Taco Loaded Sweet Potatoes

This is one of the best sweet potato recipes I have ever made. I am always in love with Mexican food flavors and this recipe doesn't disappoint! This is a vegetarian dish and so filling even my husband couldn't finish it. I added over-easy eggs on top but if you don't eat eggs, leaving them off won't change the awesomeness at all. The soft potato, spicy beans, crunchy fried tortilla and sour cream give this dish all of the textures and flavors that make a dish amazing. they only took about 15 minutes to make since they are cooked in the microwave and just finished in the oven, and they are the perfect comfort food for the cold rainy/snow season!

Ingredients:

2 large sweet potatoes
2 6 inch white corn tortillas, halved and cut into thin strips
1 shallot, peeled and chopped
1 can (15.5 oz) black beans, drained and rinsed
1 Roma tomato, chopped
1/2 jalapeno pepper, seeded and fine diced
1/4 c. fresh cilantro, rough chopped
1 Tbs. Taco seasoning
1 c. shredded white cheddar
Sour cream
* Optional: 2 Fried Eggs


Pierce the sweet potatoes with a fork multiple times on the outside of the sweet potatoes. Microwave them for 10 minutes (or more) until the outside of the potato is easily pierced with a fork. While the potatoes are cooking, preheat the oven to 450 degrees.

Layer a small plate with a piece of paper towel. In a medium size frying pan, heat a pan over medium-high heat add 3 Tbs. of olive oil. When the oil is hot add in the corn tortillas and continually stir until the color turns a golden brown and they are crunchy. Scoop out of the oil and place to cool on the paper towel. Sprinkle with a small amount of salt.

In the same pan (no need to wipe down), add the shallot and jalapeno. Cook until the onions are softened, which is about 3-5 minutes. Add in the beans, half of the taco seasoning and 1/2 c. water. Cook until the water has evaporated (another 5 minutes). Remove the pan from the heat.

Cut each sweet potato in half 3/4 of the way down, and place on a baking sheet lined with tinfoil and cooking spray. Sprinkle the insides with the remaining taco seasoning and half of the white cheddar. Bake for 5 minutes until the cheese is melted.

Place each potato on your serving plates. Divide the bean mixture in half and spoon into the middle of the potatoes. Top with the fried egg (optional), cilantro, tomato, sour cream, the remaining shredded cheese and last but not least, the fried corn tortilla strips.

Chicken Diane

Ingredients:

1 large potato, peeled and cut into 1" cubes
1 large bunch green beans
6 oz. cremini mushrooms, sliced
1 shallot, small diced
2 bone-in, with skin chicken breasts
4 oz. light cream
4 Tbs. sherry wine
2 tsp. chicken base (liquid)
1 Tbs. Dijon mustard
Olive oil
salt and pepper

Preheat the oven to 425 degrees and line a baking sheet with tinfoil sprayed with non stick cooking spray. Add chopped potatoes to a medium size pot and pour water until it covers the potatoes. Boil and then simmer for 15 minutes. Drain, place back in the pan and mash while adding half of the cream, salt and pepper. Cover with a lid to keep warm while the chicken is finishing.

While your potatoes are boiling still, heat 2 tsp. olive oil in a pan and heat to medium-high. Add chicken skin side down to brown, cooking for about 5-7 minutes. Flip over and place onto the prepared baking sheet, and bake for 18-20 minutes. Rest the chicken.

To the same pan the chicken browned in, add the mushrooms and cook for 2 minutes. Add the shallots and cook for another few minutes. Add the sherry, cream, chicken base and Dijon and bring to a boil. Reduce to simmer and cook for 3-4 minutes until thicker.

Boil the green beans in a pot for about 3-4 minutes until just cooked and a vibrant green. Drain and season with salt and pepper. Place the chicken on two serving plates. Divide the potatoes in half, and the green beans and place next to the chicken. Top the potatoes with chives. Pour half the sauce on each plate next to the chicken, so you don't make the crispy chicken skin soggy.

