Month: February 2013

3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup mashed sweet potatoes
2 teaspoons grated orange peel
3 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon baking powder
1 cup chopped pecans or walnuts

Lime Sour Cream:
1/2 cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste

Bean Cakes:
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium carrots, cut into 1/2-inch slices
1 large zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 tablespoon olive or vegetable oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2 garlic cloves, minced

1 teaspoon cornstarch
1/4 cup orange juice
2 tablespoons soy sauce
1 medium carrot, julienned
1 cup fresh broccoli florets
1 cup fresh green beans (2-inch pieces)
2 tablespoons olive or vegetable oil
1 cup sweet potato, julienned
1 cup thinly sliced red onion
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper flakes

5 sweet potatoes, sliced
1/4 cup reduced fat margarine
1/2 cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows

1 (16 ounce) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated milk
1/2 cup water
1 pinch red pepper flakes, or to taste
1 pinch ground nutmeg, or to taste
salt and pepper to taste
1/2 cup canned garbanzo beans, rinsed and drained
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 cup mashed sweet potatoes
1 cup sour cream
2 cups shredded, yellow sharp Cheddar cheese, divided
1/2 cup shredded, white extra-sharp Cheddar cheese, divided
2 tablespoons butter

1 1/2 cups Smucker’s(r) Apricot Preserves
1/2 cup water
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 large sweet potatoes, peeled and cut lengthwise into eight wedges

1 large sweet potato, peeled and grated
1/2 onion, grated
2 eggs
1/4 teaspoon black pepper
2 teaspoons olive oil, or more if needed
1/2 teaspoon salt
1 cup applesauce
1 cup plain nonfat yogurt

10 sweet potatoes, peeled and quartered
1 cup orange juice
1 cup butter
3 tablespoons white sugar
2 cups marshmallows

6 skinless, boneless chicken breast halves – diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely chopped
1 (14.5 ounce) can chicken broth
4 large potatoes, peeled and diced
6 carrots, peeled and sliced
1 (16 ounce) package frozen sweet peas, thawed
1/2 cup margarine
1/2 cup all-purpose flour
1 cup milk