Recipe-Spicy Shredded Chicken Sweet Potato

Hey Cats!

It’s only Wednesday? This week has been dragging on it seems! I’m going home this weekend, so that could be why. But it has been/is going to be a fun week! Monday night my friends and I made s’mores on the grill at my apartment complex, which was definitely an adventure. Then tonight, I have my end of provisional year party with the Junior League, and it’s Kentucky Derby themed! Stay tuned for pictures of my outfit, because I’m so excited about it.

On to the main event. Sweet potatoes are my new favorite thing, and I’ve been experimenting with different ways to make them for dinner. I’d seen a few recipes on Pinterest that had shredded chicken inside a baked sweet potato, so I decided to make my own version! It’s so easy and requires very little cleanup, which is always a plus!


Here’s what you’ll need:

-1 sweet potato

-1 chicken breast, cooked and shredded

-2 tablespoons sriracha

-1/4 cup lemon juice

-2 tablespoons honey


-salt and pepper

-goat cheese crumbles

Here’s what you do:

1.First, bake your sweet potato and cook your chicken. I baked mine at 400 for 45 minutes, and boiled my chicken breast for about 20 minutes.

2. Once the chicken is cool, shred it.

3. In a bowl, mix together the sriracha, lemon juice, and honey. Adjust amounts to taste!

4. Chop the cilantro finely and stir it into the sauce, along with a sprinkle of salt & pepper.

5. Toss the shredded chicken in the sauce. You can let it marinade for a while if you’d like!

6. Top your tuber with the spicy chicken and goat cheese crumbles.

7. Enjoy!

See, it’s so easy! And if you’d like, you can bake a few potatoes and make more chicken to have it again for lunch or a quick dinner later in the week. I love the spicy chicken with the creamy sweet potato and tangy goat cheese. YUM!

That’s all for meow!

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Recipe-Pizza Spaghetti Squash Boats

Hey Cats!

We’ve talked about how eating healthy was a big part of my life when I was in college, but unfortunately, I have fallen off the wagon since graduation. For some reason it has been extra hard to cook every night, so when I find healthy recipes that I love, I hang on to them!

I have a love-hate relationship with spaghetti squash. It usually sounds like a good idea at the grocery store, but then once I get home I realize that it’s a lot of trouble, and until now, I didn’t have a super delicious way to prepare it. A few weeks ago I was pushing my cart through Trader Joe’s and saw a spaghetti squash. “I haven’t made one of those in YEARS”, I said to myself, and tossed it in my basket without another thought. Then I got home and it was staring at me, asking me, “now what? Please not just garlic powder and cheese”. So I had to get creative. I scrolled through Pinterest for some inspiration, and came up with this pizza-inspired twice-baked squash.


Here’s what you will need:

-1 spaghetti squash

-1 cup marinara sauce

-1/2 cup grated mozzarella cheese

-1 tbsp olive oil

-salt, pepper, and garlic & onion powder to taste

Here’s what you do:

  1. First, prepare your spaghetti squash. There are a few ways to do this, but you’ll want to cut it in half lengthwise and cook it in the oven for optimum boat shape. Be careful while cutting it, it’s a dangerous task, especially if you only have steak knives. Anyways, bake at 400 degrees for 30-45 minutes, or until it is soft to the touch.
  2. Once the squash is cooked, scrape the “noodles” of one half into a mixing bowl. You can prepare both, but this recipe is for those of us cooking for one! I wrapped the other half in foil and stuck it in the fridge for another day, and just followed the same recipe!
  3. Mix the olive oil, salt, pepper, garlic and onion powder into the squash.
  4. Then, mix in 1/2 cup of the marinara sauce and 1/4 cup of the cheese.
  5. Next, spoon the squash mixture back into the shell.
  6. Top with the remaining sauce and cheese, and broil until the cheese is brown and bubbly!
  7. Enjoy your boat!

This is a yummy, healthy dinner that’s pretty filling and will make you feel great about yourself. Unless you go overboard on the cheese, which is understandable. Plus, if you’re cooking for only yourself, you have dinner for two nights! Spaghetti squash might just be my friend after all.

Recipe- Tangy Summer Salad with Salmon

Hey Cats!

Happy Wednesday! This week is both flying and crawling at the same time, if that’s possible. I’ve been trying to eat healthier lately, but it’s also SO HOT in Houston that just the thought of turning the stove on makes me sweat. I typically make a pizza or other fun dinner for myself on the weekend, but after laying out at the pool all day Saturday, I needed something light, but obviously still delicious and filling. So I decided to combine a citrus salmon recipe that I love with a homemade version of my favorite Salata salad. And it was so good I made it without the salmon for lunch until I ran out of kale.


Okay first we need to address this MASSIVE salmon plank. I asked for 4oz, and the little fishmonger just haphazardly whacked off a chunk, weighed it to get the price, and wrapped it up without noticing that it was 6oz. I’m fine with more fish, but I also had to pay more for it, which I wasn’t too pleased about. Also, it was so large that it just fell apart when I tried to plate it, so that’s why it looks kind of sad. But hey, I did the best I could and it’s delicious so that’s all that matters, right?

Here’s what you’ll need:

-1 serving of Honey Garlic Lemon Salmon– this recipe from The Whisking Kitchen is SO good!

-1 cup kale, rinsed and chopped

-1/4 cup fresh spinach, chopped

-3-4 large brussels sprouts, grated or finely chopped

-1 small granny smith apple, thinly sliced or diced

-1/4 cup cooked quinoa

-2 tbsp pine nuts

-2-3 tbsp goat cheese (feel free to go crazy here, I sure did)

-lemon vinaigrette dressing- I used Marzetti’s Simply Dressed Lemon, in the refrigerated section.

Here’s what you do:

1. First, prepare the salmon. It has to marinate for at least 30 minutes, so plan for that. ALSO cook it on a foil-lined pan, because I cannot tell you how long it took me to scrub the burnt honey off my pan.

2. Finely chop the kale and spinach and add to a very large mixing bowl.

3. Add the brussels sprouts, apple, and quinoa and toss.

4. Next, add the pine nuts, cheese, and dressing. Toss until everything is fully coated with dressing. I usually just pour my dressing over the top, but tossing your salad ensures every bite is tasty!

5. Serve your salad with your salmon on top, and enjoy!

What’s your favorite light summer meal? Let me know!


That’s all for meow!

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