Deconstructed Pot Roast

Ingredients:
2 potatoes, peeled and cut into 1 inch cubes
2 oz. sour cream
2 large carrots, trimmed and chopped
2 sirloin steaks
2 tsp. beef demi-glaze
1 tsp. pot roast seasoning
6 oz. butter
1/2 c. fresh peas
Olive oil
Salt and pepper

Preheat the oven to 425 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Add the potatoes to a medium size bowl, water salted, and boil for 15-18 minutes. Drain and return the potatoes back to the pot. Mash in the sour cream, salt and pepper until smooth. Cover and set aside. Add the carrots to the prepared sheet and bake for 16 minutes. Add the peas and continue to roast 2-3 minutes.

While the potatoes are boiling, and the carrots are roasting, season the steaks with salt and pepper. In a medium size pan on medium-high heat, add 1 tsp. olive oil. Cook 3-4 minutes per side. Transfer the steaks to a plate and let sit. To the same pan, add 1/2 c. water, glaze and seasoning and bring to boil. Reduce to simmer and return the steaks back to the pan. Cook for another 1-2 minutes per side. (Add more water if necessary depending on sauce amount.) Remove the steaks from the pan again and let sit. Add the butter to the pan and swirl in the butter.

Place the mashed potatoes on your serving plate and if you wish, top with extra butter and chopped chives. Place the steak next to the potatoes and pour the sauce, divided in half, on top of each steak (after slicing). Serve with a side of the carrots and peas.

Broccoli Feta Quiche

Who needs pie crust for quiche when you have potatoes? This quiche recipe is great for a side dish or for breakfast. Feta and broccoli is one of my favorite combinations and in this dish, that is no exception!

Ingredients:

20 oz. Simply Potatoes, Garlic & Herb Hash Browns
1/4 c. feta cheese
1 tsp. salt
1/2 tsp. pepper
2 c. All Whites, liquid egg white
10.8 oz. broccoli cuts (Steamfresh), cooked and drained

Preheat the oven to 375 degrees. Spray a quiche pan with non stick cooking spray and press the hash browns into the bottom of the pan. Top with the feta and broccoli, salt and pepper. Pour the egg whites over everything and bake in the oven for 35 minutes.

Easy Beef Bourguignon

The weather, although still very warm for us here in Michigan and still with no snow, has been starting to cool down a bit. It is officially time to bring out the slow cooker to make life easier. This easy Beef Bourguignon recipe is the perfect comfort food for colder weather!


Ingredients:

3 lbs. boneless beef top sirloin steak, trimmed
1/2 c. flour
4 slices reduced sodium bacon, diced
2 medium carrots, diced
8 small red potatoes, unpeeled, cut in quarters
8 oz. container of mushrooms, sliced
1 bag frozen pearl onions
3 garlic cloves, sliced
1 whole bay leaf
1/2 tsp. ground thyme
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. reduced sodium beef broth

Cut the beef into 1 inch pieces and place in a medium size bowl. Add the flour to the meat and toss until every piece of meat is coated in flour. If you have remaining flour, shake of the excess. Heat a large skillet over medium heat. Add the bacon and stir until the bacon is about half cooked, then add the beef. Brown the beef as well as you can on all sides.

Layer the carrots, potatoes, mushrooms, onions, garlic, bay leaf, and seasonings in the bottom of the slow cooker. Place the beef mixture on top. Pour the beef broth over everything and cover. Cook on low for 8 to 9 hours until the beef is tender. Discard the bay leaf before serving.

