Organic Raw Stuffed Sweet Peppers

WHEW DOGGIE! It is hot here in California, between June and July we get into the 100+ degree temperatures and I can’t fathom myself to make hot food for any one of my 3 daily meals. That is how this gem of a dish was born. I always have left over avocado, sweet peppers and cilantro lying around. (Remember I love Mexican food!) So I was dreaming of a cool summer dinner with little fuss and easy to make, to keep the summer fun going from the day. I am always down to stuff a pepper (that sounds so wrong, but so good at the same time!), and there are endless possibilities with these. My next version will include grated onion and crispy bacon! 

I decided to head to the Farmer’s Market this week and found some gorgeous fresh and organic vegetables, which included the pea shoots you see in this recipe as a garnish. If you haven’t tried these, please do yourself a favor and do so. I first had them from a restaurant that served them with fried calamari. It was all I could do to eat the calamari because these pea shoots were too delicious. Anyway, they are a must try if you can find them. They go great on top salad, in sandwiches, on top or raw food such as this or any other way you can think of!

My kids love meat (as do I), but recently I have been making meatless meals for myself and finding I still get filled up. I will never give up meat, it just isn’t in my bones, but every now and then not having to “worry” about what meat to use is a nice thing.

I had only 1 kid willing to try this meal, she said she liked them, but did she have another? NO! It’s ok though, sometimes food such as this are an acquired taste. Regardless, I was happy and cool while eating them with a nice refreshing vodka spritzer and my feet up listening to my spotify tunes! If you are ready to enjoy a quick, easy and healthy meal, read on:

INGREDIENTS

2 avocado, mashed
2.5 Tbsp pesto
1 clove garlic, minced
juice of 1/2 a lime + zest + reserve some slices to drizzle over top
handful of organic cilantro, washed & stems removed
handful of organic pea shoots, washed
salt/pepper to taste
10-12 organic sweet peppers (depends on their size how many you will need), washed, de-stemmed and deseeded

DIRECTIONS

1. Pulse all ingredients in food processor until smooth.
2. Pour contents into a ziplock baggie
3. Snip off tip and fill peppers (use the reserved lime to drizzle over tops before eating)

If you loved this recipe, check out more from Sweet Heat Chefs below;

• Mexican Red Quinoa Stuffed Sweet Peppers
• Stuffed Poblano Peppers
• Cornbread Gone Wild

Stuffed Cabbage Casserole

The very moment I stumbled upon this recipe I knew it was a keeper and in fact I went out and bought the ingredients that same day. I love casseroles, and the cheesy crunchy top that reveals itself after baking so nicely in the hot oven! MMMMMMM I am a cheese & crispy bits  lover! I changed the recipe up some to suit my taste.  To see the original click here. For my edited version…READ ON!

INGREDIENTS:

• 2 tbs olive oil, divided
• 1 lb. lean ground turkey
• 2 cloves garlic
• 1/2 tsp. dried thyme
• 2 tsp Paprika, I like hungarian but any will do even the hot stuff
• salt and fresh ground black pepper to taste
• 1 head green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup chicken stock
• 2 cups cooked brown rice (I cooked in chicken stock instead of water to add more flavor)
• 2 cups low-fat mozzarella cheese

(Love this shot)

DIRECTIONS – Preheat oven to 350°F.

1. Spray a large glass casserole dish with non-stick spray. I used a 10×13″ pan and it was full!
2. Cook rice and when it is finished set aside (use chicken stock instead of water for more flavor!)
3. Heat a large frying pan on medium heat; add 1 tbs olive oil, and garlic. Cook until just fragrant (about 1 minute or less) Add salt, pepper, paprika thyme and finally ground turkey. Cook until browned.
4. To the pan add the diced tomatoes with juice, tomato sauce and chicken stock.
5. Simmer until thickened, around 15 minutes give or take.
6. While meat mixture is thickening, cut up cabbage and make sure to cut out the core, and chop coarsely.
7. Heat remaining olive oil in a large frying pan, add the cabbage and cook over medium heat until the cabbage is wilted (I added a lid to help the process along). You want the cabbage about half-cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
8. Add your cooked rice to your meat mixture and stir to combine well.
9. Take 1/2 of your wilted cabbage and place in your casserole dish, then 1/2 of your meat mixture and repeat until all is in pan. Mix together gently with large spoon.
10. Add cheese to top and bake for 40 minutes uncovered.
11. Let casserole sit for a few minutes before cutting, the cheese will stay in place better this way and you get nice even squares for everyone to enjoy, serve hot.
12. This dish is freezer friendly if you have leftovers. (which I did) I stored in a Tupperware container, air tight.

