Chipotle Chicken Sweet Potato Skins

Chipotle Chicken 

Sweet Potato Skins

My wonderful mother-in-law always posts delicious looking recipes on her refrigerator and every time I try one, it is on point. Spencer and I downed these so quickly and wished I had made more! Give them a try and you'll know what I mean.

Serves 6 as a side, or 3 as a main dish
Ingredients:
3 medium sweet potatoes
2 cups shredded chicken (about 2 chicken breasts or 5 tenderloins, grilled and shredded)
4-5 cups spinach, steamed or sauteed 
3 tablespoons olive oil
juice from 1 lime
2 garlic clove, minced
3 whole chipotle peppers, finely chopped (I used the kind canned in Adobo sauce)
1 teaspoon dried oregano
1 heaping teaspoon cumin
1 teaspoon chili powder
dash of salt
1/2 cup sharp white cheddar cheese, grated
chopped cilantro, for garnish
plain greek yogurt, for garnish

Instructions:
1. Bake sweet potatoes (see below).
2. Preheat oven to Broil on High
3. Combine olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, and salt.
4. Scrape the sweet potato flesh out of the peel (reserve for another recipe), leaving a medium layer so the peels stand up on their own. Brush skins with a little bit of the chipotle mixture and place side by side in baking dish. Broil 4-5 minutes (on middle rack) until beginning to crisp.
5. While skins are in oven, combine cooked spinach, chicken, and remaining chipotle mixture. Remove skins from oven and stuff them, top with cheddar cheese and place under broiler again for another 4-5 minutes. KEEP AN EYE ON THEM!
6. Serve with greek yogurt and chopped cilantro.

SWEET POTATOES {can be done up to 24 hours ahead of time}

Wash sweet potatoes and prick all over with a fork and cook in oven or microwave until fork tender >>Oven: preheat oven to 350 degrees, place on middle rack for 50-60 minutes. 

>>Microwave: wrap potatoes in clean dish towels, completely covered, and microwave on high 7-8 minutes. When sweet potatoes are fully cooked, either place in fridge (if this is done ahead of time) or cut in half and let cool before continuing because they will be HOT!

southwestern salad with protein ranch

Southwestern Salad

&

<<< Protein Ranch >>>

I know the following words and lists look daunting but I PROMISE you that it is NOT difficult at all. This salad is guy friendly (Spencer ate it as a main dish and felt perfectly full afterwards... and said it was the best salad he'd ever had!), healthy, colorful, and delicious. Don't run away from this recipe just because it looks long and hard. It is easy easy easy and a lot of it can be done ahead of time. It takes like 5 minutes to throw everything together and you will love it!

 makes 2 large heaping salads

Roasted Vegetables *this can be done the day before or morning of*

ingredients:

-1 large sweet potato, cut into 1 inch chunks

-1 large green bell pepper, sliced

-1 teaspoon olive oil (or olive oil spray)

-seasonings: paprika, chili powder, garlic powder, onion powder, cumin

instructions:

1. preheat oven to 350 degrees

2. combine chopped sweet potato, bell pepper, olive oil, and seasonings on non-stick baking sheet

3. roast in oven for 40-45 minutes or until peppers and potatoes are soft

4. store in refrigerator until ready to throw salad together

Protein Ranch Dressing *again, this part can be done ahead of time*

ingredients:

1 cup low-fat cottage cheese

1 garlic clove

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon dried dill

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

2-4 tablespoons water

1 tablespoon kefir or buttermilk (optional)

instructions:

1. combine cottage cheese, garlic clove, onion powder, salt, pepper, 2 tablespoons water and kefir/buttermilk (if using)

2. blend until smooth, adding more water (1 tablespoon at a time) if mixture is too thick

3. add dill, parsley, and chives and blend for just a few more seconds

THE SALAD

salad ingredients:

-spinach

-red cabbage, sliced

-cherry tomatoes, sliced

-1 avocado, cut into chunks

-pepitas, raw or roasted

-cilantro

-lime wedges

-protein of choice (mine had grilled shrimp, Spencer had grilled chicken)

pile up salad ingredients, drizzle some dressing, squeeze fresh lime juice, and ENJOY!

fishy tacos

fish {tilapia} tacos

This is like the fastest way to make some of the best fish tacos I've ever had! They taste fresh, clean, easy, healthy, gourmet and DELICIOUS... fresh-mex never looked or tasted so good!

