It’s back to school season so of course I am on the hunt for easy meals we can quick grab during those busy week days. These little mini salad bowls make a perfect after school snack or an easy light dinner.
It’s a new year and I am finally getting back on track with the blog. It’s been awhile! Sooo I am starting the new year with these amazing sweet potato nachos. These make a perfect snack, appetizer for a party, or even a meal.
These are very simple to make! I gave the potatoes a good wash and sliced them leaving the skin on. I then soaked them in a bowl of water. This helps remove some of the starch in the potatoes which helps in getting crispy potatoes. Another tip to get those sweets crispy is to place them in a single layer on the baking sheet and giving them plenty of room. I ended up using 2 baking sheets.
I then topped them with cheese, black beans, diced tomatoes, jalapeno pepper, cilantro and salsa. You could also add avocado, greek yogurt, or any of you favorite nacho toppings.
2 large sweet potatoes, washed and sliced with skins on
2 tablespoons coconut oil melted
Salt and pepper
3/4 cup of shredded cheddar cheese
1/2 can black beans, drained and rinsed
1 jalapeno pepper, diced
1/4 cup fresh cilantro, chopped
1/2 cup salsa
Place sliced sweet potatoes in a large bowl filled with water. Soak sweet potatoes for about an hour. Remove sweet potatoes and pat dry. Place in a bowl and drizzle with coconut oil and salt and pepper.
Preheat oven to 400 degrees.
Place sweet potatoes on a large baking sheet in a single layer making sure not to overcrowd the pan. You may need to use 2 baking sheets. Bake for about 15-20 minutes. Flip sweet potatoes and bake for another 10 minutes.
Remove from oven and sprinkle with cheese. Place back in the oven until cheese is melted about 5 minutes.
Remove from oven and place on serving dish. Top with black beans, tomato, jalapeno pepper, cilantro and salsa. Serve immediately.
I know, I know, these probably aren’t the most healthiest snack to eat, but sometimes you gotta have a mozzarella stick. I am a sucker for mozzarella sticks! So it makes me happy when I can find a way to lighten up a favorite snack.
We have been so spoiled here in Dallas with a very mild winter. And then just like that it’s freezing cold, with ice and snow.
I know, I know I should not be complaining (my Northeast friends will agree), but it is true, you do get “soft” when you are not used to cold weather. I am freezing!!! So what do you do when you are freezing? You make chowder! Continue reading Cauliflower Chowder→
I’m sure by now you have all figured out that I love to make foods in a muffin pan. They look so darned cute and usually, and I use that term loosely, helps me with portion control. Umm, let’s just say these hash browns got totally out of portion control! I could not stop eating them!
Hosting a party for game day? Let’s face it everyone loves buffalo chicken dip! It’s always the first dish gone when we host parties. Although you don’t need to have a party to make this dip, it also make a great snack and reheats well too.
It’s zucchini season! That time of year where vegetable gardens will be overflowing with zucchini and has you wondering what on earth you are going to with all of it. Well add Baked Zucchini Tots to your list!