Sweet potato and onion latkes

Total: 45 min – 10 servings

1 lb. sweet potatoes
1 large sweet onion
1 jalapeño, finely diced
2 eggs, lightly beaten
¼ cup flour
2 tbsp. Schnucks cornstarch
black pepper, to taste
Schnucks vegetable oil, for frying

  1. Preheat oven to 300 degrees.
  2. Peel sweet potatoes and onion and finely shred using the grating blade on a food processor or by using a hand grater. Wring out the moisture by wrapping the shreds
    in a clean towel and squeezing over the sink or by pressing the shreds into a fine mesh sieve.
  3. Place shredded potatoes and onion in large bowl. Add jalapeño, eggs, flour, cornstarch and black pepper. Mix thoroughly using your hands until well combined.
  4. Heat 2 tablespoons oil over medium heat in large skillet. Using a ¼ cup measuring cup, scoop a scant ¼ cup of the sweet potato mixture and drop into hot oil, then flatten using the back of a spatula to form a 2-inch patty.
  5. Cook for 2-3 minutes per side until crisp and golden brown. Adjust heat if necessary to avoid burning and add more oil between batches, as necessary. Continue scooping mixture into skillet in batches, without crowding the pan.
  6. Transfer cooked latkes onto baking sheet and keep warm in oven until ready to serve. Latke mixture can be prepared several hours in advance and refrigerated. Make sure to cover tightly and omit the eggs until ready to fry. Drain any excess liquid before adding eggs to mixture.

Per serving: 174 Cal; 12g Fat 2g (Sat); 2g Pro; 15g Carb; 2g Fiber; 40mg Sodium; 37mg Chol

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Total: 60 mins – 8 servings

1/3 cup butter, softened
½ cup honey
2 eggs, lightly beaten
¾ cup evaporated milk
2 cups mashed sweet potatoes
½ tsp. vanilla extract
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. salt
1 unbaked pie shell

  1. In a mixing bowl combine butter and honey. Add eggs; mix well. Addmilk, sweet potatoes, vanilla, cinnamon, nutmeg, clove, ginger and salt; mix well.
  2. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 35-40 minutes or until center in firm when lightly jiggled or knife inserted into the middle comes out clean.
  3. Allow to cool for at least an hour before serving. Drizzle with honey or add whipped topping before serving, if desired.

Per serving: 357 Cal; 19g Fat 10g (Sat); 6g Pro; 42g Carb; 2g Fiber; 420mg Sodium; 79mg Chol

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Seasoned chicken legs with carrots and onions

Total: 45 min – 8 servings

2 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground dried thyme
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. salt
8 chicken drumsticks
1 lb. carrots, peeled
1 large red onion
2 tbsp. oil parsley, for garnish

  1. Preheat oven to 450 degrees.
  2. In small dish combine all spice ingredients. Prepare baking sheet with parchment paper. Arrange chicken legs on parchment and rub spice mixture evenly on each chicken leg until coated.
  3. Transfer chicken to oven and bake for 10 minutes. Meanwhile halve and thinly slice onion and slice peeled carrots into 1-inch pieces. Toss veggies with oil and salt and pepper to taste.
  4. Remove chicken from oven, add carrots and onion to baking sheet and cook for another 30 minutes until chicken is cooked and carrots are tender. Serve on platter and sprinkle with parsley.

