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Saturday, March 6, 2010

Sweet Potato Burritos

submitted by: Michelle S.

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6 cups canned black beans, drained
  • 2 cups water
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 teaspoons prepared mustard
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons soy sauce
  • 4 cups cooked and mashed sweet potatoes
  • 12 (10 inch) flour tortillas, warmed
  • 8 ounces shredded Cheddar cheese (can be left out if wanted)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
  3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
  4. Bake for 12 minutes in the preheated oven, and serve.

Tex-Mex Rice and Bean Casserole

submitted by: Brooke T.

4 points per serving
6 Servings

1 spray cooking spray
1 cup of frozen corn kernels thawed
1 Tbsp canned chili peppers mild or hot chopped
15 oz can of pinto beans rinsed and drained
1 cup cooked brown rice
3/4 cup of reduced fat shredded Mexican cheese
3/4 cup light sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
2 tbsp scallions
2 tbsp reduced fat shredded Mexican style cheese

Preheat oven at 350
In a large bowl combine corn, chili, beans, 3/4 cups of shredded cheese, sour cream, chili powder, salt and pepper; stir in scallions.
Spoon Mixture into a prepared mixing dish and bake for 30 minutes.
Remove from the oven and sprinkle the remaining of the cheese. Place back into the oven for 10 minutes or until cheese is bubbly.
Let sit for 5 minutes before cutting to firm up.

Cheese Stuffed Shells

submitted by: Kate M.

1/2 box large pasta shells
15 oz ricotta
1/2 jar pasta sauce
1 egg
2 c. mozzerella
3/4 c. parmesan
seasonings: basil, garlic, parsley
A few Tablespoons of of Pesto Sauce and Alfredo Sauce to drizzle on top

PREHEAT oven to 350 F.
COOK shells according to package directions: drain.
SPRAY bottom of baking dish with non-stick cooking spray. Spread some of the Marinara sauce in baking dish.
BEAT eggs in a large bowl. Stir in ricotta, part of mozzarella, part of parmesan and the herbs.
FILL each cooked shell with ricotta mixture. Arrange filled shells in baking dish. Top with remaining marinara sauce, mozzarella and parmesan, then drizzle with Alfredo and Pesto sauces.
BAKE covered with foil until bubbly, about 50 min. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.


submitted by: Whitney C.

1 cup red lentils
1.5 c veg stock
1 tbsp olive oil
1 chopped onion
2 cloves minced garlic
2 tsp cumin seeds
1 tsp ground coriander
3 tbsp lemon juice

boil lentils in stock till soft. Fry onion, garlic, coriander & cumin till soft & golden. Mix the two together & wizz up in a blender (I did not do this. The lentils were so soft I just mixed all the ingredients together at this point, including the lemon juice).
Serve with warm pita

Veggie Jambalaya

submitted by Jamie R.

1 Tbsp. oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
14 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes
1/8 tsp. fennel seeds, crushed
1 cup uncooked long grain rice
15 oz. can butter beans, rinsed and drained
15 oz. can red beans, rinsed and drained

In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed.

Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.

Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8