By Jean Hecker
Most days, I enjoy coming home after work to make the evening meal, but sometimes I just want somebody else to hand me a plate and say “Bon Appetit.” When that happens, I head on over to Prepped By Prevail Nutrition on Main Road in Vineland and pick up a meal.
The variety of prepared meals is incredible and always fresh. If I know in advance, I can pre-order a lunch or dinner for one day or a whole week. Charles and Ashlee are always available to answer questions or make suggestions and every meal I’ve had was delicious as well as nutritious.
If you need a break from cooking, or are looking for a new place for lunch, give them a try. I heartily recommend them!
This Easter, along with the usual ham, I’m making a delicious cornbread recipe to serve in place of dinner rolls. Be sure to make a double batch.
Cinnamon Honey Butter Sweet Potato Cornbread
Preheat oven to 385 degrees F.
1 stick butter, melted
1 tbsp. cinnamon
1 tbsp. baking powder
2 large eggs
1/4 cup honey
1 cup butter milk
1 tsp. salt
1 cup flour
1 cup cornmeal
1 cup mashed sweet potatoes
(I use ShopRite brand canned sweets)
Grease and flour a 9 × 13 baking pan.
In large bowl, combine melted butter, cinnamon, honey, buttermilk, salt, eggs, and sweet potato. Mix thoroughly. Combine flours and baking powder and mix well, then pour over wet ingredients. Mix until combined then pour into baking dish.
Bake 30 to 35 minutes until toothpick inserted into center comes out clean. Let cool 20 minutes in pan, then remove and cool completely. Cut into wedges and serve.
Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.
