Mexican White Bean Soup

I just recently made Mexican White Bean Soup from this recipe from BHG and loved it!  Adding in the orange sounded unusual, but I think the soup ended up tasting very fresh between that and the cilantro.  I did use canned beans instead of dried just to make the preparation faster.  I used 3 cans of beans (washed and drained) - I used some canneli beans and some great northern beans I think.  Find the recipe HERE.

Sweet Potato Veggie Burgers with Avocado

I found this on pinterest today. We haven't tried it yet but it looks good.

http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html?m=1

Roasted Cajun Potatoes

These go great with grilled meat or chicken.  They are like french fries - we eat them with katsup - but I think they are way better and probably better for you.  If I want my kids to eat them, I leave out the cayenne because the black pepper alone gives it enough kick for them. Also, I have always included the parsley when baking, but I just realized here it says to add it afterwards. 

2 1/2 lbs medium red potatoes

1/4 cup olive oil

minced onion flakes (about 1-2 tablespoons)

1 garlic clove, minced

1 teaspoon salt (sea salt works great)

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (a lot less for us spice wimps)

1/2 teaspoon pepper

2 tablespoons minced fresh parsley (or 1-2 tsp dried parsley)

1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, onions, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.

2. Bake, uncovered, at 450 degrees for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Chicken Bake

1 envelope onion soup mix (or cut up some onions and use less of this)

1/4 vegetable OR olive oil

1/2 tsp. garlic powder

2 lbs. chicken breasts, cut in one-inch cubes

1 lb. potatoes cut in small chunks

1/2 lb. baby carrots, cut in half

Mix together and put in a 9x13 baking dish.  Bake uncovered at 450 degrees for 45 minutes, or until potatoes are tender. Stir one time halfway through cooking.