Savory Sweet Potato Casserole

  • 6 tbsps. butter, divided
  • 1 onion, chopped
  • 2 cloves minced garlic
  • 2 cans (29 oz. each) sweet potatoes, drained
  • 2/3 cup sour cream
  • ¼ cup dried parsley
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated parm. cheese

Preheat oven to 350°. Cook onion, garlic, and 2 tbsps. butter over med. heat until tender, stirring often. Place this mixture, as well as the sweet potatoes, sour cream, and parsley, into a food processor. Blend until smooth, and then spread the mixture into a greased 2 qt. casserole dish. Melt the remaining butter, and mix w/ the breadcrumbs and parm. cheese. Sprinkle over the potatoes. Bake for 40 min., or until the breadcrumbs are golden.

Choc. Chip Peanut Butter Pancakes

  • 1 egg
  • 1 cup all-purpose flour
  • 2 tsps. baking powder
  • ¼ tsp. salt
  • 2 tbsps. sugar
  • 1 cup milk
  • ¼ cup peanut butter
  • 1/3 cup choc. chips
  • Melted peanut butter, for topping
  • Additional choc. chips, for topping

Spray a griddle w/ cooking spray and preheat to 350°. Whisk together all but the last 2 ingredients. Pour batter onto griddle, in medium sized circles. Flip when bubbly, and then remove when both sides are golden. Top pancakes w/ drizzles of melted peanut butter, and sprinkle w/ additional choc. chips.


Crockpot Veggie Lasagna

  • 2 jars (24 oz. each) spaghetti sauce
  • 1 box lasagna noodles
  • 1 container (24 oz.) ricotta cheese
  • 3-4 cups chopped veggies of choice
  • 2 cups shredded mozzarella
  • Parm. cheese for topping (optional)
  • Parsley for topping (optional)

          Place a liner in the crockpot, or spray it w/ cooking spray. Spread ½ cup sauce on the bottom of the crockpot. Break the noodles the best that you can to fit one layer, as equally as possible, to cover the bottom. Cover w/ 1/3 of ricotta, then veggies, then sauce, then cheese. End w/ another noodle layer, and repeat. You should end with a layer of noodles on top, covered w/ a thin layer of sauce and then shredded cheese. Cover and cook on high for 3 hrs. or on low for 5-6 hrs. It helps to turn the crockpot off after cooking and let the lasagna sit for 30 min. to an hr. to let the noodles absorb the sauce. At this pt., you can add the parm. cheese and parsley as desired.