Sweet Potato Pancakes

Sweet Potato Pancakes with Mango Salsa

Ingredients

• 1 pound sweet potatoes, peeled and shredded
• 2 green onions, chopped
• 2 eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons reduced-fat sour cream
• Finely chopped sweet red pepper and sliced green onions, optional

Directions

• In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well. Drop batter by 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly.
• Bake at 400° for 8 minutes; turn pancakes over. Bake 8-10 minutes longer or until potatoes are tender and pancakes are golden brown. Top with sour cream; garnish with red pepper and onions if desired. Yield: 5 servings.

Nutritional Analysis: One serving (2 pancakes with 1 tablespoon sour cream) equals 171 calories, 4 g fat (2 g saturated fat), 90 mg cholesterol, 283 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g protein. 

Source: Taste of Home October/November 2002, p46

Mediterranean Pasta with Shrimp

"Penne From Heaven"

Ingredients:
2 tsp olive oil
1 cup chopped red onions
2 tsp minced garlic
1-1/2 cup chopped zucchini
1 can diced tomatoes
1 cup tomato sauce
2 Tbsp. tomato paste
2 Tbsp. chopped oregano
2 Tbsp chopped basil
1/4 tsp. crushed red pepper flakes (or more if you like spice!)
1/2 tsp. ground pepper
10 oz. whole wheat penne pasta (cook according to instructions)
8 oz. cooked shrimp (no tail)
1/2 cup sliced black olives
1/2 crumbed light feta cheese - OR- basil havarti (cut into small cubes)

1. Heat olive oil over medium heat in a large non-stick saucepan. Add onions and garlic. Cook and stir until onions are softened. Add zucchini and cook for 5 more minutes. Add diced tomatoes and their liquid, tomato sauce, tomato paste, oregano, basil, pepper, crushed red pepper flakes and shrimp. Bring to a light boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
2. Stir in olives, cooked pasta and cheese.
3. Bake in 350 degree oven or 20 minutes.

Serve fresh out of the oven with garlic bread and a light side salad.

Source: Better Homes and Gardens: Healthy Cooking Magazine (12/09-01/10 edition)

Colorful Fruit Salad

A Colorful Collection of Delicious Fruit

Ingredients:
1 Granny Smith apple
1 Gala apple
1 pear
4 kiwi-fruit
2 cartons strawberries
2 cups red grapes
2 cups green grapes
1 pineapple
1 cup blueberries
1 cup red raspberries
1 cup blackberries

Wash all fruit under cold water. Core and slice pineapple into 1-inch pieces, saving excess pineapple juice. Cut apples and pears into cubes. Remove stem/leaves from strawberries and cut each strawberry into fours. Remove grapes from vine. Combine pineapple, apples, pear, strawberries, red and green grapes, and blueberries in large bowl. Gently mix fruit.

Cut kiwifruit into 1/2 inches slices. Gently fold in kiwi, raspberries and blackberries into top of salad.

Enjoy!

HERSHEY'S Double Chocolate Mint Cookies

Chocolaty Minty Goodness

Ingredients:
2/3 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips


Directions:
1. Heat oven to 350°F.
2. Beat butter and sugar in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well.
Note: The original recipe called for 1 cup flour, but the dough was too runny, so I added at least another half cup of flour.  Just experiment with it.
Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Yields: About 2-1/2 dozen cookies.

Source: Hershey's Recipes

Pesto & Feta Chicken

Pesto and Feta Chicken on the Barbie

 
Ingredients:
2 chicken breasts
3 tablespoons pesto
2 quarter inch blocks of feta cheese

Thaw frozen chicken breast.  Cut in half length-wise, leaving halves connected on one end.  Place 1/2 inch block of feta cheese and 1/2 tablespoon of pesto in middle of each chicken breast.   Rub chicken with remaining pesto. Place on grill over low heat.  Flip every 5 minutes until meat is fully cooked.
It's that simple and very tasty!

Sweet Irish Bread

A St. Patty's Day Treat

"A sweet breakfast bread with raisins that tastes most excellent toasted."

Ingredients:

1/4 cup butter 1 cup white sugar 2 eggs, beaten 2 cups all-purpose flour 1/2 teaspoon baking soda

1 teaspoon cream of tartar 1 pinch salt 1 cup sour cream 1 cup raisins

Directions:

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan or 2 - 7 3/8 x 5 3/8 pans.
2.	In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
3.	Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

Source: Allrecipes.com

New Zealand French Toast

New Zealand Style French Toast (For Two)

Ingredients:
3 eggs
1/8 cup milk
1/2 tsp. cinnamon
Pinch of nutmeg (opt)
1/4 tsp. vanilla
6 slices of Texas Toast or thick bread
6 strips of bacon (low-fat or turkey)
1 banana
2 Tbsp syrup
1/8 cup confectioner's sugar

Preheat frying pan to medium heat. Beat eggs, milk, vanilla and pinch of nutmeg. Dip bread in egg mixture and lightly sprinkle with cinnamon on both sides. Place on buttered frying pan.  Cook for 3-5 minutes or until golden brown, then flip to cook other side.  Keep french toast warm in 200-degree oven. Cook bacon in microwave or frying pan and use paper towel to remove excess fat. Peel banana and cut in small slices or in half length-wise.

Place three pieces on each plate. Top with bacon, banana, and syrup. Dust with confectioner's sugar.

Enjoy with a fresh cup of coffee!