Jess's Recipes

1 medium onion, diced 3 to 4 garlic cloves, minced 1 carrot, finely grated 1/2 can black beans, slightly drained 1/2 of 1 baked sweet potato, flesh scooped out 1/2 cup quinoa, cooked (I was confused by this direction, not sure if it meant half a cup of cooked quinoa or what–so I interpreted it as, take 1/2 cup dry quinoa and prepare it, and use what results–which is way more than 1/2 cup after it’s all soaked, of course! That seemed to work fine, so I think that is what they meant.) 1/2 cup bread crumbs 3 Tb chopped cilantro (I used 1 Tb dried) 2 Tb tomato paste or ketchup hot sauce or cayenne pepper to taste 1 tsp balsamic vinegar Salt and pepper to taste 1. Saute onion and garlic in non-stick skillet. 2. Add beans to pan and cook for 2 minutes more, stirring now and then. 3. Turn off heat. Mash beans in pan till they’re about half crushed. Put in big bowl with all the rest of the ingredients and mix thoroughly. If too moist, add more bread crumbs. 4. Form into patties. Grill or bake....

POINTS® Value: 3 Servings: 6 Preparation Time: 15 min Cooking Time: 5 min Level of Difficulty: Easy Sweet potatoes aren't just for Thanksgiving anymore. We used them to put a spin on our potato salad, that all-American picnic side dish. Ingredients 2 large sweet potato(es), peeled and cut into chunks (about 1 1/4 lbs) 3 Tbsp reduced-calorie mayonnaise 3 Tbsp fresh lemon juice 1/4 tsp five-spice powder 1/4 cup(s) chopped walnuts, toasted 1/2 cup(s) currants 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste Instructions Steam sweet potato chunks until tender, about 5 minutes; cool to room temperature. Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently. Add walnuts and currants; toss. Season to taste with salt and pepper. Yields about 3/4 cup per serving. © 2009 Weight Watchers International, Inc.

4 lbs. sweet potatoes, cut into potatoes 1 stick (1/2 cup) unsalted butter, cut into bits and softened 1 cup granulated sugar 4 large eggs 3 TBS self rising flour or 1/4 tsp baking soda & pinch of salt 1 cup milk 1/4 tsp salt 1 tsp vanilla extract 1 tsp coconut extract 1 tsp almond extract 1/2 cup chopped pecans 2 TBS firmly packed dark brown sugar 1/4 tsp cinnamon In a large kettle combine the potatoes and enough cold water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 30 to 45 minutes, or until they are tender. Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat in the butter, the granulated sugar, the eggs, 1 at a time, the flour, the milk, the salt and the extracts, beating until the mixture is combined well, and divide the mixture between two 1 1/2 quart souffle dishes. In a small bowl, combine well the pecans, the brown sugar, and the cinnamon, sprinkle the mixtu...