Tuesday, May 14, 2013

Southwest Stuffed Sweet Potatoes


I'm always on the hunt for super easy, quick dinners to make throughout the week; if they are a bit healthy as well, then well let's call that a bonus. This simple little recipe ticks all of those boxes perfectly. Everything in this recipe is store-bought, which is a gross departure from my usual recipes, but again it's ease we're going for here. By subbing Greek yogurt for sour cream, using healthful salsa as sauce, and taking it a little easy on the cheese, you can really make a delicious entree that is pretty darn good for you (especially as far as Gingersnaps goes). All this plus hearty, filling, and ready in less than 10 minutes? Winner!

 
 

Southwest Stuffed Sweet Potatoes

1 microwaveable sweet potato (sold ready-to-microwave at grocery stores)
1/2 breast from rotisserie chicken 
Hot sauce, to taste (optional)
Scant 1/4 cup Monterrey Jack cheese
Salsa
Dollop of Greek yogurt
Cilantro, chopped

1. Microwave the sweet potato per package instructions. Allow to cool, and cut in half. Scoop out a small amount of flesh from the potato to create space. (You could also make this more of a potato skin by removing more).

2. Shred rotisserie chicken breast and toss with a bit of hot sauce, if desired. Add to potato halves.

3. Top with shredded cheese. Microwave just until cheese is melted.

4. Top with salsa, Greek yogurt, and cilantro garnish.

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