African Sweet Potato Stew

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Are you all still using up Thanksgiving leftovers?  I know I am!  If you have extra sweet potatoes still in your pantry, this is the recipe for you.  My husband brought this recipe home from work one day years ago.  I was skeptical at first because… peanut butter in stew?!  Too weird!  But he assured me it was good so I tried it.  He was right! (Don’t tell him I said that.)  The flavors in this are different than anything I’d ever had, for sure, but they all complement each other so well.  The peanut butter just adds creaminess and a nutty background to the spicy stew.  Garnished with some chopped peanuts (if you like the extra salty crunch) and hit with the juice of a lime wedge, it’s a seriously delicious flavor profile!  ~Erin

 

Ingredients:

1 ¼ lbs. (4 to 5 cups) peeled and cubed sweet potatoes

2 (10 oz. each) cans diced tomatoes & green chiles (I use one regular and one mild, Ro-Tel brand.)

1 (16 oz.) can red beans, drained & rinsed

1 (14.5 oz.) vegetable broth (or chicken broth)

½ c. water

1 medium onion, chopped

1 medium red bell pepper, chopped

2 cloves garlic, minced or pressed

1 tsp. fresh ginger or ginger paste OR ½ tsp. ground ginger

½ tsp. salt

1 tsp. cumin

¼ tsp. black pepper

3 T. creamy peanut butter

Optional garnishes (but highly recommended):  chopped dry roasted peanuts, lime wedges, chopped green onions

 

Instructions:

Combine first 12 ingredients (all except peanut butter) in a slow cooker.

Cover and cook on low for 7-8 hours or high for 4 hours, until vegetables are tender.

Spoon ½ cup cooked stew liquid into a small bowl.  Add peanut butter to liquid and whisk until well combined.  Stir mixture into the stew.

Garnish each serving with chopped dry roasted peanuts (trust me on this – it’s good!) and lime  (also good!).

Weight Watchers info:  This recipe makes 8 servings at 5 SmartPoints each.  The serving size is 9 ounces (weight) or about 1 cup.

1 ¼ lbs. (4 to 5 cups) peeled and cubed sweet potatoes

2 (10 oz. each) cans diced tomatoes & green chiles (I use one regular and one mild, Ro-Tel brand.)

 

Weight Watchers Info:

Recipe makes 8 servings at 9 ounces (about a cup) per serving.

Old SmartPoints:  5 SmartPoints.

Freestyle plan: 4 SmartPoints.

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Greek Quesadillas

  Posted by Robin 

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I make these as a (very filling) vegetarian dish, but if you want to throw in some shredded rotisserie chicken, you could. My husband Barry usually complains about all-veggie meals because he doesn’t feel like they are filling, but he loves this one – and stays good and full. It’s one of our daughter Emery’s favorites too!  These are so rich tasting and super easy, but I also love how absolutely gorgeous they are. We all deserve a pretty meal now and then!  

Ingredients: 

8 8-inch tortillas*

2 c. shredded mozzarella*

1 red onion, thinly sliced

2 c. fresh spinach

1/2 c. feta cheese, crumbled*

1 red bell pepper, chopped** 

12 Kalamata olives, pitted & sliced (I usually buy them sliced and count 2 or 3 slices as one olive depending on size)

Cooking spray

*Weight Watchers-friendly ingredient substitutes:  

8 8-inch Ole Extreme Wellness High Fiber low carb tortillas wraps

2 c. shredded part-skim mozzarella

½ c. fat-free feta (Nikkos is my brand)

**You can do sun-dried tomatoes instead of red bell peppers; I don’t think they go as well together so I recommend either/or – the bell pepper is definitely the healthier option and is my preference – the sun-dried tomato can be too dominant a flavor for me, but Barry loves them.

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Directions:

Spray non-stick pan with cooking spray; begin heating to medium heat.  Place a tortilla on a plate and build, using about a half cup of mozzarella per quesadilla (it’s the glue that will hold it all together).  Pile on what you’d like (for Weight Watchers, no more than 9 slices of olives – about 3 olives); place carefully in the pan and top with another tortilla. Brown on both sides; cut and serve.

Weight Watchers Info.:  For a whole 8-in. quesadilla, this is just 8 SmartPoints (serves 4).

Cheesepic

Fiesta Salsa Dip

Kathy tried this recipe at her baby shower, and we recreated it to enjoy many times over. It’s a summer sensation all year long.  Healthy, filling, and full of flavor. It’s great as an appetizer, over grilled chicken, or as a meal on its own. Plus you can eat it on a chip; how can you go wrong?

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Ingredients:

6 Roma tomatoes, seeded and chopped

1 bunch cilantro, chopped

1 can black beans, drained and rinsed

1 can white corn, drained

1 can kidney beans, drained and rinsed

1 can black eyed peas, drained and rinsed

1 medium red onion, finely chopped

1 jalepeno, seeded and finely chopped (optional–do more if you like a kick)

1 clove garlic, pressed or finely minced

¼ teaspoon lime zest (optional)

3 avocados, peeled, seeded and chopped

1 Tablespoon fresh squeezed lime juice

½ cup of fat free Zesty Italian dressing (bottled, not powder)

Salt to taste

Instructions: 
Combine all ingredients well except the last three. Add lime juice and Italian dressing; then gently fold in avocado. Cover and chill.  Serve with tortilla chips.  

Weight Watchers info.:  

Old SmartPoints plan: 7 SmartPoints per cup 

Freestyle plan:  2 SmartPoints per cup

This recipe makes 10 servings.