October 14-18

Monday, October 14-  A simple healthy meal for dinner tonight.  I'll use the fresh corn for the sweet poatoes and give my kids corn on the cob with their meals.  I'll be adding precooked chicken on top of the potatoes and along with my kids meals. (They aren't big Southwest sweet potato fans)

Stuffed Sweet Potatoes Southwestern Style

Yields: 4 | Serving Size: 1 potato | Calories: 215 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g |

• 4 small sweet potatoes
• 1 teaspoon olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Tuesday, October 15-Girl Scout meeting tonght which means super quick and easy!  I'll probably make tortellini with a side salad from my produce box and a sliced bread.

Wednesday, October 16-  Another scout meeting, so another simple meal.  I'll fry up some of the pepper from my box along with onions to eat over fajitas.

Thursday, October 17-  If everyone is home for dinner, I'll make a pork tenderloin along with fresh green beans from my box and rice.

Friday, October 18-  Not sure yet where our family will be and what everyone will be up too.  I'll need to wait and see....

 

Stuffed Sweet Potatoes Southwestern Style

Yields: 4 | Serving Size: 1 potato | Calories: 215 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g |

Ingredients

• 4 small sweet potatoes
• 1 teaspoon olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels (optional, here's our recipe for Easy Roasted Corn.
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Read more at http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99

• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup canned, chopped tomatoes with juices
• 1/2 cup cooked black beans
• 1/2 cup frozen corn kernels (optional, here's our recipe for Easy Roasted Corn.
• 2 tablespoons fresh chopped cilantro
• Sea salt and freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Read more at http://skinnyms.com/stuffed-sweet-potatoes-southwestern-style/#p9eBZjLvKiFOrKyg.99