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!

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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

-cilantro

-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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One & Done Dinner- Salmon, Sprouts, & Sweet Potato

Hey Cats!

I hope everyone is having a good week! I’ve got a few projects coming up at work, so it has been a busy week, and it’s only Wednesday! When life gets busy, it can be really easy to eat whatever’s fast and doesn’t require a sink full of dishes. So basically Chick-Fil-A, pasta, or anything else that’s probably fried and severely lacking in nutritional value. However, I’ve found that eating crap when you’re busy makes you feel even worse and slows you down when you don’t have time to be slowed down. Lately, I’ve been experimenting to come up with healthy dinners that are more exciting than my usual chicken-quinoa-roasted brussels sprouts combo, and require less clean up. I crafted this little trio last week and it’s already made a repeat appearance! Pecan-crusted salmon, a baked sweet potato, and roasted Brussels sprouts (lol if you thought I could stray from this) with goat cheese- sounds pretty involved, right? False. Let me show you how it’s done.

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Here’s what you’ll need:

-1 small sweet potato

-1 portion of salmon (I either get the 4oz serving from the fish counter or get a large piece and cut it in 3rds and freeze the rest!)

-1 tablespoon of butter

-1 tablespoon chopped pecans

-1 tablespoon grated parmesan

-1 tsp dry ranch dressing mix

-1/2 cup brussels sprouts,  quartered

-olive oil

-honey

-goat cheese crumbles

-almond butter (optional but HIGHLY recommended. Highly)

Here’s what you do:

1.First, you’ll need to bake the sweet potato by itself for a bit. Wash your sweet potato and poke holes all over with a fork- just don’t stab yourself (I have done this. Raise your hand if you’re not surprised). Bake at 400 for 30-45 minutes, depending on the size of your tuber. You can just place it on the middle rack of your oven, no pan needed!

2. While your sweet potato is baking, do what you need to do. Live your life. Unload your dishwasher. Throw a load of laundry on. Do your workout for the day. Sit on the couch and watch trash tv. Neglect to write a blog post. It’s up to you. This is your time.

3. When your timer has about 15 minutes left, prepare the rest of your dinner for baking. Cover a baking sheet with foil whilst rejoicing that this is the only thing you will have to wash.

4. Prepare the salmon by following steps 1-4 of this recipe. Yes, I’ve made this before, but it was solo. This time it has friends. If you’re not feeling fancy, you can always simply season your salmon with salt, pepper, and dill!

5. Next, prepare your sprouts. Here’s my process: chop off the hard stem on the bottom, hopefully taking the outer leaves with it. Peel off a few layers of leaves until it looks clean. (always wash them first, by the way) Chop the little sprout in half, then in quarters. If the quarters are still large, I’ll chop them again! Toss them in olive oil, salt, and pepper- this can be done on the pan!

6. Then, assemble the pan. Place the salmon on one side, sprouts on the other, and the sweet potato in the middle. Fits perfectly!

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7. Increase the heat to 425, and bake everything for another 20 minutes, until the salmon is cooked thoroughly and the sprouts are crispy!

8. Next, dress it up! I drizzled honey and crumbled goat cheese on the brussels sprouts, thanks to Bites of Bri. Ugh, so good I nearly cried. Then, instead of cinnamon and sugar on my sweet potato, I put a dollop of almond butter on top after a recommendation from my coworker (thanks, Natalie!). Changed. My. Life. It’s so creamy and delicious. I was afraid it would be too sweet but it is excellent. You will die. And then come back to life to thank me profusely.

9. Enjoy your gourmet dinner and then enjoy only washing one pan!

Side note: when I told my mom about this, I kept going on about how “it only took one pan!”. Eventually she asked me, “Is that because you only have one pan?”. No, it’s because I’m lazy. But honestly, I’m not even surprised, because I also told her that day that I had made toast in my oven in a loaf pan. Because I’m resourceful. And I’m not married so people don’t think I need/want nice kitchen appliances such as a toaster. I digress.

Do you have any one-and-done dinners? Please share, I hate washing dishes!

That’s all for meow!
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Friday’s Five

Hey Cats!

Happy Friday! I’m SO EXCITED for this weekend, because my bestie is coming to visit! I haven’t seen her  since before school started, so I can’t wait to catch up with her. This week has still been busy, but not as much as the past few, so it’s been nice to have a chance to rest and not be running around in a panic for a few days. Here’s what I’m loving this week:

1.

donut pumpkins

 

It’s fall, y’all! How adorable are these little donut pumpkins from Smart Schoolhouse? Pink sprinkle donuts are my all-time fave, so I would love to make a few of these to set out in the kitchen!

2.With my super busy schedule, I feel like I’ve been going nonstop for the past few weeks. While I’ve pretty much accepted the fact that if I want to have a fun and successful senior year there won’t be much down time, it’s something I really miss. This week, I was blessed with some extra free time to rest and do things I wanted to do, like cook dinner and go to the gym on the same night, and do things I needed to do like catch up on homework. Sometimes it’s the little things like a canceled class or a meeting cut short that remind me that God knows exactly what I need, and if I’m using my time and talents to glorify Him, He will provide me with the time to fit it all in.

3.

kate and samantha

My cousin shared this goldmine of an article with me a week or so ago that shows us Kate Middleton’s true celebrity lookalike- Samantha Parkington. I don’t know who came up with this, but they’re a genius. Just scroll through and tell me Kate doesn’t look like she’s been dressed (impeccably) by Grandmary. YOU CAN’T.

4.

quinoa patties

I made these delicious sweet potato quinoa patties for dinner Wednesday night, and they were quite yummy! I had a baked sweet potato in my fridge because I’d cooked it on 250 (rookie mistake) and by the time it was done, I was finished with the rest of my dinner and not hungry. I’d planned to heat it up for my dinner, but then I remembered this recipe! So delicious, and it makes quite a few- I took the leftovers in my lunch on Thursday, and they were still great!

5.

btho ole miss

Last but certainly not least, there’s a HUGE game in Aggieland tomorrow! It’s expected to be the largest crowd ever at Kyle Field, and I’m pumped. WHOOP!

That’s all for meow!

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