Sweet Potato Tacos
I love sweet potatoes... they are nutritious, affordable, filling, and can spice (or sweeten) any meal.
One day, I thought it might be fun to add sweet potatoes to a Mexican dish, and now it's a must-have ingredient!
What I love about this meal is it's so versatile. I call it a taco, but you can serve it in a variety of ways!
I find that it makes enough for a couple of meals, and you can change the recipe every time you eat it! You can wrap it into a tortilla, leave it plain on the plate (as shown), add different ingredients, and my personal favorite is to add egg and have it for lunch the next day!
Try experimenting with sweet potatoes! What culinary creations will you create? I hope you share!
Simple Chicken and Wild Rice Recipe
I made this recipe by thinking about flavors that go well together... I refer to this concept as Food Theory. This is the idea that if you know which foods and seasonings pair well together, you can make up any recipe. This helps cut down the grocery bill when you know you can make a meal based on what's on sale and in season.
When I saw the can of wild rice on sale (and if you've messed with wild rice before, canned is so much easier), I knew I could make a meal out of it! There are so many variations. Give it a try and share your comments below!
Wild Rice Chicken
2-4 chicken breasts
1 can cooked wild rice (used 40 oz can in video, but can adjust to family size), partially drained
1 onion (any kind)
1 pint mushrooms (any kind)
1/3 stick butter
Optional Ingredients and Variations
2 stalks celery
1/2 cup cranberries (fresh or dried)
1 green pepper
Preheat oven to 425 degrees Fahrenheit on convection oven, otherwise 350 degrees (adjust for cooking times).
Place chicken on non-stick baking sheet. Season evenly with thyme and rosemary. Place baking sheet in preheated oven in center rack.
While chicken is cooking, heat butter in pan on medium heat. When butter is melting, add sliced mushrooms. Sauté mushrooms for a minute. Add sliced onions and continue to sauté. When onions are translucent, add partially drained can of wild rice. (You can add other ingredients for a variation while sautéing or now.) Turn heat to medium-high and allow mixture to cook uncovered.
When chicken is finished cooking (it should just start turning golden brown), remove from oven. Carefully slice chicken and add to wild rice mixture. Cover and cook for about 5-7 more minutes. The chicken will absorb the liquid from the wild rice mixture.
Serve immediately. Pairs well with green beans and other vegetables.
Did you try it? Share your thoughts below!
Danielle S is the mother of two and creator of Snackster Sam. She has been concerned about healthy habits and nutrition for over a decade, and conducted an award-winning scientific study on portion control. She created Snackster Sam to make eating healthy more fun for parents and children. Learn more about the mission here.
In an earlier post, I shared a recipe for Not Your Average Chili. I created that recipe based on ingredients that were on sale and in season at the grocery store, but I didn't have a recipe in mind prior to going to the store.
As I stated in that post, "I like to go to the store with little or no plans for meals for the week. I know it's a foreign concept to many of my meal-planning friends, but if I go in with a set plan, I may miss out on discounts, fresh and in-season produce, and new recipe ideas. When I shop, I start in the produce section and base all of my meals for the week on what is on sale and what looks ripe and ready to eat. If my meal plan includes avocados but they are not ready to eat, I would either be forced to use unripe avocados or change my meal plan. Going in with no plans makes shopping more fun and keeps my mind opened to possibilities!"
SNACKSTER SAM'S BIG ADVENTURE - ON SALE NOW
Later in the week, I had no plans for dinner again . . . but I did have several ingredients that I knew would make a great meal! Watch the video below to see what I created and keep reading to get the recipe:
If you go to the grocery store with an open mind, you might find you get more creative in the kitchen, create some fresh and nutritious meals, and save money! I'm sharing the recipe I made, but I listed other ingredients you can add or subtract to it based on what is available, on sale, and in season!
One Pan, No Plan Dish
Instructions: Choose from the vegetables, seasonings, proteins below. Use what you have on hand and don't be afraid to add more and experiment! This recipe is really just to give you an idea of what flavors go well together.
4 potatoes, diced
1 green pepper (or any color variation), chopped
1 onion, chopped
1 clove garlic, chopped
1/2-1 package fresh mushrooms
Handful of kale
Handful of fresh spinach
1 cup tomatoes (canned or fresh)
1 can tomato sauce
2 chicken breasts, cooked
1 cup red kidney beans
SEASON TO YOUR TASTES
Add oil to saucepan and heat to medium-high. Add hardy vegetables (potatoes, pepper, onion) and seasoning. Cook, stirring often, until potatoes are tender. Add protein of choice. Add tomato sauce and stir until sauce is thoroughly distributed. Add softer vegetables (leafy vegetables, mushrooms, fresh tomatoes). Cook for a few minutes or until leafy vegetables are tender.
(If cooking chicken, either do so in another pan or fully cook in the ONE pan and set aside until directions call for you to add the chicken back to the pan. Otherwise, this is a great way to use leftover chicken!)
TIP: Get children involved with prepping the vegetables. Smaller children can wash vegetables and rip up leafy vegetables while older children can open cans and stir the pan. At the dinner table, ask them to identify the different vegetables in the meal. Then discuss where the vegetables grown - is it on the ground or on trees? For older children, go further and find out the geographical location where they grow!
Want to learn more about helping kids find the best foods? Get the book: SNACKSTER SAM'S BIG ADVENTURE
Did you try this recipe or can't wait to? Have a comment to share? Please do below!
Danielle is the mother of two, small business owner, and creator of Snackster Sam. She has been concerned about healthy habits and nutrition for over a decade, and conducted an award-winning scientific study on portion control. Danielle is an author and community activist who is passionate about helping people reach and exceed their personal and professional goals.