Food Enthusiast

Ingredients for 8 servings 2 large sweet potatoes 1 tablespoon  olive oil 2 teaspoons  salt, divided 2 teaspoons  pepper, divided 8 eggs 1 tomato, diced ¼ cup  green onion, chopped (40 g) 1 bell pepper, diced and cooked ½ teaspoon  garlic powder ½ cup  milk (120 mL) cooking spray 10 slices ham 2 cups  spinach (80 g) Preparation Preheat the oven to 425°F (220°C). Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices. In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated. Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp. In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well. Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) . Grease a 9 x 5-inch (23 ...

Ingredients for 6 servings 1 cup  lentils, rinsed (200 g) 2 cups  vegetable broth (480 mL) 1 teaspoon  salt ½ teaspoon  pepper 2 teaspoons  chili powder 2 teaspoons  cumin 1 teaspoon  garlic powder 1 teaspoon  dried oregano 15 oz  corn, 1 can, drained and rinsed (425 g) 15 oz  black beans, 1 can, drained and rinsed (425 g) 1 lb  tortilla chips (455 g) 1 ½ cups  shredded mexican cheese blend (150 g) 1 cup  shredded lettuce (75 g) 1 cup  tomato, diced (200 g) ½ cup  red onion, chopped (75 g) 2 jalapeñoes, sliced ⅓ cup  fresh cilantro, chopped (15 g) Preparation Preheat oven to 350˚F (175˚C). In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes. Once cooked, mix in the corn and black beans. On a baking sheet, place a layer of tortilla chips, followed by the lentil mix...