Sweet Potato Salad

For the salad:

4 medium-large or 6 small sweet potatoes

1 small red onion

1/3 c. dried cranberries

1/4 c. feta crumbles

1/4 c. chopped fresh parsley

olive oil, cinnamon, salt, and pepper to taste

For the dressing:

3 TBS olive oil

1 TBS apple cider vinegar

1 TBS dijon mustard

1 TBS honey

1 garlic clove, minced or pressed

1 tsp dried oregano

1/4 tsp. cumin [could substitute curry?]

salt and pepper to taste

Preheat oven to 450.  Peel and dice sweet potatoes.  Add to lightly oiled baking sheet.  Sprinkle with salt and pepper (optional cinnamon) to taste.  Bake for 20 minutes.  Cool.

Meanwhile, make the dressing by mixing all of the dressing ingredients together.  Dice red onion.

When sweet potatoes are cooled, add onion, cranberries, feta, parsley, and dressing.  Mix well.  Serve cold.

Crockpot Green Chili Chicken

3 boneless skinless chicken breasts (about 2 lbs)

2 (4.5 oz) cans green chilis

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

8 oz cream cheese

Place chicken in crockpot and add spices.  Pour chilis on top.  Cover and cook on low in crockpot for 4.5 hours. 

After 4.5 hours, shred chicken with fork and then add cubed cream cheese.  Continue to cook for 30 minutes to soften cream cheese.  Stir to mix well.  Serve hot over rice, in tacos, etc.!