Buffalo Chicken Sweet Potato Bake

Print Recipe
Buffalo Chicken Sweet Potato Bake
Servings
Ingredients
You'll need:
Additional toppings:
Servings
Ingredients
You'll need:
Additional toppings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat 1 tbsp of olive oil or ghee, and add the bell pepper and onion. Season with salt and pepper, and saute until soft, about 3-5 minutes. Remove from heat.
  3. In a bowl, mix hot sauce of your choice (6 tablespoons get you a "mild" heat, 4 tablespoons is good for kids, 8 tablespoons is for your heat lovers!), with 1 tbsp of olive oil or ghee, 1 tbsp of paprika, 1 tsp of garlic powder and salt and pepper. Stir in the raw chicken to coat, then add the sweet potatoes. Then stir in the seasoned bell pepper and onion. Mix together in a baking dish, and bake, covered at 350 for 40 minutes. Stir occasionally.
  4. At 40 minutes, remove and add the crumbled bacon and stir in the greens. Cook for another 10 minutes or until the chicken is cooked through and the sweet potatoes are fork tender. Remove from the oven and top with the green onions and another swirl of hot sauce.
  5. Serve with assorted toppings. Pairs nicely with a cold beer!
Recipe Notes

Make it vegetarian: Use firm tofu or tempeh! Pat your tofu dry, then dice. Meanwhile, heat 1 tbsp of olive oil in a skillet. Season your tofu with salt, pepper, paprika and garlic powder. When the oil is hot, sear the tofu until browned on each side. Stir into the baked sweet potatoes, vegetable and sauce mixture with 10 minutes left.

Weeknight hack: Use rotisserie chicken to reduce your cooking time!

Escarole and Pastina Soup

This delicious Escarole and Pastina soup includes many Italian flavors that remind me of my childhood. This soup is perfect for a wintery day. Add chicken or sausage to make the soup heartier.

Print Recipe
Escarole and Pastina Soup
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Heat oil in a large pot. Add onion, carrot and garlic, salt and pepper. Cook on medium-low heat until the onion is tender, about 8 minutes.
  2. Turn the heat to medium-high. Add the escarole and cook, stirring for a few minutes until the escarole is wilted. Add the broth, beans, and tomatoes. Simmer over high heat. Reduce the heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
  3. Add the spinach and stir for a minute or two minutes until the spinach is wilted.
  4. Cook the pastina separately. Scoop pastina into the bowls. Ladle the soup on top of the pastina. Sprinkle with cheese. Serve the soup hot!
Recipe Notes

The recipe was adapted from the Los Angeles Times.

Chicken Tacos

Print Recipe
Chicken Tacos
Instructions
  1. Place the chicken breasts into the crock-pot, along with the pepperoncini peppers with the juice.
  2. Set the crock-pot to cook on low for 6 hours.
  3. Pull apart the chicken and serve it in a tortilla with toppings, such as diced tomatoes, lettuce and sour cream.

Southwestern Two-Bean Chicken Soup

Print Recipe
Southwestern Two-Bean Chicken Soup
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over the chicken and then layer on the beans, corn, and jalapeno.
  2. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.