2 pounds unpeeled, medium-size raw shrimp, peeled and deveined
1 tablespoon hot sauce
1 teaspoon filé powder
Hot cooked rice
INSTRUCTIONS
Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes, okra, broth, and bay leaves.
Bring to a boil over medium-high; cover, reduce heat to low, and simmer 30 minutes. Add shrimp, hot sauce, and filé powder. Cook 3 to 5 minutes or just until shrimp turn pink. Remove and discard bay leaves. Serve over rice.
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 ⅔ cups milk
4 ounces Philadelphia Cream Cheese, cubed
¼ cup Kraft Grated Parmesan Cheese
½ teaspoon dried basil leaves
INSTRUCTIONS
Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.
Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.
Add chicken mixture to pasta mixture. Mix lightly.
Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
Move cauliflower mixture to one side of the skillet and pour beaten eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix together eggs and cauliflower mixture and cook until heated through, about 1 minute.
Place the steamer basket inside a multi-functional pressure cooker (such as an Instant Pot). Add water and place 2 ears corn in the basket; stack remaining 2 ears corn on top, perpendicularly. Close and lock the lid. Close the vent.
Select Meat/Stew pressure setting according to the manufacturer’s instructions; set the timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Created for the North Carolina Sweet Potato Commission by Healthy Liv. This sweet potato crust quiche uses a base of thinly sliced roasted sweet potatoes for the crust, and its filling is loaded with sautéed veggies and cheese! It’s a delicious, healthy, and protein-filled dish to make for a special breakfast or holiday brunch!
CRUST INGREDIENTS
20 Oz. sweet potato roughly 1 very large or 2 medium
2 Tsp. cooking oil I use avocado or grape seed oil to withstand high heat
1/2 Tsp. each black pepper salt, and garlic powder
EGG FILLING INGREDIENTS
1 Tsp. cooking oil
1 Small onion chopped
1/2 Cup chopped bell pepper I used frozen!
3 Oz. fresh spinach
6 Eggs
1/4 Tsp. each black pepper and salt
2 Tbsp. milk or cream
1/2 Cup cheddar cheese divided
CRUST INSTRUCTIONS
Preheat oven to 375 degrees. Wash sweet potatoes, peel, and then dry with a clean towel if they’re still wet. Carefully slice into thin rounds with a sharp knife or use a mandolin, if you have one.
Spray a 9-inch pie dish with cooking spray and layer sweet potato rounds in the bottom, overlapping heavily. Cut the remaining sweet potato rounds in half and use to line the sides of the pie dish. Drizzle 2 tsp. cooking oil over the top of potatoes and sprinkle with black pepper, salt, and garlic powder. Bake for 20 minutes until sweet potatoes are soft and beginning to crisp.
FILLING INSTRUCTIONS
While sweet potatoes are in the oven, sauté onion and bell pepper in 1 tsp. cooking oil. (If using frozen bell peppers, add near the end of the cooking time.) Once onion is soft, add spinach and stir until it wilts. Let cooked veggies cool.
Whisk 6 eggs in a medium bowl and add milk or cream with salt and pepper. Stir in 1/4 cup cheese and cooked veggies.
Once sweet potatoes have softened and are beginning to crisp, remove from oven and pour egg mixture over top. Sprinkle 1/4 cup cheese on top and return to oven for 28-30 minutes, until eggs are set. Let cool for two or three minutes and then serve.
NOTES
To prep in advance: sauté veggies for filling and cook sweet potatoes in pie dish the day before. The next day, beat eggs, add veggies, and pour into pie dish, then cook according to the directions.
Irene Pastore Fitness.com 