Monthly Archives: May 2023

You just have to try this veggie-baked sweet potato with a Mexican flare next week for dinner!  Not to mention the spices and combo are just right!

Enjoy! Xo Jen

Loaded Mexican Veggie Baked Sweet Potato

Ingredients:

4 medium-sized sweet potatoes
1/2 cup fat-free Greek yogurt
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro

Directions:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes) or bake about 45 minutes at 400°F.

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat.

Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.

Add black beans, stir to combine and heat through (about another 5 minutes).

Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.

Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.

These are a big hit in our house! 

It’s such an easy dinner to put together and so delicious! 

Enjoy! Xo Jen

Crock Pot Chicken Fajitas 

INGREDIENTS:

• 2 pounds chicken breasts boneless skinless
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp black pepper
• 2 tsp. kosher salt
• 2/3 cup orange juice
• 3 red bell peppers cut into 1/2-inch slices
• 1 large red onion cut into 1/2-inch slices
• 2 lime 1 juiced, and zest for the marinade, 1 for serving
• Freshly chopped cilantro

Options to Serve with:

• Tortillas
• Sour cream
• Guacamole

DIRECTIONS:

1. In a small mixing bowl, whisk oil, chili powder, garlic powder, onion powder, smoked paprika, cumin, juice of one lime (plus zest), black pepper, and kosher salt.
2. Place the chicken breasts into a large resealable plastic bag and add the marinade mixture over the chicken. Seal the bag tightly and stir through the bag to evenly coat the chicken well with the marinade. Marinate the chicken in the refrigerator for at least 1 hour or overnight for a flavorful chicken.
3. Cut the onion and peppers into 1/2-inch thick slices. In a 6-quart crockpot, add the marinated chicken. Pour orange juice on top. Add chopped onion and bell peppers (see note). Cover the pot with the lid and cook on HIGH for 4 – 5 hours or until internal temperature reads 165 degrees F.
4. Once finished cooking, remove the chicken from the pot and slice it into strips. Add a squeeze of half a lime juice and garnish with fresh cilantro leaves and lime wedges.
5. Serve fajitas in tortillas with your desired toppings.

These sweet and spicy veggie burgers are both vegan and gluten-free! They are INCREDIBLE!!!

Enjoy! xo Jen

Sweet and Spicy Veggie Burgers!

INGREDIENTS:

• 1 ½ pounds sweet potatoes
• ⅓ cup uncooked millet or quinoa (or 1 cup cooked)
• 1 cup old-fashioned oats (use gluten-free if needed)
• 1 can black beans, rinsed and drained
• ½ small red onion, diced
• ½ cup lightly packed fresh cilantro leaves, chopped
• 2 teaspoons cumin powder
• 1 teaspoon chili powder
• 1 teaspoon chipotle powder or smoked hot paprika
• ½ teaspoon salt
• High quality good fat oil of your choice
• 8 whole wheat hamburger buns (or bunless if you are watching carbs!)
• Mixings of choice, I love avocado on mine!

INSTRUCTIONS:

1. Roast the sweet potatoes.
2. Cook the millet or quinoa.
3. Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up, but not as fine as flour.
4. Mix the burgers: In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and millet, black beans, onion, cilantro, cumin, chili powder, chipotle or paprika, and salt. Use a potato masher, a big mixing spoon, or the paddle attachment of your mixer to mix really well.
5. Mix in the oats: Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If possible, cover and refrigerate the mixture for the best results.
6. Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty of about 3-inch patties.
7. Pan fry the burgers: Heat 1 tablespoon oil in a large cast iron or non-stick skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side.
8. Remove from pan and assemble burgers.