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 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!
Twice Baked Bacon Breakfast
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!