Enjoy a Lighter Soup On Cool Spring Days

Watch video to see how to make this recipe!

• 2          carrots
• 2          celery stalks
• 3          tablespoons butter
• 2          cups cooked, chopped chicken
• 1/3       cup lemon juice
• 2          teaspoons lemon pepper
• 6          cups broth
• 1          cup orzo
• 1          tablespoon garlic powder
• 1          tablespoon onion powder
• 1          tablespoon thyme
• 1          tablespoon sugar
• 1          cup heavy cream
• salt, to taste
• pepper, to taste
• cucumber sandwiches, for serving

1. Chop carrots and celery. In pot, saute with butter.
2. In bowl, mix chicken with lemon juice and lemon pepper then set aside.
3. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
4. Add salt and pepper, to taste. Serve with cucumber sandwiches.

Bring the Family Together with Baked Breakfast Pizzas

(Family Features) If you feel like it’s a struggle to get the entire family together for a meal, it might be time to put fun back on the menu. A little creativity and a few favorite ingredients are all it takes to bring back family mealtime and spend precious moments at the table.

These Individual Sweetpotato Breakfast Pizzas are a perfect way to start a weekend morning, offering a delicious invitation to loved ones to join you in the kitchen. Equal parts sweet, savory and nutritious, you can enjoy seeing smiles on their faces while feeling good about what you’re serving them.

Providing just the right touch of sweetness are North Carolina Sweetpotatoes, one of the most versatile vegetables in the produce department. They’re easy to add to a variety of recipes – even breakfast pizza – to enhance flavor and nutrition. Try them on the stove, baked, microwaved, grilled, slow-cooked or air-fried for quick and easy options that are a breeze in the kitchen.

Spelled as one word to avoid confusion with the white potato (a distinctly different species), sweetpotatoes are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. In fact, they’re even considered a “diabetes superfood” by the American Diabetes Association. As a natural sweetener, they give recipes that sweet flavor you crave without the added sugar.

Whether they become your favorite oft-used ingredient or you stock up on the abundant veggie, sweetpotatoes also boast a long shelf-life – up to 4 weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – meaning you can buy in bulk without worrying about waste.

Find more ways to cook with sweetpotatoes by visiting ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Individual Sweetpotato Breakfast Pizzas
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 4

• 4          medium North Carolina sweetpotatoes (about 2 pounds), divided
• 1          tablespoon, plus 1 teaspoon, olive oil, divided
• 1/4       teaspoon garlic powder
• 1/4       teaspoon onion powder
• 1/4       teaspoon paprika
• 1/8       teaspoon cayenne pepper
• kosher salt, to taste
• freshly ground black pepper, to taste
• all-purpose flour, for rolling out dough
• 1          pound whole-wheat pizza dough at room temperature, divided into four equal portions (4 ounces each)
• 1          cup freshly shredded Gouda cheese
• 4          large eggs
• 1/4       cup diced chives

1. Preheat oven to 400 F. Place 1 pound sweetpotatoes directly on rack and bake until soft, about 1 hour. Remove from oven and let cool 5-10 minutes. Peel and puree flesh until smooth; reserve 1 cup.
2. Increase oven heat to 450 F. Peel remaining sweetpotatoes and dice into 1/2-inch pieces. Toss 2 cups diced sweetpotatoes with 1 tablespoon olive oil, garlic powder, onion powder, paprika, cayenne and salt and pepper, to taste; place in even layer on baking sheet. Roast until softened but not crisp, 15-20 minutes, stirring halfway. Remove from oven.
3. Lightly flour clean, flat work surface. Roll each ball of dough out to about 1/4-inch thickness (about 7 inches diameter).
4. With remaining oil, lightly coat rimless baking sheet. Transfer rolled out dough to baking sheet.
5. Spread pureed sweetpotato over surface of each dough round, about 1/4 cup each, leaving about 1/2-inch border. Top each with 1/4 cup shredded Gouda. Add 1/2 cup roasted sweetpotato cubes, leaving open space in center of pizzas.
6. Carefully crack one egg into center of each pizza; bake 15 minutes until crusts are golden brown on bottom, cheese is melted and egg whites are fully set. Carefully remove pizzas from oven.
7. Season with salt and pepper, to taste. Top each pizza with 1 tablespoon diced chives.

SOURCE:
North Carolina Sweetpotato Commission

(Family Features) Bring some fun (and simplicity) back to snacking with these three-ingredient Cheesy Meatball Bombs. Baked to golden brown in just 10-15 minutes, they’re perfect for enjoying at home or sharing with a crowd. Discover more snack hacks at Culinary.net.

Cheesy Meatball Bombs

Recipe courtesy of “Cookin’ Savvy”
Servings: 4

• 1 puff pastry sheet
• 12 thawed meatballs
• 1 package (8 ounces) shredded mozzarella cheese
• marinara sauce, for serving
• Buffalo sauce, for serving
• barbecue sauce, for serving

1. Heat oven to 425 F.
2. Use rolling pin to thin out puff pastry then cut into 12 squares.
3. Place one meatball in each square with cheese. Close pastries around cheese and meatballs. For visible meatballs, leave hole on top of pastries. Place each ball in hole of muffin tin.
4. Bake 10-15 minutes. Pastry should be golden brown. Remove from pan and serve with marinara, Buffalo and barbecue dipping sauces.

Tip: Recipe can be doubled or tripled, as needed.

SOURCE:
Culinary.net