Sweet Potato Quesadilla Recipe
For directions on how to cook a sweet potato in the microwave, see my recipe for Halloween Mush.
1/3 cup cooked sweet potato, no skin
2 tablespoons unsweetened applesauce
1/3 cup grated monterey jack cheese, packed
2 8-inch flour tortillas
1/4 cup cranberry sauce (optional)
In a small bowl, mash and mix the potato and applesauce together with a fork. Spread mixture evenly on one of the tortillas. Sprinkle cheese over potato mixture. Top with the second tortilla.
Cook in a saute pan over medium heat for a few minutes on each side or until the underside begins to brown. Remove from pan and slice into 8 triangles. Allow to cool for a few minutes. Serve with cranberry sauce as a dip (if desired).
Yield: 8 triangles
Prep time: 10 minutes
Cook time: 5 minutes
Print
I used up some leftover Sweet Potato Fries to make these.
½ cup cooked sweet potato (with skin)
1 cup cooked brown rice
½ cup shredded Monterey Jack cheese
1/3 cup cottage cheese
1 tablespoon wheat germ (optional)
¼ teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Place sweet potato, rice, Monterey Jack cheese, cottage cheese, wheat germ and salt in the bowl of a food processor. Process for 45 – 60 seconds or until smooth and a ball starts to form.
Roll sweet potato mixture into tablespoon-sized balls with your hands. Place balls on baking sheet and bake on the center rack of the oven for 15-17 minutes or until the bottoms are golden.
Allow balls to cool on the baking sheet for at least 5 minutes. Gently remove balls with thin metal spatula and serve. Store leftovers in the refrigerator in an airtight container.
Yield: 20 balls
Prep time: 10 minutes
Bake time: 15 minutes
Print
Pizza Muffins Recipe
2 cups white whole wheat flour
2 teaspoons Italian Seasoning
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1/4 cup olive oil
1/4 cup sugar
1/2 cup buttermilk
1/2 cup lowfat milk
1/4 cup tomato paste
1/2 cup cottage cheese
1 cup freshly grated parmesan cheese
Preheat oven to 375 F
In a medium bowl, whisk together flour, Italian Seasoning, baking soda, and salt. Set aside.
In a large bowl, whisk together, egg, olive oil, sugar, buttermilk, milk, tomato paste, cottage cheese and parmesan cheese until almost uniform in color. Small bits of tomato and cheese are actually a good thing so do not over mix. Add the dry ingredients and mix until uniform.
Transfer batter to a muffin pan sprayed with oil. Fill each muffin cup up to ¾ full with batter. Bake on a rack in the center of the oven for 15 – 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool for 5 minutes in pan and then transfer to a cooling rack. Serve or store in an airtight container.
Yield: 12 muffins
Prep time: 20 minutes
Bake time: 15 minutes
Note: If you don’t have any buttermilk, you can make a substitute. If you don’t have any white whole wheat flour, I’d suggest replacing it with 1 cup of all-purpose flour and 1 cup of whole wheat pastry flour.
Print
Kids have fun building this snack themselves.
1 apple, cored and sliced
9 squares (2-inch) of cheddar cheese
2 raspberries
Make sure your apple slices are about 1/3 of an inch thick and flat rather than tapered so that they will stack easily. Cheese should be sliced 1/4 inch thick. Alternate apple slices and cheese on top of each other. Garnish with raspberry.
Serves 2.
Print
