Quick Mashed Sweet Potatoes

We've discussed before how nutritionally dense the sweet potato is- which is perfect because it is also super tasty and simple to prepare in so many different ways! I love it in this breakfast quinoa hash or stuffed with black beans and corn, but simple mashed sweet potatoes are just as good. You can always cube and boil the potatoes like you would make regular mashed potatoes. But if you need dinner on the table ten minutes ago, this is the way to go. 

What You'll Need:
1 sweet potato
2 tbsp butter
1 tsp salt
dash of cinnamon

What to Do:
Slice potato in half and poke holes all over it. On a microwave safe plate, microwave on high for five minutes. Check the potato to see if it's soft. (Mine was) Continue cooking in 20 second intervals until you reach the desired consistency. Scoop all the potato into a bowl and mash with a fork with butter, salt, and cinnamon. Serve warm.

Spicy Baked Sweet Potato Fries

Here are some fun facts about sweet potatoes. They are fat free, cholesterol free and have a low glycemic index. They are an excellent source of beta carotene, potassium, iron, Vitamin E, Vitamin C, and Vitamin B-6. The Center for Science in the Public Interest rates sweet potatoes as the number one most nutritious vegetable! (source and source). 

Oh and one medium sweet potato is only about 100 calories. 

So, really, you can feel great about eating these fries ;)  With just a touch of olive oil and a tasty blend of spices, these baked fries make the perfect snack or side dish. I made a half serving portion for myself and will definitely be making more. Very soon. Like maybe tonight. 

These go great with avocado cream sauce! 

What You'll Need:

makes 4 servings

• 4-5 sweet potatoes (about 1 1/2 lb.), unpeeled, each cut lengthwise into 8 wedges
• 1/4 cup olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/8-1/4 teaspoon cayenne pepper
• Kosher salt, freshly ground pepper

What To Do:

Preheat oven to 450°. Toss potato wedges, oil, paprika, garlic powder, and cayenne pepper on a foil-lined large rimmed baking sheet to evenly coat; season potatoes with salt and pepper.

Roast, turning once, until wedges are golden brown and crisp, 25-30 minutes.

Recipe from Shutterbean, originally adapted from Bon Appetit 

Creamy Chicken Taquitos

(great with queso blanco and guacamole!)

So yes, this is a terrible iPhone picture... but these taquitos are absolutely delicious and I wanted to share even without a nice, edited photo. These are far from the frozen, tasteless guys that you can pop in the microwave. 

These are:

 creamy

 full of flavor 

and can definitely constitute a meal. 

Plus because tortillas and pulled chicken are cheap, 

it's easy to make a large quantity all at once! 

And they're great for parties because they don't require utensils.

They're also healthier than the frozen/restaurant variety 

because these are baked instead of fried.

Have I sold you on them yet?

Definitely try these out, where or not you've got a fiesta planned for Saturday! 

What You'll Need:

• 3 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 Tbsp fresh lime juice (juice from half a lime)
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 3 Tbsp chopped cilantro
• 2 Tbsp sliced green onions
• 2 cups shredded cooked chicken
• 1 cup shredded Mexican flavored cheese
• small flour or corn tortillas
• kosher salt
• cooking spray

What To Do:

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.

Source: Pennies on a Platter, originally adapted from Our Best Bites

Macaroni and Cheese- Panera Bread Recipe

Panera Bread is one of my favorite spots to have a lunch date,

or take my huge backpack and camp out 

while preparing lessons and studying the Word.

Of course, I like that they have wifi and power outlets and booths,

but the best part is their food!

Everything always tastes fresh and is healthier than other fast food options.

Plus, on their website they offer recipes for some of their most popular items

including their mac n cheese.

This macaroni and cheese is rich and creamy and super cheesy! 

I thought it turned out really good and tasted just like the side dish you get there.

What You'll Need:
1 lb. pasta shapes, such as shells
4 tbsp. unsalted butter
1/3 cup all-purpose flour
2½ cups milk or half-and-half
1 tsp. salt
1½-2 tsp. Dijon mustard
¼ tsp. hot sauce
4 oz. white American cheese, finely chopped
8 oz. white cheddar cheese, shredded

What To Do:

• Bring a large pot of water to boil.  Cook the pasta according to package directions until al dente.  Drain well.  Return to the stockpot off the heat.
• Meanwhile, in a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2  minutes.  Slowly whisk in the milk until no lumps remain.  Stir in the salt, mustard, and hot sauce.  Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.
• Remove the sauce from the heat.  Stir in the cheese a handful at a time, mixing until fully melted before adding more.  Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot.  Mix well until the pasta is fully coated in the sauce.  Serve immediately.

from Annie's Eats, originally from Panera Bread