Per serving: 191 Cal; 10g Fat 2g (Sat); 16g Pro; 10g Carb; 3g Fiber; 402mg Sodium; 83mg Chol

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Zucchini and red pepper lasagna

Total: 1.25 hrs – 8 servings

12 cooked lasagna noodles
1 (8 oz.) can Schnucks tomato sauce
1 large zucchini, thinly sliced
1 large yellow squash, thinly sliced
1 package (16 oz.) Schnucks ricotta
2 cups baby spinach
2 red peppers, cut into strips
1 (28 oz.) can Schnucks crushed tomatoes
2 (8 oz.) balls fresh mozzarella, sliced basil for garnish

  1. Preheat oven to 350 degrees.
  2. Spread half of the tomato sauce on the bottom of a 9×13-inch baking dish. Layer 3-4 lasagna noodles on top. Layer half of the sliced squash and dollop half of the of ricotta overtop. Layer 1 cup of spinach and drizzle 1 cup crushed tomatoes on top.
  3. Layer 3-4 more lasagna noodles and add half of the red pepper strips, half of the mozzarella and top with 1 cup crushed tomatoes. Add another layer of noodles, top with remaining squash, remaining ricotta and spinach. Drizzle with 1 cup crushed tomatoes. Add final layer of noodles. Top with remaining red peppers, mozzarella, crushed tomatoes and tomato sauce.
  4. Bake covered for 20 minutes then remove foil and bake another 20 minutes or until edges are bubbly and cheese is melted. Remove from oven and let rest for 10-15 minutes before cutting and serving. Top with basil if desired.

Variations: Adding onion, shredded carrot, mushrooms or your favorite cooked ground meat.

Per serving: 431 Cal; 19g Fat 11g (Sat); 26g Pro; 40g Carb; 6g Fiber; 670mg Sodium; 63mg Chol

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Ham and Tomato Quiche

Total: 60 min – 6 servings

1 tbsp. butter
½ medium yellow onion, chopped
2 cloves garlic, minced
4 eggs, lightly beaten
1 cup half-and-half or milk
¼ tsp. salt and pepper
½ tsp. dry mustard
1½ cups diced ham
1½ cups shredded Swiss cheese
¼ cup fresh thyme or parsley, chopped
½ cup cherry tomatoes, halved or
1 large tomato, thinly sliced
1 precooked pie crust

  1. Preheat oven to 375 degrees. Melt butter in skillet over medium-high heat. Cook onion and garlic until soft. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together eggs, half-and-half, salt, pepper and dry mustard. Stir in onions, ham, cheese and herbs.
  3. Pour filling into pie crust, carefully add tomatoes and set on a baking sheet.
  4. Place in oven and cook for 45-50 minutes or until set and slightly golden. If crust begins to brown too quickly, cover edges with foil. Remove from oven and let cool slightly before cutting into wedges. Serve warm or at room temperature.

Per serving: 421 Cal; 27g Fat 13g (Sat); 21g Pro; 22g Carb; 2g Fiber; 820mg Sodium; 169mg Chol

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Bowl of fruit salad

1 large pomegranate
1/4 cup Schnucks pure honey
1/2 teaspoon grated fresh ginger
1 medium navel orange
1 large Fuji, Gala or Granny Smith apple, cut in half through stem end, cored and thinly sliced
1 medium Bartlett or Bosc pear, halved lengthwise, cored and cut into 1-inch pieces
1 cup halved seedless purple grapes

  1. Cut pomegranate into quarters; submerge into bowl of cold water and carefully remove the pomegranate seeds. Reserve 1 cup seeds; in blender, purée remaining seeds. Strain purée through fine-mesh strainer reserving juice; discard solids.
  2. In small bowl, whisk together honey, 1 tablespoon pomegranate juice (reserve remaining juice for another use) and ginger.
  3. Slice off top and bottom ends of orange; place cut side down on cutting board. With small paring knife, slice down the sides following the natural curve of the orange to completely remove skin and white pith. Turn orange on its side; cut into 8-inch slices.
  4. In large bowl, toss apple, pear, grapes, remaining pomegranate seeds and orange. Makes about 7 cups.
  5. Divide salad into 6 serving bowls; evenly drizzle each with pomegranate honey to serve.

Each serving: about 131 calories, 1 g total fat (0 g saturated), 0 mg cholesterol, 2 mg sodium, 35 g carbohydrate, 5 g fiber, 29 g sugars, 2 g protein