy skillet, heat oil and brown ground chicken breaking up pieces & add seasonings.

Place sweet potatoes in a pot covered with water & boil for 15 minutes or until tender.

Add onions, carrots and celery to the turkey mixture & cook for about 5 minutes.

While veggies are cooking, in a separate pan, heat 2 tablespoons of oil over a medium heat & add flour & whisk to make a roux for about 1 minute. Whisk in stock and season with salt & pepper. Cook a few minutes to thicken. Stir peas into meat & remove from heat.

Drain potatoes & return pot to heat and add remaining 2 tablespoons of oil. Peel & slice banana & add to potatoes. Season mixture with salt, pepper and a few dashes of any hot sauce. Mash potatoes & banana.

Place meat mixture in a casserole dish & top with sweet potato mixture and bake at 425 for about 5-10 minutes.

Chicken Sweet Potato Pie

Guilt Free Sweet Potato Chips

• 6 Lbs of Organic Sweet Potatoes
• 1⁄4 cup of Extra Virgin Olive Oil
• Finely minced fresh rosemary & garlic
• Sea salt, freshly ground

Slice potatoes about coin size thin & toss lightly with oil. Add rosemary & garlic and toss again.

Bake in a single layer on a cookie sheet at 400 degrees for about 50-60 minutes, checking often not to burn & turn if necessary.

Remove from oven & sprinkle with salt & toss lightly not to break chips.

These may be guilt free but honey they are Overloaded with Taste!

Guilt Free Sweet Potato Chips

Banana, Cranberry & Walnut Cookies

Ø 4 cups of organic oats

Ø 2 cups of chopped walnuts

Ø 2 cups of organic cranberries, chopped (unsulfured)

Ø 6 ripe organic bananas, mashed

Ø 2/3 cup of canola oil

Ø 1 Tablespoon of pure vanilla extract

Ø 2 Teaspoons of cinnamon

Combine all ingredients and mix well. Allow to rest about 20 minutes. Drop by tablespoon size on to a cookie sheet & bake @ 350 degrees for about 20-25 minutes or until browned.

Great snack for in between meals!

For Gluten Free Recipe use "Bob's Red Mill" Gluten Free Oats

Banana, Cranberry & Walnut Cookies

Refried Black Beans

Thinking of Cinco de Mayo, I had to post something to celebrate!!!

I serve this as a side dish with grilled chicken, with corn chips or veggies. I hope you love it as much as my husband does!

• 2 cans of organic black beans with liquids
• 3 -4 scallions with tops, finely minced
• 6 cloves of garlic
• Pinch of red pepper flakes
• 2-3 Tablespoons of ground cumin
• 2-3 tablespoons of Chile powder
• ¼ cup of chopped cilantro
• Salt & pepper
• Extra virgin olive oil

Sauté onions & garlic in oil until translucent. Add pepper flakes, cumin, chile powder, salt & pepper & stir in for about 2 minutes. Add beans & liquid to the rest of the ingredients. Continue stirring until liquid reduces & beans become thicker & the consistently you like. Remove from burner & fold in cilantro.


Ole!

Refried Black Beans

Spinach Sauté

This is a side dish that can be added to just about any meal. I love my veggies so much I cut the recipe in half and make a simple meal of this alone… I just love it!

• 2 red peppers, cut into strips
• 2-3 large spring onions chopped to include the green top
• 1 small package of grape or cherry tomatoes cut in half
• 4-5 cloves of garlic
• 1 lemon, zested & juiced
• Pinch of red pepper flakes
• 2 Tablespoons of coarsely ground mustard
• 1 lb of fresh spinach or more
• Extra virgin olive oil
• Salt & pepper

In a sauté pan add peppers, onions, tomatoes, garlic, zest, salt , pepper & red pepper flakes and sauté for about 4-5 minutes until the peppers start to soften. Add the mustard & lemon juice and stir for about a minute. Fold in the spinach & continue folding until it wilts. That’s all folks!

Spinach Sauté