Sweet Potato Bites

I had a left over sweet potato and thought what can I do for lunch with this. Well I decided to make little appetizer bites. I had left over tuna, a good avocado and some yellow bell pepper and wallah quick and easy snack, appetizer or lunch. It’s that simple.

I sliced the already cooked sweet potato into thin slices. You can do this with an uncooked potato as well; this version makes for a quick appetizer if you have guests coming over or just want a quick pick me up snack in the afternoon. Drizzle a sheet pan with olive oil and place the sliced potatoes down, drizzle with a little more olive oil salt and pepper and broil , turning once until golden on both sides.

Once broiled top with tuna, avocado, bell pepper and cream cheese. Done. Bite sized yummy. I have three different versions for you to try. All easy to do to create a variety for you and your guests.

Enjoy,

Love and light

Jeanine on the Scene

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Healthy Greek Salad

I recently collaborated with my sister to cook dinner for our sisters birthday. I was put in charge of the meat and a Greek Salad.  Cool, Easy, I got this.  I brought a Filet Strip to BBQ and my simple, easy meal prepped Greek Salad.  Follow these 3 simple guidelines for a healthy simple salad that can be made ahead of time and tossed right before serving.

INGREDIENTS

  • 1 English cucumber, cubed
  • 1 Yellow and Red Bell peppers, 2 Orange (can do any combo)
  • 1/2 Red Onion, chopped
  • 1/2 jar MEZZETTA Pitted Kalamata Olives, 9.5 oz
  • 1 Container cherub tomatoes cut in half
  • 1 container Athenos crumbled Mediterrean Herb Feta Cheese (or plain)
  • 2 Medium Avocados, quartered
  • Realemon 100% Lemon Juice
  • salt & pepper to taste

Dressing:

Cut up all vegetables and layer in a tupperware container, starting with the cucumber first and adding in each vegetable listed in order except for the avocado.  Place avocado in separate container and sprinkle with lemon juice to prevent from browning.

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layered vegetables

 

Whisk together dressing ingredients and refrigerate until ready to us.

About a 1/2 hour before serving; toss all ingredients together in a salad bowl; adding the avocado just before serving.   Easy, delicious, nutritious!20181022_133054.jpg

Enjoy!

Love and Light,

Jeanine on the Scene