Recipe of the Month: Sweet Potato & Black Bean Tostadas
By Winner Katie Johnson Servings: 4 Prep and cook time: 40 minutes Ingredients 1 large sweet potato, diced 1 can black beans, rinsed (or equivalent in dried beans, cooked and rinsed) 1 large onion, diced 2-plus cloves garlic, minced 6 to 8 servings of spinach (can use fresh or frozen, refer to packaging for serving sizes) 8-plus corn...
Continue ReadingRecipe of the Month: Caprese Bites
By Winner Krysta Michorczyk Makes 6 servings Prep and cook time 30 minutes Ingredients 1 1/2 garlic cloves, chopped 2 Tbsp. olive oil 2 cups chopped tomatoes without seeds 1 cup mozzarella cheese, shredded 1/2-3/4 tsp. dried basil Pinch of pepper 24 frozen mini phyllo tart shells Parmesan cheese flakes Directions 1. Preheat oven to 450°F. 2. In a skillet,...
Continue ReadingRecipe of the Month: Veggie Lasagna
By Winner Shannon Nobles Makes 6 to 8 servings For lasagna 12 whole wheat lasagna noodles 2 cups portobello mushroom slices 1 roasted red pepper 2 cups cooked spinach 1 small package of fresh mozzarella, sliced thin 1 egg 1 tsp. olive oil 15 oz. container of ricotta cheese For sauce 1 jar of garlic alfredo sauce 2 ...
Continue ReadingRecipe of the Month: Egg Nog Bread Pudding with Cherry Bourbon Sauce
By Winner Nancy Nyquist Makes 6 to 8 servings For Egg Nog Bread Pudding 1 loaf stale French bread, cut into 1 inch cubes 1 quart eggnog (light works just fine) 3 eggs ½ tsp. nutmeg ½ tsp. cinnamon 2 Tbsp. vanilla ½ cup sugar Directions 1. Heat oven to 325°F. Grease a 9”x13”x2” pan. 2. In a large mixing bowl, crumble the bread and...
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