Tuesday, October 19, 2010

Roasted Sweet Potato & Carrot Puree (recipe)

Yesterday we finally joined the bandwagon and signed up for Netflix. We had been discussing doing it for awhile, but I don't know why we never had. Then a few days ago I was getting ready to do one of my exercise DVDs and it occurred to me that Netflix might have a broader selection of workout DVDs. Because let's be honest, even though exercise DVDs are a great way to get in a workout without leaving the house, they do get a little monotonous over time. Anyways... I was right! I was really happy with the selection that Netflix has to offer, and on top of all the things I can watch instantly on my Wii, Jillian Michael's 30 Day Shred is now on its way to my mailbox. Woohoo!!

Time for another recipe to add to my "Make 30 New Dinners" task on the Day Zero Project. Last night I made slow cooker chicken & wild rice, and for a side I made roasted sweet potato & carrot puree. Delish!

I got the recipe for the slow cooker chicken and wild rice here, at Christy Jordon's Southern Plate. If you haven't checked out her site before, make sure to stop by. She's got loads of ideas to keep your family wanting more.

The recipe I really focussed on for this meal though was the roasted sweet potato & carrot puree. I wanted to make something "baby friendly," and even though AJ didn't enjoy it as much as I had hoped she would, it was still an overall success.

I got the recipe from the cookbook, Spread a Little Joy. I was able to pick it up FREE at the grocery store about a month ago, and I'm loving it. The recipe is pasted below for your convenience, but can also be found here on the Love My Philly Website. Enjoy!!

(The inspiration for making this came from Bob Harper, who on last week's Biggest Loser said that we should eat things that have a shelf life of 2 weeks or less, and that have a lot of color, to ensure their nutrition value.)

Ingredients

1lb.sweet potatoes (about 3), peeled, cut into 1/2-inch pieces
8carrots (about 1 lb.), peeled, cut into 1/2-inch slices
3Tbsp.olive oil
2Tbsp.brown sugar
1tsp.salt
1-1/2 cups chicken broth, divided
4oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed

Instructions

Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.

Bake 45 to 55 min. at 375 degrees or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.

Spoon vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 min. or until heated through, stirring frequently.







If you have a recipe you'd like me to try for my Day Zero Project, please email me at holly@hollyatnaptime.com with the details!

5 comments:

  1. I love Netflix for workout videos. It's nice to change them around and try different ones (i've been bad thought lately and haven't been working out as much as I should). The 30 Day Shred is one of my favorites, I love how it has different levels.

    The Roasted Sweet Potato and Carrot Puree looks delicious. I know Avery would love it to, two of her favorite foods!

    ReplyDelete
  2. 30 new dinners! How fun. Knowing me though, they would all be disasters and by the time i got to number 5 my husband would be begging me to quit haha. No more new dinners pleeease!

    But this looks yummy. I hope the pumpkin shaped sammies go over well!

    ReplyDelete
  3. Hi, thanks for checking out my blog. I'm following you back.

    I'm curious to hear how you like Jillian Michael's 30 Day Shred...I've wanted to try her stuff.

    ReplyDelete
  4. Hi! Thanks!! I am your newest follower, thanks for following me!

    ReplyDelete
  5. Hey, was that you that won the Hearthsong giveaway at the Life and Times of the Perry Family?!?! You said you hadn't won a giveaway yet, what a great one for your first win! Congrats!

    ReplyDelete