Grilled Sweet Potatoes with Ginger-Peach Ketchup

Sweet Potatoes:

• 2 large sweet potatoes, scrubbed and cut lengthwise into 1/2-inch-thick wedges, fries, or rounds
• 1/2 cup olive oil
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1 1/2 teaspoons black pepper

Ginger-Peach Ketchup

• 1 peach, peeled and mashed
• 1/2 cup ketchup
• 1/4 cup lemon juice
• 1 teaspoon grated ginger
• 1 teaspoon soy sauce

Directions:

1. In a large bowl, toss sweet potatoes with olive oil, parsley, garlic, salt, and pepper until evenly coated. Cover with plastic wrap and marinate for 2 hours.
2. Heat grill to medium. Grill sweet potatoes until tender, turning once, 7-8 minutes per side. SErve hot or at room temperature.
3. To make Ginger-Peach Ketchup: Combine all ingredients (I used a food processor), and simmer for about 10 minutes and serve.

Superfoods: Sweet Potatoes, Olive Oil

(Recipe found at http://www.countryliving.com/recipefinder/garlicky-sweet-potato-fries-recipe-clv0612)

Chicken Cordon Bleu

Ingredients:

• 1 pound chicken breasts
• Sliced ham
• Sliced cheese
• 1 egg
• Water
• Breadcrumbs (or Panko w/ Italian Seasoning)

Directions:

1. Pound chicken until thin
2. Place 1 slice of ham and 1 slice of cheese on chicken.
3. Roll tightly
4. Place toothpick through chicken/ham/cheese roll to keep it together
5. Dip in egg wash (egg scrambled with a little water)
6. Coat with breadcrumbs
7. Place of baking sheet
8. Repeat with remaining chicken breasts
9. Bake at 350 degress for 20-25 minutes