Saturday, January 11, 2014

New Year... New Plan- Working Towards a Well Balanced Menu

It's a new year and as I prepare my Menu Planner for the coming week I am realizing that I am limited in my collection of recipes, especially when it comes to fresher ingredients and vegetables.  I have fallen into a terrible habit of tossing a frozen bag of corn into the microwave and calling it the vegetable for the meal.  Surely I can be more creative than that. 

So with the new year I am assembling a new Menu Plan, leaving tons of room for veggies (and salads), even the green ones. 

Any suggestions? 


Liz said...

I haven't tried this yet, but it sounds yummy and healthy. : )

Love you, Liz

Sweet Potato Salad

A very tasty twist to potato salad featuring sweet potatoes with a hint of spice, toasty pecans, and tart cranberries in a maple citrus dressing.


6 cups peeled Louisiana yams (sweet potatoes) chunks

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

3 tablespoons olive oil, divided

1/2 cup chopped green onions

1/4 cup dried cranberries

1/4 cup chopped pecans, toasted

2 tablespoons pure maple syrup

2 tablespoons orange juice

1 tablespoon lime juice

1/2 teaspoon ground nutmeg


1. Preheat oven to 425 degrees. Line baking sheet with foil and coat with nonstick cooking spray.

2. On prepared pan, toss together potatoes with ginger, cumin and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool and transfer to large bowl. Add green onions, cranberries and pecans.

3. In small bowl, whisk together maple syrup, orange and lime juice, nutmeg and remaining 2 tablespoons olive oil. Toss with potatoes. Serve or refrigerate.

Makes 10 (1/2-cup) servings


Per serving: Calories: 149, Calories from fat: 36%, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 47mg, Carbs: 23mg, Dietary Fiber: 3g, Sugars: 9g, Protein: 2g, Dietary Exchanges: 1 1/2 starch, 1 fat

Vassi said...

I'll try it without the nuts and let you know. Thanks!

Melissa Naasko said...

Almost any vegetable can be pan roasted and it takes minutes. Lightly brown the cut up veggies in hot oil and then put over 2/3C of water with a pinch of salt and pepper in it. Cover and hold for two minutes. Uncover and serve. Easy peasy and fast friendly if you mix up the oil. I use a sesame and coconut oil blend.