What is more perfect than warming up to a delicious fall meal on a cool October night? This month’s recipes are sure to bring you joy at the dinner table. As we head into the holiday season, it is important to focus on solidifying the good eating habits you have been working on all year. These fall recipes are sure to make eating healthy a little tastier.
Sweet Potato Tacos
(makes 3 tacos)
What you will need: 1 medium sweet potato, 3 soft tortilla shells, 1 medium avocado, 1 can of black beans, 2 tablespoons of olive oil, 1 tablespoon of taco seasoning, ½ tablespoon of lime juice, 1 tablespoon of garlic, ½ a cup of water, salt and pepper to taste.
- Cut 1 medium sweet potato into small cubes and place into a bowl. Add a tablespoon of olive oil into the bowl along with salt and pepper to taste. Mix all the ingredients together.
- Put the sweet potato mixture on a baking sheet and place it into the oven at 400 degrees for 30 minutes.
- While the sweet potatoes are in the oven, put 1 tablespoon of olive oil in a pan on medium heat. Add ½ tablespoon of garlic and the taco seasoning to the olive oil, and mix for 2 minutes. Drain the juice inside of the bean can, place the beans into the pan, and mix for 3 more minutes.
- Add ½ cup of water to the bean mixture, mix again for another minute, cover, and let the beans simmer on medium-low heat for 10 minutes.
- During those 10 minutes , now is a good time to make the guacamole. Peel and place the avocado in a mixing bowl. Add ½ tablespoon of garlic and lime juice into the mixing bowl. Mash the avocado mixture until you get a smooth guacamole dip.
- After the 10 minutes has passed, take the lid off of the bean mixture. Smash the beans mixture until it is slightly chunky. Leave the beans in the pan on low heat until the sweet potatoes are done cooking.
- After 30 minutes, take the sweet potatoes out of the oven and let it sit for 3 minutes. Take 3 soft tortilla shells and add an even amount of the black bean, sweet potatoes, and guacamole mixture to each wrap.
- Eat and enjoy.
A Low Calorie Broccoli Cheddar Soup
(makes 4 bowls of soup)
What you need: 2 packages of frozen broccoli, 3 cans of fat free chicken broth, 1 can of Ro-tel tomatoes, 10 oz light velveeta cheese, 1 or 2 tablespoons of cornstarch (optional)
- Dump everything but the velveeta cheese into a pot and bring to a boil. Let simmer for 4-5 minutes. Then add the 10 oz of light velveeta in small pieces.
- When the cheese has melted, mix 1 or 2 tablespoons of cornstarch with cold water and add to the soup to thicken. If the consistency is how you like then you do not have to add the cornstarch.
Need more help creating more consistency in your life? Don’t worry. Give us a call. We’ll make an appointment to talk via Zoom or by phone. Together, we’ll find a way to make your day a little less difficult.
Call 301-869-1787 or click here to set up an appointment as my free gift to you.
To your Joy and Health,
Kay Loughrey, MPH, RDN, LDN
This blog post was written by Bailee Richman, Dietetics Student from the University of Maryland