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Knitting Tea Party Friday 6 January '17
Well - the first opening of the new year. I hope the first week of 2017 has been good - I think Heidi used it to get all the Christmas stuff down and put away and the house back together after all the holiday muss and fuss. The children are all back and school and things are back to our normal.
Snow Wednesday night has stuck around - maybe half to a whole inch. But it has been too cold for any of it to melt even though we have been lucky with sunshine today. 18° really doesn't allow much melting regardless of how much sun you have. Regardless - I am super enjoying the sunshine - we so seldom see it this time of year. Tuesday it is to be in the 40''s.
I have had quite a few kittens in the house during this cold spell. They must like the heat. Lol I think I had five in during the night. I don't smell anything - always a good sign. Our big super furry yellow cat met his demise trying to cross the road several days ago - he was super cuddly and a great kitten - feel bad - his brother and sister Miracle miss him I can tell.
Curried Squash and Sweet Potato Soup
by Cleveland Clinic Wellness Editors
Like sunshine in a bowl, this soothing, nourishing and gloriously orange soup will have you dreaming of the warm summer sun. Balancing the delicious sweetness provided by the roasted squash and sweet potato are onion, garlic, ginger, and curry powder. Which means you get a zing of flavor in every satisfying spoonful, plus plenty of phytonutrients. While the squash and sweet potato do take some time in the oven, there's minimal work involved in making this soup. Chop, stir, and blend, and you've got a cold-fighting, warm-you-right-up soup ready to be served.
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 4 Servings
Ingredients:
2 pounds butternut squash
12 ounces sweet potato
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 carrots, cut into ¼-inch pieces
1 clove garlic, chopped
2 teaspoons curry powder
6 cups water
1 tablespoon grated fresh ginger
¾ teaspoon kosher salt
Instructions:
1. Heat the oven to 400°F.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place cut side down on a rimmed sheet pan.
4. Pierce the sweet potato several times with a fork.
5. Roast until the squash and sweet potato are tender, 40 to 45 minutes.
6. Meanwhile, in a large pot, heat the oil over medium-high heat.
7. Add the onion and cook, stirring often, until softened, 4 to 5 minutes.
8. Add the carrots, garlic, and curry and cook, stirring, for 1 minute.
9. Add 6 cups water, the ginger, and salt.
10. Scoop out the butternut squash and sweet potato and add to the pot as well.
11. Let the soup come to a boil, reduce the heat to medium, and simmer until the carrots are tender, about 20 minutes.
12. Using a handheld or regular blender, puree the soup to desired consistency. Serve hot.
Nutrition Info Per Serving: 155 calories, 6 g total fat, 1.5 g saturated fat, 19 g protein, 4 g carbohydrate, 1 g dietary fiber, 0 g sugar, 0 g added sugar, 47 mg cholesterol, 186 mg sodium
HTTP://WWW.CLEVELANDCLINICWELLNESS.COM/DAILYDOSE/ARCHIVE/2016/12/29/CURRIED-SQUASH-AND-SWEET-POTATO-SOUP.ASPX
BEEF AND BEAN SOUP RECIPE
This Beef and Bean Soup recipe is easy to prepare and only gets better the longer it sits and waits until you're ready to devour it. Beans not only lend wonderful flavor and texture to any dish, but they are totally filling and have many nutritional benefits too. This is most definitely a hearty soup, perfect for those with an appetite! The prep time for this soup recipe is about thirty minutes. After some simple browning and sautéing, all the ingredients are left to mingle until the beef is tender, about 1 1/2 to 2 hours.
Although the main recipe below is for a stovetop version, this hearty soup recipe can easily be prepped stovetop then transferred to a slow cooker to keep warm until ready to serve. It can also be made ahead, refrigerated, then reheated before serving. Personally, I think something magic happens in the refrigerator as I have found that leftovers are even better the next day. So go right ahead and make a big batch of this Beef and Bean Soup and enjoy those leftovers!
