Candy's candied sweet potatoes

Candace's step by step process:

-wash and boil sweet potatoes in a big pot of water until tender but NOT mushy; you should be able to just pierce with a knife, but you don't want them to fall apart. should still hold their shape and be able to cut into slices

- drain in colander and let cool until cool enough to touch (can put in fridge)

- peel skin off using knife; most will sort of slip right off

- slice into lengthwise pieces

- butter the bottom of a foil pan or cookie sheet and arrange slices in single later (can overlap a bit)

- put a small pat of butter on each slice (i usually cut a stick of butter in quarters lengthwise, and then cut crosswise; you end up with small cubes)

- sprinkle or spoon a bit of brown sugar on each slice-- maybe ~1 tsp on each slice? more for bigger ones?

- drizzle maple syrup over all potatoes, but not completely drenched.

-bake in 350 oven until everything is melted and looks caramelized (never know how long this is, since we are usually baking in an oven that has other stuff in it on Thanksgiving.. probably 30 mins?)
- you could turn on the broiler for a bit at the end if you really want to brown them up.

Goat Cheese, Caramelized Onion and Spinach Quesadilla

Recipe

Baked Zucchini Coins

Baked Zucchini Coins  (Serves 4)

• Prep Time:10 minutes,
• Cook Time: 20 minutes,
• Total Time: 30 minutes,

Ingredients

• 1/2 cup whole wheat panko or bread crumbs
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 large egg
• 1/4 cup flour
• 2 medium zucchini, cut into 1/4 inch coins
• canola or olive oil spray

Preparation

1. 1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. 2. Mix the first 4 ingredients in a bowl.
3. 3. Whisk the egg in a separate bowl.
4. 4. Place the flour in another bowl.
5. 5. Make an assembly line with the bowls, and first dip the zucchini coins into the
6. flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
7. 6. Place all of the coins on the baking sheet/rack. Arrange so they’re not touching, spray with oil and bake for 20 minutes or until the
8. bread crumbs are golden.
9. 7. Serve.
10. *After step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label, and freeze. When ready to eat – take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time.

Notes: I mixed panko with bread crumbs, white whole  wheat flour and ofcourse skipped the egg and used milk instead.  I also cut them a little thinner.  After about 15 minutes I flipped them and cooked them for another 8-10 minutes.  Dean and I loved the coins!!

Recipe

Banana Oatmeal Chocolate Chip Cookies

Recipe

Carrot chips

Recipe

Preparation

1. 1. Preheat oven to 250 degrees.
2. 2. Using a mandoline or a knife, thinly slice the carrots into rounds.
3. 3. Place the carrot chips on a silpat or parchment-lined cookie sheet, sprinkle lightly with salt and bake for 45 minutes.
4. 4. Serve.

Oven Fried Zucchini

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: 6-8 servings

Ingredients:

• 4 medium zucchini
• 2 Tbsp. olive oil, divided
• 1 large egg
• 1/2 cup Panko bread crumbs or regular bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. kosher salt
• 1/2 tsp. dried basil
• 1/2 tsp. freshly-ground black pepper

Preparation:

1. Preheat oven to 425 degrees F.


2. Wash, trim and slice zucchini into 1/2-inch-thick rounds.


3. Drizzle one tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.


4. Beat egg in a small bowl.


5. Spread bread crumbs out in a shallow dish. Stir Parmesan cheese, salt, basil and pepper into bread crumbs.


6. Dip 5-6 zucchini slices into the beaten egg. Transfer to the bread crumb mixture, pressing on both sides to coat. Shake off excess, and place on prepared baking sheet.


7. Repeat with remaining zucchini slices.


8. Drizzle remaining tablespoon of olive oil over the zucchini.


9. Bake in preheated oven 8 minutes. Using tongs, turn zucchini so the other side gets crispy. Bake another 5-7 minutes until golden brown.

Makes 4-6 servings.

Per serving (based on 6): 127 calories, 7 g fat (2 g saturated fat), 5 g cholesterol, 13 g carbohydrate, 2 g fiber, 6 g protein, 7% vitamin A, 38% vitamin C, 12% calcium, 6% iron

Broccoli Recipes to try

Broccoli and Cheese Nuggets

Broccoli and Potato Pancakes

Broccoli Brownies