Fresh Vodka Spritzer Recipe:

1 oz Pinnacle Cake Vodka
1 oz Pinnacle Whip Cream Vodka
2 oz Seltzer Water
Juice of 1/2 lime
Basil & lime slice for garnish

Blend first 4 ingredients together and garnish with basil and lime slice. Light and refreshing!

 

If you liked this recipe, check out more from Sweet Heat Chefs and tell a friend!

• Cornbread Casserole
• Baked Pretzel Crusted Chicken
• Chicken Bacon Ranch Mac-N-Cheese

 

Zucchini Lasagna

Well here we are several years later and the weight I feverishly fought so hard to get rid of (and did get rid of) is back on this bod like white on rice! When I found out I was preggers in 2009, I swore I would still go to the gym….that did not happen. I always saw this woman at my gym super cute, tiny, and a baby belly bump. I thought well that will be me soon, but it wasn’t and it never was.

Now my son is 2 1/2 and I have yet to return to the gym, don’t you know how easy it is to get away with an infant, then a toddler? Not to mention my 4 other kids. So they gym was not in the cards for me and I guess in my own mind I gave up. Sad really. I worked so hard to get rid of years of weight that I had gained for no real reason. Then in the blink of an eye I am close to being back to “that” person again, I vowed I would never let that happen. Before my clothes don’t fit and before I lose any more self respect, I am back in the game folks!

I have signed up to be in a 5K run that is so popular around here I found my MOJO. I gave myself enough time to train and get in shape before hand, so as not to feel like a dweeb when that day comes. In honor of my new goal I have made lasagna…I know lasagna is not low fat or low cals, but this one is 😀 The very thought of taking away food one loves, is the very reason people don’t stick with eating healthy. Here you can have your good stuff and eat it too! No carb, no noodles, gluten free, low fat, low cal lasagna

~YOUR WELCOME~

By the way…VEGETARIAN? Lose the chicken 😀

INGREDIENTS

1 cooked chicken breast, cooled and diced
1 sweet yellow onion, diced
3 medium Zucchini or Squash, sliced ( I used 2 green 1 yellow)
1 garlic clove, minced (I used the microplane)
2 cups of your favorite red pasta sauce
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 tablespoons Parmesan Cheese, grated
2 tablespoons whole wheat bread crumbs
2/3 cup Mozzarella cheese, grated

DIRECTIONS

1. Over medium heat, saute onion, garlic, and 1/2 of the salt/pepper until golden.
2. Add zucchini and remaining salt/pepper and saute until fork tender.
3. Pull off stove and set aside.
4. In a 9″ x 9″ glass Pyrex dish begin layering zucchini in rows until the bottom is covered.
5. Next add a layer of sauce, then diced chicken, then mozzarella cheese and repeat until all zucchini is used. Leave enough mozzarella cheese for the top.
6. Top with remaining mozzarella, parmesan, and bread crumbs.
7. Bake at 350 for 30 minutes until bubbly and golden brown. Serves 6

I decided to include the nutritional information for the dish. It will change slightly based on what type of red sauce you choose. I am not a dietitian or a Doctor, but this is one yummy dish! I used Calorie Count to find the nutritional information for the dish.

Tomato & Red Quinoa Bread

The only commentary I am going to try to make up for this recipe is, be sure to make both loafs, as this first one will not last long. Oh and don’t let the title fool you…There were 5 of us for dinner last night and we devoured 1 loaf in its entirety. (finger licking good is not just for chicken!)

Apparently we are carb loving fiends!! All is good, I am happy being one. This bread is good next morning for toast and then for lunch as an open faced sammy! It is not just about the bread and butter here.

INGREDIENTS #1

• 1/2 cup Red Quinoa
• 1 cup V8 juice

DIRECTIONS #1

Rinse quinoa in a strainer and add to pot with V8 juice. Bring to a boil and then reduce heat to a simmer and cook for 15 minutes or until all liquid is absorbed. Set aside with lid off to cool. You need it cool for the next step.

