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Chicken Stuffed Sweet Potato

Here’s a flavorful, nutritious meal that comes together quickly. It’s a perfect weeknight dinner that takes chicken breast and infuses it with a sweet and spicy poaching liquid of chipotle, pineapple, fresh cilantro, savory Worcestershire and tangy lime. These flavors are robust and delicious!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

4 sweet potatoes
1 tablespoon Coconut Oil OR Butter
1 tablespoon garlic, minced
1 yellow onion, thinly sliced
1 red bell pepper, seeded and sliced into thin strips
1 orange bell pepper, seeded and sliced into thin strips
3 tablespoons minced?canned ?chipotle chile?in adobo sauce (or MORE if you like it spicy!)
? cup orange juice
? cup fresh cilantro, chopped
1 tablespoon Worcestershire sauce
1 lb boneless, skinless chicken breast
1 teaspoon yellow mustard
salt and pepper to taste
1 lime, sliced into wedges

Instructions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Rinse and scrub the sweet potatoes. Pat dry with a paper towel and pierce several times with a fork or knife. Place on the baking sheet. Lightly spray the sweet potatoes with olive oil and season with salt and pepper. Bake in the preheated oven for 45 minutes to an hour, until tender when poked.

3. Melt the coconut oil in a 12-inch skillet over medium-high heat. Add garlic, bell peppers, onion?and chipotle and cook until soft, about 5 minutes.

4. Add the orange juice to the skillet along with 1/2 cup cilantro and the Worcestershire and bring to a simmer.

5. Add the chicken to the skillet, cover and reduce the heat to medium-low. Cook until the chicken registers 160 degrees, 10 to 15 minutes, flipping the chicken halfway through. Using a slotted spoon, transfer the chicken and veggies?to a plate and cover.

6. Increase the heat to medium-high and cook the liquid left in the skillet until reduced to 1/4 cup, about 5 minutes. Off heat, whisk in the mustard. Using 2 forks, shred the chicken and return it and the veggies to the skillet. Add the remaining 1/4 cup cilantro and toss until well combined. Season with salt and pepper to taste.

7. Slice each baked sweet potato down the middle and fill with a heaping spoon of the chipotle chicken. Serve with lime wedges. Enjoy!

Nutrition
One serving equals: 372 calories, 8g fat, 34g carbohydrate, 8g fiber, 9g sugar and 39g protein.

Bacon Wrapped Sweet Potato Fingers

Here?s a tasty, spooky appetizer that?s much healthier than most appetizers while still tasting sinful and indulgent.

Best of all it is really easy to throw together and makes the house smell AHH-MAZING for when your guests walk in!

Courtesy of RealHealthyRecipes.com

What you need
Servings: Makes 40 – Nutrition is listed for 2

4 sweet potatoes
20 bacon strips
coconut oil spray

Spice blend:

1 teaspoon?sweet paprika?
? teaspoon sea salt
? teaspoon?black pepper?
1 teaspoon dried parsley
? teaspoon?garlic powder?
1 tablespoon coconut sugar

Instructions

1. Preheat the oven to 400 degrees F. Line two rimmed baking sheets with foil and top each with metal cooling racks.

2. Cut each sweet potato in half widthwise and into large fry wedges. You should have about 40 wedges.

3. Combine the spice blend in a small bowl. Place the sweet potato wedges in a large bowl and lightly spray with coconut oil. Toss with the spice blend to coat each wedge.

4. Wrap each slice of sweet potato with a piece of bacon.?Place the wrapped wedges on the prepared baking sheets on the metal racks. Bake in the preheated oven for 40 minutes, until the bacon is crispy and the sweet potato wedges are tender. Enjoy!

Nutrition
2 pieces equals: 156 calories, 8g fat, 490mg sodium, 12g carbohydrates, 2g fiber, 1g sugar, and 8g protein.

Bacon Wrapped Chicken

Here?s an EXCITING slow cooker chicken dinner recipe to spice up your life!

By wrapping our chicken breast with strips of turkey bacon, cooking over sweet potato and covering with BBQ-covered green apples we create a dish that is BURSTING with flavor, while staying healthy on fitness friendly.

Be sure to use a BBQ sauce that has no added sugars. I used Primal Kitchen?s Golden BBQ Sauce which has only 1 gram of sugar per 2 Tablespoons.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

2 sweet potatoes
3 Green Apples
? cup natural BBQ sauce (avoid ones with added sugars)
1 tablespoon lemon juice
1 tablespoon coconut sugar (optional)
4 skinless, boneless, chicken breasts
8 slices Turkey Bacon
1 tablespoon fresh parsley, for garnish

Instructions

1. Skin the sweet potatoes and slice into half-moons.

2. Lightly grease the bottom of a large slow cooker with coconut oil. Place the sweet potatoes in the slow cooker. Seed and dice the apples.

3. In a medium bowl combine the BBQ sauce, lemon juice and coconut sugar. Mix until fully incorporated and then stir in the apples.

4. Slice the turkey bacon strips in half, lengthwise to create 16 strips. Wrap each chicken breast with 4 strips and place in the slow cooker on top of the sweet potato.

5. Top the chicken with the BBQ-apple mixture. Cover and cook on low for 4 to 6 hours. Serve with a side of Roasted Broccoli and Cauliflower!

Nutrition
One serving equals: 432 calories, 3g fat, 687mg sodium, 59g carbohydrate, 9g fiber, 21g sugar and 41g protein.