My Bizzy Kitchen recipes

Black Bean and Sweet Potato Chili

Avocado oil spray

2 medium sweet potatoes

4 teaspoons minced garlic

2 tablespoons chili powder

4 teaspoons ground cumin

1 teaspoon ground chipotle pepper

¼ teaspoon table salt

3 cups water

28 ounces canned black beans, rinsed

2 cups canned tomatoes

2 teaspoons fresh lime juice

1 tablespoon cilantro, chopped

2 tablespoons canned chipotle peppers (one whole pepper)

Heat avocado oil in a large stock pot and bring to medium-high heat. Add diced sweet potato and cook, stirring often, about 4 minutes. Add garlic, chili powder, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.

Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until potato is tender, 10 to 12 minutes. Add canned tomatoes. (If you don't like chunks like I do, puree at this point). Add beans, tomatoes and lime juice and return to a simmer. Cook for an additional 45 minutes.

Garnish with nonfat Greek yogurt and shredded cheddar cheese.

Serves 4 (2 cups per serving)

Instant Pot Potato Soup

1 pound potatoes, peeled and roughly chopped

½ pound carrots, peeled and roughly chopped

½ pound celery, chopped

4 cups vegetable broth

1 tablespoon chicken base (Better Than Bouillon)

1 teaspoon Cajun seasoning

1 teaspoon crushed red pepper

1 cup unsweetened almond milk

1 tablespoon cornstarch

Salt and pepper to taste

Heat Instant Pot to sauté. Spray with avocado oil spray and sauté the celery and carrots for 5 minutes.

Add the potatoes, broth, chicken base, Cajun seasoning, crushed red pepper and cook at high pressure for 35 minutes.

Release pressure. Mix the almond milk and cornstarch and add to pot. Using a potato masher, mash the soup.

Cook on high pressure for 5 minutes or until the soup thickens.

Serve with shredded cheese, bacon bits and sour cream ­- optional.

Notes: If you don't have an Instant Pot, simply cook in a large stock pot with a lid. Follow the instructions above, but simmer over medium low heat for 35 minutes, or until the veggies are fork tender. Then add the cornstarch/almond milk slurry and cook an additional 5 minutes. If you dice your veggies small enough, they should cook in 35 minutes.

Serves 4 (2 cups per serving)

Taco Potato Skins

4 previously baked potatoes

8 ounces lean ground beef

½ cup mushrooms

1 cup black beans, drained

2 tablespoons taco seasoning

4 ounces sharp cheddar cheese

4 tablespoons chopped diced tomato

Cilantro, avocado, Greek yogurt for garnish

Sliced limes for squeezing over the potatoes

Heat air fryer to 400 degrees. Slice potato in half. Scoop out potato leaving ½-inch thick potato skin shell. Save scooped potato for another dish.

Spray inside and outside of the potato with avocado oil spray, salt and pepper. Cook, skin cut side down, for 8 minutes at 400 degrees.

While that is cooking, sauté the beef, mushrooms, black beans and taco seasoning.

When the potato skins are cooked, remove, then divide the beef mixture between the two skins, top each with ½ ounce of cheese and return to the air fryer and cook an additional 1 to 2 minutes to melt the cheese.

Top with cilantro, tomato, avocado, salsa and plain Greek yogurt.

Notes: If you don't have an air fryer, bake the stuffed potatoes for 15 minutes at 400 degrees.

Serves 4 (2 potato skins per serving)

Potato and Veggie Frittata

8 ounces cooked baked potato, diced

Salt and pepper to taste

4 eggs

½ cup milk of choice (I used unsweetened almond milk)

1 cup turkey sausage crumbles (I used Jimmy Dean brand)

2 cups baby spinach, chopped

2 ounces sharp cheddar cheese

4 tablespoons chopped parsley for garnish

Heat oven to 400 degrees.

In a cast-iron skillet, or other oven-safe dish, spray with avocado oil spray and add the potatoes to the bottom of the dish. Sprinkle with salt and pepper.

In a skillet, heat the sausage crumbles for 5 minutes. Sprinkle over the top of the potatoes.

Mix the eggs, milk and baby spinach together. Pour over the potatoes and sausage. Top with cheddar cheese and bake for 25 to 30 minutes.

Remove from oven. Let sit 10 minutes. Sprinkle with chopped parsley and cut into four slices. Serve with a side salad to make this a great brunch meal.

Serves 4