Sweet Potato & Apple Casserole

Recipe from Sarah from Fitness Magazine
Serves 6


2 medium sweet potatoes
1 1/2 tablespoons unsalted butter, softened
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
3 Granny Smith apples, peeled, cored, and cut into 1/2-inch rings
2 tablespoons maple syrup

Preheat the oven to 350 degrees. Place the sweet potatoes on a piece of aluminum foil and roast until they can be easily pierced with a fork, about 1 hour. Let cool slightly. Trim the ends and pull off the peels; slice into 1/2-inch rounds. Butter a small (3-1/2-quart) casserole dish with half the butter. In a bowl, stir together the cinnamon, ginger, and allspice. Arrange half the apple rings and sweet-potato rounds in alternating layers in the dish; sprinkle with half the spice mixture and half the maple syrup. Layer in the rest of the apples and sweet potatoes, ending with the apples. Sprinkle with the remaining spices, drizzle with the remaining syrup; dot with the rest of the butter. Cover and bake until the apples are very tender, about 45 minutes.

Nutrition facts per serving: 111 calories, 1g protein, 22g carbohydrate, 3g fat (1.9g saturated), 2g fiber

Bean Salad

Recipe from Leah
Serves LOTS

2 15oz cans of black beans drained
2 15oz cans diced tomatoes with green chilies and spices, drained
1 15 oz can kidney beans, drained
1 15oz can piquitos beans with spices, drained
1 2.25oz can black olives, drained and finely chopped
1 bunch of green onion, sliced finely
2 cups finely chopped celery
5 teaspoons garlic, finely chopped
2 Tablespoons lime juice
2 Tablespoons good quality balsamic vinegar
2 cups purple onion, finely chopped
1 Tablespoon each dried parsley, oregano, and basil
1.5 Tablespoons cayenne pepper powder

This is best if made the night before. Prepare ingredients as described and mix in a big bowl. Cover and refrigerate. About 100 calories for 1 cup.

Leah prefers to eat it like salsa with wheat cracker or tortilla chips because it has a bit of a spicy kick to it, but it is also great as a side to a meal.
(Variation: Added chopped red and green bell peppers and a jalapeno. Make this recipe your own; add or take out what you want!)

Graham Cracker Yogurt w/ Whipped Cream

Recipe from Sarah B
Serves 1

Sprinkle graham cracker crumbs in a bowl, layer with your favorite yogurt (really good w/ Yoplait light White Chocolate Strawberry or Raspberry Cheesecake), and then top with a dollop of whipped cream.

Apple Berry Salsa w/ Cinnamon Chips

Recipe from Sarah from Amy T from Pampered Chef
Serves 2-4

CINNAMON CHIPS:

4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

SALSA:
2 med Granny Smith apples
1 cup strawberries -- sliced
1 kiwi fruit -- peeled and chopped
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently. Serve with cinnamon chips.

Summer Salsa

Recipe from Sarah from Erianne
Serves a lot

1 can corn, drained

3 tomatoes, diced
1 can chickpeas or garbanzo beans, drained
1 can blackeyed peas, drained
3 avocados, diced
1 package of dry italian dressing mix (prepared as directed on package, so w/ the oil & vinegar & water)

Mix it all together. Enjoy w/ whole wheat pita chips, blue corn chips, toasted whole wheat pitas, etc.

Black Bean Dip

Recipe from Jen R.

1 can (15 oz) black beans, drained & rinsed

1 pkg (8 oz) fat free cream cheese
3 cloves fresh garlic, minced
1 T. chili powder
1 grated rind of 1 lime
juice of 1 lime

Place all ingredients in a food processor and mix until smooth. Serve at room ttemperature in a small bowl.

Cucumber Slices

Recipe from Sarah from Billy
Serves 2

1 cucumber
1 lemon
Coarse sea salt

Wash & slice cucumber, about 1/4" thick slices.  Arrange on plate or in bottom of 9"x12" pan.  Squeeze lemon juice all over cucumber slices.  Generously sprinkle on sea salt.

(Nice as an appetizer or healthy brunch or summer lunch side dish. Variations: I've heard of people doing this to a mixture of sliced cucumber and sliced avocadoes.  I've heard of people sprinkling on cayenne pepper in addition to everything above.  I've heard of people sprinkling on garlic salt instead of sea salt.)

Quinoa Side Dish

Serves 4
Recipe originally from Brooke W.

1 tbsp butter
1 c uncooked quinoa, rinsed
1/4 tsp salt
1/2 tbsp fresh thyme, chopped
2 c vegetable broth
1 sm onion, finely chopped
2 tsp garlic, finely chopped
2 tbsp fresh parsley, chopped
1 dash lemon juice

Melt butter in sauce pan over med heat.  Add the quinoa and toast, stirring occaisionally, until lightly browned (about 5 mins). Stir in broth. Bring to boil. Reduce to simmer. Cover and cook for 15 mins or until quinoa is tender. In a bowl, toss quinoa together w/ garlic, parsley, thyme, salt, onion, & juice.