2 large sweet potatoes, peeled and cubed
1/2 apple, peeled and chopped
3 Tbsp butter
1 Tbsp honey
Boil the sweet potatoes until soft, about 8 minutes (depending on size of cubes). Drain. Turn the burner down to medium low. Using the same pot, melt the butter, then add the sweet potatoes back in the pot and combine. Add apples, honey and nutmeg and stir. Turn the burner down to low and let it stay warm until ready to serve. The apples will soften but not break down completely.
My little one went from eating everything in sight to being the pickiest eater on the planet, and veggies are taking a hit. I needed a way to hide them and I know a lot of parents need the same tricks to ensure their kids are getting everything they need. She has been okay with peas, so those made an appearance but she had no idea about the squash and downed every bite…except of course the peas! She picked those out of the bowl and gave me the, “How could you?” look. Guessing what food she is in the mood for day by day is an Olympic sport!
1 cup Heavy Cream
1 cup Cheddar Cheese, shredded
3 Tbsp Butter, unsalted
1/2 cup Butternut Squash, cooked and pureed (I made this while making Butternut Squash Soup)
2 cups Pasta
1 cup Peas (or any veggie like broccoli, just keep in mind cooking times are different)
Salt and Pepper
Combine the first 3 ingredients in a small pot and simmer on low until completely melted. Add butternut squash and continue warming on low.
Boil 3 cups of water, add the pasta and peas and cook for 7-9 minutes. Drain. Put pasta and peas back in the pot and mix the cheese sauce in with it and add salt and pepper to taste.
I added tofu to mine! You can add any protein you desire. Makes about 4-5 servings.
-1 big sweet potato or two small sweet potatoes (this meal is for two, so if it’s for a single, use one small for yourself and cut the rest of the ingredients in half)
-2 tbls of brown sugar
-2 tbls of butter, softened
-1 tbls of ground cinnamon
-1 tsp of ground nutmeg
-salt and pepper
-1 small apple, peeled and diced
-1 cup for the recipe for two, 1/2 cup if it’s for one serving, of marshmallows
Bake whole sweet potato in oven at 400 degrees until soft but not mushy (different sized and widths make it hard to time, so you have to watch it, but I found the average to be about 40 minutes). Combine all ingredients except for the marshmallows in a bowl and set aside. When potato is ready, half it and gut it, but gently so you can use the skin as a bowl. Mix insides with ingredients until about half of the mixture is mashed and half is still a little clumpy. Spoon it back into the skins, and add 1/2 cup of marshmallows to each half (or 1/4 for each half if you are using 2 little ones) on top and put back in the oven for about ten minutes or until the marshmallows are gooey and golden brown on the top. This is a delicious side to go with pork for the meat eaters and for vegetarians like me, I eat it with a salad with apples and the BV I posted just before this!
4 tablespoons butter (we used unsalted)
1 onion, diced
4 cloves garlic
5 tablespoons whole-wheat flour
5 cups veggie or chicken broth (I used veggie because I save scraps and make it)
1 28-ounce can of whole, peeled tomatoes (with liquid) or about 5 – 6 medium-sized fresh tomatoes that have been boiled for 1 minute and then peeled…either way they need to be roughly chopped before using
3 chopped fresh basil sprigs
3 chopped fresh thyme sprigs
1 bay leaf
1 cup heavy cream (or less if desired)
1 teaspoon salt (or more if you are using unsalted homemade broth)
Freshly ground black pepper, to taste
Heat the butter in a large soup pot over medium-high heat. Add the diced onion until it starts to get soft. Add the garlic and stir for another minute or two. Add the flour and stir vigorously for 2 – 3 minutes making a roux. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Throw in the herbs and simmer on low heat for 30 minutes. Remove the bay leaf and puree the soup either in a blender (in batches) or with a handheld immersion blender. Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm and freeze the rest.
6 Small Potatoes, peeled and diced
2 tbsp Apple Cider Vinegar
1-2 stalks of celery, diced
1 cup Mayo
2 tbsp Spicy Brown Mustard
1 tsp Garlic Powder
1 tbsp Sugar
Salt and pepper
Low boil the potatoes for 15 minutes or until soft. Drain and let cool. Toss apple cider vinegar in the potatoes. In a separate bowl, combine celery, mayo, mustard, garlic powder, sugar, salt and pepper. Add potatoes to may mix and combine. I use my hands to break up some of the bigger pieces. I like the salad chunky but I want to make sure every piece soaks up the mixture. Refrigerate.
Makes 4-5 servings.
4 Small Potatoes, peeled and diced
2 tbsp Unsalted Butter (you can use salted, just don’t add too much salt)
3 Garlic Cloves, finely chopped
Salt and pepper
1/2 cup Cheese (I use cheddar and parm)
2 tbsp Sour Cream
1/4 cup Milk
Low boil potatoes for 15 minutes or until soft. Drain. In the same saucepan, melt 1 tbsp of the butter and sautè the garlic until soft. Add drained potatoes, the rest of the butter, salt and pepper and stir, mashing along the sides. Add cheese, sour cream and milk and continue stirring until consistency is that of mashed potatoes. Some like them chunky and some want smooth, so it is up to you. If you want them smooth, putting them in a blender or food professor is quicker.