4 lbs peeled sweet potatoes, cut into ½ inch wedges
¼ cup unsalted butter
1 teaspoon Chipotle powder
½ cup honey
1/3 cup fresh lime juice
1 teaspoon kosher or sea salt
- Preheat oven to 400 degrees. Place potato wedges in a large bowl. Coat rimmed baking sheet with cooking spray, and set aside.
- Melt butter in a saucepan over medium heat. Whisk in Chipotle powder and remaining ingredients. Bring to a simmer, stirring constantly, and cook 3 minutes.
- Pour glaze over potatoes, and toss to combine.
- Arrange in a single layer on prepared baking sheet. Use a rubber spatula to scrape bowl, drizzling remaining glaze over potatoes. Cover pan tightly with foil.
Roast for 40 minutes. Remove foil, and baste potatoes. Bake, tossing every 10 minutes, for 20 minutes more or until tender and caramelized at the edges. Serve warm.
Serving Size: About 1 Cup, Calories: 194; Fat 5g (sat 3g, mono 1g, poly 0g); Cholesterol 12mg; Protein 2g; Carbohydrate 38g; Sugars 21g; Fiber 4g; Iron 1mg; Sodium 156 mg; Calcium 46mg
5 Pureed Peaches
1/4 Cup Truvia or Xylitol
1 Cup Non-Fat Plain Yogurt
1/4 Cup fresh or low sugar Orange Juice
2 Tbsp Lemon concentrate
1/4 Cup Amaretto, Sherry, or Grand Marnier
Mix all ingredients together and serve cold in iced bowls.
Note: this was excerpted from Baughman & Associates Age Management Medicine Newsletter #13, August 2010.
Cami’s choice of this pasta recipe meets with my wholehearted approval. It is one of my favorites because of its flavor. It is also quite colorful and best of all, Cami tells me, is that it’s easy to prepare. She says that it will feed four to eight depending on everyone’s appetite. And if you use “Fasta Pasta” it is really fast and does not heat up the kitchen. It is a method of cooking pasta in the microwave in about 12 minutes. It can be made with either shrimp or crawfish tails from Louisiana, of course.
1 16 ounce package Bowtie or Rotini pasta
1 14-oz can of artichoke hearts in water
1 tablespoon of olive oil
1 small red onion, chopped
1 8-oz package of sliced fresh mushrooms
1 Red or Green Bell pepper, chopped
1 pint of grape tomatoes cut in half
1 pound of crawfish tails or medium shrimp peeled and deveined
Herbal vinaigrette salad dressing to taste
- Cook pasta until tender and then drain
- Heat olive oil over a medium high heat in a large skillet. Add onion and bell pepper and cook and STIR for about 5 minutes. Add crawfish or shrimp and cook for about 10 minutes. Add artichoke hearts and grape tomatoes and cook for a couple of minutes. Remove from heat and transfer to a large bowl.
- Mix pasta into the serving bowl along with the dressing. Serve immediately or refrigerate and serve chilled.
Cami has chosen a recipe for this month which is one of my favorites because pasta and seafood are at the top of my list of foods to enjoy. This seafood pasta not only tastes great, but has lots of color. Cami was particularly delighted that two of our readers tried and enjoyed the Rosemary Grilled Pork Loin Roast and emailed us.