Fresh Tomato & Basil Sweet Potato Bruschetta (GF/DF)

When tomatoes and basil are in season, that means it’s peak bruschetta season! This recipe removes the bread and ups the nutrition with sweet potato slabs. I love sweet potatoes (as you already know if you have made some of my recipes!) and use them in this simple variation of the classic.

Fresh Tomato & Basil Sweet Potato Bruschetta

Fresh Tomato & Basil Sweet Potato Bruschetta
Makes 6 servings (3 pieces each)

2 medium sweet potatoes
olive oil spray
3 large ripe tomatoes, seeded and diced
1/2 medium zucchini, coarsely chopped
1 small white onion, chopped
1/4 cup snipped fresh basil leaves
1 garlic clove, pressed
1/2 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons balsamic glaze

  1. Heat the oven to 350°F. 
  2. Slice the sweet potatoes into 1/4-inch thick slices. Place on a sheet pan and spray lightly with olive oil. Bake 20-25 minutes, flipping once halfway through, until light golden brown. Alternatively, you can bake them in an air fryer at 400˚F for 5 minutes.
  3. In a small bowl, combine the tomatoes, zucchini, basil, garlic pressed with a garlic press, vinegar, oil, salt and black pepper.  Mix gently. 
  4. Remove the sweet potato slices from the oven to a serving plate. Portion the tomato mixture over the potato slices. 
  5. Drizzle with the balsamic glaze and serve immediately.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Turmeric Chicken, Chorizo & Pinto Bean Skillet (GF/DF)

This quick one-dish recipes has so many flavors that go so well together and it comes together quickly and easily! You can use regular rice or serve it over cauliflower rice. And it’s pretty! We eat with our eyes first, right?

Turmeric Chicken, Chorizo & Pinto Bean Skillet

Turmeric Chicken, Chorizo & Pinto Bean Skillet
Makes 6 servings

1 small onion, chopped
1 red bell pepper, diced
4 ounces ground chorizo
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 garlic cloves, pressed
1/2 cup chicken stock
1 15oz can pigeon peas or pinto beans, drained and rinsed
1/2 teaspoon oregano
1/2 teaspoon turmeric
1/2 teaspoon salt
3 cups cauliflower rice
cilantro, chopped

  1. Add the chorizo to a medium skillet.  Cook over medium-high heat 3-4 minutes or until browned, stirring and chopping frequently. 
    Remove the chorizo from the skillet into a bowl and keep warm.
  2. Cook the chicken in the same skillet 2-3 minutes or until browned.  Remove the chicken and place in the bowl with the chorizo and set aside. 
  3. In the same skillet, combine the onion, bell pepper, and garlic.  Cook 3-4 minutes over medium-high heat or until the onion begins to soften.  Add the stock, pigeon peas, oregano, turmeric and salt and bring to a boil. 
  4. Add the chorizo and chicken to the skillet, cover and reduce the heat to low.  Simmer 15-20 minutes or until the liquid is absorbed and the chicken and chorizo are cooked through.  Remove from the heat and let stand, covered, for 5 minutes. 
  5. Spoon the rice into serving bowls. Top with the chicken and chorizo mixture, sprinkle with cilantro (if desired) and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Spinach Banana Sweet Potato Smoothie (GF/DF)

There are times when I crave something that isn’t fruity or sweet and this one is the perfect solution. Since there is no frozen fruit in this smoothie, you’ll want to serve it over ice.

Spinach Banana Sweet Potato Smoothie

Spinach Banana Sweet Potato Smoothie
Serves 1

1 cup spinach
1/2 banana
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Blueberry Sweet Potato Smoothie (GF/DF)

I made this for us today and as soon as Bill tasted it, he said, “oohhhhhh! Chocolate! … right?” 😂😂😂😂.
Well, not exactly but it’s the flavor that come across in this delicious smoothie!

Blueberry Sweet Potato Smoothie

Blueberry Sweet Potato Smoothie
Makes 1 serving

1 cup frozen blueberries
1/2 baked sweet potato
1 tablespoon almond butter
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
1 1/2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Tuscan Chicken Bean Soup (GF/DF)

You will love all of the flavors in this soup! We finished our bowls, licked them clean and then tried to lick them again because we didn’t want the deliciousness to end!

Three whole heads of garlic might seem like a lot, but roasting them before adding to the soup gives a mild, mellow taste. If you don’t have the seasoning mix, check the notes at the bottom for substitutions!

Tuscan Chicken Bean Soup

Tuscan Chicken Bean Soup
Makes 4 servings

3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 green bell peppers
1 medium onion
1 lb ground chicken
1 packet Tuscan Herb Chicken Mix
1 can (15.5 oz) Great Northern beans, drained
2 1/4 cups chicken stock

  1. Heat the oven to 400˚F.
  2. Slice about 1/4-inch off the pointed top of garlic heads to expose cloves. Place garlic cut side up in an oven-safe bowl. Sprinkle head of garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover and bake 30-40 minutes or until garlic is soft. Set aside to cool.
  3. Meanwhile, combine peppers and onion in a Dutch Oven. Sauté, stirring occasionally, 4 minutes. Add chicken and seasoning mix and continue to cook, breaking the chicken into crumbles, until chicken is cooked through, about 8 minutes longer.
  4. Meanwhile, gently squeeze cooled garlic from heads into a bowl, discarding the skins and mash. Add garlic, beans, and stock to the Dutch Oven and mix gently. Bring to a boil, reduce the heat and simmer 10 minutes.
  5. Ladle into bowls and serve.

Cook’s notes: If you don’t have the seasoning mix, use:
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoons fennel seeds
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Strawberry Cheesecake Protein Popsicles (GF/DF)

Two classic flavor combinations: strawberries and cheesecake!  And this time of year we begin seeing an abundance of bright red, succulent strawberries in our markets.  Strawberries are a great source of vitamin C and the perfect treat during late-spring/early summer when the days are hot and the evenings are cool.

The fun secret to these quicksicles is the added benefit of protein.  Just one scoop of the Enrichables protein powder adds 2.5 grams of protein making these feel less guilty (IMO)!  Pea protein (made from yellow peas) promotes a sense of fullness making these the great afternoon snack or dessert after dinner.  The protein provides lasting energy and helps maintain muscle function and mobility.  At only 47 calories each, we can also feel pretty good eating these!  

If you don’t have the Deluxe Cooking Blender, you can make these using any high-speed blender or a food processor.  If you’re using a different quicksicle or popsicle maker, follow the manufacturer’s directions to freeze.

This recipe is not super sweet so if you want a sweeter quicksicle you can add more honey or a little vanilla.  You can also swap in whole milk if you’re not making it dairy free.  Blueberries, raspberries and/or blackberries can be substituted for the strawberries in this recipe.  

Strawberry Cheesecake Quicksicles
Makes 3

6 strawberries, hulled, separated
1/4 cup oat milk
1 teaspoon honey
1 tablespoon non-dairy cream cheese (I use this kind)
1 scoop Enrichables Pea Protein

  1. Slice 2 strawberries using the Utility Knife and set aside.  
    In the Deluxe Cooking Blender, combine the remaining strawberries, milk, honey, cream cheese and pea protein.  Blend on the custom blend setting on the #5 speed.  
    Place the slices of strawberries against the walls of each well of the Quicksicle Maker.
  2. Place the handles in the wells, then fill with the milk mixture to the fill line.
  3. Place in the freezer and freeze until set, about 15 minutes.
  4. Remove the quicksicles using the key and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.