I found this great recipe for a fajitas that consisted of sweet potatoes and chicken. However, using the ingredients I already had this new dish of sweet potato and turkey came about…
2 medium sweet potatoes- well scrubbed
4 tbs olive oil
1 medium onion
1 lb of turkey breast (or chicken) cut in 1/2 inch thick pieces
1 tsp ground cumin
1 tsp oregano
4 garlic cloves, chopped
1/2 cup chicken or vegetable broth
– Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife. Probably about 3-4 minutes. Cool and cut lengthwise into 1/2 inch pieces.
– On a skillet, heat 2 tbs of oil and add peppers, onions and sweet potatoes until golden brown. Transfer mix to a bowl.
– Heat remaining oil and cook turkey and add all spices. Sauté until is browned. Return vegetables to skillet and add garlic and broth. Simmer until liquid is almost evaporated.
Serve as a dish on its own or use as filling for fajitas. Either way it was delicious and a complete meal. Enjoy!!!
Everything looks better in a pie dish, right?? Here are two ideas of making these ground beef “pies”.
It is all very simple…
If you choose ripe plantain, just boil the plantain until soft.
Cook the meat with any seasoning of your liking and layer it with the plantain. I like to start with the mash and end with meat but it can go either way.
Top with cheese of your liking. I use feta or goat cheese and keep it light. Broil 10-15 for cheese to get soft and top layer to get crisp.
The second option is to use sweet potato instead of plantain. It comes out just as delicious. Follow same steps as above…
The good news about this post is that this recipe is another simple but yet delicious one. The bad news is that I can’t remember the website where I got the original recipe from. I made a few changes to it making it more my style. The best part, it was hubby approved. 😉
1 lean pork tenderloin
1 carrot, chopped (I used a small package of rainbow carrots)
2 medium red onion, chopped
6 small potatoes (I used 3 medium sweet potatoes)
1/4 cup chicken broth (I used vegetable broth)
1 tbsp olive oil
4 cloves garlic, minced
Salt and pepper to taste
1 rosemary sprig
Pre-heat oven to 325F
Rub pork with salt, pepper and garlic, place in pan. Place carrots, red onions and sweet potatoes in pan. Pour broth and olive oil over the contents of the pan. Top with rosemary sprig and cover with tin foil.
Place in oven for one hour covered. Take out from oven and rotate vegetables and baste pork. Cover and place in oven for one additional hour. Remove from oven and remove foil. Place back in oven for 30 minutes. Remove and let set form 5 minutes.
A few weeks ago I saw this combination on a fellow blogger’s page and my eyes lit up! The two are my all time favorite side dishes. You can do so many different variations. And to top it off, I added bacon. Now this was a winner plate in my house!
As easy as boiling the peeled very ripe plantains and sweet potatoes until soft.
Cook chopped bacon separately.
Add all ingredients together, mashing sweet potatoes and plantain together.
Pictured below are the Japanese sweet potatoes that were included in my organic share some time ago…
I simply just cooked them and mashed them with a bit of grass-fed butter, pepper, oregano and about 1/4 cup of orange juice.
It’s a great side dish to any meal.
I officially have a crockpot but I don’t get around to using it as often as I would like. I saw this recipe on Paleo Pot and I had to give it a try. It was amazingly good..
2 pounds of lean ground beef
1/2 pound of bacon
3 large sweet potatoes
1 large white onion
1 large red onion
Spices: Cayenne, paprika, garlic, black pepper, oregano
1. Peel your sweet potatoes and microwave them for 2-3 minutes to soften them slightly.
2. Slice your sweet potatoes into 1/8″ slices.
3. Dice your bacon finely and brown it in a pan into crisp pieces.
4. Remove your bacon from the pan and set it aside for later.
5. Dice your onions into large chunks and add to your pan along with your ground beef. Make sure you use a deep skillet or pan big enough to brown 2 pounds of beef and 2 onions.
4. Season your beef as you wish or using mentioned spices.
5. Make sure your beef is fully browned and onions are translucent.
6. Beat your 8 eggs in a bowl. Add some cayenne and paprika to your egg mixture if you wish.
7. Grease your slow cooker with some coconut oil.
8. Line the bottom of your slow cooker with slices of sweet potato. Just enough so that you cover the bottom.
9. Spoon in a layer of your seasoned beef onto the sweet potatoes.
10. Sprinkle some of your crisped bacon pieces on top of the beef.
12. Keep layering evenly until you use up your supplies.
13. Once you have finished layering, pour your egg mixture over the top.
14. Cook on low for 6 hours.
Allow pot to cool. If your ceramic crock is removable, throw it in the fridge overnight. This will allow the dish to congeal and set nice.
This is the beef I used.
Time is approaching quickly and I’m as excited and nervous as it would be my first race. I’ve prepared a few months for this race but these two days before are critical! Water, water, water and some more water is all I’m thinking about. Being hydrated is so important for any type of race. Today I also started some carb loading. I get to eat a whole sweet potato today and another tomorrow. This is exciting to me as I limit my carbs and usually only have half as my serving. A quick light workout today, and nothing else to do but to get mentally prepared.
For those running GOOD LUCK! I hope to see some familiar faces out there. 🙂
My lunch today. 1 sweet potato and Eggplant Lasagna.
I love sweet potato and I’m always looking for new and different ways of cooking it. I found this fun recipe on Carrots ‘N’ Cake website.
2 sweet potatoes
1/2 cup liquid egg whites
1 cup Parmesan cheese
1/2 teaspoon rosemary
1/4 teaspoon pepper
Preheat oven to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray.
Peal the potatoes.
Grate sweet potatoes and then squeeze the moisture from them. (I just used my hands to press out the liquid with a paper towel.) The more moisture you remove, the crispier they get in the oven.
To the grated sweet potatoes, add the egg whites, cheese, pepper, and rosemary. Mix until combined.
Scoop out potato mixture and set on wire rack. Press sweet potato mixture as thin as possible. Repeat until potatoes are gone.
Bake for 25-30 minutes or until potatoes are dark around the edges and crispy.
Enjoy! These are a great side dish for any protein.