Ingredients:
- 1 large sweet potato, peeled and grated
- 1 egg, beaten lightly
- 1/4 cup bread crumbs
- 1 tsp Nature's Seasoning
- Salt
- Pepper
- Canola Oil for frying
Directions
- Heat 1/4 cup of oil in a large frying pan over medium heat.
- Grate sweet potatoes and mix together with bread crumbs, seasoning and egg.
- Form patties about the size of a your palm.
- Fry patties in oil, flip and transfer to paper towels when done to drain.
- If needed, you can keep the patties warm a 200 degree oven as make individual batches.
Tip - Serve latkes with Greek yogurt on the side. Will give you the flavor of sour cream without the calories.
Ingredients:
- 1 tsp olive oil
- 1 T white wine
- 1/4 onion, diced
- 1/2 T garlic, minced
- 10 oz chopped frozen spinach, thawed and well-drained
- 1/4 red pepper, diced finely
- 2 oz. Tomato Basil Feta, crumbled
- 1 cup ricotta cheese
- 1 cup shredded Italian cheese
- 1/4 cup blue cheese dressing
- 3 large eggs, lightly beaten
- 1 T Dijon mustard
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1 tomato, thinly sliced
Instructions:
- Preheat oven to 375 degrees. Spray a 9-inch nonstick pie pan with cooking spray.
- Saute onion & garlic in olive oil. When almost done, splash with the white wine.
- In a separate bowl, mix together spinach, red pepper, feta, ricotta cheese, Italian cheese, blue cheese dressing, mustard, oregano, salt & black pepper. Add onions & garlic. Mix together well.
- In a separate bowl, lightly beat all eggs. Mix eggs into the the spinach/cheese mixture.
- Pour mixture into pie pan. Spread out evenly. Cover top with sliced tomatoes and Parmesan cheese.
- Bake in oven for 30 minutes, or until knife placed into center of dish comes out clean.
- Remove from oven and let cool for 10 minutes before cutting.
8 medium tortillas
2 chicken breasts, skinless and boneless, cut in strips
1/2 can black beans, drained and rinsed
1 cup shredded Mexican cheese
1 small can green chilies
1 small can sliced black olives
1 can diced tomato
1/2 package Zatarain's rice pre-made
1/2 red pepper diced
1/2 green pepper diced
1/2 onion diced
1 can of cream of chicken soup
On medium heat in a frying pan, brown the chicken breasts in a 1 tsp oil. Remove chicken from the pan. Add in peppers and onions and saute until done.
Take pan off of the heat. In pan, mix together rice, beans, chicken, and vegetables. Lay tortilla flat and fill with some of of your chicken mixture. Roll up tortilla and place in casserole dish. Repeat until finished with all tortillas.
Mix together in a separate bowl the green chilies and cream of chicken soup. Pour over tortillas. Sprinkle with cheese. Pour one can of diced tomato over the top of the cheese.
Bake at 350 degrees for 1 hour. Before serving, sprinkle black olives on top. Serve with shredded lettuce, fresh tomato, salsa, and/or sour cream.
