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Healthy Chipotle Chicken Sweet Potato Skins

I found this recipe and these looked far to good not to try!

I know that I will absolutely be making these for Superbowl Sunday!

Enjoy! xo Jen

 

Ingredients:

3 medium sweet potatoes
3/4 pound (about 2 small) boneless skinless chicken breast
1/4 cups olive oil
2 tablespoon fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle pepper, minced
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
salt and pepper
2 (half a 10oz bag) cups spinach
5 ounces sharp white cheddar cheese, grated
Chopped cilantro, for garnish
Greek yogurt, for serving

 

 

Directions:

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 a little of the chipotle sauce and bake for 5-­10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. 

Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. 

Serve with fresh chopped cilantro and greek yogurt if desired.

 

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Black Bean Burger

We’ve been trying to do a few nights without “meat”…

Now while it isn’t going over too well with the kids… this recipe was a WIN with everyone!

Enjoy! xo Jen

INGREDIENTS:

2 (15-oz.) cans black beans, drained and rinsed
1 (3.5-oz.) package shiitake mushrooms, roughly chopped
1/2 yellow onion, thinly sliced
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. old-fashioned oats
1/2 avocado, chopped
1/4 c. loosely packed cilantro or parsley leaves
2 cloves garlic, chopped
2 tsp. smoke paprika
1 tsp. chili powder
1 tsp. ground cumin

 

DIRECTIONS:

Preheat oven to 375°.

Spread beans in an even layer on a large baking sheet. Place mushrooms and onions on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer.

Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes.

Add beans, mushrooms, and onions to the bowl of a food processor, along with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down the sides of the food processor as needed.

Let mixture rest 10 minutes in the refrigerator, then form into 4 patties.

In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to the skillet and cook until outside is crisp and golden and inside is heated through, about 4 minutes per side.

Once finished, add your favorite toppings and condiments and enjoy!

 

 

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Buffalo Meatballs

Just in time for playoff football people!! 

These buffalo meatballs are amazing! And make the best appetizers! 

Enjoy! xo Jen

Ingredients:

3/4 cup panko (Japanese) bread crumbs
1/3 cup plus 1/2 cup Franks red hot
1/4 cup chopped celery
1 large egg white
1 pound lean ground turkey
Plain greek yogurt + ranch dressing dry packet (optional)

 

Directions:

Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add turkey; mix lightly but thoroughly.

Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through.

Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

Use “dressing” for dipping!

 

 

 

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Southwestern Shepard Pie With Mashed Cauliflower

Photographer Victor Protasio, Food Stylist Chelsea Zimmerl, Prop Stylist Thom Driver

I love a good shepherds pie, but I also love that there is a way to make it low carb with a good heaping serving of vegetables. Plus, its got a southwest kick to it!

Try this out and let me know how you liked it!

Enjoy xo Coach Jen

 

Ingredients:

2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 small red pepper, chopped
1 tbsp. jalapeno, minced
2 cloves garlic, minced
1 lb. ground turkey
kosher salt
Freshly ground black pepper
1 tbsp. chili powder
1 (14.5 oz.) can fire-roasted diced tomatoes, drained
1/2 c. corn kernels, fresh, frozen, or canned
1 (20 oz.) Mashed Cauliflower (green giant makes one that is prepped)
2 green onions, sliced, greens and whites separated

 

Directions:

Preheat oven to 425 degrees F. In a skillet over medium heat, heat olive oil. Cook onion and red pepper until slightly softened, 5 minutes. Add jalapeno and garlic and cook until fragrant, 2 minutes more.

Add ground turkey and sauté until cooked through 6 to 8 minutes. Season with salt, pepper, and chili powder. Stir in tomatoes and corn and let simmer until liquid is slightly reduced 5 minutes.

In a large bowl, mix cooked Green Giant Mashed Cauliflower with the white parts of the green onion. Spread cauliflower mash over turkey mixture and smooth top.

Bake until mashed cauliflower begins to turn golden, 20 minutes.

Garnish with darker ends of the green onion.