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.
With future MIL laid up due to surgery, G and I took on an active role in the kitchen today making dinner to enjoy some family time. The weather finally turned to Spring, so we were able to celebrate the warmth with open doors and bird songs accompanying our supper as well. It was a great Sunday!
This roast recipe is super easy and always pleases the taste buds of all who try it! Paired with the right sides, it makes for a simple and tasty dinner for all your family members and friends to enjoy. It is definitely not the healthiest meal I make, but we all need to splurge every now and then…
3-Ingredient Crock Pot Roast
Only 3 ingredients for the best flavored roast ever!
I am all about simple crock pot entrees when I plan to make some time-extensive side dishes. So this roast recipe is one of my favorites handed down from my mother. I’ve used it for Friendsgivings in the past and family get-togethers, plus meal prepping for the week! Depending on the size of your roast, it can go a long way. Its rich and flavorful gravy only accentuates the moist meat and makes for a crowd-pleaser for sure!
- 1 5-6 pound chuck roast
- 1 package dry onion soup
- 2 cans cream of mushroom soup
- Place chuck roast in crockpot
- Sprinkle package of dry onion soup
- Pour cream of mushroom soups over top
- Add 1/4 to 1/2 cup of water (the more water, the thinner the gravy)
- Cook on low for 8 hours
- Once finished cooking, shred to desired texture and serve immediately.
Serve with your favorite veggies and side item. The gravy is especially good with mashed cauliflower or jasmine rice.
1 Serving: kcal = 320, protein = 47g, carbs = 6g, fat = 11g
Our dinner tonight included crack potatoes and zucchini fries on the side, with a bit of blueberry pie and ice cream for dessert. Not the most healthy, but what’s a cheat Sunday from time to time?! Delish!