Chipotle Chicken Sweet Potato Skins!
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender.
Place your *chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes.
Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish.
Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove the skins and top with Chicken mixture..
Save your sweet potato for use in protein shakes ( with a little cinnamon in vanilla shake mix it tastes like pumpkin pie) or other recipes.
* vegetarians and vegans replace the chicken with chickpeas or beans
**make sure to use organic spices. Spices can be hidden with a lot of yeast and chemical additives.
Black Bean Sweet Potato Chili for dinner, yummmmmy
SWEET POTATO AND BLACK BEAN CHILI
1 tablespoon vegeatable oil
1 onion, diced
3 cloves garlic, minced
2 medium-large sweet potatoes, peeled and cubed
1½ tablespoons chili powder
2 teaspoons ground cumin powder
1 teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon smoked paprika
¼ teaspoon ground cinnamon
1 (15 ounce) can diced fire-roasted tomatoes
4 cups vegetable stock
3 tablespoons tomato paste
2 (15 ounce) cans black beans, drained & rinsed
Heat the oil over medium heat.Add the onion and cook until softened and lightly browned, about 5-7 minutes.Add the garlic and cook one more minutes.Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices.
Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes.
Stir in the black beans and cook until they are warmed, a few minutes more.If the chili is too thick for your preference, add another cup of stock.
🌮 Mmmmm…saving this here for after the refresh!
(photo’s at the source listed below)
THE BEST VEGETARIAN LETTUCE WRAPS RECIPE
6 butter lettuce leaves
Seasoned black beans:
1 regular can black beans
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
Roasted sweet potato:
1 large sweet potato, peeled and small diced
salt and pepper
½ cup fresh cut pineapple
½ avocado, diced
1 jalapeño finely sliced
¼ cup cilantro, minced
1 red bell pepper, sliced *** see notes
Sweet Chile Soy Sauce:
2 tablespoons sweet chile sauce
