I just got back from an ultrasound. No, not another baby, not for a while. Instead, the ultrasound tech exclaimed “Congratulations – it’s gallstones!” Okay, maybe she didn’t say that exactly. Ultrasound techs are trained to never say anything definitive. When we found out the gender of our baby it was “probably a boy,” and when I got my ultrasound today it was “probably gallstones.”
Sigh. Looks like more surgery for me!
Until I get a definitive answer, I’m going to eat as much rich foods as possible, because I’m told after the surgery it’s bland city. No fat = no fun. But wait! Not so fast! The recipe I have for you today is not only quick, easy, Autumn-y and delicious, it’s also really healthy for you AND low in fat. Perfect! If you haven’t figured out what you’re making for Shabbat dinner yet, no fear. With this recipe you still have time to go to the store, prep, cook and serve before the sun goes down.
Don’t let the snacky notion of potato skins fool you, this is a hearty meal. My husband and I could barely scarf 1.5 down each before we were full, and using the vegan cheese from Trader Joe’s that I talked about last week, the combination of salty, spicy and sweet with a dash of health is a winner!
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Recipe adapted from Half Baked Harvest.
- Preheat your oven to 350 degrees.
- Wash your sweet potatoes and prick all over with a fork.
- Place in the oven and bake for 50-60 minutes or until tender.
- Put your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper.
- Place in the oven with the potatoes and bake for 25 minutes.
- Allow to cool and shred the chicken with a fork.
- When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
- In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper and set aside.
- Heat a small skillet over medium heat and wilt the spinach. Toss the spinach and shredded chicken together, set aside and keep warm.
- Turn the oven up to 400 degrees.
- Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish or on baking sheet.
- Brush the skins with with a little of the chipotle sauce and bake for 10 minutes until crisp.
- While the skins bake mix the spinach, chicken and spice mixture together.
- Remove skins from the oven and stuff with the chicken mixture, top with shredded vegan cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.