Charise's South of the Border Loaded Sweet Potato

South-of-the-Border Loaded Sweet Potato

When it comes to topping the potato with salsa, start out with 1/3 cup of fresh salsa and drain the liquid from it. It will likely only be about 1/4 cup (maybe a bit more) in the end. Note that the toppings won't fit inside the potato - they will spill out over the top, making it even more decadent to eat!

1 (8-ounce) sweet potato
4 ounces grass finished beef (or for you corn fed lovers, ground turkey)
3/4 teaspoon fajita or Southwest seasoning
Olive oil spray (propellant free) or if you like propellant, use Pam!!
1/3 cup fresh salsa, drained (from the refrigerated section)
2 tablespoons jarred all-natural roasted green salsa
2 tablespoons fat-free plain Greek yogurt
Using a fork, poke the potato 5 times on all sides and place it in a microwave-safe bowl or dish. Cover the dish loosely with a paper towel. Microwave it on high for 3 minutes. Carefully flip the potato (it will be very hot) and continue microwaving for 2 to 4 minutes longer, or until cooked and tender.
Meanwhile, in a small bowl, mix the beef/turkey and seasoning.
Place a small nonstick skillet over medium-high heat. When hot, lightly mist it with the olive oil spray. Cook the turkey for 3 to 4 minutes, or until no longer pink, breaking it into bite-size chunks as you do.
Cut an opening in the potato that stretches 1 inch from each end of the potato and deep enough to open the potato completely without cutting it in half. Put it in a medium shallow bowl. Stuff the potato with the fresh salsa, then the turkey, then the green salsa. Top it with the yogurt. Serve immediately. This serves 1.

Bryon Dangerfield's Fresh Salsa

Roma tomatoes 5-7 small

White or yellow onion 1 1/2 - 2 depends on size

1 bunch cilantro

2-3 cloves garlic

1 cup V8 (spicy)

2Tbsp white vinegar

Lime pulp & juice

1 tsp. cumin

1 tsp. Chile powder and/or cayenne pepper

Sea Salt & fresh-ground pepper to taste

        Optional:

1 jalapeno & 1 Serrano pepper

 

Place ingredients in food processor or blender and use pulse (on/off repeatedly) until chopped, blended and tasty!  Serve fresh or simmer to reduce and thicken.

 

Enjoy!

Roasted Vegetables

1 small butternut squash, cubed
2 red bell peppers, seeded and cut in 1" chunks
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed (I've also used russet)
1 red onion, quartered
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh rosemary
1/4 cup olive oil
2 Tbsp balsamic vinegar
salt and freshly ground black pepper

1.  Preheat oven to 475 degrees
2.  In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.  Separate the red onion into pieces, and add them to the mix.
3.  In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.  Toss with vegetables until they are coated.  Spread evenly on a large roasting pan.
4.  Roast for 35 to 40 minutes in the oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Yum!