1 tablespoon soy sauce
Juice of ½ a lime
Warm black beans and season.
Preheat oven to 425 degrees. Toss sweet potatoes with salt and pepper and enough olive oil to lightly coat them and roast until tender, stirring occasionally (about 20-30 minutes depending on dice size).
**** I like to blister my red bell peppers at the start of the week and use them for tons of dishes. This is optional of course but adds great flavor. Just char them lightly over an open flame on your gas range or broil them on each side lightly until speckled black spots appear. Cool and slice.
Source: The Adventure Bite
Cooking sweet potatoes in the slow cooker makes them extra moist and sweet! Top with black beans, corn, avocado, spices, and smoky cashew cream for an easy and healthy meatless meal. Yewguyz. I’m doing like a fusion of a toe tap and a jump squat right now (I just wrote squart, that should be a word) over the fact that you can make sweet potatoes in the slow cooker. And it’s not just that you can… Read More » Slow Cooker Loaded “Baked” Sweet Potatoes
I’m still busy with family and holiday business, hope you enjoy this recipe from the view from great island!
Do you know your trigger foods? I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating. They trigger your binge reflex, or something. Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible. They can be a specific food, like Fritos, or a larger class of food, like ice cream. Ive known for a long time now […]
Recipe Can Be Found Here: It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip
𝑪𝒐𝒄𝒐𝒏𝒖𝒕 𝑺𝒘𝒆𝒆𝒕 𝑷𝒐𝒕𝒂𝒕𝒐 𝑺𝒐𝒖𝒑
2 𝒑𝒐𝒖𝒏𝒅𝒔 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 𝒍𝒂𝒓𝒈𝒆 𝒄𝒉𝒖𝒏𝒌𝒔
1.5 𝒒𝒖𝒂𝒓𝒕𝒔 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒃𝒓𝒐𝒕𝒉
1 𝒄𝒂𝒏 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒎𝒊𝒍𝒌
2-3 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄
1 𝒊𝒏𝒄𝒉 𝒈𝒊𝒏𝒈𝒆𝒓
1 𝑻𝑩𝑺𝑷 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓, 𝒐𝒑𝒕𝒊𝒐𝒏𝒂𝒍
1 𝑻𝑩𝑺𝑷 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍
𝒔𝒂𝒍𝒕 𝒂𝒏𝒅 𝒑𝒆𝒑𝒑𝒆𝒓