Microwave Mummy's

Ingredients:

2 medium to large size baking potatoes
10 sprays of butter
2 Tbs. grated Parmesan cheese
2 string cheese (to be safe, I had enough with 1)
2 black olives, sliced
1 tsp. Pizza or pasta sauce

Microwave the potatoes according to your microwave (if you have a baked potato button). Both took 6 minutes. Cut both in half and let cool slightly before handling. Scoop the insides of the potatoes out into a bowl. Add the spray butter, grated Parmesan and add salt and pepper. Mix together and scoop back into the potato skins. Place two slices of olives on each potato skin for eyes. Spoon a very small amount of the spaghetti sauce or pizza sauce into the middle of each "eye".

Shred the string cheese and place on top of the potato skins in a random pattern to create the mummy wrap. Place the potato skins on a microwavable plate and microwave for 1 to 2 minutes. Let cool slightly before serving.

Yukon Gold Potato Salad

Ingredients:

2 lbs. Yukon Gold potatoes, cut into 1-2 inch cubes and boiled until soft
3 eggs, hard boiled
1/4 c. light Miracle Whip
1 Tbs. sweet and hot mustard
1/2 tsp. garlic salt
1/4 tsp. celery salt
1/2 tsp. fresh cracked black pepper
1 c. chopped dill pickle
1 tsp. fresh chopped dill
Paprika for garnish

Combine the miracle whip, mustard, garlic salt, celery salt and pepper together in a large bowl. Stir in the pickle, dill and potatoes until well combined. Chop two of the hard boiled eggs and gently stir into the potato salad. Add a sliced boiled egg on top and garnish with paprika.

Roasted Fall Chicken Dinner

Does a fall dinner roasted on one pan with bacon sound great for dinner? I thought so, which is why you definitely need to try this recipe out!

Ingredients:

4-5 boneless, skinless chicken breasts
2 tsp. garlic salt
2 Tbs. olive oil
1 large sweet potato, peeled and chopped into 1 inch cubes
1 lb. brussels sprouts, cut in half
1 tsp. sea salt
1/2 tsp. fresh cracked pepper
2 Tbs. olive oil
4 slices thick bacon, chopped into 1 inch pieces

Preheat the oven to 450 degrees. Season the brussels sprouts and sweet potato with the sea salt, pepper and 2 Tbs. olive oil. Spread out on a rimmed baking sheet. Rub the chicken breasts with the remaining olive oil, and season with the garlic salt. Place on top of the vegetables. Sprinkle the chopped bacon slices around the chicken on top of the vegetables. Bake in the oven for 30 minutes, until the chicken is fully cooked on the inside and the vegetables are tender in the center. Divide the chicken and vegetables among 4 or 5 serving dishes.

Baked Oven Wedges

Oven wedges baked right at home! Crispy, no fuss and no flipping!

Ingredients:

10 small Yukon gold potatoes, sliced into thin wedges
3 Tbs. olive oil
3/4 c. bread crumbs
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. sea salt

Preheat the oven to 425 degrees. Add the sliced wedges to a large bowl with the olive oil, add the seasonings and breadcrumbs, and stir everything together so that the potatoes are completely covered. Spread the potatoes out in a thin layer on a baking sheet and bake in the oven for 35-40 minutes. Let cool slightly before eating! Super simple, very easy, absolutely delicious!

Pork Tenderloin with Ginger Beer Gravy

Potato Puree Ingredients:

10-12 small Yukon gold potatoes, peeled and cooked
1/3 c. shredded smoked Gouda cheese
2 Tbs. reduced fat sour cream
1 tsp. garlic salt
1 1/2 tsp. chives (I used freeze dried)
1/2 tsp. fresh cracked pepper

Combine the above ingredients together in a food processor and pulse until you reach a smooth consistency. Set aside.

Pork Tenderloin and Sauce Ingredients:

1 Tbs. olive oil
1 1/2 lb. pork tenderloin
2 Tbs. butter
1/4 c. finely chopped shallots
3 garlic cloves, minced
1 1/2 Tbs. flour
1/2 c. ginger beer
2 c. chicken broth, low sodium
1/4 c. milk, 1%

Preheat the oven to 390 degrees. Season the pork with salt and pepper. Heat the olive oil in an oven proof skillet over high heat. Sear on all sides until browned. Place in the oven for around 35 minutes. Remove the pork from the skillet and cover with foil.