INGREDIENTS #2

• 2 1/2 teaspoons active dry yeast
• 1 cup lukewarm water
• 2 cups warm V8 juice
• 1 tablespoon salt
• 2 tbs dried basil
• 2 cups bread flour
• 1 cup whole-wheat flour

DIRECTIONS #2

To the bread machine, add the yeast to the warm water and stir, let sit for 5 minutes.  Add the rest of the ingredients plus the cooled quinoa and mix thoroughly.  Let run through the dough cycle and sit for 1 hour.

INGREDIENTS #3

• 1/4 cup olive oil
• 3 to 4 cups white bread flour

DIRECTIONS #3

Add the dough that has been sitting for one hour into an oiled bowl and mix the above ingredients into the dough, start with 2 cups of flour first. Place dough on a clean surface, along with 1 more cup of flour and knead that into the bread. Continue to knead bread for about 5-10 minutes or until  smooth consistency.  Dough is relatively sticky, but if it is too sticky, add more flour 1/4 cup at a time.  Once ready, place back into the oiled bowl, cover and let sit for another 1.5 hours.

Preheat oven to 375 degrees F. After the 1.5 hours punch dough down and re-cover while oven is heating up.

When oven is ready, take 2 loaf pans, buttered and divide dough in half and place in pans

INGREDIENTS #4

• 3 tbs butter, melted
• 2 tsp flax seeds

DIRECTIONS #4

Slice down the middle of the dough and drizzle half of the butter over the top of loaf. Sprinkle with half flax seeds, continue with second loaf.

Bake for about 50 minutes. Let cool about 10 minutes (if you can stand it) and then repeat after me:

SLICE BUTTER SCARF, REPEAT! 

 

Focaccia – Don’t miss this!

I have made this recipe a few times now and each time it just gets better since I get more comfortable with the whole dough making business. A baker, I AM NOT, N-K?! So..if I can do this ANYONE, can do this. I follow this dough recipe to the “T” and then add the other stuff to suit mine and my families taste. I found this recipe at this amazing blog…ready for the name?….The Barefoot Kitchen Witch! Love her name, love her blog, check her out and you’ll see why. While you are there tell her we sent ya over 😀

Ok, back to the Focaccia yumminess. I could eat these things as a meal in-and-of-itself, however to save face and not look like a total carb overload eater, I make this with either a veggie packed salad or delicious soup, like my Creamy Chicken Veggie & Rice Soup.

Let your heart and tummy guide you through this process of what to top it with. Your options are as vast as your imagination on this one, that is half the fun coming up with toppings and combinations. Just imagine yourself biting into a light warm crispy and soft doughy bite filled with your favorite toppings….now your talking!

Take your time with the recipe, nurture it, follow it and enjoy the outcome when finished. I will guide you through a step by step process that will ensure complete success!

Things to know about this recipe:

1. Kids love helping with this; let them dimple the dough, let them pick their own ingredients and let them top their own with what they picked!
2. The dough is sticky; keep flour out until  you are done with all the handling of it
3. Small kitchen? Make sure you have room for 2 sheet pans and a cutting board and a floured surface all at once.
4. Use a kitchen aid (or whatever brand) stand up mixer for this, a hand held mixer will not work.
5. If you want smaller portions, I have made this recipe into 18 focaccias, it is possible.
6. Pre cut your parchment paper and set out on sheet pans ahead of time or during the rising process.

INGREDIENTS:

• 2  1/2 tsp (1 pkg) active dry yeast or 1 small cake (18 grams) fresh yeast
• 1  cup warm water
• 1/2 cup milk (warmed in microwave for about 1 minute)
• 2 T olive oil
• 2 1/2 T lard, at room temperature (I used vegetable shortening)
• 3 1/4 cups unbleached all-purpose flour
• 1 1/2 tsp salt
• Olive oil for brushing the tops
• Salt for sprinkling the tops
• Cornmeal for dusting the bottoms before baking
• Toppings – thinly sliced vegetables, grilled or sautéed to intensify the flavor.  Garlic, Cheeses, Whatever sounds good.

DIRECTIONS:

Stir the yeast, water and milk in the bowl of a stand mixer; let stand until creamy, 10 minutes. 

Stir in the oil, and lard with the paddle. 

Add the flour and mix at low speed about 2 minutes. 

Change to the dough hook and knead 4 to 5 minutes. 

Add the salt and knead another 1 to 2 minutes.  The dough will climb up the collar of the hook, and you will have to stop several times to push it down.  The dough should be smooth, velvety, and softer than bread dough but firmer than croissant dough.