AUTHOR: AMY JOHNSON
YIELD: 8
INGREDIENTS:
2 tablespoons Canola oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
32 ounces beef broth
3 (15.8) ounce cans Bush's Cannellini Beans; drained (or Bush's Great Northern Beans)
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DIRECTIONS:
1. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
2. Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
3. Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
4. Return beef to the pan.
5. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer.
6. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
7. Discard bay leaves. Salt and pepper to taste.
NOTE: For a slow cooker version, prep recipe as above, then transfer to a slow cooker once all ingredients have been added and cook for at least 3 hours.
NOTE: For extra creaminess and to thicken up this soup, I like to use a potato masher or a flat bottomed glass to mash up some of the beans after the soup has cooked for a while.
http://shewearsmanyhats.com/beef-bean-soup-recipe/
Crock Pot Potato Soup
This easy Crock Pot Potato Soup is inspired by a Paula Deen recipe that was shared on bj's Sweet Nothings blog. I changed it up with some fresh ingredients and we really enjoyed it.
Serves 6-8
Ingredients:
10 golden or new potatoes, diced, 4-5 cups
1/2 cup diced onion
2 cans chicken broth or 29 oz. of homemade broth
1 can cream of mushroom soup, 10-1/2 oz.
2 stalks of celery chopped
1/4 teaspoon ground pepper
1 block softened cream cheese, 8 ounces, cut into 8 pieces
cooked bacon for topping
shredded cheese for topping
Method:
1. Spray crock pot with cooking spray.
2. Add diced potatoes, onion, broth, soup, celery and pepper and mix well.
3. Set crock pot on low and cook for 5-6 hours.
4. After 5-1/2 hours add the softened cream cheese stirring to blend.
5. Heat for another 1/2 hour.
6. Serve topped with cooked chopped bacon and shredded cheese if desired.
http://www.mennonitegirlscancook.ca/2017/01/crock-pot-potato-soup.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+MennoniteGirlsCanCook+%28Mennonite+Girls+Can+Cook%29
Instant Pot Chicken Tortilla Soup
This Instant Pot chicken tortilla soup is incredibly flavorful. A savory and delicious dinner that's perfect for a busy night.
Ingredients
1 pound boneless skinless chicken breasts (frozen works fine)
1 14 ounce can diced tomatoes
2 cups frozen corn
1 medium green pepper, chopped
1 medium onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
5 cups chicken broth
for topping: tortilla strips, shredded cheese, sour cream, fresh lime juice
Directions
1. Add the chicken breasts to the Instant Pot*.
2. Add the tomatoes, corn, green pepper, and onion.
3. Add the salt, pepper, garlic powder, cumin, and chili powder.
4. Pour the chicken broth over the top. Secure the lid on the pot.
5. Cook at high pressure for 30 minutes. Allow the pressure to release for ten minutes, then use the manual release.
6. Pull out the chicken breasts and shred using two forks, then return to the pot.
7. Serve hot, topped with tortilla strips, shredded cheese, sour cream, and a squeeze of fresh lime juice.
*Note: If you don't have an Instant Pot, this recipe could easily be made in a slow cooker. Add all ingredients to the slow cooker in the order listed, then cover and cook on low heat for 8 hours or high heat for 4 hours.
http://www.thebakerupstairs.com/2017/01/instant-pot-chicken-tortilla-soup.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+thebakerupstairs%2FknVp+%28the+baker+upstairs%29
LASAGNA CUPS
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 12 cups
INGREDIENTS:
for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste
for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
21 lasagna pasta sheets
DIRECTIONS:
For the sauce:
1. Heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes.
2. Stir in cooked ground beef and tomato paste until well incorporated.
3. Stir in remaining ingredients and bring to simmer.
4. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
For the cheese filling:
1. Stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
For the pasta:
1. Bring large pot of salted water to boil.
2. Cook pasta sheets 2 minutes less than package directions and drain.
3. Place pasta on greased baking sheet until you are ready for assembly.
For assembly:
1. Preheat oven to 350 degrees.
2. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
3. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
4. Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}.
5. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. 6. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. 7. 7. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
8. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
9. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
http://www.laurenslatest.com/lasagna-cups/
I love the following recipe - I think making the filling - putting maybe a cup per freezer bag so you have it on hand. What a great lunch - nuke the bag - and potato together.
SLOPPY JOE BAKED SWEET POTATOES
Swapping bread for sweet potatoes makes eating a Sloppy Joe so much healthier!
Smart Points 259 calories
TOTAL TIME: varies
INGREDIENTS:
4 medium (7 oz each) sweet potatoes, washed and dried
1/2 lb 93% lean ground beef
1 teaspoon seasoned salt (such as Montreal Steak)
1/3 cup chopped carrot
1/3 cup chopped onion
1/3 cup chopped mushrooms
2 tablespoons chopped red bell pepper
1 clove garlic, minced
1/2 tbsp red wine vinegar
1/2 tbsp Worcestershire sauce
8 oz can tomato sauce
2 teaspoons tomato paste
1/3 cup water
1 chopped scallion, for garnish
DIRECTIONS:
1. Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.
2. Heat a medium skillet over medium high heat.
3. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces.
4. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet.
5. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes.
6. Add tomato sauce, paste and water to the skillet, stir to combine.
7. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes.
8. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with 1/2 cup of meat and scallion for garnish.
NUTRITION INFORMATION: Yield: 4 Servings, Serving Size: 7 oz potato, 1/2 cup meat
Amount Per Serving - Smart Points: 8 - Points +: 6 - Calories: 259 - Total Fat: 4g - Saturated Fat: g - Cholesterol: 35.5mg - Sodium: 586mg - Carbohydrates: 40g - fiber: 5.5g - Sugar: 4g - Protein: 15.5g
http://www.skinnytaste.com/sloppy-joe-baked-sweet-potatoes/#mC5jTyMxrwzhmmts.99
Well - the first opening of the new year. I hope the first week of 2017 has been good - I think Heidi used it to get all the Christmas stuff down and put away and the house back together after all the holiday muss and fuss. The children are all back and school and things are back to our normal.
Snow Wednesday night has stuck around - maybe half to a whole inch. But it has been too cold for any of it to melt even though we have been lucky with sunshine today. 18° really doesn't allow much melting regardless of how much sun you have. Regardless - I am super enjoying the sunshine - we so seldom see it this time of year. Tuesday it is to be in the 40''s.
I have had quite a few kittens in the house during this cold spell. They must like the heat. Lol I think I had five in during the night. I don't smell anything - always a good sign. Our big super furry yellow cat met his demise trying to cross the road several days ago - he was super cuddly and a great kitten - feel bad - his brother and sister Miracle miss him I can tell.
Curried Squash and Sweet Potato Soup
by Cleveland Clinic Wellness Editors
Like sunshine in a bowl, this soothing, nourishing and gloriously orange soup will have you dreaming of the warm summer sun. Balancing the delicious sweetness provided by the roasted squash and sweet potato are onion, garlic, ginger, and curry powder. Which means you get a zing of flavor in every satisfying spoonful, plus plenty of phytonutrients. While the squash and sweet potato do take some time in the oven, there's minimal work involved in making this soup. Chop, stir, and blend, and you've got a cold-fighting, warm-you-right-up soup ready to be served.
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 4 Servings
Ingredients:
2 pounds butternut squash
12 ounces sweet potato
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 carrots, cut into ¼-inch pieces
1 clove garlic, chopped
2 teaspoons curry powder
6 cups water
1 tablespoon grated fresh ginger
¾ teaspoon kosher salt
Instructions:
1. Heat the oven to 400°F.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place cut side down on a rimmed sheet pan.
