Sweet Potato Mexican Lasagna

Sweet Potato Mexican Lasagna (Laura -SwingSweetheart)

· 1 tablespoon olive oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 1 package Trader Joes corn tortillas cut in half
* 16 ounces shredded Cheddar cheese
*1/2 can Trader Joes sweet corn

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3.Mix together with sweet potato and corn
4. In a large baking dish, put a little sweet potato mixture at the bottom of the dish, layer tortilla, then more sweet potato mixture, top with cheese, tortilla, sweet potato, cheese, repeat finishing with cheese.
5. Bake at 350 for 30 minutes, then turn the broiler on high and broil for 5 minutes until top has browned
6. Enjoy : ) We serve with sour cream and green onion.

Chicken Curry

Chicken Curry

Ingredients:

4 Tbsp olive oil

2 medium red onions, cut into thin wedges

2 jalapenos, seeded and finely chopped

2 cloves garlic, finely chopped

1 2 inch piece fresh ginger, thinly sliced

1/4 cup fresh lemon juice

1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces

1/2 tsp cayenne pepper

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp mustard seeds

1 tsp kosher salt

2 ripe yellow peaches, roughly chopped

1/2 canned unsweetened coconut milk

cooked white rice

1/4 cup plain yogurt

Note; If you don't have all the spices on hand, it's ok to use curry powder instead (2 tsp)

DIrections:

Heat 2 Tbsp of the oil in a large saucepan over medium heat. Add the onions and cook for five minutes. Add the jalapenos, garlic, ginger, and lemon juice and cook for five minutes. Transfer to a plate. Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through, about four minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir fry for two minutes. Add the onion mixture, 1/2 cup water, and the peaches and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt, if you want.

To freeze: Leave out the rice and yogurt. Let cool, then ladle it into resealable freezer bags. To reheat, thaw and warm in a covered saucepan over medium low heat for 20 minutes, and then serve with rice and yogurt.

Roast Sticky Chicken

Roast Sticky Chicken
Shannon (MommyNme2)

1 large roasting chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Combine spices in small bowl.

Clean cavity well & pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out. Make sure it is evenly distributed & down deep into the skin.

Place chicken in sprayed crockpot.

Start on high, then turn to low & continue to cook for 8 hours
OR...other version:
Sticky Chicken

1 roasting chicken
1 medium onion, cut into wedges

Rub:
2 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper

Combine spices well. Clean cavity well and pat chicken dry with paper towels. Rub spice mixture into the chicken, inside and out. Place onion wedges in cavity. Place chicken in sprayed crockpot. Start on high setting (45 min to an hour), then turn to low and continue to cook for 8 hours. Remove and discard onions before serving