First Rise:

Place the dough in a lightly oiled bowl, cover tightly with plastic wrap (don’t forget to spray the plastic wrap), and let rise until doubled, 2 hours.

Cut the dough into 6 pieces (or however many you want to make, remember I made mine into 18 once) on a lightly floured surface and shape into balls. Let rest under a towel for 15 minutes.

Dimple the dough balls (remember kids love this part, no matter what age!), spreading each into a circle, and let rest under a towel another 15 minutes. 

Dimple tops with oil and sprinkle lightly with salt alone or your seasoning. (Here I used basil and salt) Place the dough circles on parchment-lined or oiled baking sheets or baker’s peels sprinkled with cornmeal.

Second Rise:

Cover with a towel and let rise until doubled, about 1 hour.

Dimple the dough again with your fingertips, stretching it as you go.  Sprinkle with salt and brush with oil. 

Mist water very lightly over the top to cover and trap the oil and then cover with the toppings of your choice.

Preheat the oven to 425 degrees F. at least 20 minutes before you plan to bake.  Bake 18 to 20 minutes.  Immediately brush the surfaces with oil.  Serve hot, or cool on racks to room temperature.

This recipe is being shown over at Thursday’s Treasures!!

Creamy Chicken Veggie and Rice Soup – Warm the Heart, Warm the Soul!

Don’t let the sunny picture fool you…well ok I’m not even going to go there. Living in California sure its fun in the sun. But when my favorite time of year comes, FALL, I am saddened that the weather is not cool enough to reflect that. I love making soup and bread and warm you up goodies, but when the temperature reaches 80 in November, well sometimes it just isn’t that easy to get my family to eat hot soup! Luckily in between these warm days are a few hit or miss cool and even rainy ones. Leaving me to explore the world of Fall cooking.

Today I made a creamy, warm, stick to your ribs with a hearty healthy kick soup. This soup is almost too hearty to have a second bowl…I did say ALMOST! Filled with vegetables for great nutrition and a little creaminess to round it out, you will surely want to accompany it with a carb filled side! For me I have been making this Focaccia Bread that is just delicious and pairs perfectly with any soup or is fabulous on its own. Take a weekend, get your ingredients together you will want to make both of these delights this weekend!

INGREDIENTS

• 8 c. Low-Sodium Chicken Broth
• 2 Stalks Celery, thinly sliced
• 1 Red  Onion, diced
• 1/2 c. Carrots, I used the shredded ones
• 1 head of broccoli, washed and cut up in small pieces (reserve 1/2 of the florets)
• 1 bunch of Asparagus, washed and trimmed; reserve the stems
• 2 cloves Garlic, minced
• 1 tsp. Dried Oregano
• Extra Virgin Olive Oil
• 2 tbsp. All Purpose Flour
• 3/4 c. Cream of Chicken Soup (could substitute in heavy cream, I just had this left over so I wanted to use it)
• 1/4 c. 2% Milk
• 1/2 cup sharp cheddar cheese (optional)
• Kosher Salt, to taste
• 1/4 tsp. Fresh Ground Pepper
• 3 cooked Chicken Breasts, diced

DIRECTIONS:

In a large stockpot, drizzle olive oil on the bottom and add your diced chicken. Season with salt/pepper and cook until browned and cooked through.

Remove from pot and add 1 tbs of olive oil, add; carrots, celery, onion, broccoli, stems of your asparagus and saute for 5 minutes.

*NOTE* Using the stems to the asparagus:

1. Cut the very bottoms off, discard and do not use
2. Bend the bottom of one the asparagus spears until it snaps, this will be your guide for cutting the rest of the bunch
3. Cut the remaining spears and cut the stems into 1/2″ dices, add these to your stockpot.

Add flour and saute for 2 minutes to get the flour taste out of it.

Add chicken broth slowly stirring as you add to avoid clumps. Once all broth is incorporated, bring to a boil and then reduce heat to just at a boil for about 20 minutes, or until all veggies are super soft.

Remove from heat and using an immersion blender (these things ROCK!) start blending until you get the desired consistency you like.

Return pot to stove and reduce heat to low. Add rice stir to combine.

Take a microwave safe bowl and add your milk and cream of chicken soup and combine. Add cheese if using.

