spicy shrimp

source: unknown

i found this recipe the first year shaun & i were married, i have no idea where from, & so i'm making it up right now from memory...

1 tablespoon olive oil
2 cloves garlic, finely chopped
salt & pepper
pinch red pepper flakes
1 pound shrimp, peeled & deveined
1/2 cup dry white wine

1. in a skillet over medium heat, saute the garlic in olive oil for a minute. season with salt, pepper, & red pepper flakes.

2. add shrimp, & saute until it turns pink.

3. add wine, & cook until reduced & concentrated.

great on top of couscous or alongside corn & cheese quesadillas!

4 servings | 4 points+ each

sweet potato hash

source: rachael ray {modified}

i saw this on rachael ray's "30 minute meals" show & made it from memory. i know there are a few changes from her version, but i have no clue what they are anymore! this is a favorite at the casteel cafe, & we normally eat it as a dinner.

2 tablespoons olive oil
1/2 pound pork sausage
1 tablespoon maple syrup
1 medium sweet potato, peeled & diced
1/2 red onion, thinly sliced
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons coriander
salt & pepper
1 cup shredded cheese {sharp cheddar, mexican blend, or manchego}
1 tablespoon butter
4 large eggs
1/2 to 1 cup todd's best salsa

1. in a skillet over medium-high heat, brown the sausage with the maple syrup.

2. push sausage over to one side of the skillet & add the olive oil, sweet potato, & red onion with the seasonings.

3. saute 10-12 minutes, stirring frequently, until potatoes are tender.

4. combine sausage & potatoes in the skillet & transfer to a platter or individual plates. sprinkle with cheese & cover with aluminum foil.

5. wipe skillet clean, return to medium-high heat, & melt the butter. fry the eggs as desired.

6. place an egg on top of the hash & top with salsa.


4 servings | 14 points+ each


sweet potato spaghetti

source: danae original {i think}

i was looking through my recipe basket looking for ideas, & i found a list of recipes i had written down to try.  all of them had a notation of the source except the one called "spaghetti with sweet potatoes & ricotta."  i know i've made it once before, but i have no clue what it was like or where i found the recipe or inspiration.  i have some ricotta in the fridge leftover that i wanted to use up, so i figured i would recreate this recipe.  it turned out delish!

{pictured with ricotta on top, before incorporated}

1/2 pound whole wheat spaghetti
8 slices bacon
olive oil
2 medium sweet potatoes, peeled & diced
salt & pepper
1-2 teaspoons dried sage {fresh would be amazing if you have it on hand}
dash garlic powder
freshly grated nutmeg
1 tablespoons butter
1 cup ricotta {i use fat-free in this case}
1/4 cup toasted pine nuts {optional}
shredded parmesan or manchego {optional}

1. cook spaghetti according to package directions, making sure to salt the water when you add the noodles.

2. in a skillet over medium-high heat, cook the bacon to desired crispiness.  remove bacon, crumble, & set aside.

3. wipe out most of the bacon grease, leaving ~1 teaspoon in the skillet.  add 1 teaspoon olive oil & the diced sweet potatoes.  season with salt & pepper, sage, garlic powder, & freshly grated nutmeg.  cook for ~10 minutes until tender.

4. after the spaghetti is drained, put it in a bowl & add 2 tablespoons butter, salt, & garlic powder.  {i rarely use garlic powder, preferring fresh garlic, but there are times where it makes life easier!}

5. once the sweet potatoes are cooked through, mix together the noodles, crumbled bacon, sweet potatoes, & ricotta until the ricotta is evenly distributed.

serve with pine nuts & shredded cheese sprinkled over top.  if you use fresh sage, reserve some for a garnish!

4 servings | 14 points+ each