Taco – Sweet T and a Honey B

Happy Friday! This upcoming weekend is a very welcomed one. With two wedding showers, a baby shower, and a bachelorette party, these next couple days are going to be filled with lots of celebration for some very special people in my life. It will certainly be busy, but I am excited to spend some time with some great friends, enjoy the sunshine (it’s about time – is Chicago the new Seattle?), and eat some yummy treats. Whatever your plans are, I hope they are filled with your own special people this weekend!

Before my long weekend ahead, I wanted to share a delicious meal hubs and I made this week. Admittedly we were a little thrown off by the rain and chilly temperatures as we covered our grill back up again after the 70-degree weather a couple short weeks ago. I was looking for something warm to fill us up and nothing does that better than sweet potatoes. A few other blogs I’ve read recently combine sweet potatoes with other meals in such a creative way so I thought I could do the same. With some leftover shredded chicken and a never-ending supply of taco toppings in the house, it was super easy to whip up some taco stuffed sweet potatoes.

Taco Stuffed Sweet Potatoes

Makes 2 servings – 1 potato per serving. 9 WW Sps per serving

Ingredients:

2 medium sized sweet potatoes
6 oz. shredded chicken
- I had a lot of shredded chicken leftover so that’s what I used. At the beginning of the week I threw 1 lb. of chicken in to the crockpot and cooked on high for four hours with a little olive oil, cumin, chipotle chili powder, and a pinch of garlic powder. It makes for your own taco seasoning 🙂
4 tbs salsa
1/2 cup chopped tomatoes
1/2 medium sized avocado – sliced
1/2 cup shredded lettuce

Preheat oven to 375 degrees.
After rinsing off potatoes, puncture holes all over each potato using a fork. Wrap lightly in tin foil and place in oven. Bake for 40-50 minutes or until potatoes are soft.
Slice an ‘X’ in the top of each potato and ‘smush’ (a technical term) each side to form a pocket perfect for toppings.
Top potato with chicken first, and then toppings.
Enjoy!

Happy Weekend’ing!

If you know me, you know that I am a huge fan of anything with avocado, black beans, and the overall ‘southwest’ feel. Most restaurants have their own version of a ‘Southwest Chicken Salad’ and it’s often on my list of go-to meals. Though, most restaurants load them up with a ton of cheese and sour cream in order to pack in a lot of flavor. In my opinion, you can just as much flavor with just a little healthier ingredients.

Last week, I had a craving for one of these salads. I found myself with leftover barbecue chicken from a previous night and decided it would be a delicious way to add some protein with a little extra ‘kick’. I love that this salad is cold and refreshing, yet combines the warm chicken to make it more of a comfort meal. My husband and I made our (large!) salads and sat down to some Thursday Night Football. You can’t have football night without a good meal to go with it. 🙂

Barbecue Chicken Taco Salads

2016-11-16 13:52:33

Serves 4

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Ingredients

1 Lb. Boneless Skinless Chicken Breast
1/2 cup barbecue sauce
4 cups romaine lettuce
1/2 cup frozen baby corn
1/2 cup black beans
1/2 cup canned green chiles
1/2 cup diced roma tomatoes
1 avocado
8 tbs tortilla strips
8 tbs yogurt based ranch dressing

Instructions

1. Marinate chicken breasts in barbecue sauce in a large Ziploc bag and place in the refrigerator for a few hours.
2. Bake Chicken for 45 minutes on 400 degrees.
3. Place baby corn, black beans, and green chiles in a small pot and cook for 8-10 minutes on low-medium heat.
4. For each salad, top 1 cup of romaine lettuce with 2 oz. of barbcue chicken, 1/4 of bean and corn mixture, 1/4 of diced roma tomatoes, 1/4 of avocado, 2 tbs of tortilla strips, and 2 tbs of the ranch dressing. Serves 4.

Sweet T and a Honey B https://www.sweettandahoneyb.com/