Roasted Sweet Potato and Feta Rounds

We just love these! My Mom introduced them to us as part of the South Beach Diet, but they are a wonderful appetizer or side dish for non-dieters as well. The feta and sweet potatoes complement each other beautifully, and the feta isn't too overpowering as it sometimes can be.

3 long, thin sweet potatoes

olive oil

salt

1 pkg. feta cheese (I believe I use a 4 oz. pkg, but it might be 6 oz)

Preheat oven to 425 degrees. Cut sweet potatoes into discs about 1/2 inch thick. Scoop out a small dish-shape in the middle of each disc, being careful not to cut through the bottom of the potato. Toss with a small amount of olive oil and salt to taste. Spread in a single layer on a cookie sheet and roast for 15-25 minutes until tender. (But not too tender! You'll still be cooking them a bit more, so take that into account.) Combine feta cheese with a couple of teaspoons of olive oil to make a thick paste. Scoop a small amount into the center of each sweet potato round and bake at 350 degrees for another 5 minutes until cheese is heated through.

Spinach & Tomato Pesto Pasta

I got this recipe from a ward recipe exchange. The original recipe calls for a pound of chicken, grilled and cubed, but it tasted great without as well. I'm always on the lookout for good pasta recipes, and this one is surprisingly zesty and full of flavor!

12 to 16 oz. pasta
1 jar Classico Traditional Basil Pesto (or 1 cup of homemade pesto)
4 Tbsp. lemon juice
1/2 bag of fresh spinach, shredded
2 medium roma tomatoes, chopped
1/4 c. red onion, diced (optional)

Prepare pasta as directed on package. Rinse in cold water. Mix Classico pesto sauce in to taste with lemon juice. Add chicken (if using), spinach, tomatoes, and onion and toss. Serve with powdered parmesan cheese.

Chicken Broccoli Stirfry

Sam doesn't particularly care for stir-fry, but this one is an exception. I love how tender the chicken gets because of the marinade.
Original recipe from $5 Dinners


3 chicken breasts, cubed
3 Tbsp. canola oil
1/4 c. soy sauce
salt and pepper
1 head broccoli or equivalent frozen broccoli
1 onion
2 tsp. minced garlic
1 green bell pepper

Toss uncooked, cubed chicken with oil, soy sauce, salt, and pepper in a skillet. Allow to marinate for 30 minutes or more (if more than 30 minutes, put in refrigerator). Chop broccoli, onion, and bell pepper into small pieces. Cook chicken in marinade, adding broccoli, onion, garlic, and bell pepper about halfway through the cooking process. Serve over rice.

Cheddar Bacon Broccoli Cauliflower Salad

This salad is a staple at White family gatherings. Even those who don't like raw broccoli and cauliflower (namely me) love this salad!

1 head broccoli
1/2 head cauliflower
1 pound bacon
1 pound cubed cheese

Sauce
1/2 c. Miracle Whip or mayonnaise
1/4 c. sour cream
1/8 c. milk
seasoning salt and sugar to taste

Cut up broccoli and cauliflower into small, bite-sized pieces (really tiny pieces are best so all the parts of the salad come together in one bite). Cut up bacon and fry. Mix with cheese, broccoli, and cauliflower. Mix 1st 3 ingredients of sauce until smooth, then add seasoning salt and sugar and mix with salad.