I am always looking for ideas to make a quick weeknight dinner. My husband is in the medical field and his schedule is nuts, so he doesn...
I am always looking for ideas to make a quick weeknight dinner. My husband is in the medical field and his schedule is nuts, so he doesn't make it home for dinner sometimes until 7:30 or 8pm. I usually get hungry before then, so finding a meal that works for me to eat and doesn't get gross sitting around waiting for him to eat it is key.
One of the healthy foods I've been working to incorporate more of in our lives is the sweet potato. This recipe is fantastic for both a weeknight meal and for adding in some healthier options than just always using white potatoes.
I came across this recipe from Food Network Magazine and knew I had to give it a try. It was a definite hit, filling and flavorful and at about 450 calories per potato, the perfect weeknight dinner. I cut the recipe in half for just myself and my husband and it worked well.
Chili-Stuffed Sweet Potatoes
Ingredients
4 medium-sized sweet potatoes
1/2 cup fresh salsa or pico de gallo
1 package shredded broccoli coleslaw mix
1 tbsp. pickled jalapeno peppers (chopped)
2 tbsp. extra virgin olive oil
1 tbsp. tomato paste
2 tsp. chipotle chili powder
1 tsp. cumin
1 lb. lean ground beef or turkey
1 cup shredded cheddar or colby jack cheese
2 scallions (thinly sliced)
Sour cream (for topping)
Instructions
Pierce the sweet potatoes with a fork and microwave for about 15 minutes, turning halfway through, until done baking. You can also cook them in the oven, it will just take longer.
While the potatoes cook, toss together the broccoli slaw mix, jalapeno peppers, pico de gallo, a liberal sprinkle of salt & pepper and 1/2 tbsp. olive oil in large bowl and set aside.
Heat the remaining oil in a large skillet over medium heat. Add in the tomato paste, chili powder and cumin, cooking until combined and slightly toasted (about 1 minute). Add in the beef and season with salt & pepper, stirring until browned. Turn the heat down to low.
Cut open the sweet potatoes and scoop out a few spoonfuls of the flesh of each, adding it to the mixture in the skillet. Stir in the cheese and scallions until the cheese melts and the mixture is well combined.
Spoon the chili mixture into the potatoes, top with the slaw and sour cream. These are perfect served on their own or with a big green salad for dinner.
Adapted from Food Network Magazine
Printable Recipe
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