𝑴𝒊𝒏𝒄𝒆 𝒕𝒉𝒆 𝒈𝒂𝒓𝒍𝒊𝒄 𝒂𝒏𝒅 𝒈𝒊𝒏𝒈𝒆𝒓 𝒊𝒏 𝒂 𝒇𝒐𝒐𝒅 𝒑𝒓𝒐𝒄𝒆𝒔𝒔𝒐𝒓. 𝑺𝒂𝒖𝒕𝒆 𝒊𝒏 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒐𝒊𝒍 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 5 𝒐𝒓 𝒔𝒐 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒐𝒗𝒆𝒓 𝒎𝒆𝒅𝒊𝒖𝒎 𝒉𝒆𝒂𝒕 𝒖𝒏𝒕𝒊𝒍 𝒔𝒐𝒇𝒕𝒆𝒏𝒆𝒅 𝒂𝒏𝒅 𝒂𝒓𝒐𝒎𝒂𝒕𝒊𝒄. 𝑰𝒇 𝒖𝒔𝒊𝒏𝒈, 𝒂𝒅𝒅 𝒄𝒖𝒓𝒓𝒚 𝒑𝒐𝒘𝒅𝒆𝒓, 𝒎𝒊𝒙 𝒘𝒆𝒍𝒍 𝒂𝒏𝒅 𝒔𝒂𝒖𝒕𝒆 𝒂𝒏𝒐𝒕𝒉𝒆𝒓 𝒎𝒊𝒏𝒖𝒕𝒆 𝒐𝒓 𝒔𝒐. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒃𝒓𝒐𝒕𝒉 𝒂𝒏𝒅 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔, 𝒃𝒓𝒊𝒏𝒈 𝒕𝒐 𝒂 𝒃𝒐𝒊𝒍. 𝑹𝒆𝒅𝒖𝒄𝒆 𝒉𝒆𝒂𝒕 𝒂𝒏𝒅 𝒔𝒊𝒎𝒎𝒆𝒓 20 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒆𝒏𝒅𝒆𝒓. 𝑴𝒂𝒔𝒉 𝒕𝒉𝒆 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐𝒆𝒔 𝒂𝒏𝒅 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒎𝒊𝒍𝒌, 𝒃𝒍𝒆𝒏𝒅 𝒘𝒆𝒍𝒍 𝒇𝒐𝒓 𝒂 𝒕𝒉𝒊𝒄𝒌 𝒔𝒎𝒐𝒐𝒕𝒉 𝒄𝒐𝒏𝒔𝒊𝒔𝒕𝒆𝒏𝒄𝒚. 𝑺𝒂𝒍𝒕 & 𝑷𝒆𝒑𝒑𝒆𝒓 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆. 𝑺𝒆𝒓𝒗𝒆 𝒉𝒐𝒕.
𝑻𝒐𝒎𝒂𝒕𝒐 𝑺𝒘𝒆𝒆𝒕 𝑷𝒐𝒕𝒂𝒕𝒐 𝑩𝒊𝒔𝒒𝒖𝒆
2 𝒄𝒂𝒓𝒓𝒐𝒕𝒔, 𝒑𝒆𝒆𝒍𝒆𝒅 𝒂𝒏𝒅 𝒕𝒉𝒊𝒏𝒍𝒚 𝒔𝒍𝒊𝒄𝒆𝒅 𝒊𝒏𝒕𝒐 𝒓𝒐𝒖𝒏𝒅 𝒘𝒆𝒅𝒈𝒆𝒔
1 𝒕𝒆𝒂𝒔𝒑𝒐𝒐𝒏 𝒈𝒂𝒓𝒍𝒊𝒄 𝒑𝒐𝒘𝒅𝒆𝒓
3 𝒄𝒖𝒑𝒔 𝒕𝒐𝒎𝒂𝒕𝒐 𝒑𝒖𝒓𝒆𝒆
2 𝒄𝒖𝒑𝒔 𝒍𝒐𝒘 𝒔𝒐𝒅𝒊𝒖𝒎 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒃𝒓𝒐𝒕𝒉
1/2 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒊𝒕𝒂𝒍𝒊𝒂𝒏 𝒔𝒆𝒂𝒔𝒐𝒏𝒊𝒏𝒈
𝒐𝒏𝒊𝒐𝒏 𝒑𝒐𝒘𝒅𝒆𝒓 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
𝒔𝒆𝒂 𝒔𝒂𝒍𝒕 & 𝒑𝒆𝒑𝒑𝒆𝒓 𝒕𝒐 𝒕𝒂𝒔𝒕𝒆
1 𝒕𝒂𝒃𝒍𝒆𝒔𝒑𝒐𝒐𝒏 𝒑𝒖𝒓𝒆 𝒎𝒂𝒑𝒍𝒆 𝒔𝒚𝒓𝒖𝒑
1 𝒑𝒆𝒆𝒍𝒆𝒅 & 𝒄𝒖𝒃𝒆𝒅 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐
1/2 𝒄𝒖𝒑 𝒄𝒐𝒐𝒌𝒆𝒅/𝒎𝒂𝒔𝒉𝒆𝒅 𝒈𝒐𝒍𝒅 𝒑𝒐𝒕𝒂𝒕𝒐
𝑨𝒅𝒅 𝒂𝒍𝒍 𝒐𝒇 𝒕𝒉𝒆 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔, 𝒆𝒙𝒄𝒆𝒑𝒕 𝒕𝒉𝒆 𝒑𝒐𝒕𝒂𝒕𝒐 𝒕𝒐 𝒂 𝒑𝒐𝒕. 𝑺𝒕𝒊𝒓 𝒘𝒆𝒍𝒍 𝒂𝒏𝒅 𝒕𝒖𝒓𝒏 𝒕𝒐 𝒉𝒊𝒈𝒉 𝒉𝒆𝒂𝒕. 𝑩𝒓𝒊𝒏𝒈 𝒊𝒕 𝒕𝒐 𝒂 𝒃𝒐𝒊𝒍 𝒂𝒏𝒅 𝒐𝒏𝒄𝒆 𝒊𝒕 𝒔𝒕𝒂𝒓𝒕𝒔 𝒃𝒐𝒊𝒍𝒊𝒏𝒈, 𝒔𝒕𝒊𝒓 𝒐𝒏𝒄𝒆 𝒎𝒐𝒓𝒆 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒄𝒐𝒗𝒆𝒓 𝒘𝒊𝒕𝒉 𝒂 𝒍𝒊𝒅 𝒂𝒏𝒅 𝒕𝒖𝒓𝒏 𝒕𝒉𝒆 𝒉𝒆𝒂𝒕 𝒅𝒐𝒘𝒏 𝒕𝒐 𝒎𝒆𝒅𝒊𝒖𝒎-𝒍𝒐𝒘. 𝑳𝒆𝒕 𝒊𝒕 𝒄𝒐𝒐𝒌 𝒄𝒐𝒗𝒆𝒓𝒆𝒅 𝒐𝒏 𝒎𝒆𝒅𝒊𝒖𝒎-𝒍𝒐𝒘 𝒇𝒐𝒓 25-30 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒄𝒂𝒓𝒓𝒐𝒕𝒔 𝒂𝒓𝒆 𝒗𝒆𝒓𝒚 𝒔𝒐𝒇𝒕. 𝑳𝒂𝒔𝒕 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒔𝒘𝒆𝒆𝒕 𝒑𝒐𝒕𝒂𝒕𝒐. 𝑺𝒕𝒊𝒓 𝒂 𝒄𝒐𝒖𝒑𝒍𝒆 𝒐𝒇 𝒕𝒊𝒎𝒆𝒔 𝒅𝒖𝒓𝒊𝒏𝒈 𝒂𝒏𝒅 𝒕𝒐 𝒄𝒉𝒆𝒄𝒌 𝒐𝒏 𝒕𝒉𝒆 𝒄𝒂𝒓𝒓𝒐𝒕𝒔. 𝑶𝒏𝒄𝒆 𝒕𝒉𝒆 𝒄𝒂𝒓𝒓𝒐𝒕𝒔 𝒂𝒓𝒆 𝒕𝒆𝒏𝒅𝒆𝒓, 𝒕𝒖𝒓𝒏 𝒕𝒉𝒆 𝒉𝒆𝒂𝒕 𝒐𝒇𝒇. 𝑽𝒆𝒓𝒚 𝒄𝒂𝒓𝒆𝒇𝒖𝒍𝒍𝒚 𝒑𝒐𝒖𝒓 𝒕𝒉𝒆 𝒔𝒐𝒖𝒑 𝒊𝒏𝒕𝒐 𝒂 𝒃𝒍𝒆𝒏𝒅𝒆𝒓, 𝒂𝒏𝒅 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒎𝒂𝒔𝒉𝒆𝒅 𝒑𝒐𝒕𝒂𝒕𝒐. 𝑩𝒍𝒆𝒏𝒅 𝒐𝒏 𝒉𝒊𝒈𝒉 𝒖𝒏𝒕𝒊𝒍 𝒄𝒐𝒎𝒑𝒍𝒆𝒕𝒆𝒍𝒚 𝒔𝒎𝒐𝒐𝒕𝒉 𝒂𝒏𝒅 𝒄𝒓𝒆𝒂𝒎𝒚.