Every Wednesday at BMF we have a time challenge workout. Each week we write something completely different from the week before and really challenge our clients to kill it! We have a friendly competition and everyone who completes it writes their time up on the board. Take a look at today’s challenge..
Thus far the best time is held by Patrick Kucich–
I dare you to try to beat him!
Another thing always on my brain: what to make for dinner!
I must admit, these days I really go for quick easy to assemble dinners. Between work and my little side kick I don’t exactly have the time to make elaborate meals– but that’s not saying easy meals can’t be delicious! Since my time is limited during the week I always meal plan on Sundays and do all of my grocery shopping then. Popping into Trader Joe’s or Raley’s after work is a thing of the past for me, I have to be really organized in order to eat well every day. My husband and I never eat out during the week which began long before our little one came along.
I’ve been a fan of one pot/pan/unit meals that can be served with a salad on the side so that’s how I came up with this twice baked sweet potato! I pinned a similar recipe on Pinterest but as usual I put my own spin on it and called it dinner.
Unfortunately I didn’t get a picture of my creation but I assure you it looks beautiful and tastes even better!
Feel free to season it with spices/herbs that you enjoy.
Loaded Twice Baked
4 medium yams or sweet potatoes
1 T. Olive oil
2 cups cooked chicken, chopped
1 can diced green chiles
1/2 bunch cilantro, chopped
2 tsp. mild chile powder
1/2 cup Monterey Jack cheese, shredded (plus extra for topping)
Preheat oven to 375. Scrub and dry the potatoes. Rub the outside of the potatoes lightly with oil and season with salt. Bake until fork tender, approximately 45 minutes. In the meantime add the chicken, cilantro, chiles, cheese and chili powder to a large bowl.
Remove the potatoes from the oven and carefully make a slit down the middle to open the potato. Scoop out most of the filling to the bowl while trying to keep the skin intact. Mix the potato with other ingredients and season to taste. Take the filling and carefully scoop it back into the potato skins. Sprinkle the top with the extra cheese and put the potatoes back in the oven for 10-15 minutes to heat the filling through.
Happy Hump Day!