Roasted Sweet Potatoes and Carrots

This isn't a main dish - more of a side dish- but I didn't know where else to put it. So here it is :) If you like sweet potatoes, I think you'll really like this. So easy and so yummy! And I kinda made it up (not the idea, but I just did this on my own yesterday), so this recipe isn't going to sound very official.

3 sweet potatoes, peeled and cut into 1-2in cubes
Some carrots (I used baby carrots that I had, so I don't really know how many...but umm..probably like 2 big carrots), peeled and cut close in size to the potatoes
Extra virgin olive oil (the extra virgin has a light, less oily taste. And it just so happens to be good for you!)
Salt
Pepper

After you cut up the veggies, put them in a casserole dish and drizzle them with the olive oil and stir until all the veggies have a light coating. Sprinkle with salt and pepper. I also like to add other spices - I've used Greek seasoning before; yesterday I used Cumin; if you wanted a more traditional sweet potato taste you could use cinnamon. Just sprinkle as much on as you want!

Then cover the pan with foil and bake at 300 for about 2 hours. Just check them with a fork every so often because it'll depend on your oven how fast they get done. I also had to turn my oven up to more like 375 to get them done the last 30 mins because I was hungry! :) They also make your house smell great while they're cooking! Enjoy

Mexican Lasagna

Ingredients

1 red pepper
1 c. onion
--saute both in a skillet

add...

1 can enchilada sauce
2 cans tomato soup
1/2 can water
1 can green chilis
1 Tbs. cumin
1 tsp. chili powder
pepper
4 c. cooked chicken
--stir together and heat thoroughly

Combine:

3 c. cottage cheese
4 egg whites
1 bunch fresh cilantro

1) Layer sauce, uncooked noodles, cottage cheese mix. Repeat until 9x13 glass dish is filled.

2)Cover with cheddar and Monterrey Jack cheese.

3) Bake at 350 degrees for 45 minutes.

*If you see the cheese on top browning too quickly, cover with tin foil
*Aaron has since changed the recipe a bit, and I now add a layer of mexican cheese to his side of the lasagna with each layer I do, instead of just a bit on top
*I sometimes use dried cilantro (you can get it with the seasonings) cause its more expensive in the winter and I rarely use the whole bunch....otherwise that's a whole lot of cilantro
*I've also experimented with yellow pepper (delicious), and have used pork loin instead of chicken
*btw, the chicken I just boil up quickly, then shred with a fork and add it to the mixture. The pork loin is generally done in the crockpot with some mexican seasonings