To make the sauce, melt the butter in the same skillet that the pork cooked in, with the juices. Add the onion and garlic, cook for 2 minutes until soft. Add the flour and mix together. Add the ginger beer, cook for about 1 minute. Add in the chicken broth and whisk until dissolved. Bring to a simmer and cook until the liquid reduces to about half of the amount.

Add the milk and mix. Return the pork to the skillet and simmer for 1-2 minutes until the sauce thickens like a gravy. Transfer the meat again to a cutting board and slice. Serve with the potato puree, and top with the onions and gravy. I also served mine with a side of roasted beets (check out the recipe in another blog post!). Top with chives if you are antsy for some color like I was.

Banana Sweet Potato Bites

These muffin resembling bite size goodies are perfect for a sweet treat or snack any time of the day. They have no flour or sugar (unless, like me, you add mini chocolate chips to some) and are great for between meals when you need a little something to tide you over.

Ingredients:

1 medium sweet potato
1 medium banana
1/4 c. almond butter, crunchy
2 eggs
1/4 tsp. cinnamon (optional)
*White chia seeds and mini chocolate chips

Poke the sides of the sweet potato all over with a fork. Place on a paper towel and microwave for 6 minutes. Cut the sweet potato in half to cool for a few minutes before trying to handle. Scoop the flesh into a large bowl. Add in the banana and mash together. Add the peanut butter, eggs and cinnamon and mix everything until incorporated well. Spray mini muffin tins with non stick cooking spray and fill the cavities 2/3 full. Top with chia seeds or mini chocolate chips and bake in the oven for around 18 minutes. Let the muffins cool in the tin for about 5 minutes, then transfer to a drying rack to cool (or try a few warm!)

Crispy Parmesan Potatoes

We just got back from Colorado, and I had little to no energy to make dinner last night. Usually my go-to is some form of eggs because I love eggs, and they are pretty simple to make. I wanted a good dish to go on the side, and since our fridge was pretty much empty I decided to use up some potatoes. These turned out great! They would also be good as an appetizer by themselves or as chips for a dip.

Ingredients:

2 large baking potatoes, scrubbed clean (not peeled)
3 Tbs. olive oil
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
3 Tbs. grated Parmesan cheese (divided)
1 Tbs. shredded Parmesan cheese
1-2 tsp. fresh chopped parsley

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut the potatoes into 1/4 inch slices and place in a medium size bowl. Add the olive oil, garlic and onion powder, pepper, and 2 Tbs. grated Parmesan to the potatoes and toss with a spatula or your fingers. Place on the prepared baking sheet in a single layer and bake for 15 minutes. Flip the potato slices over and bake for 10 more minutes. Transfer to your serving dish and sprinkle with the 1 Tbs. remaining grated Parmesan, the shredded Parm and fresh parsley.

Oven Roasted Breakfast Potatoes

Hash browns will probably always be my favorite breakfast potato go-to, but these come in as a close second and taste almost exactly like what you great at every great American diner. These are oven roasted, cutting out the pile of grease that they normally sit in and are great with a small dash of hot sauce...

Ingredients:

2 lb. red skin potatoes, small diced
1 tsp. smoked paprika
1/2 tsp. dried thyme
1 Tbs. fresh rosemary, finely chopped
2 Tbs. olive oil (evoo)

Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with non stick cooking spray. In a medium size bowl, combine the chopped potato, paprika, thyme, rosemary and olive oil and toss everything together so that every piece of potato is evenly coated.

Spread the potatoes out on the prepared baking sheet and roast in the oven for 20 minutes. Using a spatula, stir the potatoes around and spread again in an even layer. Roast for another 20 minutes. Let cool slightly before serving.