SWEET POTATO BOATS FILLED WITH SPINACH, MUSHROOM & FETA TOPPED WITH CREAMY AVOCADO DRESSING

 

Ingredients

Prep Time: 20 minutes

Cook Time: 45–60 minutes

For the Sweet Potato Boats:

4 medium sweet potatoes, scrubbed

1 tbsp olive oil

Pinch of sea salt and pepper

For the Spinach & Mushroom Filling:

1 tbsp olive oil or butter

2 cups fresh spinach, chopped

2 cups mushrooms (cremini or baby bella), sliced

1 garlic clove, minced

¼ tsp sea salt

¼ tsp black pepper

½ tsp dried thyme or rosemary

For the Toppings:

½ cup crumbled feta cheese (or vegan feta)

1 tbsp fresh herbs (basil, parsley, or chives)

For the Creamy Avocado Dressing:

1 ripe avocado

2 tbsp Greek yogurt (or dairy-free yogurt)

1 tbsp olive oil

1 tbsp lemon juice

1 small garlic clove, grated

Salt and pepper to taste

Water to thin, as needed

Instructions

Step 1: Roast the Sweet Potatoes

Preheat oven to 400°F. Prick sweet potatoes a few times with a fork and place them on a lined baking sheet. Bake for 45–60 minutes or until tender and easily pierced with a knife. Let cool slightly before handling.

Step 2: Make the Avocado Dressing

While the sweet potatoes roast, combine avocado, yogurt, olive oil, lemon juice, grated garlic, salt, and pepper in a blender or small food processor. Blend until smooth and creamy, adding a splash of water as needed to thin. Chill until ready to serve.

Step 3: Sauté the Spinach and Mushrooms

Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned and their liquid has evaporated—about 6–8 minutes. Stir in garlic, chopped spinach, thyme, salt, and pepper. Cook just until spinach is wilted. Remove from heat.

Step 4: Prepare the Boats

Cut each roasted sweet potato in half lengthwise. Gently scoop out a bit of the flesh from each half to create a “boat,” leaving a thick enough layer to keep structure. Save the scooped flesh for mashed potatoes or soups.

Step 5: Fill the Boats

Divide the spinach-mushroom mixture evenly among the sweet potato halves. Top with a generous spoonful of creamy avocado dressing and a sprinkle of crumbled feta.

Step 6: Garnish and Serve

Finish with chopped fresh herbs and a light drizzle of olive oil if desired. Serve warm as a main dish or hearty side.

SAUSAGE GREEN BEAN POTATO CASSEROLE

 Ingredients

1 1/2 lbs sausage kielbasa or smoke sausage, sliced 1/4″ thick

2 lbs baby creamer potatoes, washed, sliced in half

2 15 oz cans green beans, drained

1/8 cup vegetable oil

1/4 cup butter

1 cup onions, chopped

3 cloves garlic, minced

1 tsp Slap Ya Mama® seasoning

1 tsp garlic powder

1 tsp pepper

1/2 tsp red pepper flakes

1/4 cup water

Instructions

Preheat oven to 400° and spray a 9×13 baking dish with a non stick spray.

Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.

Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.

In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.

Remove sausage from pan and when cool enough add to baggie.

Melt butter in frying pan and add onions and garlic, cook until onions are translucent.

Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.

Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.

Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.

Carefully remove from oven and enjoy!

Coconut Cream Eggs – Who Can Resist? It’s Every Busy Mom’s Dream Dessert!

 

Ingredients:

8 oz softened cream cheese

1 tablespoon Butter, softened

4 cups powdered sugar

1 cup coconut, shredded

1 (12 oz.) bag melting chocolate chips

Instructions:

Line a baking sheet with parchment paper and set aside.

In a medium bowl, using a hand mixer beat cream cheese and butter until blended. Add powdered sugar gradually. Add coconut and use a mixing spoon to make sure it is well incorporated. Refrigerate for about 1 hour.

Dust your hands with powdered sugar and mold coconut mixture into egg shapes.

Place coconut eggs on parchment paper, and freeze for about an hour.

Melt the melting chocolate according to the package instructions.

