Recipes Designed for Janet Jackson
Janet's Jackson's Chef Consultant Andre Carthen
Chipotle Roasted Sweet Potatoes with Cilantro
4 large sweet potatoes, peeled and cut into bite-sized chunks
1 medium sweet onion, peeled and chopped
2 tbsp olive oil
Freshly ground pepper
2 tbsp minced fresh cilantro
Position rack in bottom third of oven and preheat to 400 F.
Toss sweet potatoes and onion with olive oil, salt and pepper, and just a dash of chipotle powder (go lightly, you can always add more later) in a large bowl to coat.
Spray baking sheet generously with cooking spray. Spread sweet potatoes and onion in a single layer on baking sheet.
Roast until tender and golden brown, stirring occasionally, about 20-25 minutes.
Transfer to serving bowl and sprinkle with cilantro.
Baked Ziti (Kid-Friendly)
1 pound dry ziti pasta
2 tbsp olive oil
1 onion, chopped
1 pound ground turkey
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp pepper flakes
8 oz raw spinach
2 (26 oz) jars spaghetti sauce – low sodium
6 oz provolone cheese, sliced
1 1/2 cups light sour cream
6 oz mozzarrella cheese, shredded
2tbsp Parmesan cheese, grated
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes; drain.
In a large skillet with olive oil, brown onion and ground turkey over medium heat. Season with cumin, garlic, and pepper flakes; add spinach, cook for 5 minutes, then add spaghetti sauce, and simmer for 15 minutes.
Preheat the oven to 350 F.
Spray a 9x13-inch baking dish with cooking spray. Layer as follows: half of the ziti, provolone cheese, sour cream, half of the meat/sauce mixture, remaining ziti, mozzarella cheese, and remaining meat/sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.