Sweet Potato Raviolis with Lemon Sage Brown Butter

This recipe is from a recent Cooking Light Magazine and has been a huge hit! It's pretty easy and requires minimal ingrediants...a great party dish!

Ingredients

1 lb sweet potatoes
½ tsp salt
¼ tsp cinnamon
1/8 tsp nutmeg
2 tablespoons freshly grated Parmesan cheese
1 large egg white beaten
24 wonton wrappers
3 tablespoons butter
1 tablespoon freshly chopped sage
1 tablespoon lemon juice
½ tsp salt
Sage sprigs for garnish

Directions:

Potatoes
1) Poke multiple holes in potatoes with fork. Bake at 400 for 40 minutes or until fork tender.
2) Cool, peel and mash.
3) Mix in cinnamon, nutmeg, salt and parmesan. Mash/mix well
4) Working w/one wonton wrapper at a time, place dollop of potato mixture in center (slightly less then 1 tablespoon)
5) Brush edges of wonton wrapper w/egg white, fold sides diagonally and seal, creating a triangle

Butter
1) Melt butter over high heat
2) Add sage and brown butter, approximately 1 minute
3) Add lemon juice and salt

Cooking
1) Boil large pot of water
2) Add a few raviolis at a time and cook approximately 2 minutes
3) Remove w/slotted spoon and place in bowl. Spray w/cooking spray and drizzle a little bit of butter over, tossing to coat each
4) Continue w/remaining raviolis
5) Pour remaining butter over all and stir gently to coat all. Garnish w/sage sprigs.

Broccoli, White Bean and Cheddar Soup

I got this recipe from EatingWell online and not only was it delicious, it was SO easy! A great warm, comforting soup for these chilly fall days.

Ingredients:
- Broccoli crowns, trimmed and cut into pieces (approx. 1.25lbs or 6 cups)
- 1 14oz can chicken or vegetable broth
- 1 cup water
- 1 14oz. can cannellini beans
- 1 1/4 cup extra sharp cheddar cheese
- 1/4 tsp salt
- pepper

Directions:
- bring water and broth to a boil, add broccoli. Cook broccoli until tender, approximately 7-8 minutes
- add beans and cook until warmed through, approximately 1 minute
- transfer to blender (1/2 at a time unless you have a large cuisinart) plus 1 cup cheese (again, 1/2 at a time unless have large cuisinart) and salt and pepper
- blend until creamy
- spoon into bowls and top each with a pinch of extra cheese

Servings: approx. 6 (1 cup each)

This is SO good for you too. Per serving: 153 calories, 7 g fat, 21g cholesterol, 15g carb, 11g protein, 6g fiber, 437mg sodium, 435mg potassium, 94% DV Vit C, 25% DV Vit A, 21% DV Calcium

This is great with a nice crusty piece of multi-grain bread too.

Southwestern Cheese Panini

This recipe is from the August Eating Well and is SO good!!!

Ingredients:
4 ounces shredded Sharp Cheddar
1 cup shredded zucchini
1/2 cup shredded carrot
1/4 finely chopped red onion
1/4 cup prepared salsa
1 TBSP chopped pickled jalapeno pepper (optional)
8 slices whole wheat bread

**NOTE: I did NOT use the jalapeno or wheat bread and instead got a loaf of jalapeno cheddar bread from Klingers that was PERFECT for this!**

Directions:
1. Combine Cheddar, zucchini, carrot, onion, salsa (and jalapeno if using) in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.
2. Cook the panini in either a George Foreman, panini machine or as follows:
- heat butter or canola oil in large non-stick skiller over medium heat. place sandwich on skillet. place medium skillet on top of panini and weigh it down w/soup cans or similar. cook panini until golden brown on one side. reduce heat slightly, flip panini and repeat on opposite side w/weight on top. repeat w/other paninis.

Makes 4 paninis.

Nutrition (per panini): 310 calories, 11G fat, 30mg cholesterol, 37 g carbohydrate, 16g protein, 5g fiber, 523mg sodium, 163mg potassium. BONUS: 50%DV Vitamin A, 30%DV calcium, 20%DV Vitamin C, 15%DV iron.