Chipotle Sweet Potato Burgers

1 sweet potato (Baked for 45-60 minutes at 400 degrees, then mashed)
1/2 c frozen corn
15 oz. black beans, rinsed and drained
adobo sauce from chipotle peppers
1/4 c corn meal
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 bunch cilantro, chopped
another 1/4 c corn meal
4 wheat rolls
1 avacado
mayonnaise

Mix and mash everything except last four ingredients in a medium bowl, then cover and refrigerate for 30 minutes.  Preheat oven to 400 degrees.  Line a cookie sheet with foil and coat with cooking spray.  Divide mixture into 6 patties, and use remaining 1/4 c corn meal to coat outside of patties.  Spritz top of patties lightly with cooking spray.  Bake for 25 minutes.  Eat with remaining ingredients spread on rolls, and extra cilantro leaves, if desired.


From Budgetbytes.com

Peasant Pasta

Olive Oil
1 lb. Kielbasa sausage, sliced into bite-sized pieces
2-3 cloves garlic, minced
1/4 c chicken stock
28 oz. petite diced tomatoes
8 oz. tomato sauce
1/2 c heavy whipping cream
1 c frozen peas
12 oz. pasta (penne or shells work well)

Heat skillet, add 1 tbs olive oil and sausage and cook until browned and begin heating water.  Add garlic to pan, stirring well so it doesn't burn.  Add broth and scrape bottom of pan.  Add pasta to water whenever it begins boiling.  Stir all tomatoes into skillet and bring to bubble, then lower heat to simmer.  Stir cream into sauce and then peas, stirring to combine.  Drain pasta, then toss hot pasta with sauce.

A little Parmesan cheese certainly never hurt this dish, either.


From Anna Cordner (who said she got it from Rachael Ray)