I am not eating many grains so I am limiting my consumption of breads, pastas, and rices, as well as staying away from white potatoes. That means I am attempting to be as crafty as possible when it comes to carb-infused and starchy foods. Cue the riced cauliflower, zucchini noodles, and sweet potatoes!
This particular recipe caused some hesitation with me. I love buffalo chicken and I love sweet potatoes, but I am not a fan of mixed foods. (I’m that person who cannot have her food touch. I even have a special separating tray at my aunt’s house to use at holiday gatherings. Ha!) So contemplating eating this slow cooker buffalo chicken inside a sweet potato had me debating my life choices.
Then I tried a bite and my world changed.
This recipe is unbelievably tasty. The spiciness from the hot sauce and the sweetness of the potato make for a dynamite flavor! G and I already looking forward to the next time this little dish is made for dinner.
The original recipe can be found on Well Plated’s blog. Using the concept of the meal, I modified a few steps and changed/added/subtracted some ingredients to create my own version though. I found mine to be easier and less time-consuming than the original as well.
Buffalo Chicken Stuffed Sweet Potatoes
A great dish to double for a larger group, or keep it all to yourself.
- 4 chicken breasts, skinless and boneless
- 1 cup hot sauce (I prefer Frank’s)
- 1/2 cup honey
- 2 tablespoons olive oil
- garlic powder, to taste
- cayenne pepper, to taste
- 4 sweet potatoes
- chopped green onions for garnish
- Place chicken breasts in bottom of crock pot
- Pour hot sauce, honey, and olive oil over the chicken, and season with spices to liking
- Cook chicken covered on low for 6-8 hours, or until chicken is cooked thoroughly
- When chicken is complete, bake your sweet potatoes (I’m all about that potato button on the microwave…)
- Shred the chicken using two forks while potatoes bake
- Split open sweet potatoes and fluff the insides with a fork
- “Stuff” the potatoes by spooning shredded chicken on top
- Garnish with green onions
- Serve immediately with ranch or blue cheese
Well Plated has a fantastic blue cheese yogurt topping that goes along with their recipe which I highly recommend.
The day before our wedding I went to the local grocery store and purchased a bag full of lemons, limes, and fresh rosemary sprigs. My plan was to make my own mosquito repellent candles in canning jars to sit on the guests’ tables during the reception. Not only would this have added some more color to table decor, but also been useful in fighting the hungry little varmints throughout the evening.
Of course, I forgot all these ingredients as soon as I placed them in the fridge drawer.
So this meant I had quite a few fresh produce items to make recipes with once G and I returned from our honeymoon. Thus came this recipe for lemon rosemary chicken which I pulled out of thin air. I warned G prior to eating this meal that we may be ordered take out. I am personally not a big fan of lemon, so I was hesitant to sample this dish. It was a pleasant surprise though! The rosemary was not overwhelming, and the lemon flavors only intensify the other flavors happening in the mix (and the lemon is especially good with the sweet potatoes.) I will definitely be making this again in the future, especially since we still have a healthy amount of citrus and rosemary.
Lemon Rosemary Chicken
Healthy and simple chicken dish great for pleasing the family.
- 4 chicken breasts, skinless and boneless
- 2 sweet potatoes, cubed
- 2 large lemons
- 3-4 sprigs fresh rosemary
- 5 garlic cloves
- Preheat the oven to 400 degrees
- Grease 9×13 pan and add cubed sweet potatoes
- Add uncooked chicken breasts on top
- Squeeze 1 lemon over chicken and potatoes
- Lay slices of 1 lemon over chicken and potatoes, pull rosemary sprigs apart to cover dish, crush garlic cloves on top of mix
- Bake for 30-35 minutes, or until chicken is done
- Serve immediately
I seasoned my chicken breasts with a mix of Lawry’s salt and garlic powder. I also added 5 additional unpressed garlic cloves to the bake.
If you have the time, you can also choose to brown your chicken and sweet potato cubes in a case iron skillet prior to baking. This will give a little bit more of a crunch to the finished meal.
I may add a little bit of chicken broth next time I make this as well. I wanted the potatoes to be a bit more done, but G thought every detail was delicious. I’ll let you all know how the next trial run works.
I am seriously becoming little Susie Homemaker over here. G and I are loving our time spent cooking and grilling at our little abode this summer, and are so excited to begin married life. As we slowly move him into the apartment, we use our time together making dinner and chatting at the dining table. I think we are going to enjoy this whole spouse thing…
Enough with the mushy talk though and onto this week’s recipe! Chicken is our weekly meat-of-choice and do I have a winner for you today: Russian Chicken. YUM! You always need a couple of staple meals to rely on when you have company over for dinner, or just want a easy, hassle-free dish after a long day at work. This Russian Chicken is that recipe for me. It is the dish my mother always makes as a “ministry meal” due to being a huge crowd-pleaser. It even made the team recipe book back when I played volleyball in high school — all the girls on my team loved this on team bonding nights!
Perhaps you’ve already made this before, or maybe you’ve never heard of it – but let me tell you, it is SO easy and really good. Four ingredients in a 9×13 baking dish, bake for 45 minutes to an hour and serve over instant rice. Easiest. Dinner. Ever. My high school volleyball girls still talk about this chicken when I run into them, and G has become a huge fan. If you’ve never tried it before, give it a shot. You won’t be sorry!
