Rainy Weather Crockpot

We are on our 7th day of straight rain here in Colorado.  And I’ve been craving curry, soup and all things comforting.

4 peeled and sliced sweet potatoes

1 can of butternut squash soup

2 cans of garbanzo beans

1 tsp Cinnamon

drizzle of honey

pinch of nutmeg

Fresh sage leaves

dash of salt

Combine all ingredients in a crockpot on high heat for 4 hours or until soup is 3/4 evaporated.  Serve as a casserole.

 

The Baconator

The thought of fast food makes me ill.  So I’m remaking a breakfast that can be made to go the night before for those of us that oversleep or have too much to do in the morning!  And it includes bacon! Stuffed-sweet-potato-340x300-top[1]

Twice Baked Bacon Breakfast

 serves

2 c. Egg Whites, uncooked

Handful Diced Tomatoes

Sliced Jalapenos to taste (sub sweet peppers if you don’t like spicy)

Handful Chopped Bell Peppers

1/2 c. Reduced Fat Sharp Cheddar (if you do diary)

and, of course…Bacon (6 slices cooked and chopped)!

3 large sweet potatoes, baked and sliced in half

——–

Scoop out cooked sweet potato insides – just a spoonful.  Don’t scrape down to the skin, just a chunk of the center.  Set aside and use for mashed sweet potatoes for another meal.

Whisk together all the other ingredients in a bowl.

In the  sweet potatoes’ empty spaces add all the other ingredients.  Bake for 15 minutes @ 375.  You don’t want the eggs to be cooked completely because you will be reheating these in the microwave.  Refrigerate.  Morning of craziness:  reheat in microwave for 1:30 – 2 minutes, wrap with papertowel or foil and eat in the car 🙂

Not in a hurry? Great brunch dish when served with cilantro and avocado to garnish!