Add this to your stockpot along with your reserved chicken and simmer for about 30 minutes or until the rice is cooked through.

While simmering place your asparagus spears & broccoli florets in a microwave safe bowl and add about 2 tbs water. Cover with Saran wrap and cook for 1 minute. Immediately add to an ice bath to stop the cooking process.

When soup is finished garnish with a few of your steamed broccoli florets and asparagus spears.

Broccoflower Fritters

Normally when you hear the word “fritter” you, or at least I, think of a nice warm gooey apple fritter! Sadly not much nutrients in one of those, but in my veggie fritter, you will get a ton of them. From cancer fighting agents to helping fight those nasty cold buggies searching your immune system for a place to live. There is no end to the wonderful benefits of broccoli. You can make this recipe with just broccoli, or just cauliflower, I used a combination of broccoli and a broccoflower I found at the store that looked beautiful. This cross-breed between broccoli and cauliflower is it’s sweeter counterpart. You can eat it raw as is, or cook how you would broccoli or cauliflower. I love the taste of both so I decided to have the best of both worlds 😀

The crispy exterior of these fritters mixed with the tender interior with the nutty parmesan cheese and rosemary flavors really blend well together. Bringing a well-rounded side dish to your meal or just to eat as a snack.

INGREDIENTS

2 eggs, beaten
1/2 cup parmesan cheese
1/4 cup cornmeal
2 stalks rosemary, toasted and chopped
1/2 c flour
2 stalks brocoli
1/2 broccoflower
1/4 tsp red pepper flakes
salt/pepper to taste
rosemary oil to cook in

DIRECTIONS

Steam your broccoli or broccoflower until fork tender.

In a medium sized bowl combine; eggs, parmesan cheese, cornmeal, rosemary, flour, red pepper flakes, salt/pepper (if using).

Add steamed broccoli or broccoflower and mash away. Using a potato masher works wonders for this process. You don’t want the consistency of mashed potatoes, you want a chunkier mixture with pieces of the vegetable throughout. 

In a skillet heat 3 tablespoons of extra virgin olive oil and 1 sprig of rosemary. Heat on medium low to infuse the oil with the rosemary flavors. About 5-7 minutes.

Using a tablespoon, scoop 1 tablespoon of fritter batter into the hot rosemary oil and flatten with spatula.

Cook until brown on edges about 3-4 minutes, then flip over and cook an additional 3-4 minutes.

Remove from oil and place on paper towel and give a light dusting of parmesean cheese & salt (optional). I omit the salt from the recipe and use it here instead.

Recipe makes approximately 15 fritters depending on the size you make them. They can be stored in an airtight ziplock or container in fridge for 3-4 days and in the freezer for 2 weeks.

Best served warm.  If re-heating, warm oven to 375 degrees F. Take a cookie sheet with a wire rack and place on cookie sheet, place fritters on rack and bake for 20 minutes or until warmed through. 

Featured at: Foodie Friends Friday

Krispy Sea Salt & Pepper Kale Chips

I am officially on the KALE bandwagon ya’ll. What took me so long? Well, the first bunch of Kale I purchased from the farmer’s market went bad before I had a chance to make it, so that went out the window. The next bunch of Kale I purchased from the Farmer’s market, was left in my vehicle and went bad. Let me just say in the hot California sun, rotting away in my 135 degree car, kale does not smell so good 😦 Ok, so after 2 times now I am thinking do I even attempt a third try? HECK YA! I went for it and am so happy. I am sad to say that I have NEVER used kale in anything. Nope! Not a smoothie, not a salad, not as a side dish. *sticks pouty lip out*  My kids see this huge big green bunch of veggies on the counter and immediately cringe, just because. They have no reason to…seriously, when is the last time you saw a food you didn’t know what it was and just cringed? I look at an unfamiliar food and am excited to see what potential is has! Anyway, I tell them to not worry about it and go about their business. After all was said and done there were mixed reviews. I of course LOVED them, 1 son age 10 who LOVED them as much as me. The other kids, said they were *eh*. Of course I made them eat them, but they certainly would not be asking for those again. Between my son and I we ate both cookie sheets! I’m dying for next Tuesday when I can get back to the farmer’s market and get more!

INGREDIENTS

1 bunch kale, washed and thoroughly dried
4 tablespoons olive oil
Sea salt, for sprinkling to taste
white pepper for sprinkling to taste

DIRECTIONS

Pre-heat oven to 300 degrees F.