Makes 6 small tacos
INGREDIENTS:
Fish:
-2 (5-ounce) tilapia filets {I get mine frozen at Costco and defrost them overnight in the fridge}
-2 teaspoons Chili-lime spice {I use a pre-mixed spice blend from pampered chef or sprinkle with a combination of chili powder, paprika, garlic powder, sea salt, lime juice}
-1-2 teaspoons of coconut or olive oil
Cilantro-lime sauce:
-1/3 cup plain greek yogurt
-1 lime, juiced
-handful chopped cilantro
-1/8 teaspoon garlic powder
-sea salt and black pepper to taste
For serving:
-6 small corn tortillas 
-1 avocado, sliced
-1/2 red bell pepper, sliced
-handful cherry tomatoes, halved
-crumbled goat cheese or queso fresco
-chopped cabbage or spinach
-your favorite fresh salsa or pico de gallo
-lime wedges 

INSTRUCTIONS:
1. heat non-stick skillet over medium-high heat and rub chili-lime spices onto both sides of fish. 
2. add oil to pan and heat for 30 seconds, then add fish and cook about 3-4 minutes each side (fish should be white throughout, slightly blackened outside, and flake easily).
3. while fish is cooking combine yogurt, lime juice, cilantro, garlic powder, sea salt and pepper for sauce.
4. when fish is done, set aside and turn skillet down to medium heat and warm tortillas 1 minute on each side (pile warmed tortillas on plate under paper towel to keep soft and warm).
5. cut each fish filet into 6 slices (2 per taco) and build your taco with your favorite toppings! Don't be shy with the veggies:)

clean taquitos

...taquitos...

the clean way

Who doesn't love the simplicity of a taquito? But seriously... the thought of the processed ground meat and preservative-filled chicken rolls that are frozen in large quantities and shipped to your nearest Costco is not that simple or appetizing... so I came up with this homemade version :)

MAKING THE FILLING:
2 boneless skinless chicken breasts
8-10 oz bottle salsa (pick your favorite.. mild, med, or HOT)
1 tablespoon homemade taco seasoning mixture (you can use 1 package of store bought seasoning, but it usually contains MSG and other chemicals and preservatives)

Combine chicken, salsa, and taco seasoning in crock-pot. Cook on Low for 6 hours or High for 3 hours. Chicken will shred easily using two forks.

OTHER INGREDIENTS:
20-30 small corn tortillas
Olive oil spray (I use a Mister)

INSTRUCTIONS:
1. Preheat oven to 400 degrees and spray baking sheet with olive oil.
2. Warm tortillas, wrapped in damp paper towel, in microwave until pliable enough to roll without tearing. They will be HOT so be careful.
3. Roll about 2 tablespoons of shredded chicken mixture into each tortilla and line them all up close together onto baking sheet. 
4. Spray tops of taquitos with olive oil spray (this will help them get crispy) and bake for about 20 minutes. Keep an eye on them, because the time will vary depending on your oven.
5. Let them cool, wrap individually in aluminum foil, and freeze!

REHEATING INSTRUCTIONS:
-Defrost overnight in fridge than reheat in oven (this will help them stay crispiest)
-Microwave straight from freezer (about 5-10 seconds per taquito)

Serve with melted cheese, guacamole, salsa, sour cream, or greek yogurt!

burritos

BURRITOS 

{chicken - sweet potato - black beans}

Ingredients: makes 4 burritos

4 tortillas (my fave: La Tortilla Factory Smart and Delicious Tortillas)

4 cups slow cooker chicken w/ black beans and sweet potatoes (recipe below)

4-6 cups fresh spinach

4 slices pepper jack cheese

1 cup shredded cheddar or mexican blend cheese (or more to your cheesy liking)

avocado, sliced, for serving

salsa, for serving

greek yogurt or sour cream, for serving

Instructions:

Preheat oven to 350 degrees

1. Saute spinach and {chicken, black beans, and sweet potato} mixture in large stovetop skillet over medium heat until spinach is wilted and everything is warmed through.

2. Place 1 cup mixture down the middle of each tortilla along with 1 slice of pepperjack cheese (broken into smaller pieces). Roll up each tortilla and place into glass baking dish side by side.

3. Sprinkle 1 cup shredded cheese evenly overtop (I would use more cheese if my body could handle the dairy) and bake at 350 degrees for 10 minutes (center rack).

4. Serve with sliced avocado, your favorite salsa, greek yogurt (great sour cream replacement! you won't know what hit you), fresh tomatoes, cilantro, limes, etc.

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I went out on a limb with my slow cooker a few months back and the result took Spencer and I both by surprise... and wanting more! I combined ingredients that aren't always seen side by side, but now it's one of our favorite stuffings for burritos, tacos, and enchiladas... or piled onto tostadas, salads, and so much more! This recipe makes a lot so feel free to half everything or indulge in the leftovers. 

Good luck and good eats :)

Slow Cooker Chicken w/ Black Beans and Sweet Potatoes

Ingredients:

8 small boneless, skinless chicken breasts

1 can black beans, drained and rinsed

3 large or 4 medium sweet potatoes, peeled and cut into 2 inch cubes

2 teaspoon ground cumin

1 teaspoon ground paprika

1/2 teaspoon chili powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup chicken broth

1 1/2 - 2 cups salsa

3 garlic cloves

salt and pepper, to taste

Instructions:

1. Combine black beans and sweet potatoes in slow cooker, then place the chicken breasts on top. 

2. Combine the rest of the ingredients in medium bowl, then pour mixture over the chicken in crock pot.

3. Cook on low for 8 hours or on high for 4 hours.

4. Shred chicken with two forks and stir everything together. Enjoy!