Coconut Pecan Sweet Potato Casserole
A healthy twist on a holiday classic! We’ve replaced marshmallows with a pecan-and-coconut topping that will have guests coming back for more.
Sweet Potatoes
2 29 oz cans yams or sweet potatoes, drained
½ stick melted butter
1 tsp salt
4 eggs
1 Tbsp vanilla
½ cup packed brown sugar
1 can evaporated milk
Topping
6 Tbsp melted butter
¾ cup flour
½ cup brown sugar
½ tsp salt
1½ cups finely chopped pecans
1½ cups shredded sweetened coconut
Instructions
1. Preheat oven to 400°. Place drained sweet potatoes in a mixing bowl and mix until smooth.
2. Add in the rest of the ingredients and mix on low until well combined. Pour sweet potato mixture into a greased 13x9 casserole dish.
3. In a separate bowl, combine all the topping ingredients until well combined and crumbly in texture.
4. Evenly spread over the sweet potato mixture. If you want to garnish with some additional whole pecans, place them on the top now.
5. Cover with foil and bake for an hour and a half, then remove from the oven, remove foil, and bake uncovered for 15 additional minutes.
6. Remove from the oven and allow it to set for 15 minutes. Then serve and enjoy!
Tip: You can replace the pecans with chopped walnuts or hazelnuts for some different flavors!
Shakshuka with Creamy Parmesan Polenta
This is a perfect quick breakfast packed with flavors, veggies and protein—and it’s gluten free to boot!
Polenta
½ cup instant polenta
2 cups broth of choice
¼ cup grated parmesan
2 Tbsp butter
Fresh cracked black pepper to taste
Shakshuka
2 Tbsp olive oil
1 bell pepper, sliced thin
1 red or sweet onion, sliced thin
4 cloves garlic
1 14.5 oz can whole peeled tomatoes
½ cup water
2 Tbsp tomato paste
½ Tbsp sugar
1 tsp paprika
½ tsp cumin
½ tsp chili powder
Cayenne, garlic salt, and black pepper to taste
4 eggs
Optional Garnishes: Crumbled feta, fresh chopped parsley, chopped avocado, grated Parmesan
Instructions
1. In a pot, bring broth to a boil, then slowly mix in polenta. Stir for three minutes or until it thickens.
2. Add Parmesan, butter, and pepper, stirring until evenly combined.
3. Pour polenta into a nonstick, sprayed 8x8 casserole dish and spread it evenly on the bottom.
4. Chop peppers, onions, and garlic. Add oil and chopped vegetables to a skillet and sauté until they begin to soften. Add canned tomatoes and break them up. Add spices, water, and tomato paste and cook until thickened.
5. Pour vegetables over polenta, and use a glass to make four egg-sized divots on top of the casserole. Crack one egg into each divot.
6. Broil in the oven until the eggs are cooked to your preferred doneness.
7. Remove and top with garnishes. Serve immediately and enjoy!
Tip: If you don’t feel like chopping vegetables, you can substitute with a jar of chunky tomato sauce.
French Onion and Steak Pasta Bake
This rich pasta casserole turns French onion soup into the main entreé! Caramelized onions, steak, and cheese make up this delicious recipe, which will soon be a family favorite.
2 Tbsp butter
4 large sweet onions, sliced
2 whole shallots, sliced
6 garlic cloves, minced
2 Tbsp high-quality soy sauce
2 Tbsp balsamic vinegar
1/4 cup brown sugar
Red pepper flakes to taste
1 tsp fresh ground black pepper
1 tsp thyme
1 lb thinly sliced beef
1 Tbsp beef bouillon
1 16 oz box of pasta, cooked
1 12 oz can of evaporated milk
1 cup grated Swiss cheese (can use 8 instead)
8 slices provolone cheese
Instructions
1. In a large pot, melt the butter. Meanwhile, slice the onions and shallots.
2. Add onions, shallots, soy sauce, brown sugar, balsamic vinegar, red pepper flakes, black pepper, and thyme to the melted butter.
3. Sauté on medium low for about an hour, stirring occasionally, or until onions are deep brown in color and caramelized.
4. After the onions are caramelized, add thinly sliced steak and garlic. Sauté until the steak is cooked.
5. Add beef bouillon and evaporated milk to the onions and steak, then preheat the oven to 400°.
6. Boil water in a large pot. Once boiling, add salt and pasta, reducing cooking time by a third to prevent overcooking in the oven.
7. Add cooked pasta to beef-and-onion mixture. Stir everything until well combined.
8. Spray a 13x9 casserole dish with nonstick spray and pour in pasta mixture. Top with grated Swiss and provolone.
9. Cover with foil and bake in the oven for 25-30 minutes or until the cheese is melted and pasta is bubbling. Remove from the oven, let it set for five minutes, then serve and enjoy!
Tip: This is a great recipe to make ahead of time. Simply add an extra 20 minutes of cooking time to the refrigerated pre-made dish.
