6 oz pkg. Jello (large box) (cherry or grape)
2 c hot water
20 oz can crushed pineapple
1 can cherry or blueberry pie filling
8 oz cream cheese
8 oz sour cream
1/2 c sugar
1 tsp vanilla extract
Dissolve Jello in hot water. Stir in pineapple and pie filling. spread in dish and let congeal.
Topping: Mix rest with mixer and spread over congealed salad. Refrigerate.
1 medium onion, chopped
1/2 c red or green pepper, diced
1 c sliced carrots
2 tsp cumin
1/2 tsp each salt and pepper
1-1/2 c vegetable broth
28 oz undrained tomatoes
11 oz mild salsa
3 medium sweet potatoes, peeled and 1" cubes
15 oz can red kidney beans, rinsed
15 os can black beans, rinsed
15 oz can black-eyed peas, rinsed
1 c frozen corn
1 medium zucchini. diced
Cook sweet potatoes and carrots in a small amount of water until tender. Sauté' onions and pepper until tender.
Combine all and cook 45 minutes on low simmer.
2 large sweet potatoes (1 lb.), peeled and 1" cubes
5 Tb oil
1 tsp Kosher salt
1 c frozen shelled edamame
1/2 c tahini
1/4 c fresh lemon juice
1/4 c maple syrup
3 TB low-sodium soy sauce or tamari
2 TB minced fresh ginger
4 garlic cloves chopped
6 c cooked quinoa
dried figs, sliced
1/2 c roasted pumpkin seeds
1/4 c microgreens or sprouts
spinach
Toss sweet potatoes with 1/2 tsp salt and 1 Tb oil then roast @350 degrees for 20-30 minutes.
Cook edamame by microwaving in a small bowl on high for 2-3 minutes. Then cool, and peel.
In a small bowl whisk, 4 TB oil, tahini, lemon juice, maple syrup, soy sauce, ginger, garlic, and 1/2 tsp salt.
Divide quinoa between 4-6 bowls, top with sweet potatoes, spinach, fig, edamame. Drizzle with dressing and top with microgreens and pumpkin seeds.
Based on 6 servings and half the dressing used:
480 calories 17 grams total fat 25 grams saturated fat 0 cholesterol 340 mg sodium
71 grams carbohydrates 11 grams fiber 14 grams sugar 15 grams protein