4. Pierce the sweet potato several times with a fork.
5. Roast until the squash and sweet potato are tender, 40 to 45 minutes.
6. Meanwhile, in a large pot, heat the oil over medium-high heat.
7. Add the onion and cook, stirring often, until softened, 4 to 5 minutes.
8. Add the carrots, garlic, and curry and cook, stirring, for 1 minute.
9. Add 6 cups water, the ginger, and salt.
10. Scoop out the butternut squash and sweet potato and add to the pot as well.
11. Let the soup come to a boil, reduce the heat to medium, and simmer until the carrots are tender, about 20 minutes.
12. Using a handheld or regular blender, puree the soup to desired consistency. Serve hot.
Nutrition Info Per Serving: 155 calories, 6 g total fat, 1.5 g saturated fat, 19 g protein, 4 g carbohydrate, 1 g dietary fiber, 0 g sugar, 0 g added sugar, 47 mg cholesterol, 186 mg sodium
HTTP://WWW.CLEVELANDCLINICWELLNESS.COM/DAILYDOSE/ARCHIVE/2016/12/29/CURRIED-SQUASH-AND-SWEET-POTATO-SOUP.ASPX
BEEF AND BEAN SOUP RECIPE
This Beef and Bean Soup recipe is easy to prepare and only gets better the longer it sits and waits until you're ready to devour it. Beans not only lend wonderful flavor and texture to any dish, but they are totally filling and have many nutritional benefits too. This is most definitely a hearty soup, perfect for those with an appetite! The prep time for this soup recipe is about thirty minutes. After some simple browning and sautéing, all the ingredients are left to mingle until the beef is tender, about 1 1/2 to 2 hours.
Although the main recipe below is for a stovetop version, this hearty soup recipe can easily be prepped stovetop then transferred to a slow cooker to keep warm until ready to serve. It can also be made ahead, refrigerated, then reheated before serving. Personally, I think something magic happens in the refrigerator as I have found that leftovers are even better the next day. So go right ahead and make a big batch of this Beef and Bean Soup and enjoy those leftovers!
AUTHOR: AMY JOHNSON
YIELD: 8
INGREDIENTS:
2 tablespoons Canola oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 cups chopped onion
2 cups sliced or chopped carrot
4 garlic cloves, minced or grated
2 cups water
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
4 bay leaves
32 ounces beef broth
3 (15.8) ounce cans Bush's Cannellini Beans; drained (or Bush's Great Northern Beans)
Report this ad
DIRECTIONS:
1. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
2. Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
3. Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
4. Return beef to the pan.
5. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer.
6. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
7. Discard bay leaves. Salt and pepper to taste.
NOTE: For a slow cooker version, prep recipe as above, then transfer to a slow cooker once all ingredients have been added and cook for at least 3 hours.
NOTE: For extra creaminess and to thicken up this soup, I like to use a potato masher or a flat bottomed glass to mash up some of the beans after the soup has cooked for a while.
http://shewearsmanyhats.com/beef-bean-soup-recipe/
Crock Pot Potato Soup
This easy Crock Pot Potato Soup is inspired by a Paula Deen recipe that was shared on bj's Sweet Nothings blog. I changed it up with some fresh ingredients and we really enjoyed it.
Serves 6-8
Ingredients:
10 golden or new potatoes, diced, 4-5 cups
1/2 cup diced onion
2 cans chicken broth or 29 oz. of homemade broth
1 can cream of mushroom soup, 10-1/2 oz.
2 stalks of celery chopped
1/4 teaspoon ground pepper
1 block softened cream cheese, 8 ounces, cut into 8 pieces
cooked bacon for topping
shredded cheese for topping
Method:
1. Spray crock pot with cooking spray.
2. Add diced potatoes, onion, broth, soup, celery and pepper and mix well.
3. Set crock pot on low and cook for 5-6 hours.
4. After 5-1/2 hours add the softened cream cheese stirring to blend.
5. Heat for another 1/2 hour.
6. Serve topped with cooked chopped bacon and shredded cheese if desired.
http://www.mennonitegirlscancook.ca/2017/01/crock-pot-potato-soup.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+MennoniteGirlsCanCook+%28Mennonite+Girls+Can+Cook%29
Instant Pot Chicken Tortilla Soup
This Instant Pot chicken tortilla soup is incredibly flavorful. A savory and delicious dinner that's perfect for a busy night.
