Black Bean and Sweet Potato Chicken Enchilada Skillet by TKS
1 large sweet potato
1 T extra virgin olive oil
2 chicken breasts (14oz), cut into bite-sized pieces
1 shallot or 1/2 onion, chopped
1 T taco seasoning
15oz can black beans, drained and rinsed
1 cup grape or cherry tomatoes, halved
2oz diced green chiles
6 corn tortillas, chopped
1-1/4 cups enchilada sauce
6oz shredded Mexican Cheese Blend
Pierce sweet potato all over with a fork or sharp knife then microwave for 2 minutes. Flip then microwave for 2 more minutes. Keep flipping and cooking for 2 minutes per side until you can easily pierce into the center with a skewer. Set aside to cool. Once cool enough to handle, peel away skin from sweet potato then dice and set aside. Can be done a day ahead of time.
Preheat broiler then heat extra virgin olive oil in a large, 12” skillet over medium-high heat. Add chicken and shallot or onion then season with taco seasoning and saute until cooked through. Turn heat down to medium then add cooked sweet potatoes, black beans, tomatoes, green chilis, enchilada sauce, and tortillas then fold and simmer until everything is heated through. Sprinkle with cheese then place under the broiler to melt. Scoop into bowls then serve.

CORN, BROCCOLI, CAULIFLOWER AND CHEESE CASSEROLE by GKT
2 c. cheddar cheese, grated
1 can (15 oz.) creamed corn
1 can (15 oz.) whole corn, drained
½ c. frozen chopped broccoli
½ c. frozen chopped cauliflower
2 eggs, beaten
2 Tbsp. flour
1 tsp. salt
½ tsp. pepper
Preheat oven to 350. Lightly grease a 2-quart baking dish with butter or non-stick
cooking spray. Set aside.
In a medium bowl, combine corns, eggs, flour, salt and pepper. Stir in half of the cheese
and the broccoli and cauliflower. Spread into baking dish and top with remaining cheese.
Bake until cheese is melted and mixture is bubbly, about 1 hour. Let sit 5 minutes before
serving.