Green Chile Tamale Pie
Sloppy Joes
Roasted Beet Pizza
Easy Pickled Beets
Lemon-Rosemary Chicken
Grilled Eggplant Sandwiches with Red Onion and Aioli Lemon-Rosemary Chicken
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
'Bison Picadillo'
Serve it rolled up in warm whole wheat tortillas.
2 tsp olive oil
1 lb ground bison
1/2 lb potatoes, cubed small
1 can Muir Glenn tomatoes with chiles
1/2 onion
2 cloves garlic
1/2 tsp chipotle powder
1/2 tsp cumin
1 tsp sea salt
whole wheat tortillas
Sweet Potato-Pecan Pancakes
Cooking Light, March 2000
1 1/4 cups all=purpose flour
1/4 cup chopped pecans, toasted and divded
2 1/4 tsp baking powder
1 tsp pumkin-pie spice
1/4 tsp salt
1 cup fat-free milk
1/4 cup packed dark brown sugar
1 tbs vegetable oil
1 tsp vanilla extract
2 large eggs, lightly beaten
3/4 cup (about) of cooked sweet potatoes (original recipe calls for a can of sweet potatoes but we have always cooked our own)
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 2 tbs pecans, baking powder, pumpkin-pie spice,
and salt in a large bowl. Combine milk and next 4 ingredients;
add to flour mixture, stirring until smooth. Stir in sweet potatoes.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large
nonstick skillet. Turn pancakes when tops are covered with bubbles
and edges look cooked. Sprinkle pancakes with 2 tbs pecans.