Ingredients
1 pound boneless skinless chicken breasts (frozen works fine)
1 14 ounce can diced tomatoes
2 cups frozen corn
1 medium green pepper, chopped
1 medium onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
5 cups chicken broth
for topping: tortilla strips, shredded cheese, sour cream, fresh lime juice
Directions
1. Add the chicken breasts to the Instant Pot*.
2. Add the tomatoes, corn, green pepper, and onion.
3. Add the salt, pepper, garlic powder, cumin, and chili powder.
4. Pour the chicken broth over the top. Secure the lid on the pot.
5. Cook at high pressure for 30 minutes. Allow the pressure to release for ten minutes, then use the manual release.
6. Pull out the chicken breasts and shred using two forks, then return to the pot.
7. Serve hot, topped with tortilla strips, shredded cheese, sour cream, and a squeeze of fresh lime juice.
*Note: If you don't have an Instant Pot, this recipe could easily be made in a slow cooker. Add all ingredients to the slow cooker in the order listed, then cover and cook on low heat for 8 hours or high heat for 4 hours.
http://www.thebakerupstairs.com/2017/01/instant-pot-chicken-tortilla-soup.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+thebakerupstairs%2FknVp+%28the+baker+upstairs%29
LASAGNA CUPS
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 12 cups
INGREDIENTS:
for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste
for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
21 lasagna pasta sheets
DIRECTIONS:
For the sauce:
1. Heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes.
2. Stir in cooked ground beef and tomato paste until well incorporated.
3. Stir in remaining ingredients and bring to simmer.
4. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
For the cheese filling:
1. Stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
For the pasta:
1. Bring large pot of salted water to boil.
2. Cook pasta sheets 2 minutes less than package directions and drain.
3. Place pasta on greased baking sheet until you are ready for assembly.
For assembly:
1. Preheat oven to 350 degrees.
2. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that.
3. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.}
4. Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}.
5. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. 6. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. 7. 7. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
8. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
9. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.
http://www.laurenslatest.com/lasagna-cups/
I love the following recipe - I think making the filling - putting maybe a cup per freezer bag so you have it on hand. What a great lunch - nuke the bag - and potato together.
SLOPPY JOE BAKED SWEET POTATOES
Swapping bread for sweet potatoes makes eating a Sloppy Joe so much healthier!
Smart Points 259 calories
TOTAL TIME: varies
INGREDIENTS:
4 medium (7 oz each) sweet potatoes, washed and dried
1/2 lb 93% lean ground beef
1 teaspoon seasoned salt (such as Montreal Steak)
1/3 cup chopped carrot
1/3 cup chopped onion
1/3 cup chopped mushrooms
2 tablespoons chopped red bell pepper
1 clove garlic, minced
1/2 tbsp red wine vinegar
1/2 tbsp Worcestershire sauce
8 oz can tomato sauce
2 teaspoons tomato paste
1/3 cup water
1 chopped scallion, for garnish
DIRECTIONS:
1. Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.
2. Heat a medium skillet over medium high heat.
3. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces.
4. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet.
5. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes.
6. Add tomato sauce, paste and water to the skillet, stir to combine.
7. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes.
8. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with 1/2 cup of meat and scallion for garnish.
NUTRITION INFORMATION: Yield: 4 Servings, Serving Size: 7 oz potato, 1/2 cup meat
Amount Per Serving - Smart Points: 8 - Points +: 6 - Calories: 259 - Total Fat: 4g - Saturated Fat: g - Cholesterol: 35.5mg - Sodium: 586mg - Carbohydrates: 40g - fiber: 5.5g - Sugar: 4g - Protein: 15.5g
http://www.skinnytaste.com/sloppy-joe-baked-sweet-potatoes/#mC5jTyMxrwzhmmts.99