Having company over? Whip up this 4-ingredient meal to impress!
There’s no wrong or right to the amount of preserves or Russian dressing. The last time I made it, I used the entire bottle of dressing but used about ¾ of the bottle of jam. Do whatever you think tastes good. Either way, you will have plenty of sauce left over to drizzle over rice.
- 4-6 boneless, skinless chicken breasts
- 1 package onion soup mix
- 1 8oz jar apricot preserves
- 1 12oz bottle Russian salad dressing
- Place chicken breasts in a 9×13 baking dish
- Mix onion soup, preserves, and dressing in a bowl (beware of discoloration)
- Pour mixture over chicken
- Bake uncovered for 40-50 minutes at 350 degrees, or until chicken is fully cooked
- Allow to cool for 5 minutes and then serve over rice
Russian salad dressing is becoming increasingly harder to find here in Southwest Michigan. Ugh! I am only able to find it locally at Meijer. If you’d like to share where you’ve seen bottles for other readers, please do so below. We can start a “Russian Dressing Directory” right here on Uncorking Peonies. 😉
Welcome to the first installation of Uncorking Peonies’ Savory Sundays. This was actually our dinner Friday evening before staying in on the raining night and renting a movie from RedBox. It was just one of those nights where I didn’t want the fuss of making an extensive recipe or doing dishes afterwards. Plus I hadn’t made this little digit for G yet and it is SO tasty — it was a must to end the week!
Though not the healthiest option, this recipe utilized all items I already had in the kitchen and some chicken breasts I had meant to cook a few days prior (but opted for some of the best local pizza instead. #YOLO) It received many compliments from my future hubs, so no complaints on this end for an easy Friday at home.
Place in the oven and eat in 30 minutes -- how easy is that! Be sure to use chicken cutlets for fastest cook time with no pre-cooking.
I love to make this easy foil-pack on nights I’m not feeling a lot of clean up afterwards. You get to skip dishes completely as it’s simpler to keep these chicken mixes in the foil even while eating!
- 1 package stuffing mix, chicken flavored
- 24 ounce boneless, skinless chicken breast (sliced into 6oz)
- 1.25 cups water
- 1 fresh broccoli head, cut into florets
- 1 cup sharp cheddar, shredded
- 1/2 cup bacon crumbles
- 4 Tbsp ranch dressing
- celery salt, salt, pepper, garlic powder
- Spray 4 large sheets of heavy-duty foil with oil
- Combine stuffing mix with water
- Spoon 1/4 of the stuffing mixture onto the center of each foil sheet
- Season chicken breast with seasonings to taste
- Top stuffing with a 6oz chicken breast
- Top chicken with 1/4 broccoli
- Sprinkle with 1/4 of cheese and 1/4 of bacon crumbles
- Drizzle with 1 Tbsp ranch dressing
- Bring up foil sides and fold to seal, leaving room for heat circulation
- Place packets on a cookie sheet
- Bake 25-30 minutes at 400 degrees
- Remove packets and let stand for 5 minutes
- Cut slits in foil to allow steam out
- Serve immediately on foil as juices will have accumulated
There is no need to pre-cook the chicken if you slice it into 6oz strips. The whole point is to have a quick and easy, no-clean-up meal.
Okay, truth time: over the holiday season I went way off on my healthy eating habits. I could use the excuse that my future MIL is an awesome baker, my mom made her famous Christmas candy (more than once), the holiday celebrations were numerous, or I was enjoying Life so much I didn’t care to count calories, BUT I won’t because in all honesty there is no excuse for completely falling off the wagon. I’m back in the grind now though — and hitting the ground running fast!
In the future, I will be adding a few healthy recipe choices which I use as staples in my meal planning each month. I have been eating 80/20 with high protein and low carb food choices. (80/20 because I still want to enjoy life and food is a big part of my enjoyment.) I’ll also share each recipe’s macro stats via MyFitnessPal, in case you are as interested as I am. 🙂
I am so excited to begin adding some healthy recipes to Uncorking Peonies! And I am even more excited to introduce a recipe which has warmed the tummies of G and myself multiple times since the New Year, because it’s just that good: Broccoli Ranch Chicken.
Broccoli Ranch Chicken Bake
Eat ALL the ranch! -quote by Ashley, at every meal
- 1.5 pounds cooked chicken, cubed
- 1 head of broccoli, cut bite-sized
- 1/2 Tbsp garlic powder
- 1 Tbsp minced onion
- 1/2 Tbsp dill
- 1 Tbsp parsley
- 8 ounce cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayo (I always use mayo made with olive oil.)
- 8 ounce shredded sharp cheddar
- Preheat oven to 350 degrees
- Combine cream cheese, sour cream, mayo, and spices in a large bowl, mix thoroughly
- Add chicken, broccoli, and 1/2 of cheese, mix well
- Dump mixture into a well-greased 9 x 13 baking dish
- Sprinkle remaining cheese on top
- Bake 30 minutes or until hot
- Serve immediately; good as leftovers as well!
1 Serving: kcal = 515, protein = 37g, carbs = 6g, fat = 37g
(Adapted from joyfilledeats.com)
I typically split the 9 x 13 baking dish into 5 sections for the entire week’s lunches. This amount keeps me full until dinner, even through my evening workout. You can also double the batch easily to have enough for more servings (like when G decides to take this as lunch also) or to make a very filling dinner with leftovers for the family.