MPM | 31 Days of Frugal Paleo | Chipotle Chicken Stuffed Sweet Potatoes

Before we get to this weeks menu be sure and check out my two most recent posts for 5 Minutes for Mom: Using Pinterest to Meal Plan, and 5 Easy Food Swaps to Help You Get Healthier.

[What is Meal Pinning Monday?]

MPM is how I meal plan for our little family. I once spent a lot of time searching the web and my recipe books hunting for new recipes and ideas for what to cook every week. Then, Pinterest came along and made meal planning much easier for me. Every weekend I look over what I have pinned the prior week and decide what I would like to cook and make my grocery list from these recipes. MPM came about as a way to share what I am cooking, and to also see what others are cooking every week to hopefully get even more dinner ideas from other bloggers. If you don't pin your recipes feel free to just share what you are cooking.

Today's recipe is one I've made for us, and for the whole family at my parent's house and everyone always loves it.

It's a great way to add in veggies, and even make an alternate for non-Paleo eating people, or just plain picky eaters.

As usual, below you'll find the recipe with my changes in pink. 

[source]

Chipotle Chicken Stuffed Sweet Potatoes

from Half Baked Harvest

Ingredients::

3 medium sweet potatoes
3/4 pound (about 2 small) boneless skinless chicken breast
1/4 cups olive oil
2 tablespoon fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle pepper, minced (I've used it and left it out, either way it tastes great)
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
salt and pepper
2 (half a 10oz bag) cups spinach
5 ounces sharp white cheddar cheese, grated (Serve on SP's for people not eating Paleo)
chopped cilantro, for garnish
greek yogurt, for serving (leave off, or serve for anyone not eating Paleo)

Directions::

1. 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 fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
2. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
4. 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 (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

Don't forget to still link up your menus, even if you aren't participating in 31 Days! 

If you are stopping by from 31 Days and have your own 31 Days series, I'd love to know! Leave a comment with a link to your series so I can stop by and read:)