Transform a classic dip into a bold and zesty party favorite with this easy to make Creamy Spinach and Artichoke Dip! Thank you to MIRACLE WHIP (through the Mom It Forward Blogger Network) for sponsoring this post.
Many, many years ago, I was asked to bring appetizers to a Labor Day party. I chopped some veggies, concocted a couple dips on the fly and was good to go. The dips were a ranch dill and a spinach artichoke. They were both creamy, easy to make, and used the same secret ingredient. …
Chipotle Sweet Potato Soup is smooth, creamy and a little spicy! This delicious and health soup is easy to make and pure comfort food.
Since today is officially the first day of Fall, the Sunday Supper theme for this week is “Fall Foods.” I had several ideas for this one, but after making Chipotle Sweet Potato Soup, it was the obvious choice to celebrate the season. A warm soup made with sweet potatoes, that is smooth and creamy, is perfect comfort food for when the temperatures start to get cooler. A little spice from the chipotle chile adds just enough heat and depth to make it interesting. Made as-is, this Chipotle Sweet Potato Soup is vegan and gluten free….
I found this recipe for Chipotle-Glazed Roast Chicken with Sweet Potatoes during a sleepless night over the summer. While it sounded absolutely delicious, it didn’t quite scream “summer” to me…so I saved it for a more seasonably appropriate time. After many months of anticipation, I am happy to report this recipe was definitely worth the wait!
First you give the potatoes a head start by cooking them until they start to get tender. The timing on this may vary based on the size you cut your potatoes or your oven, but unless you like crunchy potatoes, this step is key to the success of the recipe. Meanwhile, you can whip up the sauce/rub and prepare the chicken. Then you just put the chicken on top of the potatoes and pop it in the oven to bake until the chicken is done. This recipe really could not be any simpler. The result is a light and healthy dish that is sweet, spicy and delicious!
Adapted from Fitness Magazine
Chipotle Macaroni and Cheese is a delicious, cheesy, veggie-filled baked pasta with a Mexican twist. It is made with three different cheeses (yum!) and lots of vegetables (yum!). The chipotle chiles add a nice smokiness and spice which, along with the chili powder, balance nicely with the tomatoes and cheeses. Black beans give a protein and fiber boost while adding a nice color contrast to the rest of the dish. A traditional breadcrumb topping is sprinkled over the top before baking.
Chipotle Macaroni and Cheese is very easy to prepare and the result is no ordinary mac ‘n cheese, that’s for sure. This recipe makes plenty, and the leftovers heat up nicely for lunches the next day.
Adapted from Cooking Light
One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili. Not any chili will do, however…there are only a few chili recipes that I actually like. Each is as good as the next, and they all have one thing in common. They are vegetarian, and so delicious that you don’t miss the meat!
This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore. It rivals my go-to recipe and then some. The butternut squash adds a little more work to this recipe, but it’s definitely worth it. I found some pre-cut cubes of butternut squash, which is what I used this time. It definintely cut down on prep time. But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.
Black Bean Chili with Roasted Butternut Squash
Yields 4-6 servings
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
1 tablespoon extra virgin olive oil
salt and pepper, to taste
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, diced
4 garlic cloved, minced
2 (15 ounce) cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
2 (14.5 ounce) cans diced tomatoes with chiles, including juices
1 tablespoon chipotle chile in adobo sauce, minced
2 teaspoons chili powder
1/2 teaspoon dried oregano
salt and/or pepper, to taste
Adapted from Health, December 2006