Using a fork, dip the egg into chocolate and flip to cover completely. Use a second fork to help transfer the chocolate covered egg back onto the parchment paper.

Refrigerate 5-10 minutes to set the chocolate.

Serve immediately or store in the fridge in an airtight container.

ENJOY!

Chocolate Eclair Dessert

 

INGREDIENTS

SERVINGS 10-12

2 Jello Instant Vanilla Pudding Mix (small packages)

3 cups milk

8 ounces non-dairy whipped topping

1 (16 ounce) box graham crackers (you will have some leftovers)

1 (15 ounce) container chocolate frosting

DIRECTIONS

Mix together vanilla pudding mix and milk.

Fold in whipped topping.

Line 9 x 13 pan with one layer of graham crackers.

Put half of the pudding mixture over the graham crackers.

Place a second layer of graham crackers over the pudding mixture.

Put the remaining pudding mixture over the graham crackers.

Place a third layer of graham crackers over the pudding mixture.

Heat the tub of frosting in the microwave for 30 seconds to soften. (Don’t forget to remove the foil seal or you’ll get fireworks).

Spread frosting on the top of the last layer of graham crackers.

Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.

LEMON-BUTTERMILK POUND CAKE RECIPE

 

Ingredients :

1 cup shortening

1/2 cup butter, softened

2-1/2 cups sugar

4 eggs

1 teaspoon lemon extract

1 teaspoon vanilla extract

3-1/2 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

LEMON SAUCE:

1 cup sugar

1/2 cup water

1/2 cup lemon juice

3 tablespoons grated lemon peeL

Sloppy Joe Mini Pizzas

 Ingredients

1 pkg (20 oz each) lean ground turkey

1/3 cup finely chopped carrot

1 can (15 oz each) Manwich Original Sloppy Joe Sauce

1 can (16 oz each) refrigerated jumbo buttermilk biscuits (8 count)

1/2 cup Hunt’s Tomato Sauce-No Salt Added

1-1/2 cups shredded part-skim mozzarella cheese, divided

Directions

Preheat oven to 400°F. Spray large skillet and 2 large baking sheets with cooking spray. Heat skillet over medium-high heat. Add turkey and carrot; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally. Stir in Sloppy Joe sauce.

Place 4 biscuits on each baking sheet; press each biscuit into a 5-inch round. Spread 1 tablespoon tomato sauce over each biscuit round. Top each with 2 tablespoons cheese and 1/3 cup meat mixture. Sprinkle tops evenly with remaining cheese.

Bake 10 to 12 minutes or until biscuits are browned and cheese melts.

How to Make Fried Rice at Home

Ingredients

2 Tablespoons Oil, divided

1 Cup Onion, chopped

½ Pound Boneless skinless chicken (Optional), cut into bite sized pieces (or boneless pork chop)

½ Tablespoon Butter

Kosher Salt, to taste

Ground Black Pepper, to taste

½ teaspoon Sesame oil

2 beaten Eggs

2 Cups Cold, cooked rice, grains separated/fluffed with a fork (day-old rice is great)

2 cloves Garlic, minced

1 Cup Frozen peas and carrots (thawed)

2 Tablespoons Soy Sauce, or to taste (reduced sodium is OK)

4 Green Onions (Optional), chopped

Directions

In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and sauté them until they turn a nice brown color, about 8 – 10 minutes. Add the chicken (or pork) and season with salt and pepper to taste. Cook for 3 – 5 minutes until the meat is mostly cooked through. Remove the onions and meat from the pan and set them aside.

Season the beaten eggs with salt. Add ½ tablespoon of butter and oil to the pan and pour in beaten eggs. Cook the eggs, stirring occasionally, until they’re just cooked. If needed, break the eggs up into smaller pieces with a spatula. Remove the cooked eggs from the pan and set them aside.

Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the pan is hot, add the cooked rice, cooked onions and meat, and garlic. Cook, stirring occasionally, until everything is heated through, about 5 minutes.

Add the thawed peas and carrots and the soy sauce to rice mixture and sauté for 1 minute, mixing to combine.

Garnish with chopped green onions, if desired. Serve warm.