Cut, wash, and dry kale. Make sure to remove the ribs and stems that are tough and woody. They do not soften and they are not good unless you like eating straw that is hard and sharp! NOTE: The veins of the leaf should remain in tact, if you tear the pieces too small they tend to burn quickly, so you need to watch your cooking time and adjust it accordingly.

Tear Kale into bite sized pieces and place on cookie sheet atop parchment paper. I end up with 2 cookie sheets full….drooling just remembering my bounty!

Toss both pans full of Kale with the olive oil,  sea salt and white pepper.

Bake for 12 minutes and turn over using a spatula. Keep kale spread out and as flat as possible. It “K”risps up really nice that way.

Bake for another 12 minutes or until crispy, being careful not to let the leaves burn. Remember if your pieces are too small they may burn, so check them frequently.

Eat…Eat…Eat until they are all gone, which is roughly 10 minutes!

Featured on Foodie Friends Friday!

Baked Cheesy Sweet Potato Cakes

INGREDIENTS

2 medium-sized sweet potatoes
1/2 cup liquid egg whites
1 cup grated Parmesan cheese
1 teaspoon rosemary, fresh and chopped
1/4 teaspoon pepper
1/4 teaspoon salt

If you are looking for a way t build muscle in your arm, try this recipe. NO JOKE grating these sweet potatoes with a grated is a great work out! I am always look for new ways to get my kiddos to eat veggies, if you follow my blog then you know this already, and if not then you probably are the same with your own kids unless you have UBER awesome kids that eat their veggies. I was blessed with 5 kids, but 5 kids that DON’T eat or like veggies! So….I came across this recipe that looked and sounded good. How can one go wrong with cheese anyway. Not just any cheese Parmesan cheese at that. Only 1 oz of this cheese and you are at 11 grams of protein and contain the bone building nutrients calcium and phosphorus. Combine that with the sweet potatoes Vitamin C content and I’ll take it! Now you aren’t going to tell the little kiddos how awesome this snack is, you just indulge them with the fact it is “cool” looking with the brightly orange color and tell them it is full of cheese. You can also talk them off the ledge by telling them this is a new Halloween recipe you are trying! That’s it, nothing more and they will be happy to try it and continue asking for more.

This baked sweet potato cake when you bite into it has a nice savory crisp to it, you immediately taste the nutty Parmesan cheese and then the rosemary hits your taste buds like a final explosion of flavor. I found this recipe from a sweet blog called Carrots and ‘N’ Cake. I didn’t really change the recipe too much it is that good! Here is all you need to know to get started!

Preheat oven to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray. Make sure you don’t skip this step or you will have this…

…and you will be trying to gnaw off the little bits of deliciousness while trying not to burn your mouth…wait what? No I didn’t do that! Ok, so back to our regularly scheduled programming, where was I…?

Peel sweet potatoes and shred them using a cheese grater.

Squeeze the moisture from the sweet potatoes. I used a kitchen towel and put 1 handful in the towel at a tie and gave it a twist until all potatoes were free of moisture.  The moisture keeps the crisps from getting crispy in the oven, so make sure you don’t skip this step.

Add Parmesan cheese

add egg whites

add rosemary, salt and pepper

Take a foil lined cookie sheet and spray with non stick cooking spray. Place 2 cooling racks on top (make sure they are sprayed unless you don’t mind gnawing). Take a scoop of the sweet potato mixture and create a pancake in the palm of your hand. Press firmly to create as flat of a pancake you can and place on rack. Repeat until  rack is full.

Top with a little pinch of shredded parmesan cheese and pop in the oven for 30 minutes or until crispy.

When you bite into the warm sweet potato crisp you immediately taste the rosemary and then the nutty flavor of the Parmesan hits you. It is a low-fat no guilt treat that is baked and you can feel good about eating more than one!

shown on Foodie Friends Friday!

 

Contest – American Family Makin’ The Bacon!

 

Please take a moment out of your already busy day and vote for my daughter, Jasmine and I; Sweet Heat Chefs in this fun contest we entered. My daughter is giddy with delight at all the support we have received so far. Voting is once per every 24 hours (once per day) My daughter would absolutely be beside herself if we won (ok me too :D) If you have Facebook, you are already 98% of the way there!!  Feel free to share with your friends and family as well to get the word out!! Thank you everyone!!

CLICK HERE TO VOTE