Potatoes

  Ingredients 1/4 cup vegetable oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 2 small narrow sweet potatoes, quartered lengthwise (about 3/4 lb) 1 medium red bell pepper, cut in thin strips 1 can (19 oz) Progresso™ chick peas, drained, rinsed 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix 1 package (20 oz) boneless skinless chicken thighs Sliced green onions and chopped fresh cilantro leaves, if desired Steps 1  Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. 2  In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer. 3  Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F i...

  Ingredients 3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups) 2 tablespoons olive oil 1 1/4 teaspoons salt 1/2 teaspoon pepper 1/2 lb fresh broccoli florets (about 4 cups) 4 boneless pork chops (about 3/4 inch thick) 3 tablespoons honey 1 tablespoon whole grain Dijon mustard 2 teaspoons balsamic vinegar Steps 1  Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. 2  In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes. 3  In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes. 4  Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. 5  In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze. 6  Rem...

  Ingredients 1 tablespoon butter 1 tablespoon olive oil 3/4 cup sliced carrot 3/4 cup cubed peeled sweet potato 3/4 cup sliced peeled parsnip 1/2 cup chopped red onion 2 cans (10 3/4 oz each) condensed cream of chicken soup 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 cups chopped cooked turkey 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 1 tablespoon butter, melted Steps 1  Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. 2  In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender. 3  In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish. 4  Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange...

  Ingredients 4 medium sweet potatoes (8 to 9 oz each) 1 medium avocado, pitted, peeled and diced 1 1/2 teaspoons lime juice 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt 1 tablespoon vegetable oil 1/2 cup chopped onion 1 medium poblano chile, seeded and chopped (about 1/2 cup) 1/2 cup chopped red or orange bell pepper 1/2 cup chopped grape tomatoes 1 cup Progresso™ black beans, drained, rinsed (from 15-oz can) 2 teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package) 2 tablespoons water Steps 1.  Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork. 2  Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve. 3  In 10-inch nonstick skillet, heat oil over medium heat. Add...

  Ingredients 6 medium carrots, cut diagonally into 1-inch pieces 4 medium parsnips, peeled, cut diagonally into 1-inch pieces 2 medium red onions, cut into thin wedges 2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups) 3 tablespoons honey 1 tablespoon olive oil 5 teaspoons chopped fresh thyme leaves 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon white balsamic vinegar Steps 1  Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes. 2  In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat. 3  Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.