Main Dishes

Sweet Potato Egg Rolls

1421
8
2 medium sweet potatoes (I actually used yams)
1 cup canned black beans, rinsed and drained
1/3 cup chopped red onion
4 Tbsp. minced fresh cilantro
2 Tbsp. lime juice
2 tsp. salt (I only used one, but I think it could have used more)
1 tsp. ground cumin
2 tsp. minced garlic
1 small can chicken
1 package egg roll wrappers (this recipe made 18 for me)
Preheat the oven to 400. Pierce potatoes (yams) and microwave on high for 10-12 minutes, or until tender. Remove from microwave, slice in half, and let cool. In a bowl, combine black beans, onion, cilantro, lime juice, salt, cumin, and garlic. Mash the yams and add to the bowl and mix well. At this point I also added some canned chicken. You could use chicken breast, but I thought the texture of the canned chicken worked better with the filling. Working with one wrapper at a time, drop about 2 Tbsp. of filling onto an egg roll wrapper. I used my small cookie scoop and put 2 scoops on each wrapper. Use the directions on the back of the package to see how to roll the egg rolls. Place seam side down on a baking sheet coated with cooking spray. Lightly brush the egg rolls with olive oil, or spray lightly with cooking spray. Bake for about 16 minutes, turning over half way through baking. Serve warm with salsa and sour cream. I might have also had experience dipping these in ranch dressing! YUM!
Nutritions

Calories
234

Sodium
96mg
4% DV

Fat
5g
9% DV

Protein
17g
35% DV

Carbs
26g
8% DV

Fiber
5g
22% DV

Just like your favorite decadent spinach and artichoke dip, this cheesy Spinach Artichoke Chicken Casserole is rich, creamy, and full of garlicky flavor! With three different types of cheese, pasta, chicken, artichoke hearts, fresh spinach, Alfredo sauce, and a buttery Parmesan breadcrumb topping, this dish is an easy dinner that tastes like a special restaurant meal. Serve the casserole with a simple green salad and a side of garlic bread for the ultimate family supper!

4 oz dry penne pasta
15 oz jar Alfredo sauce
8 oz cream cheese
2 t minced garlic
2 T red wine vinegar
1 t grated lemon zest ( plus 1 T lemon juice )
1/4 t ground black pepper
2 c cooked shredded chicken
2 cans quartered artichoke hearts ( 14 ounces each )
2 c fresh baby spinach
1/2 c shredded mozzarella cheese
1/3 c Italian seasoned panko breadcrumbs
1 ounce grated Parmesan cheese
1 T salted butter
6
  • Preheat oven to 400°F. Grease a 2-quart baking dish (such as 11 x 7-inch or deep 8-inch or 9-inch square); set aside.
  • Cook the pasta in a large pot of salted boiling water, according to...
    See the full directions on my site
Nutritions

Calories
807

Sodium
843mg
35% DV

Fat
44g
67% DV

Protein
53g
107% DV

Carbs
43g
14% DV

Fiber
17g
70% DV