Sweet Potato Harvest Fries

To go with our Harvest Turkey Burgers, we whipped up a sweet and spicy concoction of fall taste to make your taste buds dance. Nuff said.

Ingredients:

• 1 large sweet potato, cut like fries
• 2 tsp cinnamon
• 2 tsp ground cloves
• 2-3 tbsp red pepper flakes
• 1/2 tsp salt
• 2 tbsp extra virgin olive oil
• non-stick cooking spray

Directions:

• Preheat oven to 400 degrees. Cut sweet potato down to the size that you like to enjoy fries. 
• In large bowl toss all ingredients until evenly coated. 
• Line a baking sheet with foil and spray with non-stick cooking spray. Evenly spread out fries so most of them aren't touching each other.
• Bake in oven for 15-18 minutes or until slightly crispy.

Harvest Turkey Burgers

We weren't ready to put our grill away for the season and decided to put it back in the game last night. These turkey burgers are a great seasonal burger and I just felt all 'fall-like' inside as I ate it! Only carbs come from the veggies which have too many health benefits to leave out. I served my hubby's on a crusty Kaiser roll and I fork and knived mine. We were so ready to devour the burgers that we definitely forgot to photograph the finished product. So, if you make them, send me your shots!

Adapted from Rachel Ray
Ingredients:

• 1 lb ground turkey breast
• 2 tbsp fresh thyme, stripped and chopped fine
• salt and pepper to taste
• 2 scallions, chopped fine
• 1/2 red bell pepper, chopped fine
• 1/2 orange bell pepper, chopped fine
• 1/2 cup shredded carrots
• 1 small zucchini, freshly grated
• 4 leaves romaine lettuce
• 1 tomato, sliced
• 1 cup reduced fat creamy ranch or herb dressing
• rolls (optional)

Directions:

Preheat grill or skillet (we grilled). Combine first 8 ingredients in a bowl and form into 4 large patties. Just before placing on grill, spray patties with non-stick spray and grill 8-9 minutes on each side or until cooked through. Serve on a roll or by itself with lettuce, tomato, and creamy ranch dressing.

Crockpot Pork with Mushrooms-Asian Style

Loved this one for it's versatility, yummability, and it's one pot wonderness. I know most of those are not words, but this meal is so easy, delicious, and can be enjoyed in so many ways. Spicy pork marinated in Asian sauces and spices left my husband wanting leftovers for the next few days. Since we like things spicy in my house, we added lots of Sriracha sauce at the end for a nasal cleansing experience.

Ingredients:

• 2 lb lean boneless pork sirloin roast
• salt and pepper
• non-stick cooking spray
• 1 cup low-sodium chicken broth 
• 1/2 cup reduced sodium soy sauce
• 1/3 cup red wine vinegar
• 3 tbsp splenda
• 1 tsp sesame oil
• 1 tbsp red pepper flakes
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• 3 cloves crushed garlic (or 3 heaping tbsp minced garlic)
• 3-4 tbsp fresh grated ginger root (use more if you like the flavor)
• 8 oz sliced mushrooms

For Topping

• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 2-3 tbsp Sriracha sauce (Got mine at Wal-Mart on the Asian foods aisle)

Directions:

• Season pork on all sides with salt and pepper and heat in a medium-high warmed skillet. Spray the pork with a little oil and brown on all sides for about 7-8 minutes.

• In crock pot, combine broth, soy sauce, vinegar, splenda, sesame oil, cinnamon, cloves, garlic, and ginger. Add the pork and set the slow cooker to 8 hours on low.
• Thirty minutes before the timer goes off, remove the pork and set aside to rest. Add the mushrooms to the crock pot, cover, and cook on low for 30 minutes. Meanwhile, shred the pork using two forks.
• When mushrooms are tender, add the shredded pork to the crock pot and mix well.
• Serve over brown rice or just as is. Top with scallions, cilantro, and sriracha sauce.