Stuffed Sweet Potato Skins

I love potato skins, but I know how unhealthy they typically are...until now!

I found the inspiration for the recipe on Pinterest, on this blog, but modified mine to fit the tastes of my family.

Begin with large sweet potatoes, cook them as you normally do. I put mine in the microwave for about 9 mins instead of baking in the oven because I was on a time constraint, but either method would work great. Then cut in half length wise and scoop out some of the centers, leaving a generous amount of sweet potato but creating a place to hold the stuffing. Place the sweet potatoes on a baking pan and bake at 400 Degrees Fahrenheit for 8-10 minutes.

In the mean time bake or grill and season 2 chicken breasts and shred the meat. I BBQ-ed the day before and made extra for this meal so all I had to do we reheat them, in the microwave or toaster oven, and shred it. Super quick and easy! At the same time prepare the spinach, wilt the spinach just before it would be done. Once again I did this in the microwave and it only took about 1 min. It can also be done on the stove though.

Mix the shredded chicken and spinach evenly and mix in about a tablespoon of olive oil and salt/pepper to taste. Remove the sweet potatoes from the oven and begin filling the halves with the stuffing and top with your favorite shredded cheese. I used a multi-pack of cheddar, jack and mozzarella.

Bake the stuffed sweet potatoes for an additional 10 minutes or till the cheese is melted and beginning to brown. It was a big hit with my family, who are definitely not the healthiest of eaters, so that was a win for me!
Hope you enjoy it too!

     Recipe:
     Bake at 400*F ; total of 18-20 minutes
     4 Large Sweet Potatoes
     2 Large Chicken Breasts
     1 Bushel of Fresh Spinach
     1 Tbs Olive Oil
     1-2 Cups Shredded Cheese

Pizza Cravings

Lately I have started putting more effort into eating better and less processed foods. In doing so I have come across tons of awesome (and delicious) ideas and recipes! Pizza is delicious - I love anything with melted cheese - but all the dough is not helping. I saw this idea on Pinterest and couldn't help but try it!

You begin by preheating oven to 400*F. Wash and dry portobello mushroom caps and removing their steams. (Note: wash them about a day or a few hours before so they have time to fully dry, I washed mine right before making them and they ended up more watery then I preferred . I have also tried scraping out the fuzzy under-side and there was much less liquid after, but both ways were delicious, it just depends on how much prep time you have. Next put mushroom caps on a lined baking pan with a lip (this will catch the liquid and juices that come out while cooking).

I topped with a light layer of pasta sauce, part skim mozzarella  and olives. I have also made these with spinach, crushed tomatoes and olives, and they were wonderful! That is what's great about these, you can customize them depending on each persons individual taste!

Then bake in oven on middle rack for 20-25 mins, or till the cheese is melted and browning.


I paired mine with a salad and whole grain rice; it was a vegetarian dinner that was so delicious and filling, and really quenched my pizza craving! Enjoy!